No video, but a thank you.
Years ago, I spent a lot of time getting a decent rock-chop game. When I started thinning my Wusthof knives this really took off and I was generally pretty pleased with my knife skills. No, not in anyway professional, and sometimes less confident than others, but good enough to get more out of my ingredients. Which, after all, should be the main point for a home cook.
Then I made the step into Japanese knives and something changed. I can't remember exactly why but I feel like I had heard "experts" say that rock chopping with these knives was a path to ruin. Push cut was the order of the day if you wanted to save your precious edges and use these knives properly. It's entirely possible that was a combination of things I heard, particular knife design, and my own imagination but the result was, for a good while, I almost abandoned rock chopping in any situation.
But, watching all these videos along with a pinch of situational consideration and a healthy pinch of self reflection snapped me back into the idea that we can, and should, use different cutting styles. I know that will sound stupidly simple to so many of you and I would take no offense at it. I guess I just got caught up in it all for a time.
So tonight, I pulled my Ittetsu X-Hammer bunka off the reserve strip (where it was making it's way to the back-to-box position) and got back to work with it. I like so much about this knife but had rather quickly dismissed it due to its prominent curve. My near literal push-cut insistence resulted in a lot of accordioned ingredients so I abruptly decided it wasn't for me.
Stupid.
It did the full meal prep tonight to include thinly slicing chicken breasts, lots of veggie work, fine dicing shallot and garlic, etc. There was rock chopping, push cut, push and glide, and whatever seemed to work. I know this probably sounds painfully obvious, and I reckon it is, I'm just sharing this in case anyone else out there finds themselves feeling like me.
You can rock chop with Japanese knives and the edges will not become Swiss cheese. Be flexible and adjust as needed. No doubt, some knives will lend to certain techniques but don't get locked in.
Older picture of the referenced knife: