I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a well-sharpened knife, it gums up both the blade and the cutting board quite a bit. Is there some method of treating the blade or the candied ginger that would ease cutting it some?
The most effective method to mince candied ginger
gingerknife-skills
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Best Answer
Depending on what the ginger is going into, lightly greasing your knife blade helps (but, obviously, not if you're putting them in something where a tiny bit of oil would be an issue). As does using a heavy carbon-steel knife like a Chinese cleaver. Freezing sounds attractive, but it doesn't work because the ginger becomes impossible to chop -- too hard.
Overall, you pretty much have to expect to scrub the knife and cutting board after you're done. You can make it a bit easier on yourself, but you can't make chopping candied ginger not messy.