I'm stepping back from "everything I know," (which was never the best way anyhow) and working on the basics, one food or technique at a time. Tonight it is cubing and slicing mushrooms. I would think good technique is the minimum amount handling the food and minimum number of cuts to get the job done.
I wanted 1/4 in nice looking cubes, instead of randomly chopped pieces. The problem is keeping the mushroom together as I slice it horizontally, then the two cross-cuts to finish the cubes. The 'shroom cut parts of the 'shroom kept sticking to my knife. Seems the less-deep blade of my little 6 inch fillet worked better than the wide chef's blade.