Cork removal

I am new to making wine. I completed a Pinot noir which came out excellent. However the problem I’m finding is … the cork is very hard to get out of the bottle when serving. Much more difficult than commercial wines. I did have a hard time inserting the cork in the beginning but found if I dipped it in sanitizer it inserted easier. I used a #8 cork on 750ml bottles. I since read #9 is the recommended cork for this bottle but I hesitate to switch since the #9 is a little bigger.
Any suggestions or ideas??