Here's an essential chopping technique: roll-cutting is the perfect chopping technique for cone-shaped vegetables, like carrots and parsnips, because it helps guarantee uniformly shaped cuts. This type of cut helps these types of vegetables cook faster than a standard chop because it creates a larger surface area and the pieces are the same size. The roll cut is always called the oblique cut.
To roll (or oblique) cut a carrot, first cut at a 45-degree angle, give the carrot a quarter turn, cut again, and repeat. See the technique demonstrated here.