Large Shredding HolesBest for: Semi-hard cheeses, potatoes, carrots, zucchini, and cold butter.Result: Produces thick, substantial shreds perfect for salads, hashbrowns, or melting.Small Shredding HolesBest for: Hard cheeses (like Parmesan), chocolate, ginger, and garlic.Result: Yields fine strands that dissolve quickly into hot sauces or pasta dishes.