I have asked the restaurant owners I know locally about knives and such. they said most everyone in the kitchen has a knife or two, but rarely use them. these owners have all had a visit from the Hobart or Robot coupe salesman and all invested in this http://www.webstaurantstore.com/hob...od-processor-with-12-hub-1-hp/42584186-1.html or a similar beast. A friend said, "I don't have to pay it, it is never late, never has a head ache and wants to leave early, always here, will never develp carpel tunnel, always slices stuff the same". Is this happening all over or just here?