It was an older OXO model, but they still sell them today. Target chosen since it was top of the list, not an endorsement.
And yeah, in one case the the crank handle broke off at the base, and the other the drive gearing sheered.
OXO is my default brand unless I have a good reason not to, they’ll replace anything if you have problems and affordable.
We’ve had a plastic one for almost 20 years. It feels flimsy, but it’s never broken. We grate a LOT of Parmesan. If/when it breaks, I’ll replace it with a stainless steel one. I wouldn’t avoid using it in fear of breaking it if I were you.
I actually think mine is aluminum.
I watch a LOT of “America’s Test Kitchen” and OXO seems to win about 80% of their equipment challenges. I don’t think I’ve ever been disappointed with OXO.
Ditto. Not much effort and it works well on anything short of when you need sliced.
Same.
I see complaints about how expensive real parmesan is, but we buy it at Costco and it isn’t that expensive, and the triangular chunk we buy lasts a long time. Love it!
Same here. And I actually prefer the mid-range one to the most expensive one.
That’s where we have landed as well.
Any of them are light years ahead of the green cans!
I can’t comment as I’ve never had it, but Costco foods are generally good quality. I have a grater that I sometimes use for block Parmesan, but I just find it more convenient to buy Parmesan that’s pre-grated in-store in an Italian deli from imported Protected Designation of Origin (PDO) Italian Parmigiano Reggiano. My understanding is that the Costco stuff is also PDO certified, though it might be of lesser quality.
As previously stated, the Kraft green cans contain sawdust. 
Costco also has that 
Interesting. We use a box grater, and my husband uses the fine shredding surface, but i like to use the surface that gives me big shreds, that don’t disappear into my food. I like the hit of parm when i eat one.
Yeah, for parm, I don’t like those large shreds. Other cheeses, sure. I like my Parm whispy, almost like cheesy cotton candy. The feel of it dissolving on the tongue is just so decadent and unlike anything else (well, except for cotton candy, I guess. ) It’s like the tactile differences between different salt shapes. Different strokes. Different folks.
Grana Padano is another Italian cheese that’s very similar to honest-to-God Parmesano-Reggiano, and is often a bit cheaper.
We were lucky enough to mix and match the good imported stuff with the cheaper domestic stuff enough that our kids don’t really care. They like the good stuff, but they won’t balk at the domestic Parmesan either. Some of that may be because they’re teenage and pre-teen boys and they’re sort of like human catfish in terms of what they’ll eat.
I think it’s going down to personal preferences. For me, myself and I - cheaper stuff, I like in a coarser shred. Because I’m normally just mixing it with other ingredients, and it’s easier to use.
For final topping? Then the better stuff, normally with a microplane grater, which gives exactly the sort of wispy, near ephemeral element you mention - and you get an amazing amount of volume for a small amount of cheese.