Point and Slide, forward and though. That adds speed, prevents chipping your knife and is easier on your wrist. Avoid up and down chopping. A knife is not a hammer.
Use the back of the blade (not the sharp side) when lifting or pushing vegetables off the cutting board. That way your knife will stay sharp.
Keep your cutting wrist loose and relaxed.
After using your knives, promptly wash and dry your knifes and store them in a knife block, wrapped in a sushi mat or in their original box.
Above, you will see me using a ceramic knife, which never needs sharpening, won’t rust or corrode. Perfect for vegetarian food preparation: slicing bread, tomatoes, citrus, vegetables and fruits. Your ceramic knives will last a lifetime.