I don't know why this channel popped up in my feed but as retired second generation butcher this is the way I was taught by my father so its good to see someone such as yourself still teaching it that way.
I’m 64 years old and been around home butchering all my life and sharpen my knives to razor sharp and with a steel keeping them sharp-this is a good video 👍
hahahah! Love it! All those flashy rapid sharpener cooks on TV. I watch and many of them miss half the blade, just to look cool. Pretty much the way you show it. This is a good video.
Wow! I always wondered about this. I did not go to any culinary school, so I had no idea. Thank you so much for showing me how, why and what is rubbish!
At long bloody last, I'm getting somewhere! Not so many scornful looks from Her Indoors. Been trying all sorts of gadgets with no success, so my sincere thanks for sharing your skill. Cheers.
Thank you for sharing this insight. I’ve often seen and tried the fast slapping action but could never get a satisfactory cutting edge, I’ll take my time to relearn the proper technique now.
I was also taught and I soon learned after catching by thumb 3 times to have my thumb at the other side of the grip and not wrapped round the handle…it made sense to me
Just got myself a chunky butcher knife and iv always had the butchers steel in my cabinet just never knew what it was for. Im definitely trying this rn. Thank you so much for the advice
Great video,not afraid to admit that actual knife sharpening is something I have never been great at.I am going to practice and practice this technique.Thank you.
I like how you explain the facts of using the Butchers Steel. Think that im.goin to get a butcher knife 5" or so and a good quality steel to practice the technique you demonstrated
I have raised hogs and beeves off and on for decades. I have worked closely with (hovered over their shoulders, actually. Being a TOTAL PEST with all my questions) the custom slaughter people that come on site to slaughter and prepare the carcasses.... and then deliver them to the butchers for aging, cuting, and wrapping. I have watched many, many meat prep and cooking videos since TH-cam became a thing. None of these people were able to explain as thoroughly and demonstrate everything "Butchery"... as well as this gentleman. A truly gifted teacher. If all my teachers had been as good as this man, people would be talking about me, instead of Albert Einstein!
Just got this channel recommended. Not a butcher but a hunter, outdoorsman,tree worker where I use knives day in and day out. Cutting rope, processing deer,bear or whatever I subbed and appreciate the quality content and great instructions. Keep up the good work!
I knew I was doing it wrong ~ I forgot the cuppa tea. No wonder it didn't work! Jokes aside, now I know how my dad, who was absolutely useless with all other tools, was the best knife sharpener ever. He wasn't a butcher, he was a banker, but he could sharpen a knife like no other. Thanks to you, I finally know how. So indeed, thank you -- VERY much!
This is the best video concerning this. I’m sharpening some of my razor blades. I like them as sharp as can be to shave off my speed into fine powder. That eliminates crushing and chopping. Also with a fine powder more surface area and better absorption. I’ve turned my huge clear chunk into a perfect cylinder by shaving down and turning as I go. Occasionally flipping it over long ways. I guess I’m weird like that. Thank you.
@@TheUrbanButcheryChannel went really good especially on my Mora with a Scandi cut blade and my steel kitchen knifes. Didn't seem to work on ceramic knife.
Huh? Mate I'm a butcher of 13 years we use stones to sharpen our knives and a decent steel to hone the edge a steel won't sharpen you're knife itl straighten you're edge back up but you can round a knifes edge on a steel aswell pretty quick if you're not keeping the same angle
👍🤩💝Thank you. I’m living proof that it is possible to make a knife blunt when you don’t know what you’re doing while trying to sharpen it on a sharpening steel.😂😩
Hello my friend Thank you for the comment, and question. It is personal preference indeed A lot of knife users don't like the blade moving towards themselves so prefer to sharpen out Both ways are effective at maintaining the edge of the knife providing the correct angle is being achieved. Kind regards Franco
@@TheUrbanButcheryChannel Franco. is sapphire a more finer steel, than the diamond ? i mean, theres sapphire, diamond and ceramic .... just a bit confusing to know which would be more suitable. thanks.
I use a steel as an everyday tool for keeping knives sharp but I often get asked by people to sharpen knives for them. Much of the time the knives I'm given are so dull they wouldn't cut a fresh cow patty so I keep my water stones for those and even my little belt grinder for the worst ones or ones that have nicks in the blade and need to be re-shaped. As a professional butcher I would imagine that daily use of your steel means that you rarely if ever need to resort to stones.
Hi Robert In fact I use whet stones quite regularly. When line Butchering I would use one at least three times a day. When in the shop, about once or twice a week. I use a Norton combination stone, and finish on a piece of smooth slate. Regards Franco Are you in the states Robert?
Mark Swadkins Hi Mark Yes depending on price I would go for a sapphire cut Dick oval, are round The one in the video is a sapphire Dickron round I have had that steel for over fifteen years Hope this helps cheers
So, what about what I have seen almost all butchers do from time to time,and put the point of the steel on the block and apply a little more pressure, is that not correct ?
Hello my friend, thank you for the comment. Yes that was me a few years ago before I started my own channel :) Thank you for the kind words Regards Franco
The Urban Butchery Channel cool, I have a small butchers shop in north London, family run....getting to be more of a struggle on the high street these days, great to see videos like yours out there, might encourage fresh blood, pardon the pun 😂
@@abrasdwe Haha! I do hope it encourages people to give it a try themselves. It would be a shame if these traditional skills were lost! Good luck with your shop
I’ve been coking professionally all my life and grew up in my parents butcher shop. I can steel my knife without even looking, it’s just muscle memory. I was using my steel today and a client was staring the whole time. I told him to quit staring, then he (a farmer) proceeds to tell me I’m doing it wrong. I want to get an apron that says “get out of my fucking kitchen” lol
I'v bought some crap steels and don't want to waste anymore money buying more can you give me a couple of makes to look for, I could maybe strech to £80. thanks
Hi, Dick are always a good bet. Personally, I would move away from tradition and recommend a Bobet ergo steel. I use one, they give fantastic results. About £80, £90 quid. Franco
I butchered in a slaughterhouse. You have about 10 seconds to spray yourself and the floor down, steel and then dip your knife before you have to stick another pig lol. Fast works just as good.
In my experience it better to listen to the sound and feel of the knife and steel, rather than concentrate on precise measurements. Especially for beginners, which this video is aimed at :) Thanks for the comment
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I don't know why this channel popped up in my feed but as retired second generation butcher this is the way I was taught by my father so its good to see someone such as yourself still teaching it that way.
Thanks for the msg GR
Traditional all the way.
I am first generation really.
Cheers Butch
My Dad ran a market for 45 years. Im a 2nd gen cutter. Ive also got 2 nephews learning as well. Only a meat cutter understands that lifestyle. Lol
Ispent 30 years in the trade. Left it 20 years ago but still have to sharpen the family knives. You never forget these skills. good vidio.
Very true Michael
Nice to hear from you Butch, tell me where you worked?
Kindest regards
Franco
Best tutorial on honing steel/ butchers steel ever
Glad you found it useful!
I’m 64 years old and been around home butchering all my life and sharpen my knives to razor sharp and with a steel keeping them sharp-this is a good video 👍
Thanks for sharing!
17 year butcher and sausage maker here, I use the same technique although most places don’t want new cutters to learn this way, cheers brother
Thanks for sharing and watching. Indeed it can be a different job now sadly
This tutorial is a big help to all aspiring butchers out there...
Thank you my friend
Kind regards
Franco
hahahah! Love it! All those flashy rapid sharpener cooks on TV. I watch and many of them miss half the blade, just to look cool. Pretty much the way you show it. This is a good video.
Thank you my friend glad it helps you
Regards Franco
Wow! I always wondered about this. I did not go to any culinary school, so I had no idea. Thank you so much for showing me how, why and what is rubbish!
Glad it helped my friend
Regards Franco
Rubbish is trash so its equivalent to saying "That car is rubbish" - "That car is trash. Doesn't work"
I appreciate the the lesson. I’m butchering my venison and this is exactly what I needed. Concise and complete instruction. Bravo!
Glad it was helpful!
As an apprentice butcher, this was greatly helpful
Glad it was helpful!
At long bloody last, I'm getting somewhere! Not so many scornful looks from Her Indoors. Been trying all sorts of gadgets with no success, so my sincere thanks for sharing your skill. Cheers.
Thanks great glad it helped!
Thank you for sharing this insight. I’ve often seen and tried the fast slapping action but could never get a satisfactory cutting edge, I’ll take my time to relearn the proper technique now.
Glad it was of help Mark
Kind regards Franco
I was also taught and I soon learned after catching by thumb 3 times to have my thumb at the other side of the grip and not wrapped round the handle…it made sense to me
This is good tuition, iv always found a knife hard to sharpen, and im an ex gamekeeper a good one at that! Cheers mucker!
I just love you. Everytime I'm not sure about my knives, I turn to you my guy! Thank you for being a rock star in the real world!💋
I appreciate that thanks for the kind words!
Just got myself a chunky butcher knife and iv always had the butchers steel in my cabinet just never knew what it was for. Im definitely trying this rn. Thank you so much for the advice
If you start using it to maintain your edge you will notice the difference right away
Worked in a meat market for several years as a teen and my boss used one of these. Worked great, I still use today.
Essential tool
Thanks mate...my knives generally turn out blunter after I try to sharpen them, hopefully now I'll be able to alot better
Hope it helps
Great video,not afraid to admit that actual knife sharpening is something I have never been great at.I am going to practice and practice this technique.Thank you.
Your so welcome James
Kind regards Franco
Same here man lol you're not alone.
I like how you explain the facts of using the Butchers Steel. Think that im.goin to get a butcher knife 5" or so and a good quality steel to practice the technique you demonstrated
The sound aspects of sharpening my knives is everything! You nailed it. I'm Irish- you know about our hearing!!! Hehehe!😘
:)
Very informative and well presented video, thumbs up
Best 3 minutes spent on TH-cam.
Great stuff Kay, glad it was of use
Franco
I have raised hogs and beeves off and on for decades. I have worked closely with (hovered over their shoulders, actually. Being a TOTAL PEST with all my questions) the custom slaughter people that come on site to slaughter and prepare the carcasses.... and then deliver them to the butchers for aging, cuting, and wrapping. I have watched many, many meat prep and cooking videos since TH-cam became a thing. None of these people were able to explain as thoroughly and demonstrate everything "Butchery"... as well as this gentleman. A truly gifted teacher. If all my teachers had been as good as this man, people would be talking about me, instead of Albert Einstein!
Thank you so much for the kind words John. Really glad you are enjoying the channel!
I start a butchers job on Monday and I had the bright idea of telling the boss I knew how to use them safely
Good luck!
Just got this channel recommended. Not a butcher but a hunter, outdoorsman,tree worker where I use knives day in and day out. Cutting rope, processing deer,bear or whatever I subbed and appreciate the quality content and great instructions. Keep up the good work!
Welcome aboard! Great to have you thanks for watching
Full marks. Clear, relevant and precise.
Glad it was helpful, thanks for your comment EdD5!
Thank you, what a nice and simple clear and concise video. 👍
So welcome my friend
Kind regards Franco
I knew I was doing it wrong ~ I forgot the cuppa tea. No wonder it didn't work!
Jokes aside, now I know how my dad, who was absolutely useless with all other tools, was the best knife sharpener ever. He wasn't a butcher, he was a banker, but he could sharpen a knife like no other. Thanks to you, I finally know how. So indeed, thank you -- VERY much!
Got to have a good cuppa tea :) Glad it helped thanks for watching. Franco
3:40. Hahah!! I saw you, we all saw you following the knife and not keeping your eyes on the point of the steel. Your instructions still work.
Ha ha
Thank you for your comments
Franco
This is the best video concerning this. I’m sharpening some of my razor blades. I like them as sharp as can be to shave off my speed into fine powder. That eliminates crushing and chopping. Also with a fine powder more surface area and better absorption. I’ve turned my huge clear chunk into a perfect cylinder by shaving down and turning as I go. Occasionally flipping it over long ways. I guess I’m weird like that. Thank you.
thanks for watching
Thanks for the lesson. Very useful. Again, many thanks
My pleasure!
Thanks great vid I have just purchased a antique one of these steel bone handle Sheffield can't wait to try it out.
That sounds great! Let me know how it goes
@@TheUrbanButcheryChannel went really good especially on my Mora with a Scandi cut blade and my steel kitchen knifes. Didn't seem to work on ceramic knife.
Thank you so good to hear you tell of the sound.
Thanks for listening
Your video is awesome and your tips are absolutely TRUE! Thank you soooooooo much for helping me get my knives super sharp! 👍😃⭐
Great stuff thanks for watching! Franco
Thanks for the tip! Will try it out at work tomorrow 👍
Did it work?
Absolutely fantastic Frank . I’ll have proper sharp knives at last . ☀️😎👍
Glad you liked it
Nice. This is how I've been doing it the last few years.
Cooool Bob
Thank you
Thank you very much, excellent. I followed your instruction to the letter and bingo, very sharp knives.
Glad it helped
Great simple video with awesome info
Practiced this evening and am getting the hang of it.
Thanks a lot
Glad it was helpful!
Well done. Thank you.
Thank you Peter! Hope it was helpful
Butchers/meat cutters all use these. They don't waste time with stones. Although using these successfully takes practice and technique. Good video.
Huh? Mate I'm a butcher of 13 years we use stones to sharpen our knives and a decent steel to hone the edge a steel won't sharpen you're knife itl straighten you're edge back up but you can round a knifes edge on a steel aswell pretty quick if you're not keeping the same angle
Thank you for the display, I will practice now and edit later with results 👍
Best of luck!
@@TheUrbanButcheryChannel thank you , my good kitchen knife is very sharp now and makes slicing so much easier 👍👍👍
The best and informative video
Glad it was helpful!
Thanks for the skill upgrade.
Glad it was of help
Franco
Looked at the top five videos on instruction, and yours is the best with details on curve, body position, eye-line, frequency and pressure. Thanks.
Great to hear! Thank's for watching
Bloody good advice well given and easy to understand!! Thank you so much. I love sharpening my knives this way.
Glad you enjoyed it
thank you so much it was very helpful
Good man,👍👍 'bout time we saw someone steel a knife properly. Watched Gordon Ramsey recently.. not good...
Very useful, nice one.
What is the best test to know if my blade is razor-sharp like yours?
Cut paper my friend.
But cut away from yourself.
Kind regards Franco
Try to shave the hair on the back of your hand.
Thank you for sharing!
My pleasure!
Excellent. Will henceforth ditch the TV chef knife sharpening BS. Thank you!
Glad you found it useful!
👍🤩💝Thank you. I’m living proof that it is possible to make a knife blunt when you don’t know what you’re doing while trying to sharpen it on a sharpening steel.😂😩
Great video
thanks
Very useful tips sir👌🏼
Thanks and welcome
Thank you for the great video! Would I do the same process honing a Wusthof Classic 10” Super Slicer?
Yes!
Great video mate. Thankyou.
Question, chef's sharpen out and butcher's sharpen in? Or is it just self preference?
Hello my friend
Thank you for the comment, and question.
It is personal preference indeed
A lot of knife users don't like the blade moving towards themselves so prefer to sharpen out
Both ways are effective at maintaining the edge of the knife providing the correct angle is being achieved.
Kind regards Franco
I like this guy.
👍
Thanks
excellent video, thanks. are the oval sharpeners better than the round ?
Hey John
Personal preference really, I like the oval, but they all do the same job
Thanks
Franco
@@TheUrbanButcheryChannel thanks , much appreciated.
@@TheUrbanButcheryChannel i guess a f.dick oval or round sapphire, wouldnt matter, they both would be great ..
thanks
@@TheUrbanButcheryChannel Franco. is sapphire a more finer steel, than the diamond ? i mean, theres sapphire, diamond and ceramic .... just a bit confusing to know which would be more suitable. thanks.
Dude....Great video! Thanks!
Sun of sotep thank you I am glad you enjoyed it 😊
Franco
Can you sharpen away from your hand ...pushing toward the end of the steel?
Hello, yes you can it's called back stealing, preferred by chefs mostly, but very effective.
Franco
@@TheUrbanButcheryChannel To me a very silly way, the tip of the steel is magnetic, you do not get the benefit of the magnet by backsteeling.
Thank you Sir, good instruction!
You are welcome!
Thank you. Very informative!
Thank you for watching
Franco
Good Work.
Thanks my friend
Very educational
thanks for watching
Great video!!
Very happy you enjoyed it!
Excellent ❤
Glad you like it!
A bloody good butcher.
Thanks
I use a steel as an everyday tool for keeping knives sharp but I often get asked by people to sharpen knives for them. Much of the time the knives I'm given are so dull they wouldn't cut a fresh cow patty so I keep my water stones for those and even my little belt grinder for the worst ones or ones that have nicks in the blade and need to be re-shaped. As a professional butcher I would imagine that daily use of your steel means that you rarely if ever need to resort to stones.
Hi Robert
In fact I use whet stones quite regularly.
When line Butchering I would use one at least three times a day.
When in the shop, about once or twice a week.
I use a Norton combination stone, and finish on a piece of smooth slate.
Regards Franco
Are you in the states Robert?
Thank you for great video
Glad you enjoyed it
Great video, Thanks! I always wondered how to use one...
Glad it was helpful
Regards Franco
Informative video.tq sir!!.
thanks for watching!
My steel appears to be backwards. It only seems to be sharpening from the bottom up
Ty, very helpful
Welcome my friend
Franco
How much pressure are you applying on those down strokes?
Very lightly my friend
Thanks Franco
Man, I'm just now becoming a meat cutter and I struggle so bad at keeping my knives sharp and using a steel.
Practice my friend and it will improve
Does this work for a cook's knife as well?
Hello, yes it does indeed
@@TheUrbanButcheryChannel as well as rest of the other knives?
@@Fahimisthebestyoutuber Yes all kitchen knives without a serated edge
Hi some chefs knives only have an edge on one side so the same principle can be applied to the one edge, so always check regards
Franco
@@TheUrbanButcheryChannel Thanks
Can you recommend a decent butcher's steel?
Mark Swadkins
Hi Mark
Yes depending on price I would go for a sapphire cut Dick oval, are round
The one in the video is a sapphire Dickron round I have had that steel for over fifteen years
Hope this helps cheers
Dick sapphire oval or round
The one in the vid is a Dickron round great steels
Hope this helps
The Urban Butchery Channel Dickoron Sapphires are almost magical.
Super video 👌👌👍🙏👌👏👌👌👍
Super comment! Thank you for watching Saravanaa
How much ceramic rods? Do they sharpen knives as well?
Ceramic are good, not sure about sharpening your knife, but would certainly realign the edge.
Franco
My boss has given me an oval steel and struggling like mad with it!?!?! Any advice
Take your time and listen to the sound. Sorry for the late reply hopefully you managed to get on with it
Thank you.
You are so welcome
Franco
So, what about what I have seen almost all butchers do from time to time,and put the point of the steel on the block and apply a little more pressure, is that not correct ?
Just a different way to do it 👍🏻
Are you from the Brian ethrington videos? (Prob spelled it wrong) if you are, great retchtub 👍
Hello my friend, thank you for the comment.
Yes that was me a few years ago before I started my own channel :)
Thank you for the kind words
Regards Franco
The Urban Butchery Channel cool, I have a small butchers shop in north London, family run....getting to be more of a struggle on the high street these days, great to see videos like yours out there, might encourage fresh blood, pardon the pun 😂
@@abrasdwe Haha! I do hope it encourages people to give it a try themselves. It would be a shame if these traditional skills were lost!
Good luck with your shop
The Urban Butchery Channel cheers mate
What type of steel sre you using?
Dick sapphire cut, had the steel ten years
Franco
i just lost couple fingers mate but no worrys. thanks video
Thank you for the comment
Franco
Thank you no idea how use it. My knives getting dull
Did it work?
Thank you!
You're welcome! Thanks for the comment
Regards Franco
I’ve been coking professionally all my life and grew up in my parents butcher shop. I can steel my knife without even looking, it’s just muscle memory. I was using my steel today and a client was staring the whole time. I told him to quit staring, then he (a farmer) proceeds to tell me I’m doing it wrong. I want to get an apron that says “get out of my fucking kitchen” lol
:)
Great video for me...and for all want study....
Glad it was helpful my friend
Franco
Great video, but to be clear. You are saying don't watch the knife to make sure you're not going to cut your hand that is holding the steel.
Thank you, watching Ramsey sharpen with that rubbish technique led me to this video. Cheers brav.
Glad to help, not sure what he thinks he's doing tbh
Good video, doesn’t getting a sharp edge also depend on a quality knife in the first place?
A good quality knife is always better. But you can sharpen any knife on a block. This was more specifically for edge maintenance with a steel.
Yes I did
thanks for watching
thanks. from a yank
You're welcome! From a Lancastrian
I'v bought some crap steels and don't want to waste anymore money buying more can you give me a couple of makes to look for, I could maybe strech to £80. thanks
Hi, Dick are always a good bet.
Personally, I would move away from tradition and recommend a Bobet ergo steel.
I use one, they give fantastic results.
About £80, £90 quid.
Franco
www.ebay.co.uk/itm/223489779225?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=0Lh4WMA-S7S&sssrc=4429486&ssuid=bTkrOdSJR0i&var=522244983350&widget_ver=artemis&media=COPY
I butchered in a slaughterhouse. You have about 10 seconds to spray yourself and the floor down, steel and then dip your knife before you have to stick another pig lol. Fast works just as good.
Been there my friend
Good video, but you didn't mention any degree of angle that would be ideal.
So... 15 degree, 20 degree, ?
In my experience it better to listen to the sound and feel of the knife and steel, rather than concentrate on precise measurements. Especially for beginners, which this video is aimed at :)
Thanks for the comment
2:49 Remind me by Robert de Niro face when He fell upset hhhh .. thank you mister chief for the information
haha you're welcome! I'll take that. Franco