Chopping quickly and effortlessly with a knife is a sign of a seasoned chef. The secret to this technique is simply practice. The more you chop the faster you will learn to chop efficiently. But there are some points to remember and they will help you with your knife skills. Firstly, you should chop with the knife tip resting at the board all the time, and cut with the broadest part of the knife. Of course, you should use a big broad knife for that! Secondly, use your fingers as guides for cutting - they should be lightly bent, and the broad part of the knife should be at all time in contact with them. And, don't just cut by moving the knife up and down, but also by moving it lightly back and forth - this is when the knife edge works at its best.