So, the kitchen at my restaurant is very tiny; the area where most of the cooking is done is literally 8 x 10 feet, with twelve burners, a salamander, two ovens, a charbroiler, and a fryer; plus compressor heat from coolers. Even after we are closed, just the immense amount of pilots keep it well over 100 degrees.
I have heard that high heat (leaving your knife under a heat lamp, for example) is terrible for your edge. I keep about 10 nice knives on a magnet in the kitchen......any thoughts? (I regularly rub down the handles with mineral oil and blades with camelia oil.)