I’ll skip straight to the punch line: There is no single ‘right way’ for most things in life. I’m sure there are exceptions in fields like medicine or Japanese tea ceremony, but in the kitchen it’s all about adapting to circumstances. Time, freshness, purpose, strength and ability, equipment, skill level have a big influence on technique and method.
One of the joys of cooking is that it is indeed a dance with the present moment, a constant two-step (or waltz maybe?) to adapt to what is happening right now. Cut it thinner this time, a little more lemon juice, walnuts instead of almonds, lower the heat, raise the heat, cha-cha-cha!