chopping candied ginger

Tried a lot of ways, grating, cutting with knife and food processor. Huge fails. This worked, use thinner pieces of candied ginger. Cut with clean scissors half way up in small rows. Do not cut all the way to the end. Turn the ginger and cut on the side (criss crossing). Clean your scissors with warm soapy water and a brush often (tried oil, didn't work as well). Also add some sugar to cut ginger to keep it from re-sticking. Works like a charm.

How finely do you need it chopped? If making cookies, etc., where the recipe calls for granulated sugar, and where the ginger is intended to give a bright flavor, but I don't necessarily want discernible bits, I very coarsely chop it, putting a tablespoon or so of sugar on top of it; then I pop it in the food processor with all of the granulated sugar called for and just blitz away. It works like a charm. (It takes a minute or so of continuous processing to break it down. Also, you might need to pull a piece or two off the sharp points of the steel blade, but I've never had a much of a problem with that.)

You can do the same thing to make ginger-scented sugar for sprinkling on muffins, sweet breakfast buns, etc. ;o)

I also chop by hand. Not my most favorite thing to do. I wet the ginger with my hands (and the knife from time to time) to help reduce the stickiness. And I also found that using big chef's knife makes the job easier.

Oil your knife. The worse part of chopping candied ginger is how stink it gets. I personally don't think a mezzaluna makes chopping candied ginger any easier or faster.

I find that a little cooking spray, such as Pam, applied to the knife blade makes chopping sticky things, like your ginger, a bit easier. It works well for dried fruit too.

I'd do it by hand. In the time you'd take to figure out another method, you'd already be finished and biting into a warm, gingery cookie.

Do you own a Mezzaluna? A super sharp knife would do it.