How do I properly mince ginger? I often need to mince ginger to add to any number of dishes.  If I don't want to use a microplane, how do I mince ginger with a knife? What type of knife should I use and how should I cut it? I'm most interested in the techniques associated with efficiency and safety.
It's almost exactly like mincing garlic, but you want to make sure that the first cut is across the fibers of the ginger.  (you'll be cutting it into coin-like shapes)

... and then julienne what you can, and start the rocking to chop it up as fine as you want it.