[Sca-cooks] clay graters

Elaine Koogler kiridono at gmail.com
Tue Mar 25 10:24:55 PDT 2008

I have two suribachi that I purchased in Japanese stores.  The third one was
crafted by Master Hroar for Dame Selene...she used them in a class she
taught at MKCC, then she kindly gifted me with one of them.  To be honest, I
much prefer them to western mortar and pestles...for everything except
saffron.  But for 'most everything else, they work very well.


On Tue, Mar 25, 2008 at 12:39 PM, Dragon <dragon at crimson-dragon.com> wrote:

> Phil Troy / G. Tacitus Adamantius wrote:
> >On Mar 25, 2008, at 12:52 AM, Stefan li Rous wrote:
> > > The clay grater
> > > just has points on it, right? With no holes for the pieces to fall
> > > through?
> >
> >The ones I've seen are basically cut into teeth like a file.
> Exactly.
> > > How durable is the clay grater?
> >
> >Durable enough for anything softer than baked clay (which, if it's
> >harder than that, you probably don't want to be chewing anyway), so
> >for nuts, hard cheeses, and some spices, it's fine. For something like
> >whole turmeric, maybe not. And, of course, you don't want to drop it
> >unnecessarily.
> Ceramic is fairly durable, it's biggest problem is friability, it
> breaks when dropped.
> > > Or is this more a slab of
> > > clay with other hard particles embedded in it?
> >
> >I'd be more worried about eating particles shed by the grater.
> You very likely eat some small amount of dirt every day in the foods
> you eat. It won't kill you. Even so, as I am doing this to cone 5,
> this is hard stoneware and will likely be pretty resistant to this
> problem.
> Dragon
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