Since I wasn't sure how to search for this topic I'm just starting the thread and I'm sure it will be a short one.
I'm getting a handle on sharpening my gyoto (thanks to all that responded earlier) I'm not crazy sharp, slicing hair but it does a great job on food. I've scratched the blade up some by having too shallow an angle at times but overall, I'm making great progress.
So, I'm finding now, when cutting slightly wet stuff like cucumbers or the like that the cut stuff sticks to the knife. OK, not a big deal, next cut over the top and it falls off but I'm not a machine gun chopper or as accomplished as someone that works in a kitchen. I think I get the conversations I've read about "bite" and perhaps this has something to do with it.
So, what suggestions are their in modifying either my sharpening or cutting technique? Or do I just ignore it because that's the way it is. As always, thanks in advance.