STICKY FOOD TECHNIQUE: Some foods, usually crisp, wet foods like potatoes and cucumbers stick more than others. Food which is sliced very thin also tends to stick to the side of the knife. There are several keys to dealing with these foods. First, good knife technique: Use a sharp knife which cuts rather than wedges. Keep you knife moving straight up and down, with the edge square to the board. Use the same part of the edge to make the cut, every time. That way the new cut forces the old slice straight off the blade. Keep your cuts parallel to one another. Keep you knife clean. Rinse and wipe it as often as necessary. Second, and possibly more important, good board management: Keep your food oriented square with the board. Move your knife from right to left on every cut (if you're right handed). Keep plenty of room on the right side of the board so you have a place for your slices. The cutting action will push slices off the knife onto the board, organize the pile as often as necessary to keep from cutting into it. Don't be lazy. If you get food on both sides of your knife you're lost. If the cut pieces are crawling all over the knife, wipe the knife down. Don't let too many accumulate. Clear the cut food into whatever you're using to hold your mise as often as necessary. And that means often. And Remember: 90% of this whole thing is keeping the cutting side of the knife clean and free from debris. Think of it as just another expression of the great truth, "If you're in too much of a hurry to do it right, where are you going to find the time to do it over?" One last Tip: It helps to have just a little scuff on your knife. If you bought a knife with a mirror polish, don't try too hard to maintain the polish. When you wash the knife, scrub it with a Scotch Brite, and/or rub it down with baking soda or similar mild abrasive. Hope this helps, BDL PS. I wrote this for Fred's Cutlery Forum, but thought it might be of general interest so am posting this slightly edited version here.