Huh, I always crush with the knife edge _before_ peeling, then the skins come off easy as pie.

This is after washing the garlic segments I plan to use, then I save the skins along with other washed refuse from carrots, onions, celery, etc and use that when I make broths with bones I've collected.

Then from those broths you can reserve the fat layer that accumulates at the top and use that to sautee veggies, mm mm mm!