Not being a pro cook - I aim for a medium cutting rate. I like to get the pieces the same size, and definitely use the claw method. I don't move the piece I'm slicing, I move my hand. Obviously, moving the piece being cut is something someone in a pro kitchen would be most likely to use.
I favour slanting the knife away slightly from what I am cutting, just for convenience's sake as speed is really not an issue, If a bit gets stuck or on the wrong side of the knife, it gets flicked away to where it belongs.
The board does count - it made it known to me when I stacked it wrongly in a high shelf. Came down onto my poor ol' head and got cracked. The board - not the skull Board got cracked. Guess I have a thick skull. But it did hurt quite a bit.
P.S. Siduri - your kitchen sounds like mine. It looks like a bomb has struck after dinner!