Both my husband and I have spent many years throughout high school and college working in professional kitchens, so neither of us bats an eye when the other opens a jar of homemade turkey stock and writes the date on the lid, pulls out a knife steel and swings a giant knife around it or scrubs every surface of the kitchen every time the dishes are done (at least once a day when you don’t own a dishwasher, or invite one over for dinner). However, we do get strange looks when we do these things in front of friends who have never worked in real restaurants. To help all home cooks run a cleaner, safer, more organized kitchen, my husband and I have compiled a list of skills and knowledge only learned working in a restaurant that every home cook should be using in their own kitchen.
Nothing strange about this at all.