Apopros of a discussion on the mildly funny "Mock the Week" television show....

Which of the four sides of the ubiquitous standard UK steel cheese grater do you use?
Do you employ recipes that demand all four styles of cheese disassembly?

I haven't got one but I think I'm going to as it's easier to hold than the flat one. I don't cook enough to need anything more than the regular size.

Normal and fine. I've never used the slicer. What's the fourth?

I use one of these, which has a non-slip rubber rim around the base. You could almost grate one-handed.

Large holes for both carrots and cheese for me. Never even attempted using the other three sides. Just feels wrong.

Have you ever upcycled a cheese grater into a shabby chic earring holder?

Ooh nice - graters have certainly moved on.

Although we have a 4 sided grater I have never grated cheese. Or cracked an egg. I am a bit hopeless in kitchen matters.

Top three options (voted as such). Never the curvy last one (which I don't even know why or what for).

I know the utensil of which you speak, and presume that the four sides represent thick, thinner, quite small, and finely grated cheese.
I don't think I've ever used one, or recall having one.
I have two cheese graters, one, a white plastic affair involving placing a piece of cheese in a plastic drum, and turning a handle with one hand, while pressing hard on the drum lid with the other, was bought in a cook store in the U.S. by a woman I was in a relationship with at the time.
When she saw the light and moved on, she left it in my kitchen.
The other is a steel and grey plastic job, working on much the same principle as the first, but so much better, especially with Parmesan cheese.
This I bought in the U.S., as spag-bol is one of the few things I can master, that and eggs Benedict, poached eggs, boiled eggs, and scrambled eggs.

I hasten to add that I have the hand-held convex mini-grater for parmagianno. That's a different requirement altogether.

Word.

I don't own one of those and thus buy it pre-grated.

Aren't the wavy lines for carrots and the spikey edge MUST be for something else as cheese just gets stuck and clogs the holes, unless maybe it's for parmesan?

Nutmeg and suchlike, apparently.

Lemon zest, nutmeg, that sort of thing.

For cheese it's the large holes for me, as the only time I'm grating it's to sprinkle on top of a pasta bake before sticking in the oven to get nice and gooey

i don`t very often grate cheese i bung it in in lumps and slices.

i ALWAYS get my knuckles or nails on the grating face.

I have used three of the four. The big, the small and the slicer. Don't know what the circular pointy outy one does.

I could go into great detail about what I use them for but I won't. I rarely use the slicer for anything though.

May I recommend grating eggs too.

Most cheese is six sided, although triangular wedges are 5 sided. For them interested in the geometry of solid milk products. French cheeses are often cylindrical, which makes a pie, but that's irrational.

I buy pre grated cheese.

If not though I use the grater attachment in the blender

ah, fractal cheese.

How about this four-sided cheese?

we just buy the cheese pre grated. saves time & money ( economical here) If we need veg grated or chopped we use the food processor

Normally only use the big holes for grating carrots and cheese. But save the finer grating options for when I want a treat, I like very finely grated cheese but it's more effort.

Memo to self - get out more.