Place the unpeeled garlic clove on chopping block.

• Grasping the butcher's knife by the handle (with the blade upside down), give the garlic a hard whack with the back of the blade.
  
  
• If it's not pretty well collapsed, give it another whack.
  Start chopping
  
  
• Once the garlic is well crushed, you can chop it further. Hold the knife handle with one hand and hold the top of the blade at the front with the fingertips of your other hand. You can then chop the garlic to your preference.
  
  
• Again, the more you chop the garlic, the more pungency it will add to your dish. Smaller garlic pieces will release more of their juices and dissolve better.