For a variety of reasons, the microplane-style grater is one of my “go to” tools in the kitchen. Used for zesting citrus fruits and finely grating cheeses and spices, the microplane-style grater is an indispensable tool for which there is no substitute.

Microplane-style graters, often referred to as the brandname “Microplane” or more generically as fine or ultrafine graters, are used when a recipe calls for finely grated food items. They come in a variety of shapes and sizes, from long and skinny to short and squat. Depending on how you plan to use, you can find microplane-style graters with long handles or tiny hand-held versions. Any of them will do the trick, so find what works for you.

You may be asking yourself why you can’t just use a regular grater for the task at hand? The answer is that you have probably worn your grater down to a dull edge with its everyday grating of hard cheeses, veggies or other foods, and it probably isn’t fine enough. The benefit of the microplane-style grater is the beautiful results. Made from hard, durable steel, just the slightest pressure yields soft and fluffy piles of lemon zest or parmesan cheese. The end product not only looks pretty, it makes recipes a breeze. For example, sauces benefit from finely grated, quick melting ingredients that incorporate smoothly and easily, and baked goods benefit from the zip of finely grated citrus zest that is more easily distributed throughout a batter or on top of a finished product.

As I noted above, microplane-style graters come in a variety of shapes and sizes and under many brands. If you only have room for one type, I recommend the long rasp grater. This type is very versatile and can be used for a variety of food items. They can also be purchased in every budget, with perfectly great styles around only $5.00. And if you take good care of it, the microplane-style grater should last virtually forever.

Stay tuned next week for a review of the spiral vegetable cutter.

What a tool!

A southwest Ohio movie theater made a big mistake when, instead of showing the recently-released Disney film “Inside Out”, it “accidentally” showed the horror movie “Insidious: Chapter 3.” Parents quickly scooped up their kids and ran out of the theater. The theater’s manager declines to discuss how the mistake occurred. Keep horror out of your kitchen as well by using the right tools for the job.

COVER IMAGE: Detail of a classic Microplane zester. This particular model can be purchased for less than $10 on Amazon.com or other online vendors.

Since we last featured knives in this column, I thought I’d highlight the good knife’s necessary partner – a hardwood cutting board.  Nothing will turn your knife blade to a dull cutter better fit for digging around in the yard than using it on the wrong cutting surface. Using a glass or stone cutting board is the fastest way to ruin your knife’s edge!

For chopping, dicing and slicing, a good blade needs a hard surface.  The best mate?  A hardwood cutting board.  Cherry, maple, walnut – all will do just fine.  These tough boards are designed to protect the blade while providing a stable cutting surface that won’t score easily, which helps prevent water and bacteria from entering into the board.

When shopping for a good board, you want to look for a true hard wood – not soft woods like firs, pines or redwoods.  You should also look for boards that are described as being made with “end-grain” construction.  This makes them more durable and less likely to split or scar because the wood fibers are at the surface of the board, allowing the blade to run against the end of the fiber instead of across.

You can find good quality hardwood cutting boards in a variety of locations from local specialty shops, to big box kitchen stores, and of course, on the internet.

For those of you with environmental concerns surrounding the use of hardwoods, look for places that certify that their boards are sustainable or renewable and identify where the wood used in the board is sourced.

What about bamboo cutting boards you ask?  These boards have their pros and cons.  Many believe that bamboo, which is actually a grass not a wood, makes a terrific cutting board because it is renewable and eco-friendly.  It acts in a similar manner as hardwood, but it is more porous and it can sometimes splinter.  Bamboo boards can also start to get “fuzzy” over long time use, which can increase the chances that water and bacteria will enter the board.

Is plastic a good alternative?  Plastic cutting boards definitely have their place in the kitchen.  Professional chefs often recommend that you have a color-coded set to keep meat, poultry, fish and vegetables on separate cutting surfaces.  Further, these days, most plastic cutting boards are hard and durable, and dishwasher friendly.  However, they will still dull your knives faster than a hardwood board, and they harbor just as much, if not more, bacteria, especially if the top layer of plastic starts to fray.  Thus, I rank these cutting boards below hardwoods and bamboo.
Investing in a cutting board will make a world of difference in the amount of time your knife blades stay sharp, and make an attractive addition to your countertop as well.

Stay tuned next week for a review of microplane-style graters.

What a Tool!

The other tool of the week?  An Australian woman who ended up in the hospital because of her skinny jeans.  After squatting in her jeans for several hours while helping a friend move, this woman ended up hospitalized and could not walk for four days because the jeans had cut the blood flow to her legs and caused nerve damage.  While she certainly did not anticipate or deserve the unexpected results of her fashion choice, perhaps next time she’ll go with a looser option.  Something we recommend for the kitchen as well.

COVER IMAGE: The image at the top of the page is an acacia wood cutting board, 20 x 14″, with end-grain construction for durability, an excellent choice at only $66.

Ask any chef and they’ll tell you that the one kitchen tool they can’t live without is a good knife.  The same is true in my home kitchen.  I cannot live without my stunning Shun knives, and I’ll tell you why they are a good investment for you too.

Japanese knives rank among the best in the word.  And yes, they come at a price.  My Shun Premier knives range from $100 to $200 individually, or start at $350 for a three-knife set – but they are well worth the price.  The first time you cut through a tomato or pepper like you’re cutting into warm butter, or make razor thin slices of meats or cheese without effort, you’ll swear you’ll never use another knife again.

The construction of the knife itself alone justifies the price.  When looking for a good knife you want a high quality steel or ceramic blade that is encased all the way through the handle of the knife, and a handle with a comfortable grip for optimal control.  Manufactured in the knife-making capital of Seki City, Shun’s knives are made from layered damascus steel with a striking, hand-hammered finish (known as “tsuchime” in Japanese), that reduces drag when cutting, keeping foods from sticking to the knife blade.  And don’t let the pretty pattern fool you.  Sandwiched between more than 30 layers of that Damascus steel, lies a thin hard core that creates the edge.  At Rockwell 61, it’s extremely hard, which gives it the ability to hold a 16-degree edge for a very long time.

As a female cook, I like the Shun for its light weight as well.  It does not feel heavy or clunky in my hand, and the handle has a nice grip which contours well to my slim hands.  For this reason, it may be more comfortable for you than some of the German knives on the market.

Still feeling overwhelmed by the idea of a big investment?  The good news is that you don’t need many knives.  If you are just starting out, look for a Chef’s knife in the 8”-10” range, a small utility knife in the 4”-6” range, and a serrated bread knife.  Add a good pair of kitchen shears, and you are good to go.  You can always add more knives to your collection as you desire.

Bottom line – try out several knives to get the best fit and weight for your hand and let the kitchen fun begin.  You’ll look forward to slicing and dicing with these premium blades, and that prep work will be surprisingly faster without the struggle of cutting using dull or wiggly blades.  While it is true that sharper blades typically mean less cuts to your own hands and fingers watch out!  My Shun knives are so beautifully sharp that I have nicked myself simply by accidentally grazing my finger on the back edge while chopping.  While I call that a sign of a good knife, we don’t want anyone in the emergency room!

Stay tuned next week for a review of the knife’s partner – a strong cutting board.

What a Tool!

The other tool of the week?  Johnny Manziel.  Manziel, who just completed rehab, has announced that he is letting go of his infamous money sign and dropping his “Johnny Football” persona.  While he is to be commended for these efforts, we’ll see what the new football season brings and whether he can really change his errant ways.  Perhaps refraining from throwing water bottles at the fans will be a good start.  Side note – frustration in the kitchen doesn’t end well either.  Always chop responsibly.