Using Different Chopping Techniques
Practice the cross chapter. If you are just learning to break, then the cross is a very safe technology. Put the food you want on the cutting board and use your dominant hand to hold your chef's knife. Open your subordinate's hand and place your palm on the finger where it meets the top of the blade. Keep your fingers open and shake the blade with the other hand to roughly chop the food. Continue to chop the food until it's size. 
Cross-cut chopped food will burn because the slices may not be uniform.
Learn about taps. If you want to slice things, use your thumb to fix the food. Move your finger to the beginning of the food and start slicing. Curl these fingertips to protect them from the blade. The blade is erected vertically and pulled straight down to make a slice. Continue to slowly return the blade and gently press  when you put your finger back.
Keep your thumb away from the blade and keep food stable.
When you strike, you do not shake the blade.
Try rock. To chop or chop fresh herbs or small items (such as garlic), chop the food for a few seconds in order to chop it. Bring food together and place the fingertips of the subordinate hand at the end of the blade. Use the handle of the knife to rock the blade up and down. The subordinate's hand should stabilize the blade as it will shake. Keep shoveling the food into a pile so that you can cut it into pieces until all you want is good. 
As the blade is slightly curved, the rock slice fits well with the chef's blade. This can easily cut the blade.