Home Home & Office Home & Kitchen Kitchen & Dining Kitchen Utensils & Gadgets Graters, Peelers & Slicers GratersSTAINLESS STEEL GRATER Multi-Function Stainless Steel Grate Kitchen Grater For Carrots And Potatoes

STAINLESS STEEL GRATER Multi-Function Stainless Steel Grate Kitchen Grater For Carrots And Potatoes

KSh 1,100

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Multi-Function Stainless Steel Grater

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Delivery Fees KSh 90

Ready for pickup between 04 September and 06 September if you place your order within the next 1hrs 51mins

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Delivery Fees KSh 200

Ready for delivery between 04 September and 06 September if you place your order within the next 1hrs 51mins

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Product details

If you’ve ever looked at your trusty box grater and wondered what all those different sides are for, you’re not alone. Most of us stick to the large holes for shredding cheese or the fine side for zesting, while the other two sides are left unused. But there’s one side in particular (the one with the broad slicing blade) that can create something unexpected and fun. How To Use the Slicing Side of a Box Grater
The slicing side of your cheese grater is actually a spiral-making hero in disguise. When you use Watson's trick, it transforms firm vegetables like potatoes into spirals, just like the "potato tornadoes" you might see at fairs and festivals.

Unlike the sharp-edged holes meant for shredding, the wide, horizontal blade (some models have more than one blade on the slicing side) is designed to slice thin, flat pieces of cheese or veggies.

But if you put a skewer through the middle of a potato (like Watson's version) and carefully twist it through the slicing blade, you can create a spiralized potato. You can also just use your hand, but be extremely careful if you go with that method. No matter which method you choose, if you own a cut-proof glove (like you'd wear when using a mandolin), you can use that to make sure you don't slice your fingers.
To make the spirals, place one end of your potato (with or without the skewer) against the slicer and, with even, gentle pressure, turn the potato in a circle. As you twist the veggie, it's cut into spirals or waves (depending on the shape and firmness of the potato). If you try this trick, go slowly and hold your vegetable at a slight angle. This encourages the natural curl and gives you longer, more dramatic spirals.

When your potato spirals are done, sprinkle them with salt (and any other seasonings you like), then bake or deep fry them. You can sprinkle them with grated Parmesan or other seasonings as soon as they come out of the oven or hot oil and serve them with your favorite dipping sauces—like ketchup, mustard, BBQ sauce or ranch.

Specifications

Key Features

Do Wear a Cut-Resistant Glove

If you have any inkling of fear regarding your safety when using a box grater, swallow your kitchen pride and wear a protective glove.

Our favorite? We armor up with the Level 5 cut-resistant glove from Dowel life.

This is a smart preventative measure to avoid injury, especially when you are flirting dangerously close to the end of a piece of food with little to separate your skin from the sharp bits of this tool.

Do Select Appropriately Sized Food

Since the length and width of your box grater’s sides limit its use, you need to consider the size of the foods you wish to prep when grocery shopping and do any necessary portioning before you slice, shred, or grate.

Smaller is better, especially when operating the slicing blade side. In order to properly use the blade and get even pieces, you’ll need to start with smaller and skinnier pieces of food that don’t extend beyond the width of the cutting surface.

Semi-soft cheese and long vegetables that may be prone to breaking can be cut in half before you get to work, to avoid slip-ups.

Do Use the Handle

The handle is there for a reason – use it!

Holding the handle sturdy is another safety precaution to take as you use your box grater. A firm grip and pressure applied on the handle will keep the grater stable and fixed in its erect position.

You’ll also find that grating is significantly easier and faster with a pressured grip on the handle to hold things in place while you glide the food over the blades with your dominant hand.

Webbing and wobbling won’t be issues here, as long as you firmly grasp the handle with every slice and shred of your ingredients!

Do Use Long, Downward Strokes

For the best results, unless your model utilizes blades that cut in two directions, make sure you are moving your piece of food in long, downward strokes that utilize the full length of the side you have chosen.

With blades that face upwards, an upward stroke simply won’t do… anything! Pressing hard in an upward direction may also mash softer foods like mozzarella or tomatoes against the metal, gumming up the works.