I think I’m going to have to get one of these wide-knife thing.
Which is why I used the hammer.
It worked but rather messy.
Happy Easter to you as well.
If I didn't love onions so much, I probably would have never developed an appreciation for the chef's knife.
I can peel, halve, and section or chop an onion, before it makes my eyes water...(usually)
I throw the peeling right into the cook stove.
I just use whatever knife is in my hand, usually a boning knife (9" long, maybe an inch wide), but you could do the same whack-a-clove with a paring knife. The point is that your hand will just give way. Those cloves are tough little buggers.
There really is a difference between fresh garlic and the easier jar stuff. Same goes for ginger.