You do not need speed or fancy equipment. You need a sharp knife, a stable board, and a grip that keeps your fingertips out of the way.
The claw and the pinch
Curl the fingertips of your guiding hand into a claw so the blade rests against your knuckles. Hold the knife by pinching the blade between thumb and forefinger, with the handle resting in your palm — you get far more control than gripping the handle like a hammer.
Two cuts that cover everything
The rocking chop for herbs and onions, and the forward slice for meat and tomatoes. Learn those two and skip the rest.
Sharpen weekly, hone daily
A few strokes on a honing steel before you cook keeps the edge aligned. A sharp knife is safer than a dull one, because it goes where you aim it.