How to cut without getting cut, anyone?

Roasted tomatoes with sea salt, black pepper and sprigs of fresh thyme.
Snapped in the restaurant kitchen with an iPhone.

OK, here's a confession. The more I use the knife, the more fearful I am of it. Too many horror stories seen and heard, and a few near-misses of my own have kept me pretty much on my toes. When I hold a knife in my hands, it has my full attention and I don't allow myself to get distracted. I will also not allow anyone in the commercial kitchen to rush me. The customer can always wait, but I want to leave this place with my ten fingers intact. There is no one I want to impress with my (lack of) knife skills so I'm quite happy to be perceived as the snail in the kitchen. 

This is how much tomatoes I cut today with Chef giving me several tips and guidance for which I am so grateful. An Extra Virgin Chef needs all the help she can get!