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@Acliff
The majority of my garlic use is in sauces and marinades so I generally crush using a skin on garlic press for less mess and cleanup.
Fine mincing garlic by knife is a pain. I’m used to my mum peeling 40+ cloves of garlic, (usually with some knobs of ginger) and putting it into a 25 year old mini chopper.
Roasting garlic whole cloves is great though.