Garlic

I can chop a chiffonade rather handily, and I can flip stuff in a skillet; but mincing garlic?  Television chefs throw a little salt on a butcher's block, spank a clove once with the back of the knife, and with a half dozen wrist actions grind that boy into a nice mince.  But when I do it the clove is likely to squirt out and fly off the block, and after several chops it still hasn't been reduced to something that can be ground in the salt.  I know what you're saying. Garlic Press. No.  I've tried several garlic presses and they all blow. Just recently America's Test Kitchen  compared garlic presses and the best  cost c. $30. Get real.   On Friday I was making roasted Brussels sprouts.  When it came to the garlic mincing I picked up my microplane and HFS!  Perfect.  Why did it take me so long to figure out something so obviously simple?  In case you haven't, now you know.  You're welcome. Wait. Now I've got to try this one in case I want to show off.  But the micro plane is still faster, and better.