OK before you guys ask, no there are no pics. I think you guys might cry at seeing them. But the knives that the people use in the kitchen are horrible! Absolutely damn near no edge. And I thought that the ones I was forced to use back in my high school restaurant program were bad. (And they were) I'm not sure who made them but they are basically all belly with damn near zero flat and my second day there the sous asked me to dice 6 onions. (Now normally that is a few minute job at best) Well over 10 minutes later I was finished. The next day was followed by 12 assorted peppers! (Needless to say I was all set to slit my throat. If the knife was sharp enough) That task was a good 15-20 and I was full on pissed. So I asked if I could bring a few of my knives into prep with. Thankfully they said yes! So two Globals and I was a much happier camper. Next time was 6 onions, 3lbs mushrooms, ham along with fruit that consisted of 6 pineapples, 4 cantaloupes, 3 honeydew and 2 water melons. From start to finish including clean up was about 2 hours. (It was for Sunday brunch so no need to go full on) But then they came over and said that those were sharp. I just smiled and said yup.