What is the most effective method to mince candied ginger? 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?
Tried a lot of ways, grating, cutting with knife and food processor.  Huge fails.  This worked, use thinner pieces of ginger.  Cut with clean scissors half way up in small rows.  Do not cut all the way to the end.  Turn the ginger and cut on the side (criss crossing).  Clean your scissors with warm soapy water and a brush often (tried oil, didn't work as well).  Also add some sugar to cut ginger to keep it from re-sticking.  Works like a charm.