This cheese grater is designed with slightly thicker notches, ideal for grating hard and semi-hard cheeses like Parmigiano Reggiano and Asiago. This is the perfect tool to make your taco bar dreams come true with a multitude of perfectly shredded flavorful cheeses. Material: Stainless steel | Dimensions: 12.5 x 1 inches | Weight: 4.2 ounces Cleaning was simple, since this is dishwasher safe. Unlike previous versions, however, the cover can’t be put on backwards to catch the zest as it falls. Like many Microplane graters, this comes with a cover that’s used for safe storage. We were impressed by how it cut just deep enough to get the zest while leaving the pith behind. It felt smooth and easy and worked quickly. In testing, this worked equally well for grating parmesan cheese and for zesting lemons. ![]() Relatively effortless to use, this nifty little tool will make you look for things to zest. Fluffy parmesan, minced ginger, tiny shavings of chocolate-there's no job too big or too small for this zester to handle. The folded edges on the blade guide the zest towards the holding surface. Its signature photo-etched blade, with its super-sharp indentations, makes quick work of any job you may have on hand. The Microplane Premium Zester’s soft-touch handle fits nicely in your hand while you work your way through zesting or grating. The additional blade guard for the latter peeler kept falling off, so it didn't feel like a bonus.Why the Microplane Is a Non-Negotiable in the Kitchen Plus, peels kept getting caught in the space between the blade and the palm piece. ![]() We tried two different Chef'n Palm Peelers, the square shape and the teardrop shape, but both felt flimsy and awkward. It turns out there are two standard styles of peeler for a reason, and we rejected the strangely shaped, gimmicky ones early on in our testing. Their performance for these easier-to-peel veggies was on par with the winners, however, the blade was extremely sticky when tested on the block of cheddar. They had a nice sharp blade that made quick work of potatoes and carrots. The Spring Chef and Zulay were nearly identical both in appearance and performance. It was so swift and non-stick in cutting and releasing strips of vegetable peel that it lacked control, flinging the peels across the kitchen and onto the floor. As for the New Soda Big Peeler the wide blade was great for larger produce, but the long narrow handle was uncomfortable and awkward to hold compared to the wide grip of the Kuhn.įor our straight peeler test, we tried out the cousin to the Swissmar Double-Edge Peeler, the Swissmar Curve Peeler. ![]() However, if you wanted to use the straight blade peeler instead of the serrated blade, you had to hold it upside down, which felt hazardous and awkward. The 4-in-1 Müeller Y-peeler boasted a corn stripper on the back which worked nicely. ![]() Ceramic can be a great material in the kitchen, but when it comes to peelers, no thanks. We also found that ceramic blades go dull faster than their stainless steel counter parts. They were unable to make long, swift cuts on hard cheeses or tougher vegetables, like butternut squash. We recommend sticking with stainless steel blades for your peeler: The Kyocera Ceramic Peelers were some of the worst performers in all of our tests. Ultimately, the Kuhn Rikon won out over these also-great peelers because of what we know about its long-term ability to retain sharpness. They have comfortable handles, are easy to clean, and come in a set with a straight, serrated, and julienne blade.
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