I got my first question from a reader a couple of weeks ago. Amy F. from Internetland asks: “How do you prevent things from sticking to the side of your chef’s knife when you’re doing prep? I think I understand how to use a knife properly, but when I’m cutting, say, cucumbers or zucchini or potatoes or apples, they stick to the side of the knife, which makes it impossible to keep a nice cutting rhythm going without chopping off pieces of the slices I’ve already cut or, for round things, stopping to deal with rollaway slices.”
Well, Amy, I have an answer for you, and it also happens to be my very first video blog. I’m sure you’re at least twice as excited as I!