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actually, rocking up and down is improper technique. when you rock your blade, you're relying more on the force of your arm than the sharpness of the blade. using the force of your arm will put excess pressure on the material you're cutting, resulting in sloppy strokes. it works fine for mincing and other rough cuts, but for meat, fish, and various produce, you should stick to the down-forward motion.
when you cut, start as far forward on the blade as the material which you are cutting will allow. make your cut in a single down-forward motion. the ability to make these cuts clean and straight will come with practice.
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If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands....
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