Caught a prep cook scraping a cutting board with a chef knife

Walked into the walk-in last Tuesday and heard this awful screech. Kid was using an 8-inch chef knife like a bench scraper to scoop diced onions off the board. I get it, you're in a rush, but that edge is toast after two of those. Told him to grab a $3 plastic scraper from the supply closet. Anyone else have to teach basic knife care to new hires more than they expected?

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