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What's an efficient way to peel ginger?

There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits.  I normally peel ginger with a paring knife; for larger "knobs" I break them off to make peeling easier, and for smaller ones I cut down on each side and sort of dig the peel out from between them.

![picture of ginger root](https://cooking.codidact.com/uploads/ZihBWqbFGfZ6ju2Gh3rEipaD)

([Royalty-free image source](https://www.pickpik.com/ginger-root-spice-herb-ingredient-seasoning-52677))

The approach I described works fine if I need enough minced ginger for a stir-fry for two people -- it doesn't matter if the pieces that get cut off are small because they're getting chopped up anyway.  But I was making candied ginger, so I wanted slices not minced ginger.  It seems like my choices were to spend a *lot* of time fussing or to waste the smaller pieces.

Is there another way to peel ginger, with all its irregularities, that's faster or less wasteful or both?