10 Year Member
Don't disagree. Quality ingredients, a good set of knives and a garlic press. How in the name of sweet baby Jesus did people cook without a garlic press in the olden days. I'm in the same boat. No one will ever mistake me for an award winning chef, but you'll not starve at my house.
I don't use a garlic press. Got ride of it after my first knife skills class. Try chopping the clove up and then using the side of the blade to press it out. You get a lot of control over your garlic press. If you dice it you get a finer paste while a rough chops leaves some texture. I have found dice and paste is better when mixing it with other ingredients first while rough chop and press is better for rubbing or season a pan.