Etched, Stamped or Paddle? Finding the Best Box Grater

Bagged pre-shredded cheese is easy, but it is not the same as cheese you grate yourself. A block of Chihuahua or Monterey Jack grated just before it goes into a quesadilla melts smoothly, and a wedge of aged Cotija grated fine over elote or a plate of enchiladas spreads its salt evenly instead of landing in lumps. In a Mexican kitchen the box grater also shreds zucchini for calabacitas, carrots and cabbage for slaw, potatoes for tortitas, and the hard cones of piloncillo that sweeten café de olla.

Box graters look alike on the shelf, but they differ in ways that matter once you start grating: whether the blades are etched or stamped, how many surfaces you get, whether there is a container to catch what falls, and how steady the grater sits on the board. This guide compares nine graters, seven box graters and two paddle graters, on those points.

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Quick verdict: which box grater to buy

The table below compares our five standout graters. All nine are reviewed in full after it, followed by what to look for and answers to common questions.

Five graters at a glance

One pick for each kind of cook, with the surfaces and catch container each maker or listing states.

Product images from Amazon. Surfaces and containers are as stated by each maker or listing; check the listing before you buy.

Our picks for the best box grater

These nine graters cover the main choices: etched box graters with and without containers, graters with five or six surfaces, plain budget boxes, and two paddle graters for cooks who grate one texture in quantity. Each pick says who it suits, what the maker states, and one honest reason to skip it.

Etched or stamped: why the blade matters

Most traditional box graters are stamped: holes are punched through a steel sheet and the raised edges do the cutting. They work, but the edges are relatively blunt, so they tend to tear soft food and need more pressure.

Etched graters are made with a chemical or photo-etching process that leaves thinner, sharper edges. Cuisipro’s retailers and OXO describe their surfaces as etched; Microplane, which makes its name with rasp graters, does not state its method on the Elite’s page. Sharper edges cut cleanly with less pressure, which matters most on soft melting cheeses like Oaxaca and on juicy vegetables like zucchini.

Where a maker or listing does not say how its blades are made, we write “not stated” rather than guess. If a grater feels like it is mashing rather than cutting, it is either a stamped grater or a dull one.

Which grater side to use for Mexican cooking

Coarse: melting cheeses such as Chihuahua, asadero and Jack for quesadillas and enchiladas; zucchini for calabacitas; potatoes for tortitas; cabbage for slaw.

Medium: carrots, firmer cheeses for topping, and cheese that will melt quickly over a hot dish.

Fine: aged Cotija or añejo over elote, beans and enchiladas; garlic; lime zest if you do not own a rasp.

Slicer: thin rounds of radish, cucumber or carrot for garnish and quick pickles.

Ultra-coarse: large shreds of cheese and vegetables, and, with care, hard cones of piloncillo, which our guide to piloncillo vs brown sugar says to grate or melt before use. For more on which cheeses melt and which crumble, see Mexican cheeses explained.

How to choose a box grater

Sharpness. Etched surfaces cut more cleanly than stamped ones. If the listing says etched, that is a point in its favor.

Surfaces you will use. Most cooks use coarse and fine the most. Extra surfaces are useful only if you will use them; a parmesan or ribbon side is worth having if you grate hard cheese often.

Stability. A rubber base or non-slip foot keeps the grater from skating across the board, which is when knuckles get hurt.

Container. A catch container saves a bowl and measures as you go. A container with a lid lets you store grated cheese.

Size. A wider box holds more and is easier to get your hand into for cleaning. Paddle graters are faster for one texture and easier to clean, but they cannot replace a box for variety.

Care. Most box graters are dishwasher safe, but many makers recommend hand washing to keep edges sharp. Rinse right after grating cheese, before it dries on.

How we chose these nine graters

We started from what a Mexican kitchen grates every week: melting cheeses for quesadillas and enchiladas, aged Cotija for finishing, zucchini, carrots, cabbage and potatoes, and the occasional cone of piloncillo. We then looked for box and paddle graters sold on Amazon in the United States from identifiable makers, and checked each one’s stock with Amazon’s product data before writing. Surfaces, blade type, containers and care come from the makers’ pages where we could reach them, from retailers that sell the same model where the Amazon listing was thin, and otherwise from the Amazon listing; where no source states a detail, such as whether blades are etched or stamped, we say “not stated”. We left out graters that were unavailable or nearly sold out when we checked, including Microplane’s four-sided box grater, and we avoided unbranded listings. We did not use these graters for this guide, and we have not cited published equipment reviews from America’s Test Kitchen, Serious Eats or Wirecutter, because we did not read them for this page.

Box grater questions, answered

What is the best box grater overall?

For most kitchens, the Cuisipro 4-Sided Box Grater, for its etched, grooved surfaces, ginger grater base, non-slip handle and 25-year warranty. If you want a lidded container, choose the OXO Etched Box Grater instead.

Which box grater brand is best?

Cuisipro and OXO describe their surfaces as etched, and Microplane makes its stainless blades in the USA and gives clear care advice. Choose by the features you need: Cuisipro for sharp grooved faces, OXO for the container, Microplane for the widest range of blades.

Is an etched grater better than a stamped one?

Etched edges are thinner and sharper, so they cut with less pressure and tear soft food less. Stamped graters are cheaper and still work, but feel duller, especially on soft cheese.

How do I grate soft cheese like Oaxaca without a mess?

Chill it first so it firms up, use the coarse side, and grate with light, even strokes. A food grip such as the one on the Joseph Joseph grater helps with the last small piece.

Should I put my box grater in the dishwasher?

Many are rated dishwasher safe, but makers such as Microplane recommend hand washing to keep edges sharp. Rinse it right after use and brush in the direction of the blades.

Our final pick for grating at home

Buy the Cuisipro 4-Sided Box Grater if you want one sharp grater that handles cheese, vegetables and ginger. Choose the OXO Etched Box Grater for a container that measures and stores, the Microplane Elite for the most textures, the Spring Chef XL for a simple wide box, and the Microplane Ultra Coarse paddle for big piles of one thing.

A grater works alongside the rest of your prep tools. See our guide to the best colander for draining and rinsing, the best cutting board to grate onto, and the full kit in Mexican cooking tools.

For citrus zest, nutmeg and hard cheese, a rasp is the faster tool; see the best Microplane grater.

Deciding between a box and a flat grater? See box grater vs flat grater.

Related guide: Best rotary cheese grater.

Related guide: Box grater alternative.

And if you would rather someone else grated the cheese tonight, see the menu or call to order.