A handy tool for grating a small amount of cheese or vegetables, each side grates to a different fineness, and one of its endearing qualities is that it is so easy to clean. I tend to use two of the sides: the coarse grater for, say, Cheddar and the slightly finer side for Parmesan. The very prickly looking side tends to grate too finely and gets clogged up.
Nutmeg is a spice that quickly loses its edge if bought ready-ground. I use a small nutmeg grater, which has a built-in compartment for holding a few whole nutmegs. It hangs on a hook within arms reach, ready for instant use.
The flat version is relatively new, and super-efficient at grating fresh ginger. There are three kinds: very fine, coarse and coarser again. Be careful when grating citrus zests, though, as I find it can remoe some of the bitter pith as well.
When you want only the outer zest of a lemon (or lime or orange and none of the bitter pith, a zester does the job perfectly. The outer zest of the fruit contains all the fragrance and oils that give maxium flavour.