Hello all,
I've tried making sushi a few times, and I keep running in to a few issues,
maybe someone can help me out...

First, cutting the rolls -- they always mush on me. I know its because my
knife is a POS. Can someone recommend what I should buy?

Second, the rice -- how much vinegar do I put in? How mushy should it be?

Finally, doing rolls with the rice on the outside -- HOW??? Ive wrapped my
rolling matt in saran wrap like I think Im supposed to, and spread my rice
on the nori, then flipped it with the rice side toward the mat. When I try
to roll it, the rice comes off the nori and sticks to the saran wrap.

Oh, and one last thing, rice vinegar works ok to keep the nori edges
together on the roll, but they tend to come apart when cut, other than a
better knife, should I be using something else to bind the nori to itself?

Thanks in advance for the help.