Is this where you live ?

How round are y’alls cucumbers?? When I slice it the pieces just tip over

Great question. You’ll need a really sharp knife.

First you carefully place the cucumber on a cutting board and then dispose of it in a garbage can. Then get a big hunk of cheese from the fridge and take a generous bite off it, chewing thoroughly. Bite and chew the cheese over and over again until the cheese is no more. If you do this right, you can work through a pound of cheese in about 5 minutes.

This way there will be no round slices rolling all over and off your cutting board. Oh and you didn’t need the sharp knife for this, but it’s good to have one.

So, I would recommend starting with Basic knife skills.

I have a few guesses here, the first being is that you’re moving the knife weirdly. Maybe it’s a Dull knife and the extra force required is making things go whonky.

Maybe you just have a small cutting board. And would benefit from a large one that just lives on the counter. (Small boards are for presentation, imo.)

Edit: As a side note, if you do find your knife isn’t sharp… you don’t need to spend a whole lot on water stones. They’re “the best” because of tradition. the aluminum oxide stones he mentioned sucked. Arkansas stones are good, but you were never going to get a razors edge on one. But the modern standard is the diamond stone.

And diamond stones turned out to be pretty inexpensive lately. You can get a lasts-a-lifetime stone for 15-20 bucks

If you don’t want to use Amazon (please consider not,) you can get them from any woodworking supply store like rockler or woodcraft or whatever you have where you are.

you cut it diagonally so it falls on its side instead of rolling off. make sure your hand is not in the way of the knife.

I don’t. I make one careful, lengthwise cut, then I slice up the halves to get a bunch of semi-circlss. Mostly, I just do this so the cucumber stays planted on the board better (for safety), but not losing the round slices is a nice secondary benefit.

Is…is…is your chopping board level?

Cut thinner slices? Idk. That never happens to me and I slice cucumber daily. I don’t think I could make a slice roll even if I tried to - they just fall over.

Cut the slices at a slight angle so they tilt over if they roll.

Angle the blade slightly so it’s not perpendicular to the cucumber.

If you’re willing to spend the money, get a Ken Onion knife sharpener. It’s a belt sander specifically designed for knives and tools. You plug it in, adjust it to the angle that you want, and pull your knife through while powering it. It’s way faster than any sharpening stone, and has almost no learning curve. You can put higher/lower grit on it depending on what you need. Got a chip in a knife? Hit it with low grit and grind it down until the chip is gone (yeah you will lose some knife, but as far as I know there’s no way to add metal back to a blade). Want to just touch up your knives? Use medium-high and then high grit. Shit, you could sharpen a butter knife to a razor if you’re so inclined. It’s a bit of an up-front investment, but it’s a great fool-proof way to sharpen knives really fast.

I don’t. Raw pickles are disgusting.

I use a mandolin usually. But also when cutting a cucumber, i usually cut it into quarters lengthwise before slicing it.

Thats just simply never been an issue for me when cutting cucumber…

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