Ways to Keep A Knife From Sticking

What’s better than refreshing slices of watermelon on a hot summer’s day? Or what about a rich, hearty butternut squash soup as the winter winds are freezing everything outdoors? While both foods fall into pretty different seasons, they have one key thing in common: they are amongst the foods that many people avoid buying because they’re so hard to cut. Between the thick exterior and the size, several varieties of squash and melons can be immensely difficult to cut, which deters home cooks from wanting to use them at all. Indeed, these tough to cut foods can even increase the potential for injury! If you’ve ever tried to cut up a watermelon and experience your knife getting stuck, you understand just how risky these dense, tough foods can be to prepare. Don’t let the difficulty deter your enjoyment. Instead, learn how to keep knives from sticking so you can enjoy the reward for your work more easily.


The Reason Knives Stick

In order to understand how to stop knives from sticking in dense foods (and how to stop foods from sticking to your knife as you chop), you have to first understand why this happens. The reason knives stick in dense foods and why some vegetables will stick to the knife blade during chopping is surface tension. For being such a fluid and harmless seeming element, water has some pretty strong surface tension. The foods you are slicing or chopping are porous and full of water, and your knife is a solid, non-porous surface. The water molecules in the pieces of whatever you’re chopping all cling to one another, and as you chop, moisture will end up on your knife, giving the water somewhere to cling to. The more moisture collecting on your blade and the higher the water content in the food, the more likely you are to get pieces that cling to the knife instead of falling off onto your cutting board. This effect is amplified when you’re chopping something large and dense because there is generally more moisture and more surface area to create greater amounts of tension between food and knife.


Ways to Minimize Sticking

Unfortunately, there is no real way to completely stop foods from sticking to your knife without removing moisture from the equation—and since most vegetables are made up primarily of water, that’s probably never going to happen. However, there are some things you can do to minimize the sticking! Next time you’re working in the kitchen, try:

  • Investing in quality kitchen knives – you’d be amazed at the difference a well-made knife can make to most of your kitchen chores. In this case, the better quality knives are usually sharper and cut at a better angle, which can help minimize the sticking. Check back to our previous blog to learn more about choosing better quality kitchen knives.
  • Keep a keen edge – keeping your knives sharp is important for overall kitchen safety, and no place does the reason become more apparent than when you’re trying to cut open a dense squash. Sharper knives are less likely to get stuck, which means a well-sharpened knife minimizes the risk of cuts.
  • Wipe your knife regularly – if excess moisture on the blade is what causes it to stick, it stands to reason that keeping the blade clear of that water will mean things stick less. Keep a clean, dry dish towel near your cutting board and wipe your blade off at regular intervals.
  • Take up more space – part of the reason food is more likely to stick is that it gets in the way. Use a larger cutting board and regularly push your chopped piles off to the side to keep bits of food from sticking.
  • Use scalloped knives – knives with scalloping or texturing on the side of the blade are designed that way to give the food less flat surface area to stick to, which should cut down on how much food sticks. Of course, if the blade has cut-outs or holes in it, there’s even less risk of food sticking!

The Easy Slice No Stick Knife

At Easy Slice, our goal was to design a knife that makes food preparation easier and safer, and this goal led to our no-stick knife design. Each blade has a series of cut-outs to minimize the surface tension, meaning you can cut through even those dense squash and melons without worry about the knife getting stuck. In addition, the double scallop edge means you’ll enjoy a truly keen knife edge without sharpening. And, to ensure that sharp edge lasts, our knives are made to a Rockwell hardness of 57. The golf ball grip handle also helps you keep a solid grasp on the knife to prevent kitchen injuries.

Our knives make it easy to get your kitchen chopping and slicing done in a breeze. Shop Easy Slice and experience what makes our quality kitchen knives stand out above all the other options. Shop individual knives or grab a set today!

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