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If you use wooden cutting boards / blocks, rub mineral oil into them every once in a while. This will reduce the water they absorb and make them less likely to warp or split.
There are but two necessary knives. A chef's knife and a paring knife. Sharpened appropriately. Usually not even a paring knife but sometimes the small size is beneficial.
Bread knife would like a word. Chef knife technically works but bread knives are usually longer and work much better at cutting without smooshing.
Sharpen your knife. If it's not able to cut bread or tomatoes without smooshing it needs sharpening.
Bread knives are so much nicer to cut bread with though. But yeah, a chef's knife and a paring knife are all you "need".
I can cut bread and tomatoes. A bread knife does a better job with bread.
I definitely need a bread knife to properly cut good bread, if only for the teeth. The bread I eat is more dense and has a hard crust compared to say American wonderbread. I also like to dry out some of it and then double toast slices for that extra crunchiness. No way a smooth edge can deal with that.
I use a bred knife to slice cheese off a block every day. Line it up and push down, one hand on handel the other on the spine at the top. It works better than any other knife to slice cheese blocks.
This post makes it sounds like I am committing a war crime.
The chopping technique is not really that necessary. It's great for chopping lots of veggies at speed, but if you're just cutting veggies for a single meal then there's not that much benefit unless you're already highly practiced and that's your default.
What's far more important is just being cognizant for each cut you make. Walk don't run.
The chopping technique is about eliminating risk, mostly. Sure for a single meal and being aware you'll be fine. But getting into the habit of a good technique means you'll be fine even when you're tired or distracted
If you want to spend the time and effort to practice that technique, go for it. But the benefits don't really make it worth it for most people.
into the habit of a good technique means you'll be fine even when you're tired or distracted
The technique described in the image is not the only "good technique". A person could reasonably develop their own "good technique" simply by being cognizant of their cutting.
A chefs knife will do for everything. Keep it sharp enough and it'll even slice bread. As for the onion horizontal cuts are unnecessary. Offset radial cuts are fine (as you move away from the centre vertical cut you angle it more). 
What’s the x axis on those graphs? I can’t zoom in enough on this picture to read it. I did look it up, but I only found versions with the exact same resolution
I have absolutely no idea. I grabbed the first illustration that showed what I described (poorly).
The chopping/grip advice is missing a critical component: your two farthest forward knuckles on your non-knife hand should be contacting the knife blade at all times. This gives you precise control and you know exactly where the cutting surface is. It takes a lot of practice to do properly, but that is how the pros do it. I recommend this video from Jacques Pepin for an example: https://youtu.be/nffGuGwCE3E
This should be noted that the knife part is only for western style knives. Same with the cutting technique. That's only for a curved type blade.
I can't even find a proper curved blade in most western kitchens I've visited...smh
Well this doesn’t even list all of the western style kitchen knives
Chinese chef knife is missing. It's not a meat cleaver, the blade isn't nearly thick enough for it, but it does make quick work of veg. It's also one of the only knives used for Chinese cooking. Learned about it from Martin Yan.
There is one knife I find absolutely essential that is missing:
Bec Oiseau. Sometimes also known as a sheep’s foot knife.
It’s a paring knife, but one where the blade is absolutely straight and it’s the spine that curves over near the tip. It works far better than any curved paring knife at cutting apart small items in the hand, like fruits.
For an onion, I've never diced it by making the cuts indicated by number 1, figuring the layers essentially do that for you. Am I doing it wrong?
I radially dice my onion. To me it seems like the horizontal and vertical cuts leave more uneven bits considering the layers already present. I angle my "vertical" cuts towards the center, then start chopping.
That makes uneven bits too though. Each layer will be of different sizes. There's no truly perfect way that's quick and easy but the best is what's shown in the image.
Not wrong per se, but you'll end up with more inconsistently sized pieces if you don't do those initial cuts in my experience
Here's my sacrilege:
A serrated knife is all you need for 99% of the time
Every person I've seen who does this sucks at cooking and everything around it. A non-serrated knife is what works 99% of the time, as it won't fuck up many things that are serrated one will.
So you've got a dull chef's knife, because that is the 90% knife, not a bread knife.
I use it for tomatoes and nobody will ever change my mind.
If you don't have a very sharp knife a serrated one works very nice on tomatoes and bell peppers
Exactly a decent quality serrated will cut a perfectly clean edge on almost all foods