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Best Way To Mince Garlic

ANSWER: Smash the clove lightly, slice it into tight strips, and rock-chop across the board with a sharp chef's knife.

GUIDE: Mincing garlic evenly | Proper knife technique yields clean cuts with sweet aroma rather than the harsh, bitter oil from crushing.
POINT: Trim the root — Slice off the woody basal root end from each unpeeled clove.
POINT: Crush to peel — Lay the flat side of a chef's knife over the clove and press firmly with your palm to pop the skin loose.
POINT: Slice into strips — Make tight, parallel lengthwise cuts down the clove, keeping the tip anchored on the board.
POINT: Cut crosswise — Slice perpendicularly across the strips at tiny intervals to produce an even, fine dice.
POINT: Rock-chop the pile — Rest your free hand on the blade spine and pivot the curved knife back and forth through the garlic.
POINT: Smear with salt — Sprinkle a pinch of coarse kosher salt over the pile and drag the flat blade edge across the board to form an instant paste.
TIP: A dull blade crushes cell walls and releases acrid sulfur compounds, so keep your knife razor-sharp.

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