Microplane or flat grater: Hold the handle closest to you, with the end set against the cutting board at a 45º angle. If the flat grater is unstable, grate over a bowl with the grater resting against the edge. Box grater: Place it flat over the cutting board, with the finest side facing the hand holding the lemon. Push down on the handle to prevent sliding.
Graters will only grate in one direction. Microplanes can grate in either, but it’s usually easier to push down, then lift the lemon back to the top.
There’s no need to get every bit from the ends or from flecks of remaining yellow.
When a recipe calls for zest, it means finely minced or grated peel instead. You can use this tool, but you’ll need to chop the peel finely afterward. A traditional lemon twist is actually easier to make with a vegetable peeler, as described below.
This zest will be less flavorful than grated zest, and especially microplaned zest. You may want to use more to make up for this, but keep in mind the pieces will also be more noticeable and less attractive.
The bitter white pith will be especially noticeable in a cocktail. The underside of the strip should have several pores where the yellow skin is visible. If there’s a thick white layer instead, carefully scrape off some of the pith with a paring knife. [5] X Research source
