Crush the garlic with the side of a knife and remove the skin. Cut the clove in half and roughly chop. Sprinkle fine salt on to the garlic and then start crushing with the side of the knife. The salt draws out the water and softens the garlic, allowing it to turn to a purée.
Whatever happened to a mortar and pestle? You don't risk scratch marks on that lovely knife of yours either! :)
malayrojak 7 months ago