Prolly a stupid question but how can I avoid the produce “sticking” on the knife when I cut it?
Pls don’t judge the exte
by Comfortable-Bar8464
31 Comments
artistzero0027
They make knives with what are called scallops on the blade. Little indentations that help items clear the face of the knife.
Barzondek
Use the tip of your knife, less surface area that the produce is touching the knife the less likely it is to stick
Bladrak01
Most santoku knives are made with the scalloped sides.
Fun_on_a_Bun010
If you use the tip of the knife there is less surface area and therefore less friction which helps food to release easier
PerfectlySoggy
A different knife is the easiest solution. The kind with the dimples in the blade. It’s a simple design that allows air between the blade and food; in this case the food is sticking because the blade is flat and there is no air flow to assist with release. A scalloped blade is best for slicing firm but moist foods, like cucumbers or potatoes.
Sometimes chopping at an angle helps, using gravity to assist the foods falling off your knife. You can also try pulling the knife toward yourself as you cut, more of a slice rather than the up and down chop motion. I usually don’t have sticking issues with that method, regardless of knife, but it’s not as quick as chopping.
shoot_pee
Tip of the knife and drag it a bit through the food instead of just pressing down. Should slide right through and away
I try to slice cucs and watch em roll off the board onto the table and stick on the floor so I’ll slip on em later
Equivalent-Excuse-80
You’re holding the fruit/veg with your non-cutting hand, with your thumb behind your curled fingers.
Once the blade cuts through the product, extend the index or middle finger from your non-cutting hand and hold down the cut piece in place while you move your knife away to make another cut.
Like learning how to use a knife, start slow. It will become second nature soon.
Also, just like you cut different things in different ways because of the diverse shape of produce, so too your finger-hold technique will have to be modified depending on which technique you’re using.
Shawnmeister
If I’m speedcutting my finger joints pushes as i pull the knife away. That way everything is intact shape wise before cutting and i can pick parts i want for the recipe and relegate the other parts to another. Otherwise use the edge or get knives with groves.
MountainTurkey
Use the tip and pull towards you or scalloped knife.
KhadaJhina
use only the tip of the knife. Hold it at a steep angle and just slide along the board.
dasfonzie
Angle your knife about 10 degrees. Or get a textured knife. Or use a fuguhiki for everything I guess
cheesy_pegasus
I rinse my knife with water periodically when cutting cucumbers, garlic, and anything else sticky.
symonym7
Yell at it.
phadedlife
tip of knife, cut slightly on an angle into whatever you’re cutting
blessings-of-rathma
Zucchini is gonna do that. It’s a weirdly gummy vegetable when it’s raw.
_lilj
You can also slightly tilt/lean the knife so the veggie wants to slide off to the right side. Also you can get. Serrated edge knife or something with an air gap on the knife.
UnhappyWatch
I use WD40 typically, quick spritz about once a week and she’s clean as a whistle
Draug88
Try a less tall knife or use the tip more instead of an up-and-down or rocking motion. Instead tip cut and pull towards yourself.
Rocking and press cutting is comfortable but the added pressure on the knife is not needed for most vegetables.
Olive-dimples or S-grinds on the knife helps a **tiny** bit but barely and honestly not worth it, especially not dimples since they shorten the life of the knife significantly. A better cutting technique for the applications works way better.
The only grind i find actually help alot is a “Swedish grind”/”Apple seed edge”, it naturally pushes the produce away so it doesnt stick to the blade and is very long lasting but has a horrible “sharpness” and should honestly not be used in kitchen applications. Again your technique matters more.
Good luck.
bluephazon
For stuff like cucumbers, I do draw cuts. If you don’t like the “reverse” motion, do push cuts and focus on using the tip of the knife.
aasmonkey
Pull cut
Jolly_Lab_1553
You can do a pulling towards you motion with the knife blade about 45° tip touching board. This helps minimize surface for veg to stick to
International_Lake28
Keep the knife lubricated with raw chicken juices
xsmp
I’ve found success in blades with vertical scallops similar to meat cutting, it cuts down on the surface area of the knife actively in contact with the food, so if you’re a *fast* prep cook, with quick sure cut motions and a practiced level of competence the zucchini shouldn’t be sticking to your blade at all.
Fresh-County3150
Get a scalloped blade. Those indentations are to avoid the sticking. Somewhat works…
UnderstandingSmall66
1. The motion of your hand should feel like you are connected to a wheel. With a chef knife you want to move front to back and up and down, that way things stick less 2. Use the tip of your knife more often for more finer cuts 3. There are knives with grooves that’s supposed to help but I don’t find they make a massive difference
bubrubz
Scalloped blade..
ThrorOak
Just the tip. But… don’t visit the subreddit. Hahaha!
Decent-Product
1) Have a small, very sharp knife. 2) put your knife upright with the tip on your cutting board. 3) pull towards you, because surface area is small, veggies cannot stick to knife.
fresh_and_gritty
You’re chopping. You need to slice. By drawing the tip of knife towards you with out it coming up off of the board. Too much of your product is being allowed to touch the blade. Source: I sliced cucumbers for a sushi restaurant and still have nightmares about not having enough despite prepping hundreds of cucs.
31 Comments
They make knives with what are called scallops on the blade. Little indentations that help items clear the face of the knife.
Use the tip of your knife, less surface area that the produce is touching the knife the less likely it is to stick
Most santoku knives are made with the scalloped sides.
If you use the tip of the knife there is less surface area and therefore less friction which helps food to release easier
A different knife is the easiest solution. The kind with the dimples in the blade. It’s a simple design that allows air between the blade and food; in this case the food is sticking because the blade is flat and there is no air flow to assist with release. A scalloped blade is best for slicing firm but moist foods, like cucumbers or potatoes.
Sometimes chopping at an angle helps, using gravity to assist the foods falling off your knife. You can also try pulling the knife toward yourself as you cut, more of a slice rather than the up and down chop motion. I usually don’t have sticking issues with that method, regardless of knife, but it’s not as quick as chopping.
Tip of the knife and drag it a bit through the food instead of just pressing down. Should slide right through and away
This helped me a lot [https://youtu.be/4mB1GONAjUQ?si=1R8meHIqqUQ787pE](https://youtu.be/4mB1GONAjUQ?si=1R8meHIqqUQ787pE)
I try to slice cucs and watch em roll off the board onto the table and stick on the floor so I’ll slip on em later
You’re holding the fruit/veg with your non-cutting hand, with your thumb behind your curled fingers.
Once the blade cuts through the product, extend the index or middle finger from your non-cutting hand and hold down the cut piece in place while you move your knife away to make another cut.
Like learning how to use a knife, start slow. It will become second nature soon.
Also, just like you cut different things in different ways because of the diverse shape of produce, so too your finger-hold technique will have to be modified depending on which technique you’re using.
If I’m speedcutting my finger joints pushes as i pull the knife away. That way everything is intact shape wise before cutting and i can pick parts i want for the recipe and relegate the other parts to another. Otherwise use the edge or get knives with groves.
Use the tip and pull towards you or scalloped knife.
use only the tip of the knife. Hold it at a steep angle and just slide along the board.
Angle your knife about 10 degrees. Or get a textured knife. Or use a fuguhiki for everything I guess
I rinse my knife with water periodically when cutting cucumbers, garlic, and anything else sticky.
Yell at it.
tip of knife, cut slightly on an angle into whatever you’re cutting
Zucchini is gonna do that. It’s a weirdly gummy vegetable when it’s raw.
You can also slightly tilt/lean the knife so the veggie wants to slide off to the right side. Also you can get. Serrated edge knife or something with an air gap on the knife.
I use WD40 typically, quick spritz about once a week and she’s clean as a whistle
Try a less tall knife or use the tip more instead of an up-and-down or rocking motion.
Instead tip cut and pull towards yourself.
Rocking and press cutting is comfortable but the added pressure on the knife is not needed for most vegetables.
Olive-dimples or S-grinds on the knife helps a **tiny** bit but barely and honestly not worth it, especially not dimples since they shorten the life of the knife significantly. A better cutting technique for the applications works way better.
The only grind i find actually help alot is a “Swedish grind”/”Apple seed edge”, it naturally pushes the produce away so it doesnt stick to the blade and is very long lasting but has a horrible “sharpness” and should honestly not be used in kitchen applications. Again your technique matters more.
Good luck.
For stuff like cucumbers, I do draw cuts. If you don’t like the “reverse” motion, do push cuts and focus on using the tip of the knife.
Pull cut
You can do a pulling towards you motion with the knife blade about 45° tip touching board. This helps minimize surface for veg to stick to
Keep the knife lubricated with raw chicken juices
I’ve found success in blades with vertical scallops similar to meat cutting, it cuts down on the surface area of the knife actively in contact with the food, so if you’re a *fast* prep cook, with quick sure cut motions and a practiced level of competence the zucchini shouldn’t be sticking to your blade at all.
Get a scalloped blade. Those indentations are to avoid the sticking. Somewhat works…
1. The motion of your hand should feel like you are connected to a wheel. With a chef knife you want to move front to back and up and down, that way things stick less
2. Use the tip of your knife more often for more finer cuts
3. There are knives with grooves that’s supposed to help but I don’t find they make a massive difference
Scalloped blade..
Just the tip. But… don’t visit the subreddit. Hahaha!
1) Have a small, very sharp knife. 2) put your knife upright with the tip on your cutting board. 3) pull towards you, because surface area is small, veggies cannot stick to knife.
You’re chopping. You need to slice. By drawing the tip of knife towards you with out it coming up off of the board. Too much of your product is being allowed to touch the blade.
Source: I sliced cucumbers for a sushi restaurant and still have nightmares about not having enough despite prepping hundreds of cucs.