With a Zester / Microplane

1. Holding the handle of the microplane in your non-dominant hand, with the sharp bulbous gratings upward, stabilize the other end of the tool against a flat surface, holding the zester at a comfortable angle.
2. Take the cleaned and dried orange in your dominant hand, and brace it against the zester.
3. Firmly drag the orange down across the microplane
4. Rotate the orange as necessary until all zest is removed, and the orange is left only with the pith.

With a Grater

1. Brace the grater against a flat surface, and use the side with the smallest holes
2. With the cleaned and dried orange in your dominant hand, drag it down the grater, pushing hard enough to retrieve the zest but not hard enough to peel the pith.
3. Rotate the orange as necessary until all zest is removed, and only the white bitter pith is left behind.
4. With a Peeler
5. Hold the cleaned and dried orange in your non-dominant hand
6. Brace your dominant thumb against the bottom of the orange, and drag the peeler down the orange rind from top to bottom; make sure only to push hard enough to collect the zest and none of the white pith
7. Continue zesting the orange in continuous strokes from top to bottom around the entirety of the fruit until only the pith is left behind.

With a Knife

1. Hold the cleaned and dried orange in your non-dominant hand
2. Brace your dominant thumb against the bottom of the orange, and using a sharp paring knife, cut into the peel from top to bottom, trying only to slice away the zest of the citrus
3. Continue zesting the orange in continuous strokes from top to bottom around the entirety of the fruit until only the pith is left.
4. Scrape away any white pith that may have come away with the zest
5. Stack the strips of zest on top of each other and swap to a chefs knife
6. Slice the strips as thin as you can lengthwise to achieve string-like strands of zest
7. Finally, mince those orange zest strands horizontally, creating minuscule cuts of zest