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but have never got on with the knife paste technique. And the fact your chopping board will stink the kitchen out for a week.
The knife paste technique is great. Especially if you own one of those big ass Chinese chopping knives.
Plastic chopping boards are the way to go as they are easily cleaned of smell and flavour. But for some reason I prefer wood, so I use a separate one for onion and garlic family stuff. And anything with similar sticky characteristics for that matter.
Machine
@inchpincher
A good garlic press is a wonderful thing, I've binned my fair share of the fiddly little bastards until I used me mums WMF one that doesn't have any removable bits and works a charm.
Mostly still chop, some times grate but have never got on with the knife paste technique. And the fact your chopping board will stink the kitchen out for a week.