I use a coarse grater for garlic if I want it very diffuse in a curry paste or similar.
Generally though I use a chef's knife, block off a cuboid and then julienne it into half mm square long blocks. It is the perfect consistency to cut really neat, straight cuts very quickly. In a stir fry type thing having decent sized chunks of ginger add a real flavour punch, IMO.
In general, I use a 12" chef's knife for nearly everything. I have a dimpled nakiri that I use for potatoes or other wet root veg that might adhere to the blade.
Two Microplane graters (coarse and fine) and a horizontal peeler, complete the most used things.
I also own a tool which removes stones from cherries and olives. That gets less use.
I use a coarse grater for garlic if I want it very diffuse in a curry paste or similar.
Generally though I use a chef's knife, block off a cuboid and then julienne it into half mm square long blocks. It is the perfect consistency to cut really neat, straight cuts very quickly. In a stir fry type thing having decent sized chunks of ginger add a real flavour punch, IMO.
In general, I use a 12" chef's knife for nearly everything. I have a dimpled nakiri that I use for potatoes or other wet root veg that might adhere to the blade.
Two Microplane graters (coarse and fine) and a horizontal peeler, complete the most used things.
I also own a tool which removes stones from cherries and olives. That gets less use.