Chris Friesen wrote:
Lew Hodgett wrote:

IMHO, a sharp chef knife, a decent cutting board, and 5 minutes time
beats a garlic press hands down including reduced clean up time.

This one is a whole lot faster than 5 minutes. And I just rinse it
out when done.

http://www.leevalley.com/garden/page...=2,40733,44734

If it takes you 5 minutes to mince a garlic clove you're out of practice.
"WHACK . . . rat-a-tat-a-tat . . . scrape" and it's done. At least if you
have two Chinese knives and know what to do with them it is.