The up/down chop versus. the rock-chop?

Personally I usually prefer santoku or nakiri knives with a flat edge because I could never get comfortable with the rock-chop.

The up/down motion has always felt more natural to me.

I can imagine the rock-chop working for ingredients that are fairly flat, e.g. stalks of celery. But for taller ingredients or leafy ingredients, it's uncomfortable for my wrist to get the blade high enough over the ingredients so that I can rotate the blade back down to cut it.

For those that use the rock-chop, how do you manage this? Did you naturally adopt the rock-chop motion when you started or did you have to to learn and practice it?