No fears of consuming too much and the internal bleeding to follow?
I used to do thick slicers until someone suggested I mince it, or however much you can mince it without expelling the juice. Chewing on a piece of the root is great when you've got a cold. Once you're past the initial biting burn from the root, it's all gravy. I like the dried stuff except for its flavor. More potent and tends to work quickly as opposed to the fresh.
I make a ginger preserve/jam/spread each year in the winter. I buy anywhere from 5-15 lb of ginger root and peel it, grind it, cook it down in honey and sugar. It's delicious. If you're familiar with ginger chews, particularly from The Ginger People, it's like that.
By the end of peeling it with a peeler, my left hand tends to be burning and numb at the same time. And stays like that for hours. Tried using a food grade glove, but the buggers slide around.
