All my knives do it. I want it to stop. I cut a lot of mirepoix and my workhorses all glide through everything perfectly except through giant carrots. I can fine brunoise them just fine after the wedged cut but despite the fact that it might actually be beneficial to a stock to have more surface area on the cut, I want my knives to stop wedging. For discussion I'll offer up my favorite knives, a Yoshikane SKD 240 gyuto and a Martell 240 gyuto. Ive thinned the the SKD to where I'd consider it almost perfect. It's my favorite fish portioning knife and with one forward motion it will delicately cut big grouper or halibut filets so I can pick them up off of my board cleanly. The Martell typically requires a small push cut and then finishes clean with one easy pull cut.
You guys have a knife that will slice 2" carrots cleanly with one motion? If so what is it and how do you form the bevels?