I mostly use a knife because I usually only need to mince the garlic. But for a few things, e.g., Tahini sauce, crushed garlic is required and a press works very well for this and does the job very quickly and easily. To mince garlic with a knife fine enough so that it is equivalent to crushed would require an inordinate amount of time and effort. So when you need crushed garlic I can recommend the Rosle brand that works well for me and is very easy to clean. There's no model number on it, but it appears to be stainless steel and has a number of moving parts for easy cleaning, but is all connected and does not disassemble.
One other thing: When Key Limes are in season, and I can find a good price, I'll buy a couple hundred or so, juice them, and freeze them in cubes for future use (mainly my favorite, Key Lime Pie). But since most of them are smaller than golf balls, juicing is really difficult, time consuming, and tiring on the hands and fingers. But awhile back someone mentioned they had used a garlic press to juice Key Limes! I haven't tried it yet but, if it works, the amount of time and effort saved would make owning a press well worth it just for that. That would also make the press a multi-tasker.
One last thing on a more general topic: I found this site a few months ago and have visited a few times. As far as forums go, this is one of the best I have found. The depth of knowledge displayed by nearly everyone is pretty amazing. When you couple that with nearly everyone being very nice, and very helpful, even to a tyro cook like myself, I just wanted to mention my appreciation for the help I have received from those kind folks. I hope you have had a similar experience. So, this is why I feel like reciprocating with whatever knowledge I have picked up. Cheers.