5. Start Slow
Sure, you see some chefs chopping at record speeds, moving their knife so fast that you barely see them move, and somehow their veggies are just magically diced. Listen up: THAT WILL NOT BE YOU…At least not at first. It takes time to master the art of speedy chopping, and if you want to learn the right way to do it, and more importantly, the safe way to do it, you need to start slow. Perfect your grip, and use the proper motion before you think about working faster.