Any fresh ginger fans?? Grab a peeling knife (also called a tourné knife), your favorite chef's knife and mince away! Slice the peeled ginger into planks, stack them up, cut them lengthwise into thin matchsticks (julienne) and then crosswise into tiny cubes — viola! A hit of savory, spicy freshness that brightens so many sauces, soups, and stir-fries.