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A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath.
The other way is to use a traditional zester, as in the picture above. This tool has a short handle that fits snugly in your hand with a metal head perforated by a row of holes. To use a zester, I would hold the tool in my right hand and the lemon in my left. Gently scrape the holes of the zester along the surface of the lemon from top to bottom, removing a long ribbon of zest. Rotate the lemon and repeat. You can leave the zest in long ribbons or chop them into small pieces.