One of my favorite Christmas season traditions is attending Crafty Feast. I end up with as much stuff for myself as for others, but I swear it's worth it. As I did a slow stroll by Kyle Smith's huge pottery spread, my eyes honed in on this thing that looks like a spiky ashtray. Upon further inspection and a handy note card, I saw it was a garlic grater! Even though he was busy he stopped to answer a few questions I had about this thing.
Yes, he hand made it. Nope, the spikes will never dull. Yes, it's easy to clean (and it really is, after putting it to the test!). And yes, it can also grate ginger root as well. I bought two then, one as a white elephant present and of course one for myself. That's what Christmas shopping is all about, right?
It took me a little while to actually pull it out and use it but my recent guacamole obsession was the perfect occasion for it. It's very easy to use but just like when using a mandolin, remember that there are sharp edges and no safeguards. Go slowly as you get towards the end of the clove or root, and don't feel bad if you would rather throw away the end than risk cutting too close. I put those ends in my scrap bag in the freezer to make vegetable stock so they won't go to waste.
When done, use a spoon and light tapping to get as much of the grated garlic out as possible, and rinse off the dish until next time. I recommend letting it air dry and not trying to use a sponge or dish rag on it for obvious reasons. It's way easier to clean than garlic presses with their many nooks and crannies.
It's a solid tool that has found a place in my kitchen, to the point I might just toss my other garlic grater in favor of this. Find Kyle Smith at the Soda City market on Saturday mornings, and on his website other times and for other locations.
The only other thing I wish this garlic grater would do is peel garlic for me. Peeling endless garlic cloves may be my least favorite thing about them. For now, it's guacamole time!
Want more recipes to grate garlic into? Try squid ink pasta in a garlic lemon cream sauce, garlic vegetable orzo, and ginger garlic tofu and broccoli.