My attempts at mincing garlic have the makings for a sit com. I've seen
chefs use the technique of laying a large knife flat on the clove, pounding
on the knife to smash the clove, then quickly mincing it. When I try to do
that, the clove goes zinging across my kitchen.

If I try to slice then mince, my pieces always wind up too big.

I tried two different garlic presses. One was very ineffective in that it
would smash up the garlic but it wouldn't press out the other end. I would
then use the tip of a knife to try to scrape out the pressed garlic. I would
manage to get a bit, but most would be retained in the press. The next one
was only slightly better. Both retained the stinky aroma of garlic. I tossed
them.

For some time, I used either garlic powder or some dried roasted garlic that
I bought somewhere. But for some things, I really want to use the real deal.
Recent attempts at mincing were no better so I bought a small jar of minced.

Help! How do you mince the stuff!