In the last 12 years — retired — I’ve learned how to cook, mostly getting instruction from Youtube videos. To my surprise, I love cooking — just love it. I spend a lot of time each day planning the OMAD meal of the following day, and use cronometer.com to do that.

But what I now know about cooking is there is a lot of dicing of food with sharp knives — an incredible amount of chopping for every meal. So the question I have is to what extent the best chefs of the world suffer from cuts, probably some cuts that can be severe, given the sharpness of their knives and perhaps the need for haste for food preparation in a restaurant?

I suspect that getting cut is a very common occupational hazard for the top chefs, and something that happens on a fairly regular basis. Just speaking from my own experience.

Tasty Veg Casserole