Instead of blindly stabbing your chopping knife into a pile of herbs, ending up with bits of leaf everywhere and uneven pieces, try this trick next time.
Put the herbs you need to finely chop in a close pile. Scoop them over themselves so that you make a folded mass.
Hold the leaves tightly with your hand and hold a sharp knife with the tip touching the cutting board with the other.
Using the tip as a fulcrum, start your chopping, making sure to always hold the leaves tightly but not, of course, to cut your fingers off.
You’ll find this way is a lot quicker and you can mince the herbs more easily from this stage, if needed.