A line cook in Dallas said my knife skills were too polite, now I chop like a jerk

Last month a new guy watched me dicing onions and goes, 'You're being way too gentle, that's why prep takes you forever.' I always thought slow and steady kept my fingers safe, but he grabbed my chef's knife and showed me this aggressive rocking motion that felt wrong for about 2 days. Now I cut a full case of peppers in 20 minutes instead of 45, and I haven't lost a fingertip yet. Has anyone else had a younger cook call out some habit you thought was sacred?

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