I use the Microplane fine grater. I also use the variety of cinnamon commonly known as "Saigon". It is sturdy like oak, so it grates really well. It also is very potent, so you don't need much at all. The other main variety, "Ceylon", is thinner and flaky, so doesn't grate well. It has a more delicate flavor, and I believe is the most common choice for traditional Hispanic dishes. (Someone please correct me if I'm wrong about that).