Butcher's Introduction to Knives with Aaron Oster of Echo & Rig

[@AldoSchmedack]

Fantastic presentation! I don't see why anyone would have any questions after this video (let alone some of the sometimes odd comments I see). I've not heard of the ham deboner spoon knife @ 3:40. Sometimes we use axes, Petrograd toolworks used to and maybe still does make a butchers axe just for butchery, usually for the dispatching of chickens or small animals of similar size. I get by with my axe which is the next one I will mention. Granfors makes a nice hunters axe just for flaying meat off the hide of large animals. Wastes no fat or meat and don't cut up a hide with marks. Has a rounded flay poll to the back of the axe head. Handy tools. I enjoy mine! Also a set of chain mail gloves and a super long ham slicing knife come in handy, gloves mostly for dispatching certain large and agressive fish and a set of meat hooks for handling subprimals and some primals. Not much else needed except sharpening stones and a ovular Stellite rod, a meat saw and a gambrel.

[@sidneysanday7872]

Very informative. Thanks!

[@aiisnice1453]

Underated video. Thanks

[@MrCantStopTheRobot]

If ya wanna go historical... don't forget the German Messer! Basically a huge kitchen knife. Thanks for that extra big-picture angle.

[@TwoPlusTwoEqualsFive32]

The Messer has an interesting history.

[@tofazzalhossain8405]

Hello. Thanks for the video. I just want to know the brand name of the knife set.

[@edanbehjou4935]

I think its Victorinox

[@hamzahsyed7485]

The lamb splitter is NELLA cutlery and the rest are victorinox

[@robiulhoquebusiness392]

How much does a knife set cost? What country is it made of? How do I get a set of knives?

[@JOCECIL]

what is the brand of the boning knife?

[@aruamacedo4852]

amazing...very understable

[@josuesamaniego9949]

What type of angle should the scimitar knife be stoned at? I work at a meat factory. Well Tyson Foods and my job is breaking down rounds and separating the eye round and heel. One knife will only last me 15 minutes to 1 hour if I'm lucky. I really need help on how to maintain my knife for a longer time. If you could please give me any advice I would really appreciate it.

[@ajoster25]

Josue, thanks for the comment, I think your best bet would be to a shallower angle. 15-17 degrees is usually what I like for my knives. It depends on the amount of use, and what exactly I'm breaking. However, I found that my best results came from 15 degrees on scimitar. I also would recommend looking at a sharpening system for your knives that allows you to sharpen your knives at the same angle every time. Take a look at EdgePro. American made product out of Portland, OR. Really incredible system, not cheap, but worth it. I prefer less 'fancy' knives and stick with the victorionox, swibo or f-dick knives for my kit, and these sharpen really well on this system. hope that helps!

[@2adamast]

The Mousetrap steel from Razor Edge was developed in the sixties to maintain an edge for longer periods, plain steeling every 10-15 minutes did the same for the lucky few that mastered a steel.

[@therealcupofjoe2210]

Use a steel preferably after every other task or so if doing heavy work, and set your angle to about 25 degrees instead of a shallow 15-20 degrees. If I grind my knives to 20 or less, I will have to steel them every 5 minutes throughout the day at work. A steeper angle, especially dealing with larger cuts, I will only have to steel my knife every 30 minutes or so on a fast day, an hour on a slow day. Just make sure it's perfectly honed, no matter what angle you set.

[@AldoSchmedack]

I use a large 600-1200 grit DMT stone @ 13-17⁰, stone with Stellite rod. Try an very long ovular rod, low pressure, back motion, I prefer them over round. Hand wash knife to keep particles out of meat with disposable wipes. Make sure to buy an 8" or better a 10" blade. Victorinox in a professional use is prefered as you are gonna go through a lot of em over years and need to clean in solution end of day, sharpen, and dry and set aside for next day. May be helpful to have a handful and when dull, switch off.

[@AldoSchmedack]

And in regards to the 25 to 30⁰ it is WAY too steep...

[@Mymy01]

thank it is a big help for my report tomorrow 😊

[@tylerbaldwin7101]

What class you got?

[@sparti70]

Aaron, I was inspired watching the rundown you made on the knives. Always learning.....on the same subject of knives I have a really good friend who lived in the Bahamas and he turned me onto learning to make ceviche with the conch, Long story short I've been watching these videos inspired by the knives these guys use but can't identify for the life of me the type of knife. I thought maybe you could help me it almost looks like your biggest of the "breaking knives" I believe you called it. If you look at the videos they do using the Trinity to make the Bahamian salad you'll notice they all use this type of knife. Anyhow do you think maybe you could help me with an answer? Anything you could do would be a real help. I subscribed to the site and I'll be watching and learning. Take care... Regards, -Jay-

[@spilknoob4google]

great vid bud, learnt alot

[@vegasnative6394]

Great restaurant!

[@gulabjan7199]

Total set how much price?

[@danieljhalab6775]

I'll give you a rough estimate A lot , but it's worth it

[@AldoSchmedack]

Except the lamb splitter, expect $30-50 a blade. Top end german can be $100-300 each. So $100-120 will get a nice 3pc set of Victorinox say.

[@DemonitizeThis]

So which 3 knives?? Boning, and?, and?

[@Saint838]

What type of knife was the small one?

[@allenraneses4552]

thats what you call boning knife

[@OpinionatedAsshole]

@@allenraneses4552 yeah a boner

[@AldoSchmedack]

A pairing and a boning are the smallest. 6" boning is 90% of what you will use.

[@yogurtstains]

You mentioned only needing three knives, which ones where you referring to?

[@ajoster25]

A boning knive, a breaking (or scimitar) and a cleaver. For my kitchen or regular cooking work, I only really use three as well. a pairing knife, a serrated and a chef's knife.

[@ajoster25]

they are usually sold in kits in this combination

[@AldoSchmedack]

6-7" Boning, 8-10" breaker (cimitar, breaker or butchers your preference between them I like a butchers) and a cleaver or lamb splitter. I prefer having a medium boning, large butchers and huge cleaver. I don't use a cleaver much at all. First two alone will do 99.9% of what you need if you have a meat saw.

[@AlaskanYoung]

What brand of lamb splitter is that? Where can i find one?

[@pb4633]

looks similar to a heavy machete lol

[@AldoSchmedack]

Omcam makes a cheap one, but most lamb splitters are custom deals for professionals. 12-14" typical. Most all I ever see are customs.

[@abdurrahman1476]

Name and price

[@buffyplays2577]

2:33 DOO DOO DOO DOO DOO DOO

[@kdmtube8354]

Wow

[@Charlie-ru4fx]

:D thanks!

[@paoloalfante3801]

The sausage machine is named “Dick.” Hahah

[@michaelmyers7751]

: )

[@Prakriti_Senpai]

Now i can dissect humans🦇

[@MrNeuroticRA]

So no one in Africa it Asia which predate Europeans in metal work and human civilization in general had to break a carcass? It blows my mind this type thinking. Throwing out eurocentric psuedo facts.

[@danieljhalab6775]

He said they set the traditions in European butchering not that nobody else ever before needed to break an animal It takes some special kind of mental gymnastics to say this

[@lordjaashin]

he's talking about weapons influence on European knives but i guess you're too busy getting offended. dilate and cope

[@AldoSchmedack]

​@@lordjaashinwell said!

[@damionbarnes2158]

Wrong guy for that job. He is most basic like the knives. The brand of knives for the person asking.... shit brands. Look them up

[@AldoSchmedack]

Nothing wrong with less expensive knives. Victorinox are great steel. He didn't mention brands. So don't judge. Steel is 95% of a good knife.

[@sprig6043]

You look like someone who done something terrible I can't remember his name

[@AldoSchmedack]

(facepalm)

[@ottomeijer1798]

Poor comment about knives!