The difference between “mince” and “dice”

I guess it depends upon the definition of "crushed" If by crushed, you mean using a garlic press, then there is quite a difference between chopped and crushed garlic. When you crush garlic, no need for a garlic press, the flat of a knife and a little salt is all that's needed, you release the essential oils, resulting in a stronger flavour. You can also purée the garlic.

It's also important to consider the type of recipe, in some recipes, such as a pasta sauce, chopped garlic is fine. In Asian cooking, especially Indian cuisine, it's common practice to use minced or puréed garlic. In roast dishes, using the whole cloves in the roasting tin with the meat, can produce an incredible sauce.

The most reliable technique I found was the following:

• Hold the cleaver in your left hand (assuming you are right-handed);

• Press the cleaver from the top with your right hand to make a slight indentation into the bone, in order to maintain a stable hold for the next step;

• Use a wooden mallet to pound the flat (top) end of the cleaver, again with your right hand.

This is completely safe and doesn't require precise aim. Usually even the thickest bones can be cleaved through completely with 2 or 3 hard whacks from the mallet.