5 Basic Things Professional Chefs Never Do in the Kitchen (and Why You Should Stop Too)
There are simple habits experienced chefs avoid in the kitchen because even small mistakes can cause serious accidents.
In a kitchen full of knives, fire, and rush, small mistakes can cause serious accidents
In a busy kitchen, the combination of sharp tools, heat, and speed leaves little room for careless habits. The following five basics are presented as things professional chefs never do—and reasons to stop doing them as well.
Number one: Don’t ever leave knives in the sink
Knives should never be left in the sink, especially when they are mixed in with other dishes. In busy commercial kitchens, many dishwashers get injured this way.
A serious cut can happen when a knife is buried in the sink and someone reaches in without seeing it. In one example, an apprentice left a knife in the sink right before rush time, resulting in an injury that still required continuing work with a bandage and latex gloves.
Even at home, this is dangerous. Knives should be washed separately, dried immediately, and stored somewhere safe.
Number two: Don’t put knives in the dishwasher
Knives should not be put in the dishwasher. The high heat and water pressure can damage the blade, ruin the handle glue, or twist wooden handles.
If the knife is high carbon steel, it can rust from prolonged exposure to moisture. If a premium knife has been purchased, it should be treated like one.
Number three: Never wipe directly along the sharp edge with a sponge or cloth
Knives should never be wiped directly along the sharp edge with a sponge or cloth. A knife is sharp, and adding friction and water can cause a sponge to tear—putting a hand at risk next.
Instead, wiping should be done from the spine, not the edge. The knife should be tilted slightly, supported from behind, and wiped carefully. This is described as a safe habit that protects fingers every time.
Number four: Don’t grab hot pans or pots with a wet towel
Hot pans or pots should not be grabbed with a wet towel. Wet fabric transfers heat much faster and can burn instantly. This is described as one of the most common rookie mistakes.
A dry towel or an oven mitt should be used in a fast-paced kitchen. This is framed as basic safety.
The last one: Never open a hot oven door with your face right in front of it
A hot oven door should not be opened with the face right in front of it. The sudden rush of steam can cause instant burns to the face or eyes.
Chefs lean their body and face slightly back when opening an oven, keeping the face back and letting the steam escape first. The moment is recreated using AI visuals because it is too dangerous to film, and while it may look a bit old, the lesson is presented as real.
If even one of these habits is happening, it’s time to stop
If even one of these five habits is being done, it is presented as the perfect time to stop. With a few small changes, the kitchen can be much safer and more professional.
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