Why Does Food Stick to My Knife? (And How to Stop It)
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- Опубликовано: 18 май 2024
- This week we're diving into a common knife complaint: food sticking to your kitchen knife. What causes it? Can you fix it? Are some knives better at food separation that others? We're putting a variety of knives to the test, answering all your questions, and running into some surprising results along the way!
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Chapters:
0:00 Intro
0:34 The Problem
1:06 Knife Geometry
2:05 Putting it to the test
4:00 Kurosaki Senko
4:46 Shibata Koutetsu
5:35 Masakage Koishi
6:07 Initial Results
8:11 Takeda Gyuto
9:36 Another perspective: Cleavers
10:04 CCK Mulberry Knife
10:34 CCK Civil and Military Knife
11:10 Knives designed for food release
12:13 Glestain
13:10 Suzuki Uchi Hamono
15:10 Closing Thoughts
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Well explained! One thing that really helps when you need some extra food seperation on certain cuts, is using the tip draw :) Works especially well with knives that have pointy tips like bunka's. Less surface area in contact with the product means less suction. Very handy when doing some julienne for example.
Hey, absolutely! I completely forgot to mention that. I'm not a huge fan and don't use that technique often, but that's just personal preference. It works great for a lot of folks!
I was waiting for this! I call 'em "Tip Zips"!... and my Masakage Koishi Bunka is kingly for this reason! Potatoes have NO chance against me!
Also I dare say that potatoes are the worst culprits for stickage due to their starch content! correct me if I'm wrong though!
Loved this video, will be watching more, and that Suzuki Knife has me VERY intrigued!
Great comment. I don't use the tip draw technique too much for general cutting, but if l am trying to do something like thinly slice an entire half an avocado so l can flatten it over and top a sushi roll, then that is by far the best way to do it. I also occasionally use it on other ingredients when l want paper thin slices and no sticking.
Well done, very informative!
Thank you!
Very interesting and helpful video Nathan. Thank you!
Thanks Grant!
Brilliant show 👍
Thank you!
Great informative video on food separation. I am fortunate to own 3 of the knives tested, a Kurosaki Senko Gyuto , Shibata Koutetsu bunka, and Takeda bunka. I can attest you are correct all are great performers and great knives in their own rights for what they do. But with the Shibata food sticks a lot more than the other two. My favorite for best food separation is the the Takeda, but you can't go wrong if thinking about buying a Kurosak its one step behind the Takeda.👌
Glad to hear you've had similar findings, happy chopping!
Beautiful video - well-described in words, and in-practice. "based upon my very limited study" - honesty!! - that's all great to see in a video these days.
Gotta be honest, glad you enjoyed it!
A shorter bevel on a thin knife is also much easier and faster to forge and grind.
GREAT video.... I learned a lot! Thanks again :)
Thank you!
Very instructive, thank you! Would love that Glestain Gyuto!
They're rad, I need one!
Super fun and informative video. I'm going to need a few more knives...
Same here!
Was very cool to see how the Takeda illustrated your explanation perfectly.
I was pretty happy with how it turned out!
That helped. I’ll be sure to put an asymmetric grind in my knife bevel next time I sharpen my kitchen knives.
Glad to hear it!
Food release is one of the more intetesting things with geometry
Trying to work around it while still getting good cutting performance is something I've been working on with my knives. One of the more intetesting solutions I've found is purposely hollow grinding the hira.
It allows the knife to be thinned like normal, but gives a good place to break away food. Similar to takeda, but with not as steep of a bevel angle.
Of coarse convexity of the bevel is also important and will even help a little on thinner blades. At least a bit.
That's super interesting, I look forward to hearing what else you learn on your knife-making journey!
Loving the video! I have a Global SAI 10” chef knife that I love but food sticks to it. The knife is balanced well in my hand, easy to grip, and I sharpen it to 13,000 grit. But the food sticking makes me stop to clean the blade.
I’ll have to keep this video in mind. I’m probably gonna be in the market for another knife in the next year so a single bevel knife will be on my list.
Glad you enjoyed it!
Awesome video!
One thing l will say about Takedas is that while they can be a bit wedgy out of the box, with one or two good sharpenings to knock those shoulders back just a little, they lose some of that wedginess while still providing fantastic food separation.
Makes sense, even the best boots need to be worn in!
@@KnifewearKnives Exactly!
I am a knife maker, and something that knife makers are doing now are making knives with an "S" grind. They start with a flat grind and then go back with a large radius platen (40") and making a hollow grind in the center of the blade to break the suction of the food.
The S grind is genius! Takeda-san essentially forged this shape into his blades, and we've found even some Chinese Cleavers are sharpened this way.
@@KnifewearKnives it is essentially what the Japanese masters do when they make Yanagibas. Although instead of making it a single bevel on one side and a hollow on the other, there is a hollow on both sides.
@@mwblades6553I haven't heard of hollow grinds on the bevel of single bevels because that seems to go against the way they are sharpened. Since you'd sharpen yanagis by sharpening the entire bevel.
Polished blades are pretty & easy to clean. but foods seem to result in food in glueing itself to the blades.
This was a very brutal demonstration. Thanks for sharing. I learned quite a bit as a knife maker.
I'm glad to hear it!
Food sticks due to water capillary adhesion so reducing surface contact area will make the food stick less.
I think S grind is a great geometry because you can greatly reduce contact area without creating a thick shoulder. Double hollow S grind with hammered finish works like a charm.
That makes a ton of sense!
Ive been using a Glestain for the last 4 years and I love it for this, all kind of chopping like onions and potatoes goes like a dream. I also have Masahiro carbon with a similar bevel but for food release the Glestain outperforms it and everything else ive used. The dream is a Glestain blade with an octagonal handle but a custom order to Glestain is pricey. Ive always wondered why the glestain is not more common in the west but maybe its a growing brand.
That's awesome to hear! I agree, a Japanese-handled Glestain would be rad. Honestly they're starting to pick up steam lately, I could see them becoming quite popular!
@@KnifewearKnives I brought my Glestain to a cookbook shoot and showed the writer the knife and he ended up ordering two for himself that evening and he even ordered the carving knife that is an absolute monster of a knife and you feel more like you're in a pirate movie then cooking.
what about usuba? i recently bought one and i think the single bevel design works well and it is also more of an aggressive taper. most usuba ive seen are relatively smooth when it comes to finish but still do great with making the food come off the blade!
Absolutely!
Which of those of the Harayuki lines and Seki Kanetsugu lineswould be a good alternative for anti-food stickage?
The Seki Kanetsugu VG2 will definitely have better food release than the Zuiun. For the Haruyuki, the should all have okay food release except for the Zanpa!
Salut du Grand Nord Canadien! Mwrci pour tes video et ta passion et tes grandes connaissances des coûteaux! Juste un etit truc que ma grand mère faisait toujours avant de couper ces légumes, fruits et viande elle tapissait faiblement les 2 côtés de la lame avec de l'huile d'Olive!! Rien de collait et de plus c'est santé! :) au plaisir!! Frank
Bonjour! Il faudra que j'essaye l'huile. Je viens aussi du Canada!
@@KnifewearKnives C'est cool cela! Je suis au Nord de La Province de Québec. J'ai pris ma retraite comme Officer Pompiers Spevialrs interventions pendant 31 ans! Depuis 1 an j'ai appris grâce à RUclips et beaucoup de recherches sur le net, je me suis bien équipé pour aiguiser Cuisine, Jardin et autres! Je viens de recevoir Work Sharp Ken Onion Edition avec le Grinding kit et plusieurs très bonnes pières mouillée et diamantées et pleins d'autres trucs! Je m'amuse je charge pas chère et je fais beaucoup de remises à neufs! Enchanté! Dis moi j'ai écouté un video avant d'une femme dans ton atelier qui expliquait comment elle enlevait la rouille sur ses coûteau! J'Ai reconnu ton attelié grâce à ta guitar avec tes couteaux rn arrière plan!! Lâsche pas je suis abonné à ton site alors au plaisir! God Bless! Frank!
That was well done! I was glad you tried a good assortment of knives, and interesting results. Couple of thoughts: maybe you touched on this but I think that grind geometry plays a big role too, ie. flat grind vs convex vs hollow grind - I believe a flat grind would have the most food stick, whereas a convex would help wedge the food away to the sides. I'm curious how a significant hollow grind would perform, if it would be the worst or if a sort of pocket of air between the food and blade could cause some separation. My other quick thought is that simply wetting your blade first, or better yet a bit of oil could help food slide off and prevent the stick?!
Great ideas! I completely neglected to mention concave v.s. convex v.s. flat, looks like I have to make another video!
@@KnifewearKnives I'll wait with my knife purchase until you release that video because this is all so interesting and I just have to know! :)
I have the Masakage Koishi Guyoto. and am very happy with it. As with my other 7 Masakage knives. And as an approx $400 price tag for the others, i can deal with a little stickage with mine. Go Masakage!
That's awesome! I feel the same about my Koishi Nakiri.
as someone who enjoys very thin blades and fine angled edges because of the geometry i wonder what one could do. I heard about dlc coating, it has a very little coefficient of friction. I wonder if that would make it stick less or more. Haven't had the chance to test it yet. I only saw a handful of custom made kitchen knives have it
I'd love to hear what you discover, I love thin knives too!
Would demascus be good to help the separation
It might help a little, but I find blade texture doesn't make a massive difference.
Nice informative video! How was the cucumber, carrot, potato salad?
Delicious 😂
I was wondering if you have any experience with Yoshihiro knives. Ive heard some good things about them and would definitely like your input if you have any
As in Yoshihiro Yauji? They're fantastic, we have one in stock right now! If you're wondering about Goh Yoshihiro, we used to carry them and they're great as well.
Encriable! I started my Japanese Journey at the end of last summer. Currently have 3 Denka's on order. Hopefully they will arrive this year! This video has some great info and knife porn. Very expensive video though as i now want a few Takedas and a nice set of Glestains for work! There is a video that i really have been craving from you guys.... Bread swords! Blenhein Forge in the UK just released a limited range and i missed out on getting one. As a westerner i always feel like a good bread knife makes a knife set. For home or work. Peace x
I'm glad you enjoyed the video! I hope your denkas show up soon, they're incredible. We'll keep our eye out for some crazier bread knives for sure!
This video in a way explains to me why single bevel knives were invented.
They needed to be able to cut really thin AND have the food not stick- and the only way that seems mechanically possible is by a steep bevel and angular design.
Would've been interesting to see a 'true' single bevel knife in this comparison to prove this though 😅
Thanks for the insight!
I'll have to give it a try next!
Looking to get a new knife. Been using wustof Icon for the last 6 or 7 years and a Shun for about 20. Use each for different reasons as you know. Been looking at getting something like a nakiri because I like that flat edge, because of the way I use a knife. I almost never use a rocking motion even using a western blade. Your last knife of the week, the “MUTSUMI HINOURA "AJIKATAYA" SHIROGAMI TSUCHIME NAKIRI” really struck my interest. But I hate buying a knife without testing it. Any other you recommend? I’m sure you have a hundred that you would. I think the thicker blade like the one mentioned above would probably be best.
Hey, the Hinoura is a fantastic Nakiri! Nice weight, high maintenance, but high performance. The Masakage koishi is my favorite. It's thinner and lighter, and the taller blade makes doing a ton of prep a breeze!
knifewear.com/products/masakage-koishi-as-nakiri-165mm
Very good video - great pleasure! A laser is not always the best....
Thank you!
Would most single bevel knives preform like the Suzuki or is the food release specific to this manufacturer.
Food definitely releases better off single bevel knives due to their grind and thickness, but not the same as the suzuki. The Suzuki has an especially short bevel, which seems to be another factor in food separation.
hey Fabio? how how do you keep hair out of your food?
😂😂😂 I tend not to worry about it honestly, but anytime I cook for anyone else, I always tie it up!
You demonstrated y.our theory well.
Thanks!
Hello from france, i'm blacksmith in japanese style, great vidéo sir !
Thank you, that's very cool!
I have a Chinese cleaver and everything sticks and goes up the blade. Are you saying the trick to prevent that is to cut closer to the base so my finger hits the produce as they start to climb up?
That seems to work!
Is the thickness of the cut a factor?
Definitely, I wish I touched on it more, but it sounds like an excuse to make another video. Thicker cuts definitely break away better, while thinner ones seem to stick more.
Where does the Masashi Kokuen fall in these categories?
I find it to be somewhere in the middle. I find it releases better than a super thin, smooth blade, but not as much as a Takeda. For me, it's a happy medium!
I don’t care about food sticking to the knife,because the new slices push off the first cut, apart from cheese ! but cheese cutters are something else !!
Chinese cleavers are softer steel ? mine is as hard as you like ! it’s a pig to sharpen!! it’s a weird thing,the single side bevel is on the left if you are looking at the back of the knife holding the handle, I have often wondered if it was intended as a left handed tool, because you would assume the bevel to be on the opposite side to the piece you are slicing off .
Lets get some low priced quality knives in on this....
I'll have to do another one!
Definitely one of your better videos Mr Mustache!
Thanks buddy!
When they stick like that my habit doesn't want to stop and take them off and my finger starts to literally reach under the blade to knock em away while I cut. lmfao. ffs
Not very well versed in emojis so, please, bare with me. In the thumbnail, why is there an emoji of someone smoking pot?
It's a chef's kiss emoji, but it totally looks like someone smoking a joint 😂😅
@@KnifewearKnives Oohhhh.....lmao. Thanks! pretty well explained the separation btw
I'm very disappointed. I clicked on this video expecting to get advice on how to remedy sticking with the knives I already own, not be told to buy new expensive knives. I feel like I was mislead by the title.
Exactly the same! I clicked as I was expecting the part "(And how to stop it)" to be explained for the knives I already have, not to be told to buy new expensive knives. I'll try to use my cleaver which has a thicker blade and more pronounced bevel.
Hey, I'm really sorry about that! I was trying to come up with a title that communicated the point of the video, but I can see how that could be misleading now. I haven't found anything to help existing knives that stick that doesn't include some excessive re-sharpening & shaping, but I'll keep experimenting and hopefully make a follow-up some times!
@KnifewearKnives thank you and sorry if my comment sounded harsh. I was just a little bit disappointed 🙂 Still the video gave me the idea to try the cleaver as I mentioned. Of course, I'd love to buy those beautiful expensive Japanese knives, but then I'd have to lock them up from my wife, as she is abusing the knives harshly 😅
Of course, I totally get it!