Your knife is the tool you will reach for more than any other, so getting comfortable with it early pays off for the rest of your cooking life. Before worrying about speed, focus on control and safety.
Start with the grip: pinch the blade just in front of the handle with your thumb and forefinger, and wrap the rest of your fingers around the handle. Your other hand forms the "claw" — fingertips tucked under, knuckles guiding the blade.
Then practise the core cuts: the slice, the dice, the julienne (thin matchsticks), the chiffonade (fine ribbons of leaves) and the mince. Work slowly and evenly — uniform pieces cook at the same rate, which is the whole point.
Finally, look after your blade. A sharp knife is safer than a dull one because it does the work for you, and a quick hone before each session keeps it true.
