Are you always impressed with the fast chopping skills of the chefs we see on TV? How do they do it without losing a finger every now and then? For one, you need a sharp quality well-balance knife. Then you must grip it just above the heel for maximum control. Use a rocking action with a slight push forward as the knife comes down. By tucking your fingers in, your knuckles are left to provide an edge with which you can safely guide your knife.