2 Cut down to a proper answer, corrected language and interpunction.
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Ok... Y'all r not getting a clean spice? Take a paper towel, oil it, wipe your SHARPEST NOTNON-SERRATED SUSHI BLADE with VERYa very lite costingcoating of olive oil.... Seriously, just (just enough to slicken it..). Then, cut your roll exactly 1/2..in half. Then repeat until uyou have 8 equal sized pieces.... Don't forget to sprinkle your roll with sesame seeds or masago (fish eggs) BEFORE you begin slicing.... Serve with your choice of sauce, traditional is soy sauce, Ginger, lemon, wasabi, etc... But the

The oil is what keeps the rice from sticking like paste to your knife.... If you have tried, then you understand...... Courtesy of a white boy chef who has a passion for learning and helping....my name is...A. N. Ymous

Btw, if anyone is looking for a limited-experience sushi chef who is a super quick learner with over 16yrs restaurant experience, send a personal email, sometimes corporate responses are automatically sent to spam folder. Anyway, hope that helps... In f you put too much oil on the the knife, the nori will turn dark and f* it up... Light bit of oil can make slicing tools MUCH EASIER... Requires maintenance tho.. You'll see... One week rolling with me, you will be understand and master 1/50th of what is necessary to be "Billy Badass" at rolls, rice(you don't just boil some rice... Seriously), anyway, looking for anybody with sushi, prep, and knife skills WITH RELIABLE TRANSPORTATION AND The desire to learn a new trade!

Ok... Y'all r not getting a clean spice? Take paper towel, oil it, wipe your SHARPEST NOT-SERRATED SUSHI BLADE with VERY lite costing of olive oil.... Seriously, just enough to slicken it... Then, cut your roll exactly 1/2... Then repeat until u have 8 equal sized pieces.... Don't forget to sprinkle your roll with sesame seeds or masago (fish eggs) BEFORE you begin slicing.... Serve with your choice of sauce, traditional is soy sauce, Ginger, lemon, wasabi, etc... But the oil is what keeps the rice from sticking like paste to your knife.... If you have tried, then you understand...... Courtesy of a white boy chef who has a passion for learning and helping....my name is...A. N. Ymous

Btw, if anyone is looking for a limited-experience sushi chef who is a super quick learner with over 16yrs restaurant experience, send a personal email, sometimes corporate responses are automatically sent to spam folder. Anyway, hope that helps... In f you put too much oil on the the knife, the nori will turn dark and f* it up... Light bit of oil can make slicing tools MUCH EASIER... Requires maintenance tho.. You'll see... One week rolling with me, you will be understand and master 1/50th of what is necessary to be "Billy Badass" at rolls, rice(you don't just boil some rice... Seriously), anyway, looking for anybody with sushi, prep, and knife skills WITH RELIABLE TRANSPORTATION AND The desire to learn a new trade!

Take a paper towel, oil it, wipe your SHARPEST NON-SERRATED SUSHI BLADE with a very lite coating of olive oil (just enough to slicken it). Then, cut your roll exactly in half. Then repeat until you have 8 equal sized pieces. Don't forget to sprinkle your roll with sesame seeds or masago (fish eggs) BEFORE you begin slicing.

The oil is what keeps the rice from sticking like paste to your knife.

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source | link

Ok... Y'all r not getting a clean spice? Take paper towel, oil it, wipe your SHARPEST NOT-SERRATED SUSHI BLADE with VERY lite costing of olive oil.... Seriously, just enough to slicken it... Then, cut your roll exactly 1/2... Then repeat until u have 8 equal sized pieces.... Don't forget to sprinkle your roll with sesame seeds or masago (fish eggs) BEFORE you begin slicing.... Serve with your choice of sauce, traditional is soy sauce, Ginger, lemon, wasabi, etc... But the oil is what keeps the rice from sticking like paste to your knife.... If you have tried, then you understand...... Courtesy of a white boy chef who has a passion for learning and helping....my name is...A. N. Ymous

Btw, if anyone is looking for a limited-experience sushi chef who is a super quick learner with over 16yrs restaurant experience, send a personal email, sometimes corporate responses are automatically sent to spam folder. Anyway, hope that helps... In f you put too much oil on the the knife, the nori will turn dark and f* it up... Light bit of oil can make slicing tools MUCH EASIER... Requires maintenance tho.. You'll see... One week rolling with me, you will be understand and master 1/50th of what is necessary to be "Billy Badass" at rolls, rice(you don't just boil some rice... Seriously), anyway, looking for anybody with sushi, prep, and knife skills WITH RELIABLE TRANSPORTATION AND The desire to learn a new trade!