Coincidentally, I've been working on my knife skills lately. In the past, I often served dinner late because I took so long to chop the vegetables. (I'm vegetarian.) Now that I'm focusing on proper knife technique to chop quickly, I find that I can get dinner served faster — but also I have more flexibility to respond and experiment in the kitchen, because I can, for example, put the skillet on the stove before I start chopping the onion I'm going to sauté. And I'm less likely to burn things, because chopping takes less of my time and attention.

Of course, knowing how to cut isn't the same as knowing how to cook. Vegetables chopped slowly taste the same as vegetables chopped fast. But if you already know a thing or two about food, you can cook a little bit better if your cutting technique is better.