I can tell how effective it is by listening to the sound of my neighbor chopping meat, because some people use a hard knife method, with a stiff wrist, and the blade hits the cutting board straight, which seems to give a sense of accomplishment! But you need to understand: the kitchen knife has a curved blade. In a hard collision, only the middle blade is in contact with the chopping board, and the meat on both sides is still disconnected. How to cut them all off with one cut? What I use is the floating knife method: relax your wrist, let the back end of the knife contact first, use the center of gravity of the kitchen knife in the front, and the inertia carries the curved blade forward to crush it. This not only saves labor, but also has good results and more than doubles the quality. Cut a pound of meat filling into pieces about one or two millimeters in size, about 3 to 5 minutes.