Used in most cooking around the world, depending on the recipe involved, garlic can be chopped finely (with a SABATIER Diamant 20 cm or 25 cm kitchen knife) or left as a clove and just crushed to burst the skin and release the juices.

“Strong” cooks crush it between their finger and thumb. For those with “dainty hands”, crush the clove between the cutting board and the blade of your knife laid flat. Hold down the tip with your finger and use the handle as a lever.