I worked in a kitchen where there was a knive service once a week. This sounds great but two days into the week the knives were really dull. The cooks always complained, and at one time some who could afford, brought their own to use. Alot of nervousness gererated because of theft. Because I carried my own knives, I didnt care. I believe that they were purchased by the kitchen. I understand why they were so bad, NO ONE took care of anything in that kitchen, Now I have to make the decision as to what to do about Knives in a kitchen Im responsible for. I Read the commet Chef Hogan used about good knives in his kitchen. Question is : How many kitchens require cooks to own/bring their own knives and what do u do about the dishwashers who prep? Also what do you do about the stealing of cooks good knives. I believe you should fire them ! That may not be so practical. There is a funny side of this story but I'll bore u at a later date.