As mentioned, by me, a spoon also works. You probably already have a spoon.
1 Like
I’m quite happy with my method, in case that wasn’t evident in my multiple replies. No extra steps required, and no spoon needed, either. Just a trusty chopstick.
So why even start the thread? You’re not open to anyone else’s suggestions.
1 Like
Gosh… my general penchant for curiosity? To share a method I think works splendidly?
Why does anyone start a thread here? 
Or maybe I’m waiting for better suggestions, which I haven’t gotten yet 
Then you lift the cutting board and tilt it, and then use the knife scrape o ff the “stuff” into the garbage or composter.
I realize only now that I missed the opportunity to claim that I clean my knife of debris like a samurai gets rid of blood on his katana: with a deft flick of the wrist.
1 Like
If I wasn’t so modest, I would have just said my knife skills are so exemplary I leave no “stuff” on the knife.
2 Likes
The “stuff” is garlic and ginger I would like to use, not garbage. The chopstick neatly takes the garlic and ginger (or Thai bird pepper) bits sticking to the knife to the mise bowl for that very purpose.
I’d love to hear more about your knife technique where there is never any chopped bits stuck to yours.
I was hoping that there was a magic way of doing this.
It does work, but it’s one more thing to buy and store.
I just use a big spoon…rub it on your hands under water like it was a bar of soap.
No idea why it works, but it does.
jeez, what kind of cooks are you? Doesn’t anyone just lick it off? 
1 Like
98% of the time, fingers. The other 2%, (usually when I have the receiving bowl or pan already in-hand), the blade is scraped either on the edge of the pullout board or on the bowl’s/pan’s rim.
Same. Guess I’ll stick to making my own magic 
table knife or any other washable utensil at hand works fine tho I usually use my fingers. and of course I use my chopping knife to carry the chopped stuff from the board into its destination pan and scrape the knife off directly on the pan side!
When I am entirely done with chopping, everything on the chopping board (and any remnants stuck to the knife) go into the mise bowl.
I was referring to the actual process, during which stuff (thick garlic and ginger chunks that need to be chopped smaller still) gets stuck to the blade.
Maybe y’all have non-stick chef’s knives, what do I know 
Same here.
Also precision too, I think. Just so much easier to control our fingers than anything else.
