Start by removing all of the short knobs off of the ginger root with a paring knife.

Use the edge of a small spoon to peel just the outside brown peel off of the ginger root.

Continue until as much of the thin peel is gone. You can go back over the root with a paring knife to remove any tough spots.

Cut a thin sliver off the wide side of the ginger. Roll it onto the flattened side to stabilize it. Now cut thin planks from the ginger.

Cut each of the planks into thin matchsticks. This is a julienne cut.

Line up several of the julienne matchsticks. Cut across the matchsticks to create small cubes.

This is a brunoise cut.