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Old 03-13-2005, 07:26 AM   #11
Sous Chef
Join Date: Sep 2004
Location: USA,Minnesota
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Another thing: with the softer cheeses it reduces sticking if you put it in the freezer for 30-45 minutes before grating.

...and that's the way it is in northern Minnesota.
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Old 03-13-2005, 11:26 AM   #12
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This doesn't answser your question but still food for thought and it semi-relevent here:

I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is "sponge-ruiner." Because I wanted to clean it, and now I have little bits of sponge that would melt easily over tortilla chips.. --Mitch Hedburg

Stupidity killed the cat, curiosity was framed.
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Old 03-13-2005, 11:28 AM   #13
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Originally Posted by mikegeorge
I would try a little oil on it before I use it.
yep, or PAM
Stupidity killed the cat, curiosity was framed.
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Old 03-15-2005, 12:35 AM   #14
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I have the box grater also and swear everytime I hit my knuckle that I will never use it again. As far as cleaning, I get it under hot water as soon as I'm done and scrub away any leftover cheese with a scrub brush, so far it's worked great. But I have found cooked on cheese when my husband just puts it in the sink without rinsing it, I've used the end of a knive to scrape it off, that seems to work well. :)

~there might be a little dust on the bottle, but don't let it fool ya about what's inside~
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