kg,
RP's suggestion to wash/soak immediately is a good one. I do that even though I use a flat grater. When I did use a box grater, I found a long-handled dish brush useful. Personally, I think the holes in the grater you linked to in your first post might be too small - or they look that way because of the position of the slots. I found one with holes similar in size to what I use, and at less than half the price of the BB&B one. Then again, it looks like it could be a dangerous site to browse...
Tablecraft SG206BH Stainless Steel Flat Grater
Welcome to DC,
LazyEngineer.
Kayelle, can I chime in here, too? When another member asked what to do with 100 pounds of potatoes he had to move along, I went hunting for answers. I found an article that said you can use almost-baked potatoes for making hash browns. Like you, I always used the frozen product. However, I had the oven going, knew I had room, and had an chit-load of russet potatoes. (That's what happens when you THINK you need them, buy two bags because they are BOGO, then come home to 7# of potatoes...) and needed to move some along. I tossed four of them into the oven, baked until they were about 75-80% done, and chilled them overnight. I did peel them since the skins were already pulling away from the pulp, grated them, and froze in a single layer on a baking sheet. Poured them into a freezer bag. I've used them a couple of times. They seem to taste a little more potato-y. Also, they're cheap - and so am I.