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Kuhn Rikon

New product: The Kuhn Rikon dual grater is a formidable kitchen tool that even a klutz can handle safely. When the blades are fully extended, they snap into place. To collapse, press the triangular button.

These graters double your pleasure

Published: Wednesday, May. 7, 2014 - 10:31 am

Need a grater sharp and sturdy enough to handle tough jobs — but safe for even a kitchen klutz to use?

Kuhn Rikon, the Swiss cookware experts, have introduced two new dual graters that fit that description. Each offers two sides with a different cut: coarse and ribbon in one combination; fine and medium on the other.

In our test, the coarse-cut blade whipped through carrots and potatoes while, with the reverse side, ribbons of cheddar were a snap. On the other tool, the fine-cut blade grated nutmeg with ease while the medium-cut blade was perfect for Parmesan cheese and chocolate. The 1.5-inch width of the blades also made it simple to direct where the gratings fell, an important asset when distributing toppings.

The razor-sharp stainless steel blades are encased in a thick plastic handle that doubles as a compact storage case. When fully extended, the grater and handle measures more than 13 inches long; it collapses down to just under 8 inches for storage. The graters are dishwasher safe, but hand washing is recommended.

The textured handle feels like a baton and is easy to grip for a firm hold. To store, press the triangular button release and the blades slide down into the case, safely stashed. Available in red or avocado green, the graters ($15) are available at home goods stores or click on

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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