Peeling and smashing garlic
Beginner Knife skills
Peeling and smashing garlic is using the flat of a knife to crack a garlic clove so the peel slips off and the clove is lightly crushed.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Trim the hard root end off the clove.
2Lay the flat side of a chef's knife on the clove, blade facing away from you.
3Press down firmly with the heel of your hand until you feel the clove give.
4Pull off the loosened peel; leave the clove smashed, or mince it from there.
Why does it work?
Crushing breaks the clove's cells, which mixes compounds that form garlic's sharp flavor. The more you break it up, the stronger it tastes, so smashed is milder than minced.
What are the common mistakes?
- Pressing with the blade facing you — your hand can slide toward the edge.
- Browning minced garlic over high heat — it burns in seconds and turns bitter.
Still stuck? Watch someone do it on YouTube.
More knife skills
- MincingCutting into the tiniest pieces you can — garlic, ginger, herbs.Beginner
- DicingCutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).Beginner
- JulienneCutting into thin matchsticks.Intermediate
- ChiffonadeCutting leafy herbs or greens into thin ribbons.Beginner
- ZestingGrating just the colored outer skin of citrus.Beginner
- Holding a knife (the claw grip)A safe way to hold the knife and the food so your fingertips stay out of the blade's path.Beginner