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I use a garlic press to extract the juice from fresh ginger.

Cut the ginger into small cubes and press it as you would garlic - the fibres will stay in the press head and you will extract a high percentage of the juice, leaving dry fibres in the head which you need to hook out between each pressing.

I agree with cheese obsessive, a microplane grater is the answer. You get the full flavour of ginger without suddenly biting on a slice of it which can be a bit overpowering IMHO

Hi if you grate the ginger place a piece of cling film over the the grater - it works I promise regards lesley50 1

Try doing the first 2 cuts with the grain. Cut thin slices from piece of ginger, then cut those slices, again with the grain into very thin strips. Then do the final cut against the grain to cut the strips into tiny pieces. Try to make the slices and the strips really thin. This helps in cutting it the third way.

i think its just the ginger, i have the same problem, i use a handheld grater now, like this one: [link]
the ginger comes out nice and fine, and the good thing is because it comes out as a paste, if you want whatever you are cooking to have a smooth consistancy, you can just squeeze the ginger pulp so all the juice comes out and just add the juice and discard the pulp, so you have alll of the ginger flavour, but without the graininess of the pulp.