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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