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That time a line cook showed me how to hold a knife properly
I was 22 years old working my first real kitchen job in Chicago at a busy Italian place. This older guy named Carlos walked over during a slow Wednesday shift and said, 'You're gonna slice your thumb off someday holding it like that.' He showed me the pinch grip on the blade, not the handle. I still think about that moment every time I prep onions. Has anyone else had a veteran cook fix a basic technique you thought you had down?
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