I have watched hundreds of home cooks in classes, and the same handful of small errors show up over and over. None will send you to the ER, but each is costing you time or precision.
The pinch grip vs the handle grip
Most beginners hold the knife by the handle only, which gives the blade a lot of room to wobble. Move your thumb and index finger onto the blade itself, right above the bolster. This is the pinch grip. It turns the knife from a lever into an extension of your hand.
Rocking vs slicing
Not every cut wants a rocking motion. For herbs and delicate items, slice — draw the blade toward you in a single smooth motion. Rocking crushes softer ingredients. For carrots or onions, rock. For basil or cilantro, slice.
The claw grip
Curl the fingertips of your guiding hand back so your knuckles are the only thing the blade could touch. This is the single biggest safety upgrade you can make. The blade slides along the flat of the knuckles, physically preventing contact with the fingertips.
Honing vs sharpening
A honing steel realigns the edge; it does not remove metal. Actual sharpening happens on a stone or grinder, and only needs to happen a few times a year for a home cook. If your knife feels dull, hone first. Only sharpen if honing does not restore the edge.
Speed
Cooks in a hurry are cooks who cut themselves. Consistency beats speed. You will get faster naturally as your technique becomes muscle memory. Do not force it.