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3 Things Chefs Never Do in the Kitchen (And Why You Shouldn’t Either)

Avoid these pro-level no-no’s for safer, smarter cooking.

Whether you’re a weekend warrior in the kitchen or a budding home cook, there’s always something to learn from the pros. Chefs aren’t just trained to cook well—they’re trained to cook efficiently, safely, and consistently.

Want to elevate your kitchen game? Start by avoiding these three things that professional chefs never do—and here’s why you shouldn’t either.

🔪 1. They Never Use a Dull Knife

Why?

Because it’s more dangerous than a sharp one.

It might sound backwards, but dull knives require more force to cut through food, making it easier for the blade to slip and cause injury. Chefs know that a sharp knife gives better control, cleaner cuts, and safer handling overall.

✅ What to do instead:

• Sharpen your knives regularly with a whetstone or honing steel.
• Invest in a good-quality chef’s knife—just one can make a huge difference.
• Learn basic knife skills (like the claw grip) to keep your fingers safe.

🧴 2. They Never Cross-Contaminate

Why?

Because it’s a fast track to foodborne illness.

Cross-contamination happens when raw meat, poultry, or seafood touches surfaces, tools, or foods that aren’t going to be cooked—like vegetables or salad greens. Chefs are hyper-aware of this and follow strict food safety protocols.