Do vegetables stick to the side of the blade while chopping?
351989
This is a good knife for the price. It slices very thinly, if you work at it. It is your effort that makes this a good knife. Nothing sticks to the blade that would stick to some of my much more expensive knives. I recommend this knife.
351990
Pretty much the only I get vegetables stuck on here is when I'm cutting peeled, washed potatoes that I didn't dry off. And even when they stick, they aren't glued on like with some knives. So you don't really have that much of a problem with it =)
2071897
The surface of these cutting mats is smooth. I haven't had any problems cutting vegetables, meat or fish. The problem I have is storage. I don't have a drawer space or an area where they can lay flat without something being on top.
1613353
Haven't used it for quinoa yet. Haven't noticed other food getting stuck in the edge though.
1334617
if they are thinly sliced vertically, not as well on thick round slices. Its just a quick chop that you hand turn, great for onion, bell peppers, squash, etc.
1128457
It is two sided. You cut potatoes just like you would with a knife. Make sure you dry it good. Don't let the dishwasher dry it. It has a tendency to rust a little. Does cut zucchini wonderfully.
353540
When chopping stickier foods, such as dates, it may be necessary to stop the chopper and scrape the sides of the unit with a spoon or spatula before you continue chopping.
543505
No. The knives go in parallel to the rods so the rods surround the blades. Most of our knives are very sharp and I have not seen any damage to the rods. We have two and love them both.
1615289
Yes. I have found that for a clean cut the blade always has to be pushed down. It is rather annoying that the blade always has to be returned to the same position for a clean cut.
1878669
The blade is shielded so it does not make any contact with the surface of the pan. Should not be an issue.
1497210
I have one and I love it! I don't think it is thick enough for chopping direct on it! it has vernier over it! i took care of my putting a clear contact paper over the top and I use an rectangle peace of granite to chop on it! I hope it helps!
973929
There is a tab inside of the body of the knife. It will be right by the end of the blade, touching the part that is still inside the handle. This is the blade lock, which is (coincidentally) locking the blade into place. You need to push it to the side to free the blade.
1065944
Yes. It can be tricky to keep the stack vertical and keep it from shifting, but I've done it probably hundreds of times. On a good day I can chop a stack like that with an accuracy of plus or minus 1/8". That's good enough for my purposes.Whether you can bring the blade down on a thick stack like that depends on the paper. Chopping the 11" side of a stack of 8.5x11 sheets could be difficult. Different kinds of paper make a big difference in the difficulty of lowering the blade, but I can't put my finger on why. I think it may be moisture content, or how well it's pressed in manufacture. Yes. It can be tricky to keep the stack vertical and keep it from shifting, but I've done it probably hundreds of times. On a good day I can chop a stack like that with an accuracy of plus or minus 1/8". That's good enough for my purposes.Whether you can bring the blade down on a thick stack like that depends on the paper. Chopping the 11" side of a stack of 8.5x11 sheets could be difficult. Different kinds of paper make a big difference in the difficulty of lowering the blade, but I can't put my finger on why. I think it may be moisture content, or how well it's... » Read More Yes. It can be tricky to keep the stack vertical and keep it from shifting, but I've done it probably hundreds of times. On a good day I can chop a stack like that with an accuracy of plus or minus 1/8". That's good enough for my purposes.Whether you can bring the blade down on a thick stack like that depends on the paper. Chopping the 11" side of a stack of 8.5x11 sheets could be difficult. Different kinds of paper make a big difference in the difficulty of lowering the blade, but I can't put my finger on why. I think it may be moisture content, or how well it's pressed in manufacture. « Show Less
383808
The chopping block has a slit in the top, made for the ulu blade. It will go in most of the way perpendicular to the block. I store it this way, with the sharpener laying in the bowl of the block. It works for me, but I do wish it had a small matching piece of wood to the handle that would slide over the blade, to be able to store flat. There might be some that have this. But I absolutely love my ulu and the chopping block, and use it frequently. It helps with my hands that hurt all the time. Enjoy your ulu!
1476570
Yes, the blade is scalloped along the sides; I suppose this contributes to its razor sharpness. Perhaps the blade will wear unevenly after years of sharpening, but the trade-off seems well worthwhile.
1259371
The juice groove is only on 1 side. The red rubber is on both sides so the cutting boards are non slip on both sides. You can cut on both sides.
2217210
If you like to chop with a rocking motion, using the front edge of the blade as your pivot, then you might not find that easy to do with this knife. But I never mastered that technique, so that is something that doesn't bother me. I like this knife for veggie prep. The blade is strong and rigid and will not flex on you like some.
592441
I have not experienced this problem. Might try rinsing with white vinegar. I would also make sure there isn't any food residue stuck under the blade area.