What cutting style you use is largely dependent on your training.
It also depends on the type/style of knife you are using.
Most Western knives are designed to "rock chop" - i.e. there is a lot of curve from tip to heel so the technique is to keep the tip on the board and bring the heel down. This is a useful technique for dicing, and while it also works for thin-slicing root veges and semi-frozen protein, it doesn't really work that well if you want to thin slice delicate fish.
Many of the Japanese style knives have a flatter blade road and are designed for "draw-slicing" - with the tip barely "kissing" the board while the cut is made from heel to tip while drawing the knife towards the body.
Then you have the rectangular Chinese chef's knife which chop-cuts with the blade flat to the board, but also draw-slicing as necessary.
At the end of the day - whatever blade and technique works for you is fine - and if you want to try different styles by all means do so - just remember that some of the skills you will see demonstrated by top chefs and food process workers probably took years to acquire
"Repetition is the secret of perfection"
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