knife for mass catering?
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How are you currently sharpening your existing knives?
How often do they get sharpened?
What brand/model knives are you currently using and what are their lengths?
Do you have a preference concerning the type or size of the handle? (You don't like Globals, but that's pretty common for Globals - a lot of people have the same aggravations concerning their handles)
Do you want to only look at stainless steel, or would you consider carbon?
Anyone else have any questions which can help focus things?
I you're using a knife for eight hours a day you'll be lucky if your knife stays sharp for weeks let alone years. That simply isn't realistic, at least not if you like a high level of sharpness. That's like wanting a car that can drive for a year on one tank of gas! It's possible if you only drive a mile a week. Same for your knife. It's a wear item. A ceramic will stay sharp for a long time but they're expensive, fragile and not readily available in larger sizes.
I have an M390 Ultimatum from Richmond that can do maybe three months between sharpenings (this is 8-10 hours a day six days a week). I have heard that HAP40 offers even better edge retention than that but I can't confirm it myself.
Your best bet is probably to get a couple good knives and rotate them. You will either have to sharpen them yourself or have it done by someone knowledgeable about sharpening.