a. Use a "claw effect" for the hand that is holding the object being cut. Keep a little distance between the blade and the "claw" to perform the cut.
b. Or hold the object with the leading hand and carefully place the blade into the arch of that hand (between the thumb and other fingers) and perform the cut. With this method make sure that all fingers of the leading hand are far away from the blade’s trajectory and that your object is stable (meaning it won't rotate or slide).
1. Be placed on the top of the knife with fingers pointing up (great for cutting herbs).2. Or, hold the object to be cut using a "claw shape effect" and since you are not doing a precise cut, keep it at a distance from the blade during cutting -- your hand should keep moving away from the blade while cutting (for example, when chopping carrots).3. Or, this hand should not be used at all and should be placed away from the cutting area (for any soft objects such as herbs).
a. Up and down at a straight 90° angle while avoiding any rocking motion.b. Or, by performing a rocking motion during cutting. The front top of the blade should stay on the cutting board during all times of the cutting (or at least the majority of the cutting time), and the rest of the blade should go up and down.
a. Strictly applying pressure.b. Or combining applying pressure while very slightly pulling it towards your body at the same time.