I definitely have an issue with my knife technique. Hopefully someone can help? Goal: to cut 1/4'' thin strips of carrot, or celery, into 1/4'' cubes. Technique: - I place the strips in front of me, so they are perpendicular to my knife which is in front of me like the extension of my right arm. - My left hand forms a claw and holds the strips together firmly on the table. The index and middle fingers are both bent so the 2nd knuckle is against the blade, which is 1/4 inch from the right end of my strips, ready to cut. - I lift the knife, then push it forward as I bring it down, then in a round motion I bring it back toward me and up, ready for the next cut. Problem: At that point I am having a problem. The only solution I've found is to lift the knife entirely from the cutting board, move it 1/4 inch to the left and start the motion again. Perfect cuts, but totally inefficient (slooooooow). I figure from all the videos I see etc... that you're supposed to keep the knife anchored by its tip (or almost the tip) on the board and kinda TURN it to the left by about 1/4 inch. Problem is, after a few turns, the cuts are no longer square dice, but more like losanges! The knife is no longer perpendicular to the strips of veggies. Am I supposed to.... - live with it? - slide the edge of the knife against the board? (I doubt it) - push the strips below the knife with my left hand? - rotate the strips so they stay perpendicular to the knife? .....???? THANKS!