Every great cook needs solid knife skills. It starts with the right grip — wrap your fingers around the blade (not the handle) with your thumb and index finger pinching the flat of the blade. This gives you control and precision.
The three essential cuts are the slice, the dice, and the julienne. Practice the rocking motion for slicing herbs: keep the tip of the knife on the board and rock the heel up and down while moving forward.
Keep your knives sharp — a dull knife requires more force and is actually more dangerous. Invest in a good whetstone and hone your blades regularly for best results.