WHY ARE MY SCALLIONS ALWAYS STUCK TOGETHER?! #shorts

A viewer asked how to cut scallions without them sticking together like an accordion, you got it! Did I miss any tips? Let us know in the comments if I did!

Knife seen here : Tosaichi Shadow Gyuto 240mm (Out of stock at the time of shooting the video but we'll have more soon!)

[coda.]

How can I fix the little belly that formed from me over honing my knife??

[NormadYT]

You forgot the actual reason: in shops garlic stems are a hollow cone full of slime. Scallions and most similar veg also has this style. In these shops they cut the tip off to allow the slimy inside to dry out, they do this with spring onions too. Don’t want slimy accordions? Dry it out in the fridge the day before

[philipbassett]

end grain boards can warp, yours is just 2" thick so yea its unlikely

[sanduliaka]

The grain on my larchwood started to raise after a couple of years, I had to sand the grains flat.

[tyquaun]

But even with a bunka and a Nakiri there’s never a completely flat edge. If you re profile it, won’t you take away what the black smith had in mind. Meaning what he intended the knife to do?

[MrLoobu]

Try not picking your knife up from the board. You will save your wrists, save your fingers, and eventually be much faster and more precise with a motion that cuts better naturally. That's why chef knives are so wide, so the blade can rock forward/backwards and up/down (and be used as a scoop for cut product)