I have a number of odd graters.
The first and most reliable is obviously your bog standard box grater. I am fussy with the way my cheese sandwiches are made. I don't like cheese slices between my wholemeal bread, I am a grated cheese sandwich kind of girl. D often rolls his eyes at me, but i find grating the cheese accentuates the flavour more, whereas slices just offer texture. I also use it for grating vegetable, namely carrots for Carrot cake or parsnips for Parsnip Cake. So this box grater has seen lots of use, sadly the handle has come loose, so I'll be looking out for replacement.
The ceramic one is known as a Orishigane (or Oroshigane). Its a Japanese grater, very different from the European ones. First is has very fine tooth like spikes dotted over the surface and secondly, they are not perforated. The grated vegetable: whether its diakon (radish), garlic, ginger, nutmeg, or wasabi (horseradish) is not pressed through the holes, but is rubbed over the spikes in a circular motion and thus remains clinging to the surface of the grater so that it can be turned into a very fine paste. If you are ever fortunate to visit Japan, I know you can purchase some novelty shaped Japanese graters. The only drawback with an Orishigane is cleaning it, a bit like a garlic presser, but I have since learned that a bamboo brush would sort that out.
I have a small grater designed solely for nutmeg. And a a couple of fancy microplane graters - that cost me a fare bit at the time. Its good for finely grating a Parmesan style cheese over pasta or chocolate over a really indulgent Chocolate cake.
If you don't mind me asking, how many graters do you have? I do hope I am not the only one with a drawers full.