How to Sharpen a Knife (With the Knife Sharpener Used by Pro Butchers) | The Bearded Butchers!

[@TerryPullen]

For those of you new to sharpening understand that these guys have learned a sharpening style that is efficient and fits the way they work. Their system which includes the knife, stone, bench, lighting, temperture of the meat, and the sharpening fluid works for their work, it may not work for you. (It really is a great process though.) Some take-aways from this video. First, for the beginer, dedicate a place to set up your stone. Do not move it around from location to location, pick a spot and keep it there. You need to develop habits and muscle memory, changing the height, lighting, or stance from one sharpening sesion to another will make learning more difficult. - Second, the two-handed method shown in the video is more difficult than using just your strong hand. Just look at the number of grip changes he's making while sharpening... that is hard to do well, but results in even wear on both sides of the blade. It's the way I do it but it is a more difficult technique to learn. - Third, stay away from electric sharpeners/grinders of any kind, the best ones can be very good but they are pricey and will wear out a good knife quickly, and they are limited in the type of edge they can provide. - Forth, the Norton tri-hone he uses in this video is a great system, if you can afford it, buy it. It is probably the best all around system available to the hand sharpener. If you want to try a similar but cheaper system try the AccuSharp Deluxe Tri-Stone available at Amazon. It is not as good as the Norton system but it is a good starter system. Last, sharp knives are thin at the edge. If you have a thick knife spend time thinning the blade behind the edge. The secondary bevel should be longish, 3/16" to 1/4" is good. The secondary bevel on my pocket knife is almost 1/4" from edge to primary bevel and it cuts like a dream. I could go on because I am a fanatic on the subject of sharpening but no one has read this far so I should quit.

[@TheBeardedButchers]

Very thorough and accurate, Terry! Thanks for that. 😁

[@mjl.9-19]

Doesn't the oil get gunky? If so how do you clean it or how do you maintain the stone?

[@TerryPullen]

@@mjl.9-19 Yes the oil will load up with swarf. For most man made stones (like the Norton system) a Scotch-brite pad or brush with soap and water works well for regular cleaning. Unless I'm using a water stone Ninty percent of the time I use water only or Smith`s water based cutting fluid on all types (diamond, ceramic, natural, etc) of stones. The best oil I have found is Nortons though most will work. Oil protects high carbon steel and leaves a real nice finish on the knife, like they were made to work together.

[@recyclingtreasures1541]

Thank you Terry, I am glad I read down this far.

[@1BigMistakee]

I read the whole thing. Lol

[@grover2727]

As a 71 year old retired butcher I am so glad to finally find someone who knows what they are doing. So many guys on You Tube giving bad advice.

[@Theorcman2008]

You mean advice YOU don't agree with? There are a million different ways to sharpen a knife correctly.

[@grover2727]

@@Theorcman2008 When a person earns their living using sharp knives as the primary tool , you learn the most effective way to put a razor sharp edge that lasts for weeks or longer under hard use. So me speaking as an expert , when someone spent 50 years working with sharp knives you should just listen to what they tell you. There may be a million people who think they know how to do it correctly. Reality check, there are only a few variations of the best way.

[@Theorcman2008]

@@grover2727 Try replying without using argument from authority next time. Citing your experience isn't proof of anything. You need proof and information that doesn't rely on "Hey I am a doctor so I know everything medical" argument. It doesn't work.

[@grover2727]

@@Theorcman2008 Well you should just go ahead and and buy yourself a bench grinder to sharpen " your " knives on, or someone else said you can use the bottom of your coffee cup. But never ever take advice from an expert. I don't give fu

[@laytonelam4707]

@@Theorcman2008 he may not have the scientific answer but you can not argue with his experience, I couldn’t imagine someone would make it very long in the butchering industry without knowing how to sharpen a knife. Much less 50 years

[@evictioncarpentry2628]

Pro tip for beginners. Mark the edge of your knife with a sharpie marker. Then when you hit the stone you can see where it's taking material off and you can adjust your angle up or down to get the apex perfect.

[@ljshoreslokal]

Great tip, I recently started doing this and it helps a lot.

[@claudb1029]

re: using a Sharpie There are so many different things used. For food prep they need to be or should be food safe. I doubt a sharpie is. I do woodcarving. There is endless debate about stones compared. Solution to flush the steal etc off the stone-the mineral oil. Diamond stones while perhaps, not traditional are fast cutting even the very fine ones. They can be used dry. They can be used with water. they can be used with oil

[@HSKFabrications]

@@claudb1029 lol sharpie comes right off, susan...

[@Mastermindyoung14]

@@claudb1029 if you still have sharpie on the blade you're probably not done sharpening. If you're done...wash it? 🤷‍♂️

[@bobr.6312]

Gentlemen, you really stirred an emotion in me. My Dad was a shoe repairman who also did very precise orthopedic work...When you talk about sharp knives, while different in character, I immediately think of my Dad. When you showed the 3 knives that had been used...I remember seeing them in his store ...new, not so new and well used...Same thing. He had a couple of stones, they also were well worn...(big smile). I am going to get a knife with your logo on it. I enjoy watching your work...definitely a skill. Thanks for having this channel...who knows, one day I might actually get to your store!

[@surfersoldierforchrist5928]

Im a professional Butcher for the last 20 years I use the same knife brand same exact techniques and same exact equipment!!!...the way they explained it is perfect ! i have successfully used these techniques for 4 decades heed there advice and you will be successful in always having a lazer sharp blade.

[@juruapeter9700]

Thank you for your encouragement. Am going to adopt this and shsre the infor. With my workmate

[@geoffholmes3501]

Hang on a minute, You’ve been a pro for 20 and you’ve used these techniques for 4 decades!! How’s that work?

[@MrBenedict317]

Am a knife noob, but wandering why sharpening stroke is against the knife edge?

[@surfersoldierforchrist5928]

@@geoffholmes3501 woops 2

[@mikeries8549]

@@geoffholmes3501 it's like me saying I've hunted ducks for 63 years...over twelve decades. One lie covers the other. I'm 59 years old. 😎

[@yesdeere1376]

This is good advice fellas. As a knife maker I started my passion with sharpening and it snowballed big time. I’ve used several methods depending on the type of knife but for what I call the “kitchen knives”category I use Japanese whet stones. One important thing for stones to remain precise is to keep the surface flat and free from wear. The dressing stone is very important and is a quick process when done often. To elaborate for those who don’t know, repeated passes on the stone also removes material from the stone and creates a low spot or a groove and a dressing stone will take the groove out by taking the entire surface down a bit and return it to its ideal flat state. The worse a stone is grooved the worse your experience and success will be.

[@TheBeardedButchers]

Thank you, we definitely agree!

[@1Hope4All]

@yesdeere1376 is there a difference in stones, whether you use water or oil? Or is it the same stone with just using two different wet methods, either water or oil? I'm new at this so just want to know what to get and how to sharpen my knife. I just watched another video from a chef who soaked his stone in water for about a half hour then kept wetting the stone with water as he used it.

[@yesdeere1376]

@@1Hope4All oil stones are not the same as water stones.

[@robertdwilliamsjr4781]

You guys are the best online teachers I have seen. My Grandfather was a butcher I admire your skills . My best friend always did the butchering of my deer , cause he had the whole set up, in his barn and cooler ,Of course I would help him. Unfortunately, I just lost my friend to a heart attack, and now it is all on me , Watching you guys is a great learning experience. Thank you .

[@scottt5400]

Sorry for your loss.

[@kevintodd2909]

I got the knife!! And the victornox steel! Where do I get the stone? The one I bought is falling apart after only one year. And I'm a semi weekend grill guy

[@randyc5650]

My dad was a butcher from the late 40s through the 70s and he only used one knife. It also was a Victorinox but was the long butcher knife but with a straight blade. I don't see them made any more. It had about a 1.5" or 2" wide blade with a straight spine. He had about 6 of them in decreasing thicknesses. When they broke or got too thin, he would break the long blade in half and make a boning knife out of it. The new knife would be for slicing thin round steaks, T-bones and pork chops. When he got to the bone he would use his hand saw on the round bone or his cleaver for the chops. Most customers wanted them hand cut as opposed to using the band saw. I cut plenty too but if they wanted them thin, he was their man. Thanks for your videos.

[@grubbytech]

That’s called a steak knife. Available in a 10” and 12” blade.

[@AnthonyMacleod-dz8ug]

I always like to cut my rump steak of the bone....

[@randyc5650]

@@grubbytech 14" Victorinox cimeter with rosewood handle but with not so much of an upsweep at the end.

[@cosmincrisan537]

Nici ei nu mai fac calitate @!!!!!

[@trinelharis4631]

I've Been A Meat Cutter Going On 2 Years. An I Watched This Video Yesterday. Went To Work Today An Tried Sharpening My Knife Like You An I Must Say Thanks My Brother It Worked. I Didn't Have To Keep Running Back And Forward To The Sharpening Block. You A Genius.

[@lightbox617]

I'm watching this because you responded to a comment I made on your episode about grass and grain fed beef. I am very grateful for this and for your response directing me to it. I was introduced to the Victorinox line by Scott Rea on You Tube. Cheap, dependable quality and, with the polycarbonate handles, will be given to my grandchildren. Thank you again.

[@stevendelcarlo3294]

14 years of being a commercial fisherman in a commercial crabber. victorinox has been my go-to company for knives since day one

[@AnthonyMacleod-dz8ug]

Likewise. I was a butcher for years

[@paulkrupa513]

Gotta love that Norton Pike IM313 Sharpening system. Worked for them for close to 36 years. Great class you are giving on the best way to sharpen knives.

[@galenmullenax4039]

A sharp knife is a safe knife. Love you Brothers so much. Experience has developed you into the professionals that you are! Thank you for this instruction....I needed it ❤

[@jimbigboystoys4077]

Many years ago, I used to work at a local supermarket for about 8 years. And every fall, I would always make sure I brought my hunting knives in to sharpen!! I learned a lot about knife work, and cutting meat from the butchers who worked there. A nice SHARP knife is PRICELESS!!

[@brucepaz7933]

i JUST RECIEVED THE BONE KNIFE FROM YOU NICE KNIFE, AND THIS VIDEO REALLY HELPED. THANKS GUYS YOUR AWESOME. I used live in New Middletown Ohio for 13yrs and passed your place, going thew Akron i wish known back thane back in Eureka Calif. know since 2010. I miss it at times. Thanks for the videos, I'll be watching.

[@TheBeardedButchers]

Thank you so much for sharing! I appreciate that!

[@davidselby3909]

Hi bearded butcher, I have been struggling to sharpen my knifes for months now until I watched your video keep up the good work guys.

[@JoeCarr1123]

I have to agree, I own several high end Japanese butcher knives ( honesuki & honkatsu knives) but end up grabbing my rosewood victorinox for butchery 9 out of 10 times. the simple design has stood the test of time , great edge retention, victorinox is the best bang for your buck hands down.

[@TheBeardedButchers]

Joseph Carrejo yes sir!

[@johnpaul2021]

Gentleman, Just want to say thank you. I have been tripped up over sharpening for a while but this video was the perfect answer and remedy for my tactics. 2 deer down this season with sharp knives because of this video. Cheers!

[@francisphenry]

Thanks, I bought one of these knives and it's wonderful. Now I know how to maintain it properly. Great videos, great info.

[@AlexHernandez-ls2yl]

I’m starting a new job harvesting cattle in a few weeks. Im learning everything I can from you guys, I appreciate you for these videos.

[@angelolepore5063]

Are you still harvesting cattle two years later?

[@AlexHernandez-ls2yl]

@ yes

[@radicalanddangerous]

I loved your video--without question it's the absolute best on the web for sharpening a knife free hand on quality stones. Thank you! The only difference between how you are showing and how I was taught is that you sharpen side to side and I was taught to have the stone in front of me lengthwise not sideways so you pulled the knife toward you changing hands. Basically from the noon to 6 pm. The man who I learned how to butcher AND sharpen a knife started out working as an apprentice after high school at the age of 15. That was in 1934. He said that F. Dick made the best steels and J.A Henckels made the best knives. I still agree on the steels but the modern Henckels don't compare to my vintage Henckels knives. With that said, I do find the modern Victorinox knives a quality product. Thank you once again for a very, very good video.

[@1perfectpitch]

Finally! A knife sharpening video that's correct. My Father was caping and shrouding beef for Lykes meet packing in Tampa, Fl. in the 1920s. Only difference is he used a 2 sided carborundum stone and water. The strokes and technique are very similar. Heel to toe.

[@steveskinner5561]

My father worked on a fish plant for 49 plus years and his job was filleting fish so he had a knife in his hand a lot and knew his way when it came to sharping a knife, as for the steel my father puts a piece of round hard rubber cut a small hole in it and slide it on over the steel and push is downward gives a more bigger round place so you won’t hit your fingers.

[@usernamemykel]

English, please?

[@praypetsrraptured2506]

Took a year to convince my husband to let me purchase the knife but he finally gave in today!!! 🏋🎈🎊 I paid for the priority shipping so hopefully it will get here before the first deer. Thanks you guys so much for your fantastic and informative videos. God bless you and your families ❤️🙏🐾

[@jonbrown9490]

Best boning knife made ...period. I'm a chef and have used them for 20 years...my father was a master butcher/sausage maker for 40 years and it's all he used. I personally prefer the fibrox handle. To get the exact knife they have you're looking for the semi flex/semi curve 6" boning knife.

[@jasonc2111]

I totally agree!

[@roberthauser2802]

Yep

[@kelleycoon2070]

I used the same sharpening in Yosemite national park back in the 94-95. Start out as a dishwasher then a pot washer. Then Kitchen helper. I like that sharpening stone.

[@stevenmarshsll7395]

You guys did a great job on the video. I have been cutting meat for 25 years now. Thank you for not using the course Stone. This is the same method I use to teach my employees how to sharpen their knives.

[@brianbassett4379]

My dad taught me to use wet and dry stones, then ceramic, diamond impregnated, and always finishing with a long glass cigar tube. He was an obsessive-compulsive savant at putting an edge on something. 10 years ago I bought a Sorby ProEdge Plus and I can match any edge my father could obtain in a small fraction of the time now. Put the perfect edge on for how and what you're cutting in about 30 seconds and then use a steel for the rest of the week, or the rest of the day for you guys. If time is money and it appears to be it would pay for itself quickly and last forever. It takes my dad's savant-like abilities out of play.

[@margueosakue6159]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-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.

[@mjdominguez8943]

I'm saving this video so I can refer back to it on sharping. Thank you again!

[@stephenburkholder9411]

That boning knife was the first knife I ever had. Forty years ago and still one of my favorite. I especially love it to de-bone whole fowl.

[@firstmkb]

Good video from guys who know what they're doing, and don't have egos about The One True Way. Very nice!

[@robcole8218]

My dad was a chef in the navy. He was always using the steel rod and could do it so fast that I was hard to see. If it wasn’t for the sound, I would say he wasn’t hitting it. He’s why I have a live for sharp knives

[@TheBeardedButchers]

Super cool, Rob! Your dad taught you well. 😀

[@patrickcarroll1754]

You guys are the best. Thanks so much! You hit all the bullet points. Clear and focused

[@duanelong6152]

I don’t want to think about the time I have put into sharpening videos. This 13:11 was all the time I needed.

[@meganpie1111]

My husband brings home insane amounts of grouper, hog fish, amberjack, etc. I’ve used the same fillet knife for ehhhh 🤔 10 years maybe, using the sharpening tool crap thing that came with a knife block (from Walmart I’m sure) thanks dad 😅 this is a game changer. This is worth losing a finger or two. TRUST ME! 😎

[@grady9752]

I wish you guys could run a school and teach everyone how to make informative KZbin videos! These are some of the best I have ever seen. Thanks so much. Great job Bro's.

[@Brian-Martin]

They used to teach this in Ag here in the Houston area. By ninth grade I hade already processed a few types of game from hunting, but it was nice to get hogs and cattle into my experience. What is the difference between cleaning a squirrel as opposed to a cow, really? :)

[@bigchew3149]

Finally.. Very Glad To See some one Teaching the Right/Proper Way to sharpen a knife ! This is the way i was taught as a child from my uncles & grand paw Who was taught by their uncles & grand paw ,dads an so on & Growing up on a working Cattle & Meat Hog farm ya learn these things pretty early on as you all know ! It chaps my arse to see so many just work the piss out of one side then flipit an repeat..or ..well you know i bet it bugs the crap out of you to..but i also have ben the family butcher from a pretty young age to i started helping uncle & grandpaw from a early age then by the time i was 12-12 that was just my thing i rekon ! Do you all scrape or skin your hogs ? ? please dont tell me you skin them all ...such a wast IMO !

[@jaytomson7052]

Man, this is timeless... great information!

[@billmccaffrey1977]

Nothing better than a sharp knife in the kitchen.

[@Mr71paul71]

I'd say a naked big busty blonde that can cook, is far better than a sharp knife in the kitchen

[@208IdahoAdventures]

I was a knife edger for buck knives for a couple of years and this is pretty spot on, the proper degree you want on a knife edge is 19-21 degrees. And less and your blade will chip and any more and your blades will dull very fast. Another way to check your knife to make sure there is no flat spots on the blade is to look straight at the blade and then have a light above you and you’ll be able to see the reflection of any of those spots on the blade and so just continue sharpening until there isn’t any more of those flat spots

[@rollothewalker5535]

I've heard that for cleavers you want a 30 degree edge. Is that true? Will it dull fast?

[@j.vincentdrums4812]

“Knife edger”?? Over the last 15 yrs buck knives are factory 15 degrees ea side.

[@kinetikk9125]

I use the steal in my left hand facing down and can eyeball the angle on both sides. This has a very low risk of cutting yourself and allows you to visually check your angle. I learned this from an old timer years and years ago and have done it that way ever since. His words were "Do it this way, you'll never cut yourself and can always make sure you have your angle." He was a wise man.

[@robbylake3784]

Thank you. I know several times I tried to get to my knife sharp but once I've gone over it , it seems to take the right way to do it. I'm really glad I saw this.

[@juruapeter9700]

Am so glad that you have been so technical and it has been my first time to get the right way to maintain a knife. I asked many technical persons to let me get to know the best way to maintain knieves but in vain. Thank you very much.

[@robbylake3784]

@@juruapeter9700 That's awesome!!

[@waynethebarber1095]

A friend of mine just gave me yesterday the exact cutting system that you have! Yours is a bit more well worn than mine is, but it did come from a restaurant. I was so surprised and shocked when my friend gave this to me. Mine is a bit in rough condition but I have to clean it up and once that's done it'll look brand new and I can't wait to use it. When I look this system up on the internet I couldn't believe how many people said there was one of these in every restaurant I worked in! I can't believe how lucky I am to have one now. I know I will will this off to somebody when I pass so now I have to think of somebody that I can give this to in 30 years when I'm gone!!! 😏😏🤣🤣

[@darinholmes5668]

As a knife maker the only issue I have with his technic is that a steel's purpose is the same as a strop "to straighten the rolled over edge" which means he is not unrolling and straightening the edge he is just flattening the burr on the side of the blade each time he uses it backwards. That will round out the edge faster and he will need to stone them more often to maintain a usable edge. Just saying, not really criticizing what he likes and works for him. Really like the video.

[@scottt5400]

There are plenty of good knife sharpening videos out there. That said, I hope folks are giving this method a hard look. These fellas use their knives in orders of magnitude greater than the average knife owner. Knives are part of their livelihood, so the importance of good performance cannot be overstated. If this method works for them, it will almost certainly work for us regular Joes & Janes.

[@TheBeardedButchers]

Can't agree with you more, brother! This one's our bread and butter.

[@IMMORTALSYMPHONIES]

The only reason this channel does have a million subscribers is because a lot of people dont like seeing butchering stuff. Absolutely amazing channel with no show off at all.

[@TheBeardedButchers]

Thanks so much for the kind words! 🙏🙏

[@IMMORTALSYMPHONIES]

@@TheBeardedButchers thank you for your videos 🙏 Stay safe and happy new year.

[@Brian-Martin]

Awesome channel. I like watching them verify things I know lol; and also educate me on a lot of things I didn't. Nice to see professionals do what I learned and experienced growing up. Love the attitude... "no hunt for sport, nothing goes to waste". Period.

[@muhammedk470]

I like this old fashion system. No worry about a bur. No micro-bevel. No worry about stropping or polishing etc. Don't have to be shaving sharp. But sharp enough to get the job done.

[@chuckscustomammunition2393]

The same way I was taught, glad to see professionals sharpen the way I do

[@JACT1101]

Excellent video,I have been cutting meat for about 6 years now and the old timers I learned from taught me this same exact way to sharpen knives.

[@theozofwizards6923]

I love you guys videos each one ive watched so far is super informative and well produced

[@ericbalzer3502]

In my occupation prepping and cutting mostly bone-in product, I've frenched racks of lamb and beef ribs for 12 years, and I never had knife sharpening explained to me so well.love your content,keep it up!also we are supplied that same brand knife and they really can take a beating

[@bhobbs247]

This is another great video. I would like to thank you for taking the time to show others how to sharpen a knife and which knife you would suggest using. Was very helpful 👍

[@jackmaness2048]

Hey this was a great video. My dad worked in slaughter houses for a long time, my job from the time I was 7yo was to sharpen his knives every night. That started about 56 years ago, the knives then were Chicago knives made for butchering. I used a fineish stone to put fine lines on his smooth steel, he said it helped keep the edge longer during the work day. Keeping in mind he always had 4 knives to get through a 8 to 12 hour work day, it was a rather fast pace to make money. But any hoot this made me think of those nights lol.

[@Revolvingvids]

We cut up at 3000 pigs a day, I find my self sometimes twice a week resharpening my blade on a grinder, which is a grit belt that spins we run are blade acrossed it. Than I use a ceramic rod, than my steel. We have stones but I havent got it down yet. Happy knife happy life. Thanks for the video

[@markb.1259]

Totally, Totally, TOTALLY.... LOVE this video!!! YOUR channel inspired me to buy the 6" semi stiff knife. It sits on my counter now as my best knife. I need to purchase one of those 3 sides sharpening stones. Again, Thank You for this excellent video!!!!!!!

[@kennethbailey2616]

Great video. That’s exactly how I was taught to sharpen a knife!

[@tatmunkeyman33]

I searched through all your videos to find this. Definitely found this very useful. Thank you so much for all the tips. Stay Beardiful

[@garymarch4711]

Bought one on your guy's mention of it. Used it to butcher my deer. Liked it so much, I cleaned it up, sanitized it, touched it up with my smith's ceramic touch up tool.... and use it for cutting everything in the kitchen now. Cuts tomatoes and cucumbers so thin. I should probably get a dedicated kitchen knife... I suppose I will when I find one made for produce that cuts as well.

[@TheBeardedButchers]

Gary Marchlewicz Awesome!! Glad you like it Gary!

[@garymarch4711]

Rich S Good thinking... I was gonna do that. What I found is that the height of the blade makes it a little more challenging to slice while using the finger as a "fence" for the spine of the blade. This knife gets it done, but for working fast slicing and dicing, I just ordered a Victorinox 8" kitchen knife with that taller blade. Well see how that goes. Take care!

[@jamesm3268]

Fifty50 knives on instagram will sort you out.

[@roberthauser2802]

Skin cattle with them at my work they are great

[@greengiant7439]

@@garymarch4711 The same company makes a wide variety of knife styles. For rapid dicing, I use their eight inch chefs knife. It works better than any other knife I have used and I am a knife nut!

[@JeffSmith-eq3kc]

Key is practicing. I've been sharpening knives on stones for many years now and im still tinkering. I have at least 20 stones, different stones for different steel. A couple recommendations. Buy a good stone. Something like a Naniwa, Shapton, Suehiro, Norton. A 1000 grit stone to start is a good place. Also, don't freak out about angles. You will develop a feel for the right angle.

[@TheBeardedButchers]

Can't agree with you more, Jeff!

[@joelee662]

Thank you for the lesson on sharpening knife

[@Lorgrom]

Growing up in a restaurant. Using the steel was called 'honing' the blade. The stones remove some of the knifes material. While honing just help keep the edge in a line. Use of any blade cause small waves in the edge and honing corrects that.

[@Hisslave1]

Victorinox knives are outstanding! I have a fillet and beef skinner as well, great blades. Thanks for the vids, you guys know your stuff.

[@barniyamum]

victorinox is not bad but if u are looking for harder steel blades i wldnt recommend em... in a boning knife u dont want too hard steel tho

[@PancakeLizard710]

My dad was a butcher and he had victronox the makers of swiss army knifes.

[@rlmillercpa]

Thanks for sharing guys. Your skills are amazing, and I appreciate you sharing some of your secrets.

[@TheBeardedButchers]

RL Miller You’re Welcome and thanks for watching! Have a good one!

[@lwj2]

Very well done, gents. Ex-woodworker here, I use diamond stones and a strop. Can't make a steel work worth a hoot; it's in the blood. My dad could take a razor-sharp carving knife and reduce it to a bludgeon in less than ten seconds with a steel. Then again, you don't steel planes and chisels. Be well, be safe and thanks for the videos, I've learned a lot from them.

[@charlesfoleysr6610]

I wear a headlamp, so that I can see the edge better. This let's you see Nick's and dull edges. So you know where more work is needed. I'm not a butcher. But a hunter. My wife tends to misuse our kitchen knives, so when I sharpen her knives, they usually need som repair work to the edges.

[@TheBeardedButchers]

Thanks for the tips!

[@spookypunky]

I worked at Benchmade and one of the sharpeners said they used to have a very expensive German machine sharpen their knives (I forgot the name). But they were $$/high maintenance, so they hand sharpen all their knives. Pretty cool skill-it's not easy

[@TheBeardedButchers]

Definitely! Once you get the hang of it, sharpening would be like second nature to you. 😉

[@gregleach8537]

You guys are awesome. I cant wait to see more videos and ty for the sharpening tips

[@jamesmurphy7828]

That was actully pretty helpful. I'm a beginner when it comes to sharpening.

[@TheBeardedButchers]

Hope you find our vid valuable! 😀

[@jamesmurphy7828]

@@TheBeardedButchers Indeed, I'm already seeing improvements and my knives are that much better off for it. Thank you :)

[@pitbullfarmer34]

Thanks for the videos guys. God bless.

[@fishmonger2393]

Been using Victorinox for years. I use their curved beef skinning knife to break down fish and 12 inch slicer to skin. Great quality at a great price.

[@dannyingram6182]

I just ordered me one of those knives thank you very much I appreciate it can't wait to get it

[@mr.chaos8824]

Its what I use at work the tri stone that is.. But I bought a work sharp ken onion variant and this thing is amazing I can keep an edge longer than the tri stone. I bought a leather strop that goes right on the sharpener and metal polishing compound my edge comes out to a mirror finish. I've been only cutting professionally for 10 years but used 10 different sharpeners lol. This hands down is the best on the market for the money. Also huge fan you guys bring good content to the public nice video. Give em the sub and the thumbs guys lol.

[@jetcitysinatra7300]

You guys are the ZZ Top of butchers

[@gregorywilson7568]

Thanks!

[@normand.2431]

That is ONE AWESOME video, guys... Thank you so much for sharing. I have trouble keeping my blade sharp every single time I do a deer. Thanks to you I now know that I just sharpened at the wrong angle (appx. 20deg on each side). Now I have redone all of my hunting knifes (damaskus skinner, 440 stainless swithchblade, 440 stainless German Saufänger, and a 6“ boning knife) with your method and they stay sharp as hell. Again, thanx for sharing!! Greetings from Good old Germany 🇩🇪 ... ThumbsUp and subscribed!!

[@tanyasobsessions2131]

I personally use the Ginsu knife and always will. its well known for a long time for good reason ever since the classic commercials back in the day.

[@TheBeardedButchers]

Sounds interesting! Appreciate you sharing this with us!

[@diomio4364]

This really helps thank yours so much was struggling putting a edge on my knife for the slaughter floor but this made me a lot more confident

[@nebraskastormspotters6719]

Just put my order in for that knife couple hours ago. Excited to use it on my trimmings

[@TheBeardedButchers]

Right on! You won't regret it, Brandon!

[@greggeis918]

I love Victorinox, especially for this purpose. I agree with your sharpening technique being the best, but I would caveat it with as long as the person is dedicated enough to learn and practice to maintain a consistent angle. I put a lot of effort in setting different angles on hand grinding wet stones and it is still a struggle to keep that angle consistent with different blade widths etc when you sharpen less then once a month. I would bet 90+% of the General public would be better off using a sharpening system that sets a consistent angle like the wicked edge if you have the money and keep it manual, work sharp or (shudder) chefs choice Trizor. As much as I want to go with hand sharpening I have to admit they get my blades wicked sharp and their angle consistency is hard to beat by hand until I’ve done a couple knives for the better polish. Now I like to set my edges with the mechanical one and finish by hand.

[@robbylake3784]

I agree Greg, I've always had good luck with Victorinox.

[@patrickmyers4970]

True

[@ozman6685]

The work sharp ken onion edition. Is a great knife sharpener I use it once a month and the wet stone about once a week. It’s a game changer

[@raross6119]

Been in the F&B business for 47 years always use same knifes very thin blade easy to keep sharp and very reliable

[@TheBeardedButchers]

Cool! Care to share your own tips in managing your knives?

[@bigosadventures9819]

Nice one boys love watching your vids cheers from NZ 🤙🏾

[@armsm77]

I have that same sharpening steal since I was 19 I'm 40 now.. thanks guys for doing these videos and showing people an age old trade...

[@TheBeardedButchers]

Mike Arms You’re Welcome! Definitely a great knife!

[@jaredl2315]

Did this for years , will always be the best way , then I bought a work sharp and haven’t used my old stones since.

[@SparkeyDogfish]

Great video. Knife sharpening has always been a mysterious art. Everyone has the “Best way” to sharpen knives. There are many many methods to sharpen tools, and many many gadgets to buy. The electric machines are usually the worst. They can ruin good knives. When I was a kid we used to sharpen our jackknifes on the brick on our house. Remember your first knife? When we got a bit older we graduated from jackknifes to “hunting knife”. You know, the one with the leather wrapped handle and the leather sheath. Anyway I digress. I am an old time woodworker and through trial and error (lots of errors) learned how to sharpen my chisels, lathe tools, plane blades and the like. Bottom line is you guys have it down. My only tip is when you sharpen, don’t be afraid to keep trying and working at it until you get it right. When you get it right, you will have an “ah ha” moment. Guys, great info. Personally I use a diamond stone for general upkeep and two different grit ceramic stones for my woodworking tools.

[@asylumvideos9358]

The best knife is a sharp knife lol..never gets old telling my customers that lol great vid

[@joelbenoitthewanderingbiso4976]

My motto is, Sharp knives matter!

[@rossdon3084]

thanks very much for your reply. great info for sharpening knives. knowing where the knife is going reduces the cuts you get. lol.

[@shawnlanders7734]

Do y'all have a video of the kill floor? If so, I would love to see it

[@chriscavanagh6699]

I bought one! Unbelievable so amazing. Cuts like nothing else.

[@ralphdavis9670]

A couple a linebackers have a pretty good franchise for themselves.

[@Brooklyn4life5911]

Pro tip for beginners. Mark the edge of your knife with a sharpie marker. Then when you hit the stone you can see where it's taking material off and you can adjust your angle up or down to get the apex perfect.

[@Garylhairston]

Learned a lot. Thats the brand knife that I use. Affordable and quality

[@TheBeardedButchers]

Can never go wrong with Victorinox, Gary!

[@robertfusselman8108]

Bought my first victor knife today...so excited to use it;-) oh yeah

[@a5cent]

Victorinox Amazing quality.

[@alext4319]

Awesome knife I just got one for Christmas used it for geese and fish so far can’t wait for an elk or deer next season

[@TheBeardedButchers]

Amazing to hear that, Alex!

[@ColoradoCarrolls]

9:43 all my left fingers and the "Steel" would be on the floor and I would be wondering why

[@James.......]

I just bought a Tormek System. I’m really enjoying it!

[@TheBeardedButchers]

Good choice, James!

[@hillbillytrapperwestvirgin2722]

thanks again for another great video. you guys rock!!

[@TheBeardedButchers]

Joe Rager Thanks Joe!

[@kneedragnr1]

Although many butchers do it, I've never been able to pull the knife towards me as Seth does here. However, I am quick and efficient at pushing it away on the steel, which I consider much safer. Great video, guys!

[@ericcouture5228]

Amazing video guys, well all your videos are great! Just curious if you have a brand of sharpening stone that you could recommend? Thanks

[@kyle52245]

Awesome video! I cut meat for costco and without any formal training, I've always use the mechanical sharpener, also a Dick.... We have the tri - stone sharpener but it mostly collects dust. I'm excited to spend some time on it tomorrow!!