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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
You shouldn't use a knife, even a sharp one. You're just going to slip and hurt yourself, even if your knife skills are good enough to make Marco Pierre White blush. A microplane-style grater is your best friend for frozen ginger.
Just make sure you peel the ginger before freezing!
Really sharp meat cleaver and a goalie mask for safety purposes
Interlock the fingers of both hands on the tang, then swing like you're a smash bros. fighter with the hammer.
Put a mini guillotine in the kitchen for this very purpose. 
I just take shaves off my block of frozen ginger with my cleaver. Never peeled them before, should I avoid eating the peel?
You don't have to remove it, but my wife always does.
Apparently some ginger has a thicker skin and some has a very thin, almost papery skin. If you have the thin-skinned type that's fine, but the thick skinned stuff is what we have and that gums up our plane. Wouldn't be a problem with the cleaver, but again it's not super safe to do that especially if you don't have amazing knife skills.
Very thin skin, is this like the two kind of cinammons that are actually totally different species?
With ginger, the thickness of the rhizome's skin is related to the maturity of the individual plant. The more mature it is, the thicker the skin will be. Some places always sell immature ginger rhizomes, some places always sell mature ginger rhizomes.
There's also Myoga ginger, which is a different species. The rhizome of this species isn't edible but other parts are.
You ain't gotta peel it pre freeze, the skin comes of really easy via scraping with a spoon when its frozen
You have weak knives
Try a grater, or a rodent you are okay sharing saliva with.
Warn it about the spicyness, just in case
So I got half the information as usual, thanks for filling in the bit that i missed.
coincidentally I started grating my garlic recently too.
It should be peeled ginger and the way you use it when it's frozen is to grate it with a cheese grater.
All you really need is a chef's knife and a paring knife. Learn how to sharpen and hone your two good knives, and you'll only have to worry about shitty knives at other people's houses. It really isn't that hard, and you can portion as much ginger as you want.
If you're grating it as other people have mentioned you barely even need to peel it, I do the long parts that are easy to peel but it's not that big of a deal imo once it's been mixed in something. Those peels are vital nutrients your body needs to thrive, the only time you really need to peel ginger is when you're doing some figging.
i learned about the the other day, total game changer with a micro grater