If you cover it with olive oil and in the fridge is should last a very long time.

The problem with grating anything, for me, is it ends up being 2% knuckle. Does this grater avoid that problem?

How about if you use a wooden mortar and pestle. Just add a bit of salt and pound. Very easy. This is the only way I use garlic, if i don't slice it.

No food is without onions, garlic and olive oil.

Only because you don’t apply the same kind of pressure as you do with grating (I always get cuts when grating carrots manually, I am susceptible to it).

Have honestly never cut my fingers with a wasabi grater, you use a circular motion and don’t need to press hard. I don’t cut off the end part of the clove to let me have something to hold onto and discard it later. Since you need more force for ginger you need to be more careful… BUT… ginger is actually easier as it is firmer and larger and generally doesn’t need to be grated right down to the nub in your fingertips.

Since I also have a tendency to shred my knuckles with conventional graters, I was delighted to find that you can grind/grate onion with a daikon grater (which is the same but larger). All my carrot grating I now do with a Bamix attachment so my knuckles are looking pretty good! Unfortunately, the attachment is fiddlier than a garlic press, but you get more of a yield to cleaning faff ratio.

Just found out that there is such a thing as a French Ceramic garlic grater which does the same job as a Japanese ceramic daikon grater - daikon, onions, ginger and garlic. The French kind has bumps that are arranged in a spiral which is different to the Japanese ones, so you need to grate side to side and not in a circular motion.

Here’s a decent non metal one which shouldn’t cut your skin

I know that some of you will say that you do this all the time and are fine but I would not. There is a risk of botulism. Since botulism is not visible, I prefer not to play Russian Roulette and be that person who ends up getting botulism or serving it to others. The only safe way to do this is to freeze the garlic in oil. A day or two in the fridge is safe because it takes a few more days for it to actually develop. You never know when it will happen so why take the chance that there is a tiny bit of bacteria on your garlic that will develop....I for sure would not do this if someone has any type of compromised immune system.
As far as grating I gave up on my garlic press because I hated cleaning it. Now I use my microplane zester and I stop before I get to the end of the clove so some is wasted but saves my fingers. You could also use a cut proof glove. Or just smash with the side of your knife & salt and chop a little of the smashed garlic.

This is what I use, and travel with when I go somewhere with a kitchen. One of my kitchen besties.
So long as you don�t leave any residues to dry and cake on it, just dunk it in water or leave it for 1 second under a running tap.




Works for nutmeg too.

Well, you know they don't wash their saut� pans either!