Line cook with 12 years in made me rethink my knife grip

A prep kid fresh out of culinary school asked why I choke up on my chef's knife like a caveman. Then he showed me a pinch grip for 30 seconds and my wrist pain from the last 6 months just vanished. I still think he plates sauce like a toddler, but has anyone else had a young cook teach them something that old habits hid?

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