The results can be the same, depending on how you use the knife. I usually crush the clove with the flat side of the knife, then cut it into smaller pieces as needed. As I see it, I have more control over the result. re: the speed aspect, using it to crush is certainly faster than chopping, but then you have another tool to clean, which negates the advantage.
Yes, but you are one of those who is comfortable with a knife. I mean, some people are downright afraid when I show a chef's knife ... so much so that they actually stand back. Makes me giggle.
Those people shouldn't be allowed to use garlic!
Just kidding.
I'll never forget, though, I was in the grocery line once and the woman ahead of me was buying a head of garlic, apparently for the first time. She was fussing at the clerk about having to buy a whole head when she only needed a few cloves for her recipe. I sometimes wonder if she ever bought another one