I recently bought a Togiharu Inox Steel Gyutou, 240mm chef knife. Problem is, as I cut vegetables, the vegetables stay stuck on the right side of the blade (I'm right handed). That makes it very difficult to see the thickness of the next cut, because now that piece of veggie is blocking my view. With that new knife, I've given up on looking at the right side of the blade to gauge the thickness of the cut. I kinda just cut and hope for the best. So the next bit I cut pushes the one that was stuck a little higher, and now I have two bits stuck. Then 3, then 4... until the highest bit is higher than the blade and falls on the board - unfortunately usually it falls in the way of my cut, so if I continue cutting I'm cutting that long thin slice in two. So I continually have to stop and clean the stuck bits off the knife, which kinda defeats the purpose of learning good knife technique to get faster at doing my prep work. Any idea what I'm doing wrong? Thanks!!