Ginger Graters

Bright, peppery fresh ginger often is grated for better texture and even dispersal. We tested nine grater styles, evaluating their effectiveness, ease of cleaning, comfort and durability.

Most fell into two categories: ceramic and metal. Ceramic graters typically resemble shallow saucers covered in raised nibs that grind ginger to a paste. Metal graters feature raised teeth that have been either stamped into the metal or laser-cut, the latter method tending to form finer, sharper teeth.

Overall, we favored laser-cut metal models—also known as rasp graters—with three wand-style graters taking the lead. Offering two grating sizes, the Cuisipro Dual Grater quickly shredded ginger, while its handle offered a secure grip, though it could be tricky to clean due to fiber buildup. The standard Microplane wand grater provided superior shredding with a sturdy handle, but in our experience it dulls quickly, becoming harder to clean over time. The Microplane 3-in-1, a wand grater with additional blades for peeling and slicing ginger, performed well despite its smaller grating area, and was easy to clean and comfortable to use.

Among ceramic graters, the Motoshige Radish Grater got top marks for its sharp nubs that shredded ginger without clogging, quickly and easily producing ample ginger pulp. It did, however, create more large fibers than laser-cut rasp graters. When shopping for ceramic graters, look for models that have sharp nubs and feel stable and sturdy on the counter.

The least effective of all was a standard metal box grater, which is almost always stamped. It produced mostly juice and little pulp, and was exceedingly difficult to clean. A flat metal cheese grater, also stamped, was similarly problematic and hard to hold.