Stuck veggies? Three simple moves will keep your knife slick and your prep smooth.
Most veggies are over 90% water. When the knife slices, that moisture coats the new surface, forming a film that clings to the metal.
Angle your cuts and keep your speed up. Hold the knife at a 30‑degree tilt, slice downward, and let the motion carry the slice away. The steeper the angle, the less surface area touches the blade, so water has less chance to create a sticky bond.
Wet or oil the blade as you go. A quick dip under tap water or a thin coat of neutral cooking oil breaks the surface tension. After every few chops, wipe the blade with a paper towel to keep it dry.
Wipe the blade mid‑chop. Use a finger to swipe the flat side or press the blade against the board edge to clear any build‑up. Professional cooks do this constantly, treating sticking as a mid‑chop adjustment rather than a full‑stop.
Some knives feature Granton edges, but the blade’s shape and grind matter more for sticking than dimples alone. Treat a Granton‑edge knife as a bonus feature, not a guaranteed fix.
Try a Wüsthof Classic Chef’s Knife, available on Amazon and local kitchen stores, and keep its blade slick with these hacks. Your prep will stay clean, your knife will stay sharp, and your kitchen time will shrink.