I now understood why we hear so many “horror” stories of aspiring chefs being told to cut 100s of pounds of chives and green onions only to have them be thrown away. The motion of cutting needs to be methodical and precise. This level of precision can only be achieved from hours and hours of constant repetition. I felt so humbled every time I would watch a video or show featuring a prominent chef doing prep work before cooking the meal. I now fully understood the chasm between most amateur home chefs and chefs who are paid to do what they do.
But I had these amazing knives at my disposal, and I felt a responsibility to do them at least a little bit of justice. So I just continued to try to apply the lessons I had been learning as I continued to cook for my family. Simple techniques and tweaks helped me immensely, such as: when to use push/pull cuts (flatter knife) vs rock chops (rounder knife belly), when to use a draw cut (herbs), and how to grip the knife (pinch grip). I learned that a sharp knife will always move where you want it to (for better for worse). And I also learned that having the right cutting board is a huge part of the equation!
Below, I have linked to the Hinoki cutting board that I like to use for most of my prep work. Hinoki is Japanese Cypress wood that is said to have innate anti-bacterial and anti-microbial properties. It is also soft on knife edges, which is important when using Japanese knives. I like this board because it is larger and thicker so you don’t have to worry about warping. It also has a very pleasant scent when it is wet.