I am a retired culinary arts teacher and have 30+ years in the restaurant business. I always suggest to my new to cooking students to buy Dexter knives. Sure it's fun to use a set of $4000+ knives and look cool but Dexters are for getting the job done and believe it or not, hardworking knives do wear out. There's the theft issue also. On my first job this guy went through the tool boxes taking just the high end knives..... he didn't want mine so he left it alone.... lol
Absolutely the best sharpening advice I've seen on YT. I would think people would look at your body of videos and realize that you manage to get knives more than sharp enough. I just cut up a turkey (rather than smoke it whole) with a Dexter 7" knife just like the one you use. Yes, I break the joints before finishing them off by cutting, but the point is that knife made easy work of the turkey. It helps to have a big enough stone, to get the entire length of the knife in one pass. And it also helps a LOT to have a solid base like you showed. I need the knife a little higher off the table, but keeping the stone from slipping around is a must. If you don't have a base that's a perfect fit, you can use a finish router (if you have one) to make one out of a piece of wood. But it really helps to have a backstop like you showed. DON'T try to use something like the backsplash on your counter, because you'll end your passes early to try and keep from hitting it. The one thing I will mention is that the typical serrated hones don't sharpen. They only straighten the edge...period. So unless you're cutting bones, you probably won't get much from using one. A diamond rod (Dexter makes a good one) absolutely does sharpen. Most people insist on going super-fast to look cool, and almost always apply too much pressure. But a few strokes on a fine diamond rod, if you can maintain the same angle as your stone, will give you a little extra zing, if that's what you covet.
From British Columbia, Canada: Just got my Dexter 7" knife identical to Reed's, on the recommendation by him. This is after many years of frustration in trying to sharpen all manner of other knives. Filleted my first batches of salmon for hot and cold smoking on my new Dexter knife. (A load of Chinook jerky is just now finishing on my Big Chief smoker.) I think I am going to have a very long love affair with this knife and, additionally, following from the explicit instructions on sharpening by this video. Thanks, Reed. I love your fish processing videos.
Great video. My grandpa was a butcher, and I learned how to sharpen knives from him. You covered it very well. We had a very smooth cement back porch that was about waist high. He'd pour water on it and sharpen knives that would easily shave hair. Nothing fancy just proper technique. That's how I learned to do it..... way back when.
I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.
Great video. Simply explained and to-the-point. I’m not a chef; just a guy who has been doing a lot of cooking since my mom and dad trained me in pre-adolescence. So many sharpening techniques are described in a complicated manner, they are almost threatening. Your instructions are sensible and well thought out.
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.
Should never take an hour. With the right (ie HARD) stone, even a 65HRC should be able to be sharpened in a few passes. But some of those new steels are crazy hard lol. Many of my Japanese stones won't cut it (pardon the pun lol).
Everybody has there own way, but this is a very good instructions. I'm 53 my grandpa taught me and it still took me a good while to get it right. But the main thing he told me was when you get a new knife you sharpen it once, only once, from then on you should only ever need to hone it there's a difference. Unless of course you run it into something like a rock or such which would only be by accident you know what I mean. But, I agree, with the don't let anyone else hone it or vice versa as you said. Very good video, Im sure it'll help a lot of folks. God bless brother.
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.
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.
@@reedthefishmongerhey reed I live in North Carolina is there anyway you can ship Spanish mackerel to me I actually live in the mountains and I want some fish dip so bad
I agree 100 percent with you when you said just get a stone and start practicing. I started when I was 10 years old cause I watched my papa doing it one day. He always held his stone in one hand and the knife in the other and to this day that's the only way I am comfortable sharpening one even with my 6in black hard Arkansas stone. But I went against your other rule of only sharpen your own knife and I asked everyone for there knife to practice sharpening, no one's kitchen knives were safe from the time I was 10-14 or 15 lol. Every knife I could get I was gonna give it my best shot at sharpening lol
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.
My grandfather was a yacht fishing captain in Miami and the Keys in the late thirties and I still have his Dexter knife and it is a beautiful fillet knife in great condition. It has since been retired, but the current family fillet knife is a Dexter. No doubt dexter knives are awesome!
Great content in this video. I love Dexter knives. I have two of them and although I bought them for filleting fish, I’ve found them practical in separating meat from bone-in ribeyes, Ny strip steaks, and carving a turkey property on Thanksgiving. My Dexters are still sharp, but my other knives could use some attention. Edited to add, the entire reason I saved this to my ‘watch later’ list, was because you were sharpening Dexter knives. 👍🏼👍🏼
That was a drop the mic moment for me I went away and tried your technique and boom, many years and all sorts of contractions but I could never use a stone, until now. Thank you
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.
Another fantastic video my friend, great understanding of the difference in abilities people will have and a simple and effective technique to get them on the right path. 💪👊👌
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.
I gave up on trying to properly learn how to use whetstones with the intention I would learn at some point in the future. This video makes sense enough in my head to learn the proper technique. Thank You. I'll see how I do this time around lol
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 ! 🔪
Hey man, fellow fishmonger from Vancouver Island. Just stumbled upon you, and love the attitude and information. You get to see a lot wider variety of fish than I do, or rather different fish than I do. Obviously it Pacific Northwest varieties. And youre Florida and USA. Anyways just wanted to mention, that I use a diamond flat stone. It's Super fine. When I pull out a fresh knife, after a few days of use, it needs its first attention. I use the flat diamond stone, and look at the exact angle the knife shows. Then I lightly, follow same angle, run it one side and the other, like you. But, then I use a paper wheel sharpener for the honing process. I can keep a knife razor/factory sharp this way for weeks and weeks. I dont get several days like at the beginning, but its the same laser beam each Time like new.... All the best!
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.
Excellent points and most all my filet knives are Dexters(and I am a knife addict, w over 25 Japanese knives lol). There is a reason Dexters are used in almost every fish house, commercial and head boat, and restaurant country wide! Also Pro sharpener here, while we may disagree on a few points, this was an excellent tutorial especially for beginners, who would do well to follow your lead! Great video. (those cheap stones do tend to dish out quickly though;) )
I love cooking, I love knives, but I hated the chore of sharpening them. Always a hassle with lesser than results. I used your technique and sharpened the full lineup in a short time with outstanding results. Thanks so much for sharing your knowledge!!! All the best to you.
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.
I have been watching your vids and enjoying them immensely, Before this vis popped up I was going to ask you about knives and sharpening. BTW, I make a wet suit deodorizer for scuba diving called Sink the Stink. My office used to be in the Boynton Marina, then we moved to Linton and 95. I used to buy Thanksgiving lobsters from you guys, but I think you guys were in a different building. I currently live in Tucson, AZ (got tired of being evacuated) and also have a small leather business. All the outfitters that hunt manage elk hunts in the area (AZ, NM, CO) use Dexter Green Rive Sheep Skinners. When I was asked to make sheaths for all the guides of one large outfitter, I told them that the sheath would cost more tan their knife. The reply was that the each knife skins over a dozen elk every year and is worth hundreds in capability. We sell to most of the large Aquariums in the US like Monterey, Baltimore Atlanta, etc, and they also use it for removing fish smells from their feeding stations, etc. I'm going to send some to your shop. BTW a side hoppy is knife sharpening and I inadvertently dropped my santoku knife on my foot while prepping dinner. It landed perfectly, almost bled to death and the ER doc sait it looked like a surgeon made the incision. Say hello to Delray! Bob Tucson, AZ
I made jig pivot style and got some diamond plates and get excellent results without any human error.I only use down strokes not going back against the edge
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👏👏👏👏
I often use the courser side of the stone to finish as well. The coaser side will leave microscopic sawtooth edges on the blade. IMO, those sawtooth edges slice through meat better than a fine sharp edge. Fine sharp edges are best for shaving.
I like to pick up the stone and look down at the back of the blade. That way I can actually see the angle. I hold the stone in my right hand, so that means I point the blade towards me on the one side, and away from me on the other. I then move the stone, and not the blade. I was taught to sharpen a chisel this way, because you do it on the job where there is often no nice table available. I just transfered this to my knife sharpening. I find myself sharpening out in the woods or down by the river. Works for me, but maybe not for you. Also, if you have trouble with your stone moving on the work surface, throw down a damp cloth first. (Not a good cloth, either. ) It is just enough to keep the stone in place.
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.
My boat building instructor taught chisel sharpening similarly. 1st 1000 grit then 11000 grit under water. You can quite literally shave with my chisels.
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.
Hi Reed. I like your approach. Do you ever go the other way on the stone, ie push as if cutting instead of pulling? Pulling is kind of similar to backsteeling, right? Your technique makes more sense. Thanks.
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.
Dexter makes an 8” breaking style knife. I replaced all my Victorinox knives with Dexter. Might me a softer steel but they stay sharper for me. My elbow wishes I started using Dexter on beef when I started cutting meat
I was always taught to push the blade across the stone, not to drag the edge because you want to move the metal away from the edge not towards it. I noticed Reed is using a kind of hybrid push technique. Honest question why this is better
I see you sharpen the opposite direction as I do. I was taught to push not pull, trying to slice off a sliver of the stone. Then follow up with a strop with good results on a 3 sided oil bath stones
Excellent kitchen. Nice and clean. I already own a lot of stones. I hone and refurbish straight razors. I cooked and had a restaurant for a few years and I purchased an oil Norton Multi stone that I used successfully but over the past year I could not regain that competence. I wound up buying a Ken Onion. It does fine after a loaded strop but it can't get the very heel of the edge and the Ken Onion leaves a hump that I must grind off...Good video, I will watch it again and break out some stones. What grits do you recommend? Cheers!
I’ve sharpened my knives pushing the cutting edge into the stone. You’re dragging the cutting edge in the opposite direction. Am I doing it wrong? Or does it matter ? Great video! Thanks.
Reed the fish monger, I am Reed the woodworker... I do things differently. With my wood shop tools, always, you sharpen till you raise a burr, then sharpen the other side to turn the burr back. I do the same with my kitchen knives. One thing about burrs, even with light pressure, the burr remains on stones up to 16000 grit. The only way I have found to remove the burr is to strop it off. Not sure if it is just the process of bending it back and forth till it breaks off or some thing else. The steel and/or ceramic rods do not remove the burr. They are good for taking the teeth on the blade, which is a razor saw, and lining them back up again after they get bent out of shape from use and abuse. I will be trying your method just to see how it works for me. Interesting concepts here...
Well, I tried your method. For me, the problem with it is having to change my angle with every stroke, or maybe more correctly I have to reset the angle with each cut. I may be able to learn it, but will stick with my old school method of raising the burr on one side, then flipping over and raising the burr on the other 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.
@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.
Yes the sharping angle is the most important. Thats why I got an fixed angle sharpening system and set that to 17.5 degrees and never changing for my PM2 and TR-5. I use only the 1500 grit ceramic stone. Just do the burr and switch sides and undo the burr. Then hone on leather and call it sharp. It cuts paper and does somewhat hair shaving. Fingernailtest is the most important instant test. Never change the sharpening angle is the key. Free hand sharpening is garbage in my experience.
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?
@@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.
Reed love your videos. Question, I use the same stone, but noticed you didn’t keep wetting the stone. Do you normally keep the stone wet? I usually just wet the stone with water during the process.
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
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 ???
Great video... But you did not mention the "Push or Pull" methods.... You were Pushing in a half moon . I Pull ... Am I making a mistake? I never get my knives "Arm Hair Shave" sharp.
Nice video I’m going to order a Dexter but which one you have there? On the Dexter link it shows a stiff and soft blade. The one you’re using looks like a 7” fillet knife.
Drive it home brah, time and friggin' time again...till it sounds like music to us hacks. Cooked professionally in restaurants for 18+ years and have never felt comfortable on hard german blades...and eff those oiled tri-stones too while I'm venting. Always liked the 'grab removal' followed by lighter passes of 1000 grit as well. I immediately noticed the left/right pass symmetry of steel forming on your stone. Became a high-end woodworker after the ditches, where a sweet polish on fine old American steel was the order of the day...no neccesito para fish or veg, basically ever. I hear the music Reed!
I am a retired culinary arts teacher and have 30+ years in the restaurant business. I always suggest to my new to cooking students to buy Dexter knives. Sure it's fun to use a set of $4000+ knives and look cool but Dexters are for getting the job done and believe it or not, hardworking knives do wear out. There's the theft issue also. On my first job this guy went through the tool boxes taking just the high end knives..... he didn't want mine so he left it alone.... lol
Absolutely the best sharpening advice I've seen on YT. I would think people would look at your body of videos and realize that you manage to get knives more than sharp enough. I just cut up a turkey (rather than smoke it whole) with a Dexter 7" knife just like the one you use. Yes, I break the joints before finishing them off by cutting, but the point is that knife made easy work of the turkey.
It helps to have a big enough stone, to get the entire length of the knife in one pass. And it also helps a LOT to have a solid base like you showed. I need the knife a little higher off the table, but keeping the stone from slipping around is a must. If you don't have a base that's a perfect fit, you can use a finish router (if you have one) to make one out of a piece of wood. But it really helps to have a backstop like you showed. DON'T try to use something like the backsplash on your counter, because you'll end your passes early to try and keep from hitting it.
The one thing I will mention is that the typical serrated hones don't sharpen. They only straighten the edge...period. So unless you're cutting bones, you probably won't get much from using one. A diamond rod (Dexter makes a good one) absolutely does sharpen. Most people insist on going super-fast to look cool, and almost always apply too much pressure. But a few strokes on a fine diamond rod, if you can maintain the same angle as your stone, will give you a little extra zing, if that's what you covet.
From British Columbia, Canada: Just got my Dexter 7" knife identical to Reed's, on the recommendation by him. This is after many years of frustration in trying to sharpen all manner of other knives. Filleted my first batches of salmon for hot and cold smoking on my new Dexter knife. (A load of Chinook jerky is just now finishing on my Big Chief smoker.) I think I am going to have a very long love affair with this knife and, additionally, following from the explicit instructions on sharpening by this video. Thanks, Reed. I love your fish processing videos.
Great video. My grandpa was a butcher, and I learned how to sharpen knives from him. You covered it very well. We had a very smooth cement back porch that was about waist high. He'd pour water on it and sharpen knives that would easily shave hair. Nothing fancy just proper technique. That's how I learned to do it..... way back when.
This is the kind of place I like to buy fish from! Everything is spotless in there, it looks brand new! Great video, keep up the great work!
I worked in butcher shops before and Dexter and Victorinox are the best knives out there for that kind of work.
I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.
Great video. Simply explained and to-the-point. I’m not a chef; just a guy who has been doing a lot of cooking since my mom and dad trained me in pre-adolescence. So many sharpening techniques are described in a complicated manner, they are almost threatening. Your instructions are sensible and well thought out.
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.
Should never take an hour. With the right (ie HARD) stone, even a 65HRC should be able to be sharpened in a few passes. But some of those new steels are crazy hard lol. Many of my Japanese stones won't cut it (pardon the pun lol).
One stone, one angle, alternate after each pass. I appreciate the simplicity you demonstrated.
Everybody has there own way, but this is a very good instructions. I'm 53 my grandpa taught me and it still took me a good while to get it right. But the main thing he told me was when you get a new knife you sharpen it once, only once, from then on you should only ever need to hone it there's a difference. Unless of course you run it into something like a rock or such which would only be by accident you know what I mean. But, I agree, with the don't let anyone else hone it or vice versa as you said. Very good video, Im sure it'll help a lot of folks. God bless brother.
Dexter Russell are a wonderful knife.
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!
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 🙏
@@reedthefishmongerhey reed I live in North Carolina is there anyway you can ship Spanish mackerel to me I actually live in the mountains and I want some fish dip so bad
I agree 100 percent with you when you said just get a stone and start practicing. I started when I was 10 years old cause I watched my papa doing it one day. He always held his stone in one hand and the knife in the other and to this day that's the only way I am comfortable sharpening one even with my 6in black hard Arkansas stone. But I went against your other rule of only sharpen your own knife and I asked everyone for there knife to practice sharpening, no one's kitchen knives were safe from the time I was 10-14 or 15 lol. Every knife I could get I was gonna give it my best shot at sharpening lol
Great video. Totally agree with your point of consistency with keeping the same angle. Practice and patience are key.
very neat and clean work place! fresh fish plus great skill ! exceptional quality product! thanks for amazing video!
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.
I have the same setup. I use the leather after sharpening. I don't fillet for a living, but I still do a few thousand fish per year!
@@tmo4330 240 + steel (for vegies) 600 + steel (for meets) - is all I ever needed.
My grandfather was a yacht fishing captain in Miami and the Keys in the late thirties and I still have his Dexter knife and it is a beautiful fillet knife in great condition. It has since been retired, but the current family fillet knife is a Dexter. No doubt dexter knives are awesome!
Great content in this video. I love Dexter knives. I have two of them and although I bought them for filleting fish, I’ve found them practical in separating meat from bone-in ribeyes, Ny strip steaks, and carving a turkey property on Thanksgiving.
My Dexters are still sharp, but my other knives could use some attention.
Edited to add, the entire reason I saved this to my ‘watch later’ list, was because you were sharpening Dexter knives.
👍🏼👍🏼
That was a drop the mic moment for me I went away and tried your technique and boom, many years and all sorts of contractions but I could never use a stone, until now. Thank you
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.
Reed, you made sharpening a knife so personal. Much like catching and cleaning a fish. Bravo!.
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,
Another fantastic video my friend, great understanding of the difference in abilities people will have and a simple and effective technique to get them on the right path. 💪👊👌
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
I gave up on trying to properly learn how to use whetstones with the intention I would learn at some point in the future. This video makes sense enough in my head to learn the proper technique. Thank You. I'll see how I do this time around lol
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 ! 🔪
Hey man, fellow fishmonger from Vancouver Island. Just stumbled upon you, and love the attitude and information. You get to see a lot wider variety of fish than I do, or rather different fish than I do. Obviously it Pacific Northwest varieties. And youre Florida and USA.
Anyways just wanted to mention, that I use a diamond flat stone. It's Super fine. When I pull out a fresh knife, after a few days of use, it needs its first attention. I use the flat diamond stone, and look at the exact angle the knife shows. Then I lightly, follow same angle, run it one side and the other, like you. But, then I use a paper wheel sharpener for the honing process. I can keep a knife razor/factory sharp this way for weeks and weeks. I dont get several days like at the beginning, but its the same laser beam each Time like new....
All the best!
This was extremely helpful. Thanks for sharing your wisdom, sir.
Thank you for watching brotha! 🙏
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.
Excellent points and most all my filet knives are Dexters(and I am a knife addict, w over 25 Japanese knives lol). There is a reason Dexters are used in almost every fish house, commercial and head boat, and restaurant country wide! Also Pro sharpener here, while we may disagree on a few points, this was an excellent tutorial especially for beginners, who would do well to follow your lead! Great video. (those cheap stones do tend to dish out quickly though;) )
Thank you for the kind constructive feedback brother, I appreciate it 🙏
After watching the series, “Dexter” I’m really proud to own his namesake knives!😊
I love cooking, I love knives, but I hated the chore of sharpening them. Always a hassle with lesser than results. I used your technique and sharpened the full lineup in a short time with outstanding results. Thanks so much for sharing your knowledge!!! All the best to you.
Thank you for sharing great valuable information that we all can learn from
Thank you for watching! 🙏
Money bro is money! Nice presentation. Thanks.
Love the dexter mild steel Very easy to make them very sharp
100%
Great video and tips It’s all about maintaining that angle every time. ! Really enjoy your videos keep up the good work
You are the best I've ever seen, if people don't listen they just don't want to learn
Another Well Done video Reed!! Thanks!
Thank you so much!
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.
I have been watching your vids and enjoying them immensely, Before this vis popped up I was going to ask you about knives and sharpening. BTW, I make a wet suit deodorizer for scuba diving called Sink the Stink. My office used to be in the Boynton Marina, then we moved to Linton and 95. I used to buy Thanksgiving lobsters from you guys, but I think you guys were in a different building. I currently live in Tucson, AZ (got tired of being evacuated) and also have a small leather business. All the outfitters that hunt manage elk hunts in the area (AZ, NM, CO) use Dexter Green Rive Sheep Skinners. When I was asked to make sheaths for all the guides of one large outfitter, I told them that the sheath would cost more tan their knife. The reply was that the each knife skins over a dozen elk every year and is worth hundreds in capability. We sell to most of the large Aquariums in the US like Monterey, Baltimore Atlanta, etc, and they also use it for removing fish smells from their feeding stations, etc. I'm going to send some to your shop. BTW a side hoppy is knife sharpening and I inadvertently dropped my santoku knife on my foot while prepping dinner. It landed perfectly, almost bled to death and the ER doc sait it looked like a surgeon made the incision. Say hello to Delray!
Bob
Tucson, AZ
I made jig pivot style and got some diamond plates and get excellent results without any human error.I only use down strokes not going back against the edge
Great video!
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👏👏👏👏
I often use the courser side of the stone to finish as well. The coaser side will leave microscopic sawtooth edges on the blade. IMO, those sawtooth edges slice through meat better than a fine sharp edge. Fine sharp edges are best for shaving.
@zzzzBadBoyzzzz - Ever seen a scalpel at work? Pretty much refutes your claim.
@@wickedcabinboy Saw on wood, totally refutes your argument.
@@zzzzBadBoyzzzz - Feel free to do so. I generally use a saw on wood. I'll save my knives for preparing food.
@wickedcabinboy Fish Monger cuts more fish flesh per hour than you cut in a life time. I'll take that experience over a back seat driver every time.
i worked with Diogenes knives in New Zealand only ever touched the stone with 1 side. used them till they snapped also custom made my own handles
I like to pick up the stone and look down at the back of the blade. That way I can actually see the angle. I hold the stone in my right hand, so that means I point the blade towards me on the one side, and away from me on the other. I then move the stone, and not the blade. I was taught to sharpen a chisel this way, because you do it on the job where there is often no nice table available. I just transfered this to my knife sharpening. I find myself sharpening out in the woods or down by the river. Works for me, but maybe not for you. Also, if you have trouble with your stone moving on the work surface, throw down a damp cloth first. (Not a good cloth, either. ) It is just enough to keep the stone in place.
Best video yet bro. Love from Black Point Marina!
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.
A few swipes on a leather strop or piece of cardboard after sharpening helps clean up the edge
Leather strops are amazing.
My boat building instructor taught chisel sharpening similarly. 1st 1000 grit then 11000 grit under water. You can quite literally shave with my chisels.
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.
All good advice! Remaining question: HOW OFTEN DO YOU SHARPEN?
Especially knives with softer steel.
I was taught to sharpen on a wet stone. Dad always used oil though. That's how I've done it. I'll try soaking the stone in water next time
Hi Reed. I like your approach. Do you ever go the other way on the stone, ie push as if cutting instead of pulling? Pulling is kind of similar to backsteeling, right? Your technique makes more sense. Thanks.
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!
Thanks so much Reed. A well needed and appreciated video! Any tips on butterflying a Goggle Eye???
Been waiting on this one, great stuff Reed
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.
Dexter makes an 8” breaking style knife. I replaced all my Victorinox knives with Dexter. Might me a softer steel but they stay sharper for me. My elbow wishes I started using Dexter on beef when I started cutting meat
I was always taught to push the blade across the stone, not to drag the edge because you want to move the metal away from the edge not towards it. I noticed Reed is using a kind of hybrid push technique. Honest question why this is better
I see you sharpen the opposite direction as I do. I was taught to push not pull, trying to slice off a sliver of the stone. Then follow up with a strop with good results on a 3 sided oil bath stones
Excellent kitchen. Nice and clean. I already own a lot of stones. I hone and refurbish straight razors. I cooked and had a restaurant for a few years and I purchased an oil Norton Multi stone that I used successfully but over the past year I could not regain that competence. I wound up buying a Ken Onion. It does fine after a loaded strop but it can't get the very heel of the edge and the Ken Onion leaves a hump that I must grind off...Good video, I will watch it again and break out some stones. What grits do you recommend? Cheers!
Interesting! Is this like stropping with a stone and doing it often enough to not lose the edge profile to not need a full resharpening?
I’ve sharpened my knives pushing the cutting edge into the stone. You’re dragging the cutting edge in the opposite direction. Am I doing it wrong? Or does it matter ? Great video! Thanks.
I get better results his way. Cutting into stone ruined my stone and never got sharp
I sharpen my edc work knife on smooth finished concrete floors at work. Spit on the floor and little circles with medium pressure.😅
Best video of all!!
Reed the fish monger, I am Reed the woodworker... I do things differently. With my wood shop tools, always, you sharpen till you raise a burr, then sharpen the other side to turn the burr back. I do the same with my kitchen knives. One thing about burrs, even with light pressure, the burr remains on stones up to 16000 grit. The only way I have found to remove the burr is to strop it off. Not sure if it is just the process of bending it back and forth till it breaks off or some thing else. The steel and/or ceramic rods do not remove the burr. They are good for taking the teeth on the blade, which is a razor saw, and lining them back up again after they get bent out of shape from use and abuse. I will be trying your method just to see how it works for me. Interesting concepts here...
Well, I tried your method. For me, the problem with it is having to change my angle with every stroke, or maybe more correctly I have to reset the angle with each cut. I may be able to learn it, but will stick with my old school method of raising the burr on one side, then flipping over and raising the burr on the other side.
Great video
Thank you! 🙏
Thanks for the great content. Can one store the wet stones in water all the time?
You want to keep it dry when not in use 🤙
@@reedthefishmonger Thank you for the quick reply. Which knife are you using in the video? The 8 inch narrow flexible?
@@reedthefishmonger Thank you!
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.
Facts. Thanks Reed
Yes the sharping angle is the most important. Thats why I got an fixed angle sharpening system and set that to 17.5 degrees and never changing for my PM2 and TR-5. I use only the 1500 grit ceramic stone. Just do the burr and switch sides and undo the burr. Then hone on leather and call it sharp. It cuts paper and does somewhat hair shaving. Fingernailtest is the most important instant test. Never change the sharpening angle is the key. Free hand sharpening is garbage in my experience.
Could you tell us about your stone? Which stone would you recommend for us beginners....many, many thanks. Have learned so much for your videos !!!
j
A cheap belt sander is the best tool I have found to sharpen knifes, tools and broadheads
Hi Reed..
Do you can up you use a light oil on the stone? … I saw carpenters sharpen there chisels using a fine oil?
Thanks … another fishermen 🤓
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.
Reed love your videos. Question, I use the same stone, but noticed you didn’t keep wetting the stone. Do you normally keep the stone wet? I usually just wet the stone with water during the process.
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
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 ???
Feel like you’re trolling us with “moist”!😂😂😂
Great video... But you did not mention the "Push or Pull" methods.... You were Pushing in a half moon . I Pull ... Am I making a mistake? I never get my knives "Arm Hair Shave" sharp.
Thanks I needed this info
Really good video presentation, thank you Greg .🙏
If you have answered this question, sorry.😢
How can I test our knifes for sharpness?
Thanks
Scott
Nice video I’m going to order a Dexter but which one you have there? On the Dexter link it shows a stiff and soft blade. The one you’re using looks like a 7” fillet knife.
do u have to alternate side ??
THIS MAN KNOWS WHAT HE'S DOING!! BEING IN THE TYPE OF BISNESS HES IN , HES GOOD!! Howard M.
Good vid 👍🏻 🔪
Do you sell the wet stone if so where can I buy one? How many grit is the stone?
How often do you flatten your stones?
I’m in California and catch 25-40# yellowtail and blufin tuna. Which size do I need?
Your Videos are great!
do you steel your fish knives? Dexters use very mild steel. so I would think that steeling is a good idea every few fish.
i know you know but you are awesome. keep up the great shows
Reed what wheatstone do you use please? Grid sizes and size of stone?
He says 1000 at about 6 minutes 🙂
Drive it home brah, time and friggin' time again...till it sounds like music to us hacks. Cooked professionally in restaurants for 18+ years and have never felt comfortable on hard german blades...and eff those oiled tri-stones too while I'm venting. Always liked the 'grab removal' followed by lighter passes of 1000 grit as well. I immediately noticed the left/right pass symmetry of steel forming on your stone.
Became a high-end woodworker after the ditches, where a sweet polish on fine old American steel was the order of the day...no neccesito para fish or veg, basically ever.
I hear the music Reed!
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?
Excellent information.Thanks man.
Nice video.