The rock chop. The pinch grip. The push cut. The chiffonade. Master these four and you can cook your way through any recipe book on the planet.
Start with the pinch grip: thumb and index finger on opposite sides of the blade near the bolster. This is not optional. It gives you control and saves your wrist from fatigue.
The rock chop is your workhorse. Tip stays on the board, heel does the cutting. Use it for garlic, herbs, small vegetables and anything round that wants to roll away.
The push cut is for long vegetables. Forward and down in one motion. The chiffonade is for leafy herbs: stack, roll, slice into thin ribbons. Spend a week using only these four cuts and you will never look at a kitchen the same way.