/ck/ - Food & Cooking

Food sticking to the blade is an interesting issue. Its not big for me since im not a pro chef.

The best way to get around it is to use the tip of your knife when slicing veggies.

Some custom knife makers are using hook grinds; different gradients on the face of the blade.

Rough finishes on the blade also help; e.g. kurouchi.

Foods will stick to blades when theyre quite moist and the blade has a nice flat finish and polish. Food forms a wet seal against the face of the blade due to capillary forces and surface tension.

For the pro chef in this thread, how do you find stiction with your knives and how much does it annoy you.