So I don't think I'm too terrible with a knife, but I'm sure I've gotten into some bad habits. My knife for everything is a crappy Henckels international 6" santoku that I have to constantly resharpen and hone to keep any sort of decent edge, but I've been making do until I can shell out for a better investment of a style of knife I have yet to decide. Another topic for another day.
Naturally I've come to rely very heavily on straight chopping. Even when I did a lot of knifework in a grocery store's kitchen/deli and had access to razor sharp 10" chef knives that were regularly sent out to be sharpened, I still relied mostly on chopping.
I've been trying to expand my knife skills to be more proficient with slicing and back slicing but the problem I keep running into is that the tip and front parts of the blade keeps dragging behind where I want the knife to be so after just a few slices, the blade is no longer parallel to whatever I'm working with. The only solution I could manage was to reposition the object I'm working on as I go, and that seems like a damn good way to cut myself since my guide hand would be moving towards the blade.
This is a bit confusing for me since any time I watch this kind of simple knife work being done, there doesn't seem to be any problem with this and the knife just continues its motion throughout the entire job without any stopping to reposition knife or food.
Any tips or guidance that can be offered for this?