In text and video, I have recommended peeling garlic by first crushing it with the flat side of your chef’s knife. I wish to revise my suggestion to indicate that crushing it with your bench scraper is a safer way to handle things.
Over the weekend, distracted by several things going on at once, using a wet knife, and exhibiting an overall carelessness and complacency while wielding a sharp knife, my hand slipped as I pressed down on a garlic clove and my wrist met the blade of my knife. It sounds worse than it was: it was a very shallow cut and I was never in any sort of danger, but the placement of the wound was disconcerting in that had it been worse and had it been deep, I would have been in rough shape.
So, please, be safe. Use your bench scraper to crush your garlic.