[bsder]

> 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?

[inimino]

Technique. Pros use a slicing motion that moves the knife through the food before it detaches, home cooks use 5% of the blade and all the cucumber rounds are stuck to same place on the side of the middle of the knife.