Once you get the fundamentals of cooking mastered, it will start to become more of a therapeutic experience. You can start allowing your thoughts to stray without having to worry about making any mistakes. The experience is zen-like and one that you will look forward to when you need to get away from all your troubles.

The process of preparing my greens takes me into the zone that allows me to answer thought-provoking questions such as: why does food stick to my knife? No matter how proficient you get with a knife this problem will arise, and I am sure you may also be wondering if there is a way to stop it.

If you have never experienced this dilemma, I will describe how it happens. Whenever I decide to cut certain foods such as onions or garlic, a lot of pieces tend to stick to the right area of my knife. This problem can be quite annoying because it happens so often in the kitchen. As I continue to slice further, the parts that were on the right side of my knife get pushed off my cutting board while the new pieces stay on the blade. This cycle was never-ending, so I knew I had to figure out what to do to prevent it from happening again.

I solved the issue by messaging an old mentor I used to have in culinary school. If he didn’t have the answer, I wouldn’t know who else to ask. Luckily, he was able to solve it, and the advice below is what he gave me almost word for word so you can start enjoying yourself more in your kitchen.

Why does food stick to your knife?

The main issue is the tension of the surface. When you cut vegetables or fruits that are moist on the inside, their wet surfaces tend to stick to your knife. The problem arises from a natural phenomenon that causes the surface of liquids to counter an outside force.

What is the solution?

The best answer would be to stay away from foods that are highly moist on the inside. If you love your wet vegetables too much to let them go, the following are three strategies you can take advantage of to continue eating them.  For meat only a proper butcher knife will do.

1) Buy a High-Quality Knife

At the end of the day, you get what you pay for when it comes to knives. A premium knife will solve your problem almost immediately. A knife with a full convex grind is the type that I tend to use in my kitchen. It has a design that reduces the number of times your slices make contact with your blade. The design is ingenious, and I can’t live without it. I also tend to stick with boning knives when slicing wet meats. The key is to find what is the best boning knife on the market before you make a decision. This guide may also help you with your choice. Looking for the best nakiri knife. Look no further.

2) Work On Your Cutting Technique

Most people like to slice their foods instead of chopping because it is much easier to do. What they don’t realize, however, is that chopping decreases the chances of food from sticking to your knife. This option helps you save money if you don’t have enough to invest in a premium boning knife.

3) Organize Your Environment

The percentage of times food sticks to your knife can be decreased by having the right tools in your environment. Make sure to have a large cutting board because you have more space to work with when you are chopping your foods. Once you finish slicing, make sure to wipe the side of your blade regularly. This technique prevents foods from accumulating on the side of your blade. Lastly, don’t forget to have a prep bowl on hand in prevent piles of food from piling up on your cutting board.

Both comments and trackbacks are currently closed.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 830 other subscribers.

Follow us on Twitter