How do people mince things without it all immediately sticking to the knife?? I watch all these #cooking shows where people are finely chopping garlic and what have you, and it just stays on the cutting board, but EVERY time I chop things the same exact way (garlic in particular), it ALWAYS sticks to the knife so much that I have to constantly wipe it off so I can continue mincing!

Is there some secret to knifework that I'm just not aware of? Or is this a universal problem that's just never shown in the videos I watch??