Master the pinch grip and drum it into habit first.
Find some decent tutorials that aren't designed to be impressive showing off at high speed.
I can't remember her name but I saw a british woman chef who worked in China on Youtube, she covered everything and I watched it a dozen times.
Raise the head of the knife and use the point near your grip, use the flat, use the end to grate, use the top edge to tenderize, handle end to hammer or crush and the top opens beers too!!.
When you sharpen, keep the angle it already has and don't go thinner.
Things like chicken, you don't have to cut bone, you just learn where the joints are and cut through the cartilage.
You are going to love this choice bro.