First, make sure your food is level. Carefully cut round things in half.
Always remember: never, ever, ever cut toward your hand
The goal: the blade is pointing down at the board, and it never goes above your knuckles...
... and to make sure it knows where it’s going, you’ll guide it with your knuckles. Here’s how...
Hold your chef’s knife sturdily in your dominant hand.
Tuck your fingers in on your non-dominant hand. Place it so the tips of your fingers hold the food
Keep your fingers tucked the entire time you’re cutting.
When you lift the knife back up, its dull spine/upper side should make contact with your knuckles.
Don’t ever go over your knuckles with the blade of the knife! Only let the side/spine touch them.
Once you get super comfortable and have years of practice, you‘ll start to go faster.
But very gradually work your way up, and just go at whatever speed feels comfortable and safe to you
Here it is again: Let the spine of the knife tap your knuckles, and don’t let it go over them.