That’s where a lot of mess comes from, so I’m very interested in this tech. The worst are cucumbers, they stick to the blade and new slices pop them up and they roll everywhere. I get some better results by slightly angling the blade but it’s not perfect.

The blade quality doesn’t look great but I think any decent cook that knows how to hone will do just fine with it.

I’m not sure I’d spend the money and replace my expensive knives for a relatively rare edge case but it’s a neat innovation that might catch on elsewhere, or maybe they’ll make premium lines.

Maybe instead of building it into the knife, it needs to be something you could attach to any knife

Cucumbers: put your cutting board in a sheet pan. Now they roll away but stop at the rim.

Also works for helping with fluid containment.

I had a similar problem with spring onions. So I give them a lengthways slice first. The half moons don't roll.

> The worst are cucumbers, they stick to the blade

Is this issue possibly that amateur knives are too "polished"?

This doesn't seem to be a "professional chef" problem yet seems to be a significant "amateur chef" problem.

Is this simply the case that a knife with professional use takes enough dings and scratches that foods won't vacuum seal to the face of the knife?

I mean, for both potatoes and cucumbers, I just use a v-slicer. $40.

The other weird thing about this is that neither a potato nor a cucumber demands an ultra-sharp knife.