This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad.
When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it off after each go. Are there any tips or tricks used to prevent this?
I've never seen a chef on a cooking show do anything special to their blades beforehand, and they never seem to have the problem. My knives are high quality and very sharp.
Best Answer
You could look at your knife skills. Professional cooks are either faster than ordinary cooks, so the food doesn't have time to adhere to the blade, or maybe their knives are sharper. Do you hone your knife (correctly) before you start cutting?
Another thing is the way professional cooks cut, they use the knife to slice through the food making a slicing motion. Some people just press their knives against the food and apply pressure, which is the wrong way.
Lastly, when dicing, you could make one or two horizontal cuts, then nine or more vertical cuts... without cutting through the base. This way, the food is still attached to the base and will not stick to the knife. Lastly, you turn the food 90ยบ and make the last cuts to create smaller or larger dices.
Edit: There are knife blades designed to reduce the food sticking to them. They have dimples or 'cullets'.