TRANSCRIPT:

There are a few different ways that we could hold the knife. I prefer a pinch grip, where my thumb and forefinger are pinching the blade. Some people like to be back on the handle, either one is totally fine. 
I like to pinch it because I have a little bit more leverage and control, but the choice is up to you. My off hand is in the shape of the Italian sign or I a little claw with my thumb tucked in. Sometimes people’s thumb like to stick, out to make sure that that thumb stays underneath. 
Often times, the middle finger of my off hand is in contact with my knife bladet. This tells my brain exactly where my knife edge is. 

We also must learn that there are three different types of cuts. There's a push cut, a pull cut, and a chop. The first two are preferred as they do the least amount of cellular damage to the vegetables and herbs you handling. In fact, knives are designed to be pushed through the vegetables.
The chop, on the other hand, is a bit more brutish. It works well for hardier things like mint and garlic or rosemary.