Start simple: If you're chopping several different vegetables, start with the easiest, least messy veggie first then finish with the most difficult and messiest. This will keep the bulk of the work and clean-up for the end.

Have good equipment: A high quality blade with a sharp edge not only makes cutting veggies more efficient, it can actually be safer, since a sharp blade is less likely to slip or bounce than a dull one.

Watch your hands: The positioning of both hands when chopping is important. Keep the index finger of the hand holding the knife close to the top of the handle and use it to better control the chopping. Use your non-knife hand to keep the vegetable steady, but be careful to keep your fingers far enough away from the blade.

Use the right technique: Keeping the edge of the knife on the cutting board, use a back-and-forth rocking motion to chop the vegetable. Start slow then build up speed as you get used to the technique.