I know this is a bit of a broad question--but what is a practical approach to improving knife skills? I used to be pretty decent with a knife but have never had the skill or speed that I would like. Would it just be "doing it" more. I'm fine with and would appreciate book suggestions or of course links to videos to "see it" as opposed to just reading it/pictures. I have quite a few friends who are excellent home and/or professional chefs but our schedules never seem to align. Thank you in advance to any suggestions. I've been reading the forums a lot the last month or so but just recently decided to sign up and actually get involved.