— Bob Crosley

Uh, yes, uh, that is indeed a common occurrence. And, um, so, you know, a couple of things come to mind. So, number one, let me just an answer your question directly. And, uh, that is to say that the blade will need to be, you know, wiped with a hand or, um, you know, on the edge of your container, uh, in, in some fashion, every couple of slices, sometimes every slice, depending on what it is that you're, you're doing, uh, in order to keep the, the blade, uh, clear of these pieces that can fall into the path of the blade. Okay? Uh, now the other part of my response is that there are certainly, uh, contexts where maybe it's not such a big deal, you know, if some of these pieces get a little cut, oddly a second time, and, uh, you can just go ahead and push on through your slicing and dicing, um, and not worry about those results, okay? But certainly, uh, yes, if the, if the visual appeal right is part of, um, uh, the, the finished product is, is important, uh, you know, and it's, and also the even cooking in some cases, you know, of, uh, of these, uh, cut pieces, then the, the only solution that I'm aware of is to clean the blade every slice or two as needed.