[world2er]

For me, it really depends on the type of dish that I am preparing ...

As garlic has "cells" (basically the same as an onion in this regard), the smaller you chop it, the more flavor you release. But there are times when you don't want that much flavor to be released before the actual cooking process. Sadly, it is very easy to "over crush" garlic, when using the flat side of a knife.

Personally, I use (this is gonna sound quite odd) an old, rubber back, mouse pad. Just take each clove and fold the rubber side of the pad around it. Then put it between your hands, and "rub" back and forth (like when you are trying to warm your hands) 3 or 4 times. Works like a charm, and leaves you with a clove that is entirely intact, so you may chop or slice it as you wish.

Shadows: I'm with you on that one ... No store bought, minced garlic for me either ...