When I am grating a block of parmesan cheese and the block becomes particularly small, I often fear that I will slip/the item will be completely grated and I will cut/grate my fingers. I've used rubber gloves as well but I'm concerned they are not thick enough. What is the best way to protect against this? Are there graters with built-in functions to prevent this? Or would a particular kind of gloves help?
I have used the palm of my hand to "finish off" a block of cheese.
If you apply the pressure with the center of your hand and raise your fingers up a bit, away from the grater, you will be able to safely push the cheese through the holes and crumble off the remaining bit without the risk of loosing your finger tips.
Get gloves or thimbles. I have encountered this problem several time as I make home made pizza and the idea I use is thimbles. But if you are a larger person you may need bigger thimbles and all the ones I use come in one size only(and that barely fits my thumb). This plan is cheaper and may take less preparation and time.
The more fancy idea is the rotary grater thing(which makes to large grates, but I haven't used it often) which in my opinion is to expensive(but not as a one time purchase), but less notably from Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles? are:
- Crumbling the cheese when it nears the end of the bar or whatever shape it is.
- Leaving a very thin slice. I will add to that answer and say cut the remainder slice up to the desired size.
These are awesome ideas that work awesomely since the pieces that are not uniform will probably not be seen.
Get a plastic grater. These will be kinder to your fingers and though they are only 5.75 and similar prices you will probably have to buy more of them, due to the fact that they are plastic and plastic keeps less than metal and similar hardier products.
Pick some scrap wood (preferably hardwood, about 1cm thick) and cut out a piece thats about 4cmx4cm, on one side make deep (2mm) grooves. Clean them carefully so you don't get splinters in your cheese.
Then place the wood with the grooves down, perpendicular to the direction of movement, on the cheese and you have a fine handle.
If something quicker is required use some leather thing you have. The leather is sturdy enough not to fall into your food and thick enough not to cut your fingers. Of course it can get holes while being applied.