I'm really pleased with this! It works like a charm th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Looking at you vids isn't going to make me a master chef, i know that, but it comes close enough to what i wanna do as an amateur chef at home. Thanks Scott and i'll keep wachting !!!
I have a hunting knife that was very dull that I have had for years and was never quite sure how to sharpen it properly with my oil stone, but thanks to you its razor sharp again and I want to thank you for showing a simple and easy way to sharpen knives...Your the best and thank you again Scott Rea!!!!
Showing 90° 45° 20° angle's is what a real teacher would do. Thank you for showing this. I borrowed my much better half's stone and I did this!! I will NEVER use my very expensive electric sharpener again. I know, I know :)) I will put his stone back right where I got it from LOL
My birthday present this year from my dear girlfriend is a gambrel, meat saw, victorinox semi-flex boning knife, and a dexter 10" butcher knife. I cant wait to try using them! Been watching all scott's videos for months and finally got the tools!
+Петр Дубинин Мне кажется способ заточки довольно примитивен особенно для высококачественного ножа. И рука и пальцы сильно устают, что бы удерживать угол заточки да еще 10мин. Есть специальная каретка для заточки на камне вот она дает супер результат без излишних усилий
Buddy... It doesn't matter what anyone else thinks of your knife. If you like it, use it. If not, throw it out. Just out of curiosity... Exactly how may times did you ask the same fucking question???
freakineagle I just bought one for $10 on Amazon with a sheath but I am going to use it for camping and was wondering what you could say about its durability.
Thanks Scott! My dad was a butcher starting in the late 60's. When he passed I inherited a few of his blades and I have his chainmail skirt. I used to watch him hone his blades but I never learned to revive and dull one. This was fantastic and brought back some great memories of my Pop.
You have some great videos Scott and I have spent hours watching them. I would call it a total zero BS channel. I never knew butchery could be so interesting, and your recipes are simple to the point good home cooking! Now we have knife sharpening....so many videos on youtube using stones that cost a fortune in some cases and yet you prove they are just not needed for knives used in the kitchen to cut meat etc. Keep up the good work!
My grandfather was a butcher from the 1930's on until around the late 70's. Small wiry man but strong as an ox. He taught my father to use a steel and sharpen knives but i never really got the hang of using a steel. One thing i do know is that your knives are precious to you. If someone else were to use them they will blunt them in an instant as we all use a knife in a different way. I use a table top sharpener and my test is on a ripe tomato. If it cuts without squashing it is sharp enough. Nice video
Thanks for so many great videos, Scott. I'm in my 60's now and learned how to sharpen as a lad. After all the gimmicks I've tried, what you've shown here will do the job perfectly. My only deviation from what you've shown is my ceramic rod, glued into a wooden handle. Thanks again for all your time and effort.
i was taught to sharpen a knife on a wetstone or steel you should use the clock angle of 5 mins off 12oclock each way, for somebody whos just starting out this is a damn good informational video
The "half of half" method is much easier to follow consistently, and being consistent is the key to a sharp knife. Your 5min method works out to 18 degrees which is getting a bit flat (depending on what job you're using the knife for). Each person has their own way that works for them... So if it ain't broke... :P
Scott you should rub purified White mineral oil into your wooden handles and your chopping block. It will preserve them and maintain the wood. The same oil is by Luthiers on guitar fret boards for the same purpose. As a grinder, may I point out that when you cut/slice into a stone or steel you create a short burr and when you slide the edge off the stone/steel you create a much longer burr which will turn over and blunt the edge much more quickly. When you use a steel you are not actually sharpening but straightening the rolled over edge up to the point where the edge is so rounded it needs to be re-ground.
Thanks for the video. I just got into freehand sharpening. I was using a method that involves holding the handle with the same hand for each side of the blade. I will have to try switching hands.
Victorinox makes great knives overall, i bought a 10inch butchers knife dirt cheap on a sale a while ago for cutting meat (i'm not a butcher, but i usually buy meat in pieces around 2.5 lbs so i can cut them myself) and it's brilliant, great knife from a great brand.
A little tip I picked up years ago when using the "hand held technique" for a steel is to not wrap your thumb around the handle, leave it on top next to your fingers. That way, if you happen to slip or get carried away you won't nick or slice your thumb. Not a big deal but a handy habit to get into, especially if you're new at this. Great set of videos mate, well done
cobloaf1 I heard of that trick, too, but I'd advise against it. I'd much prefer a secure grip on the steel. Also, there are side guards to catch the blade if you slip, anyway.
kaizoebara Working in restaurants while growing up I used to swipe down the steel towards my hand. Only cut myself once (fast learner lol) but when I started work as a slaughterman in an abattior I changed to swiping away from my body with the steel pointing forwards and slightly up. That way I could leave my steel chained to my belt. It took me about 2 days to get used to it. I also found that way was easier to keep the angle of the knife on the steel more consistent and it meant I kept my knife sharper for longer. (and a sharper knife made work soooooooo much easier.)
after watching your video.i realised i had been using my stone wrong!, I did it how you showed and I got my knives to cut through paper.for the first time ever, I even sharpened my cleaver! Thankyou,x
So basic, yet so important. I just taught my 10 yr old grandson how to sharpen his birthday pocket knife. (Buck.) Hand down tradition, skill, etc. I have a 10" butcher's knife from my father's father's father (who was a butcher) that will pass to my first of four sons. (I'm 67 so that is a really old knife. I showed him how to shave arm hair too.) That will make 5 generations. Tradition.
For those of you who are new to using a stone ~ a small binder clip on the top edge of the knife will give you a good angle and after a few times you will find you no longer need the clip to get the angle right.
Denise Snodgrass Great tip! Of course the angle you get will then depend on how wide the blade is... a narrow boning knife would be at a less acute angle and a wide slicing knife would be at a more acute angle. There are tradeoffs - angles of more than about 20 degrees are not super-sharp but last a relatively long time. Angles of less than 20 degrees may actually be a bit sharper but are also more fragile. Anyone who has ever broken off a section of knife edge knows how saddening it is.
Muchas gracias por la paciencia, el tiempo y compartir sus conocimientos, esta genial su video, me servirá muchisimo, desde Torres del Paine , Chile, un cordial saludo.
So I've always wondered why I could never get a dull knife to be sharp again I would just do the steel rod thing and I couldn't get it Sharp didn't realize you had to use a stone to put the edge back on thanks a lot great tips I will definitely remember this next time I have to sharpen my knives.
Iv been watching your vids for a few weeks now and I love them! My dad was a butcher 50yrs ago for a few years and he taught me alot so I use yours and his styles! But your sharpening needs some help! The worksharp knife sharpening system works 5 times faster I'd suggest you at least see some TH-cam vids on it and you don't need the Ken onion version the next one down has worked great for me!
Hommers was a slaughterhouse located in between Niagara Falls and Fort Erie Ontario. Originally it was Storm's slaughterhouse, opened by my grandfather George Storm Sr, and sold to Hommer VanderMeer in 1972 after my grandfathers untimely passing. My father went on to work at grocery stores and then opened his own butcher shop, and that's where I learned the basics. From 2004 to 2007 I worked for Hommer. We briefly talked about selling the business and farm to me, but I didn't have any of the resources available.
been a meatcutter for 18 years still have my ground down apprentice knives that look like toothpicks lol its definitely all about the angle took me some time to figure that out
Thanks,I was a cook years ago and was familiar with meat trimming so recently I got a few tools to buy larger cuts of meat to save some money by making my own cuts with cheaper by the pound meats but I needed some learning on how to care for my knives.
Take action guys: use this link ...before they runs out !! Links Here!! --- facebook.com/1517160868604660/photos/a.1517166945270719.1073741828.1517160868604660/1519357555051658/?type=3&pidid=625cbdd3-e469-46e4-ab69-08450c704dbf === !! Guides placed right here commonly working. How To Sharpen A Butchers Knife.Butchers Tools Of The trade.TheScottReaProject.
Well I finally seen someone that knows how to sharpen a knife PROPERLY ! The only thing that you missed, If your capable of doing it is to rotate that steel rod for sharpening towards or into you pull so that you wear evenly on that steel rod Most people who think they are sharpening a knife are talking about an edge that has a folded over piece so small on the edge, (It is a big joke because they don't have a clue how to sharpen) And it's a joke when they talk bout it trying to straighten it by dragging the blade backwards on a stone or a piece of sharpening rod, , So your right with your methods, You deserve credit.
Great tips of how to resurrect a Dull Knife, I was doing that rubbish with the steel for ages no wonder had a dull knife...hahahaha... Thx a million Scott...!!!
Whats up Scott, Thanx for sharing this video, one thing this video reminded me was I just got a new set of Stromeng Leuku and Buhku Knives, and that sort of upset my friend a little since he just got married and had a baby and couldn't afford a Leuku like mine I have two sizes the KS 9 which is a 9" blade lenght and a KS 5 which is a 5" blade lenght, so what I did was recommended that he got the O.K.C Hickory Butcher Knife, they come in different sizes so I said he should get either the 14" blade lenght or the 10" blade lenght, my Leuku is .117" thick and the O.K.C. is .1" very similar, he still is Thanking me since now he has a sort of Leuku for a fraction of the cost, he made his own sheath which I think he did a nice job and cheap and we now enjoy our gear to have a hot cup of coffee on the open fire and a baked potato and we both are happy with our gear.
Another great episode Scott, thanks for sharing. A few videos ago you recommended the icel boning knife to me, is a cracking knife for the money, I have since put together a set of victorinox knives from their cooks knives range. I cant believe how good they are for the money. From £3:99 for an 8"pairing knife to £24:99 my 10" chefs knife. Thanks for putting me onto the butchers equipment website and now for showing me how to look after my new knives.
I have got a job trial as a butchers apprenticeship any tips you can give me as I am insanely excited have already watched all of your videos you are a legend
I'm an experienced meat cutter, and will122391 is dead on. This is probably one of the best knife sharpening videos on the tube - well done mate! ALSO- which brand chantry do you recommend / think is best?
paulierna Hey Paul,this was a Taylors eye witness brand,are you in the US or UK mate?either way you can get them on both amazon .co.uk and amazon.com hope this helps.Scott
Great video I have been watching a number of your entries and am very impressed it shows you were Young Butcher of The Year Congrats Keep up the Good Work!!!
Well done! Makes me want to try to sharpen my own knives.......lol. Seriously, I never knew how to use my sharpening stone or that steel tool either. Thanks so much!
brilliant video, very informative and presented in a way that makes learning easy. The totally random nun joke was a hit too lol. This is my new favourite channel.
Interesting technique. I have always alternated sides. It's always worthing seeing different ways of sharpening. I learned when I was about 10. Taught my kids at around the same age. At least they have a basic skill and trade.
Used to chine lambs with a heavy steak knife.S hook through each leg and all the way down straight through the spine and shoulder.equal both sides. The master butcher who taught me yoused to smile and say. I taught you well.middle of pork start to finish at walls 3mins max.Buttoning knife double edge rib cutter,round piece of dowel,2 strings pull the ribs out clean.still got the oil stone boning knife and steal.
hi im a total novice you mentioned switching to a finer grain sharpening stone to finish sharpening can you give me a way point to know when to switch? i didn't catch that point thx love your cooking vids
hi thanks for your great comment, the tine to switch is when you have built up a good edge, ,so test by cutting an onion or carrot, then you can flip the stone over just to smooth off and fine hone the edge.but to be honest using the steel will have the desired affect.so dont worry to much about it, either way the knife will turn out nice and sharp.its just a matter of playing about with your chosen stone.hope this helps, nice to have you on board, many thanks. Scott
May I suggest you maybe point out a link to a good stone and good steel? I am goad you showed how to sharpen a knife with the back and forth stroke, I have always had others sharpen my knives because I was only taught to try the as you put it ''western'' style and I never mastered it. Your back and forth, I tried it and BAM it worked with ease. All my knives are "Old Hickory'' high carbon steel content. I etched them to keep them from rusting and I keep a thin bit of mineral oil in them.
Nice video. The Chantry sharpeners can be expensive but I have 3 that I rarely use (2 with metal case and one plastic), as they regularly turn up in the local charity shop ;) Although I use and like oilstones for sharpening my carbon steel woodworking tools to help prevent rust, I use inexpensive Japanese-style waterstones for stainless-steel food knives - they sharpen stainless steel fast and water seems more palatable than 3-in-1 mineral oil. Alternatively, diamond plates sharpen quickly and work well with water too. A slaughterhouse man once told me they use washing up water (detergent & warm water) when sharpening, rather than oil or just water.
@SRP Scott, thanks for all you do. After 60 years of home cooking and eating, every time I watch you, I learn something new. Scott, how do you feel about using a diamond plate? Would your technique be any different? I've been shown "pressure on the drag" instead of "pressure on the cut". Does it matter? It seems that pressure on the cut would tend to fold the feathers on the edge over, requiring more time on the steel? Your thoughts, please. Thanks
Always make sure your steel is longer than the longest knife you intend to hone. the tip about the chainmail glove is absolutely for everyone, most knife cuts in the kitchen are NOT from sharp knives. Its the blunt ones jumping all around and sending food flying and you end up cut moving the knife to catch it.
I'm really pleased with this! It works like a charm th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
It's official, I have gotten to the point where I will watch Scott do anything!
Been a butcher for 30+ years,this man is dynamite! Trust his expertise.
Well deserved winner for Young Butcher of The Year, Scott. Your old school butchery skills is simply mesmerising to watch.
Looking at you vids isn't going to make me a master chef, i know that, but it comes close enough to what i wanna do as an amateur chef at home. Thanks Scott and i'll keep wachting !!!
I have a hunting knife that was very dull that I have had for years and was never quite sure how to sharpen it properly with my oil stone, but thanks to you its razor sharp again and I want to thank you for showing a simple and easy way to sharpen knives...Your the best and thank you again Scott Rea!!!!
The best guide to sharp a knife until now... Thanks Scott Rea
Showing 90° 45° 20° angle's is what a real teacher would do. Thank you for showing this. I borrowed my much better half's stone and I did this!! I will NEVER use my very expensive electric sharpener again. I know, I know :)) I will put his stone back right where I got it from LOL
My birthday present this year from my dear girlfriend is a gambrel, meat saw, victorinox semi-flex boning knife, and a dexter 10" butcher knife. I cant wait to try using them! Been watching all scott's videos for months and finally got the tools!
+Петр Дубинин What do you think of an Old Hickory
+Петр Дубинин Мне кажется способ заточки довольно примитивен особенно для высококачественного ножа. И рука и пальцы сильно устают, что бы удерживать угол заточки да еще 10мин. Есть специальная каретка для заточки на камне вот она дает супер результат без излишних усилий
Buddy... It doesn't matter what anyone else thinks of your knife. If you like it, use it. If not, throw it out.
Just out of curiosity... Exactly how may times did you ask the same fucking question???
Scott, I cut meat for 25 yrs. and this was an excellent video just like all your "HOW TO" VIDS. Thanks, Ronnie Miller
+freakineagle What do you think of an Old Hickory
+Adam Alford Old Hickory,probably still one of the best knives out there. I just purchased a Victorinox boning knife and I love it.Thanks.
freakineagle I just bought one for $10 on Amazon with a sheath but I am going to use it for camping and was wondering what you could say about its durability.
+Adam Alford I have heard it is one of the best knives out there. Great buy.
freakineagle I got mine in the mail yesterday. It seems to be really good quality and I got it razor sharp now. It does not come that way.
Only this year after 35 years of butchery I brought a Japanese whet stone and my knife has never been sharper .Another great video Scott .
tony butcher Cheers Tony,means alot coming from another butcher,they are a great bit of kit,many thanks.Scott
I'm loving going threw all your old vids it has been an absolute blast and I love how the mesh glove is flipping us all off the whole time 😂
Thanks Scott! My dad was a butcher starting in the late 60's. When he passed I inherited a few of his blades and I have his chainmail skirt. I used to watch him hone his blades but I never learned to revive and dull one. This was fantastic and brought back some great memories of my Pop.
Elizabeth, my white kween i will show how to sharpen my knife all day and night
This might be the most underrated channel on youtube. I find myself here again, 4 years later...
Thank you Scott for this video! Never been able to use a stone until watching this. Simply easy to follow instructions.
This video taught me how to sharpen my kitchen knives properly, thanks!!
Yt? v
You have some great videos Scott and I have spent hours watching them. I would call it a total zero BS channel.
I never knew butchery could be so interesting, and your recipes are simple to the point good home cooking!
Now we have knife sharpening....so many videos on youtube using stones that cost a fortune in some cases and yet you prove they are just not needed for knives used in the kitchen to cut meat etc.
Keep up the good work!
I can't believe I did it I de boned a turkey I used your butcher knot and it was perfect
Thank you
My grandfather was a butcher from the 1930's on until around the late 70's. Small wiry man but strong as an ox. He taught my father to use a steel and sharpen knives but i never really got the hang of using a steel. One thing i do know is that your knives are precious to you. If someone else were to use them they will blunt them in an instant as we all use a knife in a different way. I use a table top sharpener and my test is on a ripe tomato. If it cuts without squashing it is sharp enough. Nice video
Thanks for so many great videos, Scott. I'm in my 60's now and learned how to sharpen as a lad. After all the gimmicks I've tried, what you've shown here will do the job perfectly. My only deviation from what you've shown is my ceramic rod, glued into a wooden handle. Thanks again for all your time and effort.
Yes. I’ve used old ceramic insulation rods from residential wiring systems and found that they work great. Good tip. Cheers.
77 people have no idea how to sharpen a knife. This is absolutely correct. Cheers Scott.
I just finished following your instructions and l just want to say thank you for these lifetime skills
I’ve been a meat cutter for 12 years and never seen someone use the stone like that, however I gave it a shot and it was absolutely amazing
i was taught to sharpen a knife on a wetstone or steel you should use the clock angle of 5 mins off 12oclock each way, for somebody whos just starting out this is a damn good informational video
The "half of half" method is much easier to follow consistently, and being consistent is the key to a sharp knife. Your 5min method works out to 18 degrees which is getting a bit flat (depending on what job you're using the knife for).
Each person has their own way that works for them... So if it ain't broke... :P
Many thanks, my knives were always 'sharp' but not 'razor sharp', not anymore! Your channel is superb.
Scott you should rub purified White mineral oil into your wooden handles and your chopping block. It will preserve them and maintain the wood. The same oil is by Luthiers on guitar fret boards for the same purpose.
As a grinder, may I point out that when you cut/slice into a stone or steel you create a short burr and when you slide the edge off the stone/steel you create a much longer burr which will turn over and blunt the edge much more quickly. When you use a steel you are not actually sharpening but straightening the rolled over edge up to the point where the edge is so rounded it needs to be re-ground.
Did any one see the glove flipping us off at the beginning
Night yea i did lol
Scott is the best
If you can't be good; be good at what you do. great video!
That nun joke is subtle and hilarious. Gave me a major chuckle!
Im getting such an education. really grateful to Mr.Rea
Thank you. I have been sharpening my knives all wrong for the last 20 years!
Thanks for the video. I just got into freehand sharpening. I was using a method that involves holding the handle with the same hand for each side of the blade. I will have to try switching hands.
Victorinox makes great knives overall, i bought a 10inch butchers knife dirt cheap on a sale a while ago for cutting meat (i'm not a butcher, but i usually buy meat in pieces around 2.5 lbs so i can cut them myself) and it's brilliant, great knife from a great brand.
Very helpful especially to young butchers like me. Thanks for the tips, sir Scott
I bought a Victorinox Chef's Knife last year and it has been fantastic. Razor sharp and sturdy.
A little tip I picked up years ago when using the "hand held technique" for a steel is to not wrap your thumb around the handle, leave it on top next to your fingers. That way, if you happen to slip or get carried away you won't nick or slice your thumb. Not a big deal but a handy habit to get into, especially if you're new at this.
Great set of videos mate, well done
cobloaf1 I heard of that trick, too, but I'd advise against it. I'd much prefer a secure grip on the steel. Also, there are side guards to catch the blade if you slip, anyway.
If you steel the knife away from your hand there's nothing to cut. Same goes for the demonstration with the steel on the board.
Sure is true, but I find both these methods awkward, i.e. not ergonomic.
kaizoebara Working in restaurants while growing up I used to swipe down the steel towards my hand. Only cut myself once (fast learner lol) but when I started work as a slaughterman in an abattior I changed to swiping away from my body with the steel pointing forwards and slightly up. That way I could leave my steel chained to my belt. It took me about 2 days to get used to it. I also found that way was easier to keep the angle of the knife on the steel more consistent and it meant I kept my knife sharper for longer. (and a sharper knife made work soooooooo much easier.)
Whatever works for you mate.
Fandamntastic, no waiting for my husband to (not properly) sharpen anymore🙏
after watching your video.i realised i had been using my stone wrong!, I did it how you showed and I got my knives to cut through paper.for the first time ever, I even sharpened my cleaver! Thankyou,x
So basic, yet so important. I just taught my 10 yr old grandson how to sharpen his birthday pocket knife. (Buck.) Hand down tradition, skill, etc. I have a 10" butcher's knife from my father's father's father (who was a butcher) that will pass to my first of four sons. (I'm 67 so that is a really old knife. I showed him how to shave arm hair too.) That will make 5 generations. Tradition.
Great job showing that you don’t need 15 different stones to get a knife sharp.
Thanks Scott. I was ready to bin some of my kitchen knives but with the help of this video I have breathed new life into them! Cheers mate.
For those of you who are new to using a stone ~ a small binder clip on the top edge of the knife will give you a good angle and after a few times you will find you no longer need the clip to get the angle right.
Denise Snodgrass Great tip! Of course the angle you get will then depend on how wide the blade is... a narrow boning knife would be at a less acute angle and a wide slicing knife would be at a more acute angle. There are tradeoffs - angles of more than about 20 degrees are not super-sharp but last a relatively long time. Angles of less than 20 degrees may actually be a bit sharper but are also more fragile. Anyone who has ever broken off a section of knife edge knows how saddening it is.
Muchas gracias por la paciencia, el tiempo y compartir sus conocimientos, esta genial su video, me servirá muchisimo, desde Torres del Paine , Chile, un cordial saludo.
So I've always wondered why I could never get a dull knife to be sharp again I would just do the steel rod thing and I couldn't get it Sharp didn't realize you had to use a stone to put the edge back on thanks a lot great tips I will definitely remember this next time I have to sharpen my knives.
Thanks Mate. True professional that makes it look simple. Awesome!!!
Iv been watching your vids for a few weeks now and I love them! My dad was a butcher 50yrs ago for a few years and he taught me alot so I use yours and his styles!
But your sharpening needs some help! The worksharp knife sharpening system works 5 times faster I'd suggest you at least see some TH-cam vids on it and you don't need the Ken onion version the next one down has worked great for me!
I had Victornox knives when I worked at Hommers in Fort Erie Ontario. Great knives and I learned so much working at that slaughter house!
+CookLike ACaveman What do you think of an Old Hickory
+CookLike ACaveman a lot of us locals struggling to find good butchers since Hommers closed!!
I worked at Hommers from 04-07. I learned a great deal from Hommer! I'm not sure if I ever used an Old Hickory knife, but I have heard of them.
CookLike ACaveman What is hommers?
Hommers was a slaughterhouse located in between Niagara Falls and Fort Erie Ontario. Originally it was Storm's slaughterhouse, opened by my grandfather George Storm Sr, and sold to Hommer VanderMeer in 1972 after my grandfathers untimely passing. My father went on to work at grocery stores and then opened his own butcher shop, and that's where I learned the basics. From 2004 to 2007 I worked for Hommer. We briefly talked about selling the business and farm to me, but I didn't have any of the resources available.
I like your videos because they are so practical. Thanks for making them. I'm using your tips on how to debone an animal and how to sharpen knives.
I used to use them knives and the chain mail glove when I used to be a slaughterman in pwll Bach. Thanks for the video Scott
been a meatcutter for 18 years still have my ground down apprentice knives that look like toothpicks lol its definitely all about the angle took me some time to figure that out
Thanks,I was a cook years ago and was familiar with meat trimming so recently I got a few tools to buy larger cuts of meat to save some money by making my own cuts with cheaper by the pound meats but I needed some learning on how to care for my knives.
Thanks Scott , great video. I have a set of Henkels Chef knives and now I know how to sharpen them like a pro. God bless you and yours .
great video Scott. thanks for uploading.... i have a drawer full of blunt knives, and they weren't cheap. off to get a wet stone tomorrow.
franmol01 Thats the way forward Fran,all the best..Scott
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Well I finally seen someone that knows how to sharpen a knife PROPERLY !
The only thing that you missed, If your capable of doing it is to rotate that steel rod for sharpening towards or into you pull so that you wear evenly on that steel rod
Most people who think they are sharpening a knife are talking about an edge that has a folded over piece so small on the edge, (It is a big joke because they don't have a clue how to sharpen) And it's a joke when they talk bout it trying to straighten it by dragging the blade backwards on a stone or a piece of sharpening rod, , So your right with your methods, You deserve credit.
Scott, just discovered your channel, brilliant down to earth proper butchery and home cooking. Many thanks.
Very useful as a keen cook I will set out to put this to use.
Great tips of how to resurrect a Dull Knife, I was doing that rubbish with the steel for ages no wonder had a dull knife...hahahaha...
Thx a million Scott...!!!
Whats up Scott, Thanx for sharing this video, one thing this video reminded me was I just got a new set of Stromeng Leuku and Buhku Knives, and that sort of upset my friend a little since he just got married and had a baby and couldn't afford a Leuku like mine I have two sizes the KS 9 which is a 9" blade lenght and a KS 5 which is a 5" blade lenght, so what I did was recommended that he got the O.K.C Hickory Butcher Knife, they come in different sizes so I said he should get either the 14" blade lenght or the 10" blade lenght, my Leuku is .117" thick and the O.K.C. is .1" very similar, he still is Thanking me since now he has a sort of Leuku for a fraction of the cost, he made his own sheath which I think he did a nice job and cheap and we now enjoy our gear to have a hot cup of coffee on the open fire and a baked potato and we both are happy with our gear.
Another great episode Scott, thanks for sharing. A few videos ago you recommended the icel boning knife to me, is a cracking knife for the money, I have since put together a set of victorinox knives from their cooks knives range. I cant believe how good they are for the money. From £3:99 for an 8"pairing knife to £24:99 my 10" chefs knife. Thanks for putting me onto the butchers equipment website and now for showing me how to look after my new knives.
Sean Morgan My pleasure Sean,if you have any question just ask,all the best.Scott
Just noticed the finger arrangement on the chainmail glove . Brilliant .
Thanx Scott,,,. I have learned tons of skills from you. thank you for taking the time to do these videos bubba.
Scott , Your lessons are timeless !
Thank you cause i was tired of buying new knifes ever time its get dull thank you.
Very nice demo Scott. Till now I was sharpening the wrong way. Thanks for the video.
Really appreciate this Scott. You are a good teacher. Now I just need to practice!
nice Scott you can hold the knife blade up in the light if its flat (blunt)you
will see the flat edge......
I have got a job trial as a butchers apprenticeship any tips you can give me as I am insanely excited have already watched all of your videos you are a legend
Proof it's not the knife, but how you care for it and use it.
@Glen & Friends Cooking
Hey Glenn, how are you doing my friend? My favourite knife is still the $1.50 garage sale special. Lol
I just love it when I come across 2 favorite channels commenting on each other's videos... even if it is 2 years back.
I'm an experienced meat cutter, and will122391 is dead on. This is probably one of the best knife sharpening videos on the tube - well done mate! ALSO- which brand chantry do you recommend / think is best?
paulierna Hey Paul,this was a Taylors eye witness brand,are you in the US or UK mate?either way you can get them on both amazon .co.uk and amazon.com hope this helps.Scott
+paulierna What do you think of an Old Hickory
paulierna c
Bloody missed your comment mate - US baby! :)
Great video I have been watching a number of your entries and am very impressed it shows you were Young Butcher of The Year Congrats Keep up the Good Work!!!
Was brought here by the cheeky finger in the thumbnail 😂
Thank you very very much . The best all tutorial 101%🔥
Well done! Makes me want to try to sharpen my own knives.......lol. Seriously, I never knew how to use my sharpening stone or that steel tool either.
Thanks so much!
brilliant video, very informative and presented in a way that makes learning easy. The totally random nun joke was a hit too lol. This is my new favourite channel.
Excellent video.
awsome vid mate and congrats on your butcher of the year award,,well done.
Thank you Scott. i learn new technics from you. with my little english. and also, visual aid with different cam angel is very good.
Thanks for posting the sharpening tips.
Really learned something with this video. Thank you Scott
Interesting technique. I have always alternated sides. It's always worthing seeing different ways of sharpening.
I learned when I was about 10. Taught my kids at around the same age. At least they have a basic skill and trade.
Thanks for the video. I might finally be able to sharpen a knife decently.
Great video.
Very good video, real and factual, will help me for years to come...great stuff !
Used to chine lambs with a heavy steak knife.S hook through each leg and all the way down straight through the spine and shoulder.equal both sides.
The master butcher who taught me yoused to smile and say.
I taught you well.middle of pork start to finish at walls 3mins max.Buttoning knife double edge rib cutter,round piece of dowel,2 strings pull the ribs out clean.still got the oil stone boning knife and steal.
hi im a total novice you mentioned switching to a finer grain sharpening stone to finish sharpening can you give me a way point to know when to switch? i didn't catch that point
thx love your cooking vids
hi thanks for your great comment, the tine to switch is when you have built up a good edge, ,so test by cutting an onion or carrot, then you can flip the stone over just to smooth off and fine hone the edge.but to be honest using the steel will have the desired affect.so dont worry to much about it, either way the knife will turn out nice and sharp.its just a matter of playing about with your chosen stone.hope this helps, nice to have you on board, many thanks. Scott
Learnt a ton from you . Thanks so much and I subscribed. Thanks for sharing all that knowledge my friend !
May I suggest you maybe point out a link to a good stone and good steel? I am goad you showed how to sharpen a knife with the back and forth stroke, I have always had others sharpen my knives because I was only taught to try the as you put it ''western'' style and I never mastered it. Your back and forth, I tried it and BAM it worked with ease. All my knives are "Old Hickory'' high carbon steel content. I etched them to keep them from rusting and I keep a thin bit of mineral oil in them.
One fingered glove Mr Rea!……I like it.
Nice video. The Chantry sharpeners can be expensive but I have 3 that I rarely use (2 with metal case and one plastic), as they regularly turn up in the local charity shop ;) Although I use and like oilstones for sharpening my carbon steel woodworking tools to help prevent rust, I use inexpensive Japanese-style waterstones for stainless-steel food knives - they sharpen stainless steel fast and water seems more palatable than 3-in-1 mineral oil. Alternatively, diamond plates sharpen quickly and work well with water too. A slaughterhouse man once told me they use washing up water (detergent & warm water) when sharpening, rather than oil or just water.
@SRP Scott, thanks for all you do. After 60 years of home cooking and eating, every time I watch you, I learn something new.
Scott, how do you feel about using a diamond plate?
Would your technique be any different?
I've been shown "pressure on the drag" instead of "pressure on the cut". Does it matter? It seems that pressure on the cut would tend to fold the feathers on the edge over, requiring more time on the steel?
Your thoughts, please.
Thanks
thanks verry verry nice
Very educational, great job 👍
Great job !!!! from north east U.S.
very useful dude love it
Thank you Scott.
Learning to cut meat for a grocery store , my manager got me a brand new knife,first thing I did was the arm hair test
I would like to thank you for that video on sharpening knifes
This is a fantastic channel mate best butchery channel on youtube :)
Always make sure your steel is longer than the longest knife you intend to hone. the tip about the chainmail glove is absolutely for everyone, most knife cuts in the kitchen are NOT from sharp knives. Its the blunt ones jumping all around and sending food flying and you end up cut moving the knife to catch it.
"a naked man walks past two nuns 1 had a stroke the other couldnt reach" lmao
very informative love your channel