Yeah the wrist flexes during breaks thing is huge. I started doing that plus some really basic grip strength stuff with a cheap stress ball, like just squeezing it for a few minutes when I'm not cutting. Honestly the biggest game changer for me was setting a timer to force micro breaks, even just 30 seconds to shake my hands out. It feels stupid but it stops you from locking into that same position for hours. That combo of flexes, a little strength work, and forced breaks got me from constant ache to basically zero pain most days.

I see your point, but I've found that a good knock and listen tells me a lot! Cameras are great, but they add time and cost that isn't always needed. Sometimes the old ways just work.

Defend Mark's right to nitpick the soup science. If the book gets basic cooking wrong, what else did it mess up?