Most home cooks are slow with a knife for exactly two reasons: a dull blade and a bad grip. Fix those, add five minutes of deliberate practice, and prep stops being a chore.
First, the grip
Pinch the blade between thumb and forefinger right where it meets the handle; wrap the remaining fingers around the handle. It feels odd for a day, then it feels like the knife is part of your hand. Your other hand makes a “claw” — fingertips tucked, knuckles guiding the blade.
The five-minute drill
Take one onion and dice it slowly, focusing only on even pieces — not speed. Then a carrot into coins, then celery. Speed is a side effect of evenness; chase evenness and speed shows up on its own in about two weeks.
Keep it sharp
A sharp knife is safer than a dull one — it goes where you aim instead of sliding off. A quick hone before each session and a proper sharpening a few times a year is all it takes.