A local chef of a highly rated restaurant is going to try me out for an internship this Wednesday (super excited hope I do well). Anyway I have a black canvas type material knife roll and a basic set of knives. My question is how do you all mark your stuff? My instructor has told me knifes and knife bags seem to grow legs and walk away and I need to keep that from happening. If they get stolen I won't have money to replace them. p.s Any advice you have for my potential internship this Wednesday would also be greatly appreciated. p.p.s. What is the difference between an externship and an internship? I have heard people say both for the same position and I am just a tad bit perplexed about it.