I have been cooking often for 25 years but my knife skills are still poor. As often as I cook a major meal (at least twice a week) the speed of my knife for prep work takes too much time. As long as I have been using a knife, it’s obvious I never trained properly. I keep my knives very sharp and I practice the techniques that I see the professionals use but I still feel like I’m wearing oven mitts when I chop. I have a difficult time controlling the food with my fingers tucked back and I think Captain Hook chops faster then me. My hands are big but not that big. Can someone in the know guide me on how to improve?