Skip to content 
Take a look at your cheese grater.
Not the one you imagine — the one actually sitting in your kitchen cabinet right now.
If you’re like most people, you probably use only one or two sides of your box grater. The large holes for shredding cheese. Maybe the smaller holes for finer shreds. And occasionally the slicing side.
But what about that fourth side?
The one with tiny, sharp-looking holes that seem almost too small to be useful.
For many home cooks, that side is a mystery. Some assume it’s unnecessary. Others think it’s just a backup design feature.
But the truth is — you’ve been overlooking one of the most versatile tools in your kitchen.
Let’s uncover the hidden purpose of the fourth side on your cheese grater — and why it might completely change how you cook.
First: What Is the Fourth Side?
On a standard box grater, you’ll usually find:
-
Large holes – for shredding cheese, vegetables, and more
-
Medium holes – for finer shreds
-
Slicing blade – for thin slices
-
Very small, rough holes – often called the “fine grate” or “zesting” side
It’s that fourth side — the tiny, spiky-looking surface — that most people ignore.
But it’s not there by accident.
It’s Perfect for Hard Cheeses