To remove the skin from fresh mature ginger, peel it with a paring knife or the back of a spoon to dislodge the woody peel from the ginger. Through it can be tempting to peel it like a potato, by moving the knife toward you, it isn't advisable. Not only is it dangerous but it tends to take off more peel than needed. Your goal is to peel off just enough outer layer to expose the edible ginger. Then it can be sliced, minced or julienned. The taste that gingers gives to a dish depends upon when its added to the cooking process. Adding at the beginning will lend to a subtle flavor while adding near the end will give you a more pungent taste.