Why is freshly-chopped garlic sticky?

Question

When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky.

What causes this reaction?

Is there any way to counteract it?

EDIT: After trying both suggestions out on my own, olive oil worked best for me. This feels very much like a results may vary situation, so I encourage anyone curious to try both ways.

Asked by stevvve

Answer

Garlic is full of sticky (and tasty) oils, which is what makes it stick to your knife and fingers.

Dipping your fingers in olive oil and carefully rubbing them on the flat of the knife blade should prevent the garlic sticking.

Answered by ElendilTheTall

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