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I am a shift leader now but the the knives we use well suck. The ones I used most are the 4in paring knife, 8in boning, 10in chefs, 12in serrated bread knife and kitchen shears and of course the infamous vegetable peeler.
I often try to sharpen the knives we use but our stones are not the greatest anymore and some of the knives don't take an edge easily. If you locate a set or separate knives they would be used by my crew, I think I would monitor there use to maintain the quality as long as possible.
As of right now we serve anywhere from 1400 to 1800 people a day. If I didn't say so earlier I work in the [redacted] Combat Aviation Brigrade DFAC. (Mess Hall) We are the only Military Mess Hall in operation in Afghanistan. All the others are run by the civilians of KBR or Kellog Brown and Root.
We have I think 40 personnel,cooks supervisors and supply, 8 of us are Army National Guard that have been activated to join the [redacted], out of [redacted]. But those of us in the N.G. come from units in Idaho, Wisconsin and Delaware. Our aviators went on to [redacted] while we cooks stayed here in [redacted] to help the [redacted] DFAC. We don't get much when your HQ and friends are 2 hours away by air. Oh well. That as they say is my story a small part anyways.
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I did some quick online shopping, and found the best knife value for our limited dollars. The result is this nice Victorinox chef's set.
