When you learn and apply some of the basic knife skills, working in the kitchen becomes so much more pleasant. I'll never forget the first time I learned the easy way to dice an onion or shallot -- it was an epiphany!
How could I have been so uninformed? I needed to learn more.
If you want to learn more, and are ready to go a little step beyond basic chopping and slicing, here are a couple of cutting techniques that are essential to some of the more refined dishes that require a bit more precision.
In this advanced knife work segment I will not be demonstrating knife-throwing. That comes much later in a chef's training when you are taught "management skills."