Here is another knife technique made simple. This is perhaps the most Chinese in origin.
Roll-cutting is used for long vegetables, such as Asian eggplant, carrots, and zucchini.
It makes attractive chunks and exposes more of the surface area of the vegetable for faster cooking.
Hold the blade of the knife perpendicular to the board and cut straight down on the diagonal.
Then roll the vegetable a quarter-turn, and cut straight down again at the same diagonal angle.
Continue rolling and cutting in this way all along the length of the vegetable.