How a Fish Market Sharpens Knives
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- เผยแพร่เมื่อ 28 พ.ค. 2024
- Learn how we sharpen knives at Captain Clay & Sons Seafood Market.
Get the knife I use at www.reedthefishmonger.com
www.killerdock.com/
www.dexteroutdoors.com/
#fishmonger #reedthefishmonger #knife
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There isn't one single knife sharpening video that's going to satisfy all of the knife-sharpening gurus out there. Nicely done, Reed. My stone is a 1000/6000 and I finish the sharpening process with the 6000. Why? Because I love using it.
dude. after frustration from trying to sharpen on a whetstone and using that stupid wheel thing....I just tried your method and after a few minutes on a cheap stone, my knife sliced through cardboard with very little effort. I can't wait til my next trip out. I also grilled the collars from my last catch. thank you Reed. I love catching fish, preparing fish & cooking fish. your channel is a game changer.
Cardboard is hard on the edge, not the best way to test the blade ;)
@@mikecollins8241 thanks for the feedback.
Thank you so much for sharing your feedback brother! Stoked to hear this video helped 🙏
You explained all the important features of knife sharpening very clearly. Not getting hung up on the exact angle value but being consistent with technique. Sharpen your own knife if you use a stone freehand.
Thank you for the feedback brotha!
Reed, well done, you have simplified what many people complicate and attempt to automate with gadgets. I have been using hunting, fishing and kitchen knives for 60 over years. I have some Japanese G96 knives that are no longer available. The steel is extremely hard and can take an hour to get a proper edge, but the edge will last. I then settled on Green River knives for many years. I now have 2 setts of Dexter knives. One set in the kitchen and the other in the car for fishing and deer/goat butchering. I agree you can get a practical edge in not a long time. They are also easy to clean and do not break the bank. Got your message, CONSISTANT angle and comfortable pressure. I am a bit odd and listen to the knife on the stone. The right pressure seems to deliver a consistant sound. Agree not a lot of expensive tools or knives needed, just some skill and preparedness to do it. Best video I have seen in this subject. That big flexible knife you have, it is sold in Australia as a ham carving knife. Due to its flex, edge and length it is ideal for skinning larger fish. all the best - Colin from down under.
I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one, in my opinion, is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.
Reed, you made sharpening a knife so personal. Much like catching and cleaning a fish. Bravo!.
Love the dexter mild steel Very easy to make them very sharp
100%
very neat and clean work place! fresh fish plus great skill ! exceptional quality product! thanks for amazing video!
Big fan and watch all vids possible. Im an avid south Florida recreational fisherman and always learn something new from you. Love the sharpening vid and I'm going to take your advise and start practicing on my own knives. Thank you.
Heck yeah! Thank you so much for watching our videos brother. You’re going to love free hand sharpening your own knives
Was waiting for this one!!!! Thanks for showing us how you do it!!!!
A tip that I found useful is to use a Sharpie along the edges, so you can see exactly where you are taking off metal.
My problem with that is it takes your awareness off “feeling” and you’re focusing on the sharpie mark. Or any other trick. My whole hope is this video helps people get the feel for it and muscle memory. 🙏
@@reedthefishmonger I agree with you. This is just a way to get a feel for the right angle, and not a crutch to constantly rely on. Btw I love Dexter knives, they’re a fantastic value. I personally use Victorinox, I use my semi flex for boning out deer carcasses and they work great.
Dexters are always the way to go. Hold an edge, can take a beating, and they're affordable.
They aren't necessarily the best but they're highly sanitary and durable. The composite material they use for the handle doesn't harbor bacteria like wood. The Dextreme is a brilliant design with that serrated top.
Reed, question. Approximately how often do you sharpen? I realize it "depends" on factors. But, generally how often?
Reed, thank you in advance of your reply.
You are "the well of trustable knowledge". You earned and deserve that compliment.
Finally Reed! I've been watching you for over a year now, and this is the video I've been waiting for the most! Best Regards,
Reed, Love your videos. I’m a woodworker with piles of waterstones, diamond stones, diamond wheels, buffing wheels, etc. However My quick and dirty approach to sharpening fish knives is buy Dexter knives and use the Accusharp $12 sharpener. The dexter steel and the Accusoft carbide just seem to fit pretty well. Not razor sharp, but certainly sharp enough to do a good job. It’s carbide so you have to be gentle with it to get a nice edge. It won’t be scary sharp (like my chisels and plane blades) but a few strokes is all it takes to get back to work. When deep in the guts I’ve found it’s something that makes sure my knife stays pretty sharp throughout the cleaning. Even with the Accusoft, some practice and a light touch is what takes it from rough to sharp enough.
Reed, THANK YOU SO MUCH !!! You DA Man Bro! Very useful and valuable info. KUDOS!
As in all "you" do, sheer perfection delivered with the relaxed aire of a consumate professional.
Again, KUDOS👏👏👏👏
When beginning, color the entire bevel with a Sharpie marker, then make a pass, then see if you are removing the ink, just keep re-coloring the bevel. I read this technique in Blade magazine and after about 2 weeks, I didn't need the marker anymore, muscle memory had kicked in and I was able to achieve hitting the same angle after this. Good luck errbody ! 🔪
Been waiting on this one, great stuff Reed
good info. thanks Reed. I rest the whetstone on a wet dishcloth/small tea towel underneath. The wet cloth his keeps the stone from moving and also catches any grey slurry. Easy and works perfectly.
You are the best I've ever seen, if people don't listen they just don't want to learn
This was extremely helpful. Thanks for sharing your wisdom, sir.
Thank you for watching brotha! 🙏
I am probably the worlds WORST knife sharpener.
What's even more sad is I commercial fished in Alaska for 5 years . . . and was a deckhand on a few sportfishers as well.
Believe it or not, I am actually good at processing fish . . . I just have never been able to get a knife even 1/2 way sharp.
I can't even imagine how much easier my life/ job would have been hadI learned to sharpen a damn knife.
Knife sharpening has been the bane of my existence.
I'll try your tips / techniques . . . thank you.
Signed The Clueless Donkey
Great video and tips It’s all about maintaining that angle every time. ! Really enjoy your videos keep up the good work
Best video yet bro. Love from Black Point Marina!
A few swipes on a leather strop or piece of cardboard after sharpening helps clean up the edge
Leather strops are amazing.
Best video of all!!
Your Videos are great!
Thanks I needed this info
A thousand grit! Good Lord, that is fine. I am going to get that exact knife you recommend even though I have never liked that style of thin blade fillet knife. I know it is going to be a learning curve involved. My favorite knife is the Forschner 8" breaking style. I am curious about why you settled on Dexter vs Forschner/Victorinox.
i know you know but you are awesome. keep up the great shows
Thank you for this one important step. I may not filet like you, but now i can sharpen like you.
Thank you for watching brotha!
Excellent information.Thanks man.
do u have to alternate side ??
Dexter knives are made from A High Carbon Steel. 😊😊😊
All I use is Dexter Russel Knives for my hunting , fishing or in the kitchen. They are a great knife for all around applications.
They make a few different blade materials. My personal favorite is the wood handled 9 inch fillet knife which is a high carbon steel but not stainless like other knives they sell. It holds a great edge even for cutting some fish that are really tough on it. The flip side is that it will rust like crazy if you dont use it or take care of it regularly. Unless I'm working and cutting numerous fish every day I actually keep it in a wood block I made that I treated with mineral oil so it basically keeps it coated and doesn't rust. For bigger fish I use the scimitar blade which is stainless and while it stays sharp fairly well, its got nothing for edge retention compared to the wood handle.
Yes they are, I got caught up in the Japanese TH-cam stuff with knives.All I use now is Dexter and Victorinox.Both outstanding knives.
@kyzor-sosay6087 I have a couple old ones that were left in a home I bought in an estate sale that are crazy sharp of which I think one is Victorianox but that 9 inch wood handled fillet knife is my workhorse for when I'm cutting a lot of inshore fish. I may tune it up with a stone now and then but when there's a line of people waiting for me to get their catch cut, it gets a couple passes from the accusharp tool. May not be what it could be, but it is definitely good enough to keep a nice edge- particularly with fish like stripers that are really tough on it.
Can judge how the season has been based on how long it takes for 9 to become 7.5 inches. If it's good, I would need a new one by fall. Anymore between the fishing and the regs I could get 2 seasons easy.
appreciate this bro
Should I wet my stone if not like the one u are using? I have the one with heavier grit on one side then a little smoother on other side?
I know my Worksharp gives me razor sharp results every single time. I know it’s not realistic in many commercial applications but for most of us recreational fisherman it works fine.
If you got this down you’d get it just as sharp with less effort 🤙
@@reedthefishmonger yep buddy I hear what you’re saying. After trying to sharpen knives a lot longer than you’ve been alive I realized this is just one of those things I’m not good at. Main reason I just don’t do it enough. So I stick with what works for me and am very happy with the results.
😅so the market is right up the street from me. I'll have to check it out
Been a butcher forever and he forgot about using a steel to keep the edge sharp. Stoneing is step one. A steel is what makes it last.
Beginning serial killers and wood carvers are going to love this one 😂
Only thing worse than a serial killer is one that knows how to fillet 😬
Very helpful - thank you
Thank you for watching brotha!
I totally agree I been sharpening knifes for 3 years now and when I said f it and I am going to trust my body to have that muscle memory my knifes got 10 times sharper!!! I am not an expert and I know my knifes could be just a little bit sharper but I am 90% of max sharpness. I also buy crappy knifes so everything is a trade off someday I will buy some of those nice knives 🔪 and laugh about these days!!! 😂😂😂😂
Now maybe I'll get sharpening stone out that I got for Christmas two years ago..... I guess because I had never had a wet stone, it seemed like a hard thing to learn. Does it take hours to sharpen a knife ???
Work sharp Ken onion works pretty good. I free hand on it. I don’t use the guides.
Hey Reed, our winter flounder season is upon us. I always struggle with getting one piece filets off the 12 to 14 inch flat fish. Can you do a video on butchering smaller flat fish?
Australia?
@@philgawthrop2518 Canada, the species is called winter flounder because they like cold water, as opposed to Summer flounder that prefers warmer water. Sadly we don't get summer flounder up here.
Go slow, take your time, and use a thin knife. I have one of these dexters thats been sharpened so many times like 2/3 of the blade width is gone. I use it for winter flounder, porgy, cunner and other smaller fish. Make i diagonal cut behind the gils towards the head and then go in by the tail, straight along the ribbons up to your cut. A flexible knife helps hug the bones. Cut to the spine, then lifting the filet as you go, cut over the spine and repeat on the other side. Same as fluke
The biggest issue I've seen with flounder is people doing that vertical cut along the spine. Even I was taught that way when I was young but spend some time cutting on a head boat with 50 fares and about 4 fish each on average and that doesnt fly. One cut at the head, one at the tail and then feed the point up from the tail along the spine. Then you just hold flat along the ribs and work with a kind of fan shaped motion until you come out the side. Do the same the other way and once thats done you can lift as you slide the knife lighty up the spine and separate the 2 fillets in one piece. Flip fish and repeat. Theres also an argument to doing the white side first as this will keep the fish laying more flat on the table, when you take the brown side first there's a bigger difference between the head and the now absent body thickness that makes the head want to angle up slightly. I do something similar with tuna where I only cut the first side until the loins are just about to separate. Then I'll loin out the other side so as little cutting as possible is left once I've removed a side and changed the shape of the fish greatly.
@@alexkitner5356 I appreciate the thoughtful reply, I really do, however, I want to see Reed do it, we all do. I just butchered 17 winters and only messed up 3. 2 piece filets. Our fish are too small to do a 4 piece.
Is that Dexter knife so skinny because you've sharpened it so much? Or purchased that way? Because mine (new) is a little bit wider than that one (7 in). Thanks Reed.
Sharpened. I have a few that are very very skinny after years of sharpening😂.
From sharpening. This is my oldest knife. Probably should’ve used a newer one for demonstrating
OK Reed here’s the deal, I’ve been sharpening knives since I was knee-high to a grasshopper, I have a collection of probably over 250 knives. They all shave, because I believe if a knife is not shaving it’s not sharp. all that being said, looking at you sharpening your long blade I imagine for video sake, you ignored the bends in the blade as you put it across the stone, just something that I noticed. I have great respect for anyone that can sharpen a blade for a particular use in your case you’re fillet master. And always remember no one knife can do every job thus my collection.
Thank you for sharing your feedback brotha! The hope of this video is to help fellow knife sharpeners to step out of over thinking and step into getting the feel for it 🤙
what do you mean by ignoring the bends in the blade?
What on earth do you need that many knives for, in a lot of countries it would be illegal to have that many.
Tony Camplin 8607 T, there is no way you would ever understand why I have so many knives, but I’ll leave you with this, I know collectors that have over 1000 knives, I have a personal friend that has over 550 knives, a lot of my blades are collectibles which goes into a separate category, obviously you can’t understand that you can’t really skin a deer with a filet knife, or butcher beef with a skinning knife. Follow mw sunshine?
@@erroldavis2983 Thanks for replying, no I don't understand but each to his own. Here in the UK that would be illegal.
For slipping just put a wet paper towel under the stone
Would there be any issue with starting at the handle end? Great video once again!
With a fillet knife, you start with the tip because
1)The tip is the most frequently used part of the blade.
2)It doesn't have a heel that extends past the handle like a French Knife or cleaver.
It's possible to sharpen a fillet knife from the back but the most important thing is keeping your angle and maintaining a smooth continuous motion.
@@jeredalmeida1880well said
Please research TH-cam to see other opinions on this procedure. Burrification is a great tutorial on the game.
Work Sharp Combo Knife Sharpener works wonders, has angle guide, and takes seconds
This will take seconds too but definitely a bit more learning curve.
Every commercial fish guy I've seen uses Randal knives
I didn't know Commercial Fishman uesd 600$ knives 🤔
Dexter silly
Maybe true, but hard to believe. There must be a lot of deep-pocket commercial fisherman out there. In my opinion, kinda like using a high-end katana to slice salami. But what do I know? 😏
That's not how you spell dexter
Dexter indeed. All you need.
How often do you sharpen it? After every fish you process?
Depends on the species I’m cutting. My edges will last through hundreds of pounds of snapper
You forgot the #1tip…. Don’t wait until you can’t cut room temp butter before you sharpen your knife! 😋
😂😂😂
Okerampa!
I learned a lot from you but have one question. I always sharpened my knives by pretending I was slicing off a piece of the stone. You sharpened yours in the opposite direction. Does that matter?
I always push the blade, never pull. That's just how I learned 50 years ago.
Well, when I sharpen my knife I am at 15 degrees or so. And that depends on the particular type of knife I will be using. But when I sharpen, I can hear the blade sound like a skate across ice and if you don't you be messing up your blade.
If you don’t hear that noise and you continue at a consistent angle long enough you’ll reshape the edge. And if it’s an angle that they’re able to reproduce then they’ll get the blade back faster each time 🤙
Wrong. When sharpening on the stone you have to slide against the edge.
My problem is exactly this...cant find a sharpener at all that works...I bought some heavy bladed german made knives and finding a sharpener that will actually sharpener those is impossible.
👍
If your not shaving the stone, it will never reach its full potential. Drawing the blade towards its heel ( backwards )will leave a burr roll every time. Not hating just a little surprized its part of your profession.
But can he fillet a blob fish 😊
What about diamond steels?
Different knives require different technique.if you sharpened your net knife like this , you no longer have thumbs.
So what about an electric sharpener? That’s what I use.
Easy peasy
If it works it works. Like art, freehand drawing is more gratifying than using a stencil
😂😂😂
No.