i can't think of another ingredient that can be so good or so bad, depending upon preparation, than fresh ginger root. here's my advice.
use a peeler to remove enough skin to expose the part that you want to use in the recipe. then use a grater to pulverize the peeled section of the root. you cannot, no matter how good you think your knife skills are, render the ginger edible with a blade. no one wants to feel a woody chunk between their teeth when trying to enjoy a dish.
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