How To Sharpen A Butchers Knife.Butchers Tools Of The trade.

[@emmaduncan2991]

It's official, I have gotten to the point where I will watch Scott do anything!

[@irakas23]

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.

[@melodycapehartmedina2264]

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

[@mishpatim123]

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 !!!

[@freakineagle]

Scott, I cut meat for 25 yrs. and this was an excellent video just like all your "HOW TO" VIDS. Thanks, Ronnie Miller

[@adamalford1167]

+freakineagle What do you think of an Old Hickory

[@freakineagle]

+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.

[@adamalford1167]

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.

[@freakineagle]

+Adam Alford I have heard it is one of the best knives out there. Great buy.

[@adamalford1167]

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.

[@danishgarg2664]

The best guide to sharp a knife until now... Thanks Scott Rea

[@irishman9935]

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!!!!

[@tonybutcher4762]

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 .

[@TheScottReaproject]

tony butcher Cheers Tony,means alot coming from another butcher,they are a great bit of kit,many thanks.Scott

[@larslan1975]

Been a butcher for 30+ years,this man is dynamite! Trust his expertise.

[@Split10uk]

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!

[@MattHamChasing]

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 😂

[@akowned1]

This might be the most underrated channel on youtube. I find myself here again, 4 years later...

[@lizardbreath9999]

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.

[@lordjaashin]

Elizabeth, my white kween i will show how to sharpen my knife all day and night

[@i1-L22Belarus]

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!

[@adamalford1167]

+Петр Дубинин What do you think of an Old Hickory

[@bgdn5]

+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

[@scottthompson292]

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???

[@kimalots9353]

Thank you for producing this educational video. I wanted to show my cousin how to do it but I couldn't explain it. They even use the Whetstone wrong. But through this video they learned how to do it correctly.

[@bigw1552]

This video taught me how to sharpen my kitchen knives properly, thanks!!

[@timmoore6640]

Yt? v

[@TeknacoolMarketing]

Thanks Mate. True professional that makes it look simple. Awesome!!!

[@coryknight7255]

77 people have no idea how to sharpen a knife. This is absolutely correct. Cheers Scott.

[@jiggyjongles]

Im getting such an education. really grateful to Mr.Rea

[@hajim.6786]

Well deserved winner for Young Butcher of The Year, Scott. Your old school butchery skills is simply mesmerising to watch.

[@desireedoan9267]

I can't believe I did it I de boned a turkey I used your butcher knot and it was perfect Thank you

[@jojomonkeyboy3350]

Thank you Scott for this video! Never been able to use a stone until watching this. Simply easy to follow instructions.

[@nealkinevil]

If you can't be good; be good at what you do. great video!

[@night6047]

Did any one see the glove flipping us off at the beginning

[@etaks420NZ]

Night yea i did lol

[@marcderkovitz3768]

Scott is the best

[@jarlprae9475]

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.

[@fellspoint9364]

Yes. I’ve used old ceramic insulation rods from residential wiring systems and found that they work great. Good tip. Cheers.

[@cwaa5556]

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.

[@puddinggeek4623]

Excellent video. Lots of really useful information, keep up the great work.

[@albieduck]

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!!!

[@browniemmane213]

I just finished following your instructions and l just want to say thank you for these lifetime skills

[@Agathescom]

Many thanks, my knives were always 'sharp' but not 'razor sharp', not anymore! Your channel is superb.

[@Prairie7777]

That nun joke is subtle and hilarious. Gave me a major chuckle!

[@BRASASPATAGONICAS]

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.

[@3jtvofficial378]

Very helpful especially to young butchers like me. Thanks for the tips, sir Scott

[@johnmact5548]

Scott, just discovered your channel, brilliant down to earth proper butchery and home cooking. Many thanks.

[@CUBALAW]

Thank you. I have been sharpening my knives all wrong for the last 20 years!

[@raymondbailey1970]

awsome vid mate and congrats on your butcher of the year award,,well done.

[@105shaun]

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.

[@keshatton2334]

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

[@xholidaayy7485]

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

[@oddforestcritter]

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.

[@samuelsmith2480]

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

[@sp3ck4]

I bought a Victorinox Chef's Knife last year and it has been fantastic. Razor sharp and sturdy.

[@bobm5500]

Scott , Your lessons are timeless !

[@perrymcguirk3018]

This is a fantastic channel mate best butchery channel on youtube :)

[@itellsri]

Learnt a ton from you . Thanks so much and I subscribed. Thanks for sharing all that knowledge my friend !

[@ozcampnhuntdan7858]

Very good video, real and factual, will help me for years to come...great stuff !

[@ramoo6714]

Thanx Scott,,,. I have learned tons of skills from you. thank you for taking the time to do these videos bubba.

[@humblerry8034]

Thank you very very much . The best all tutorial 101%🔥

[@missanna3596]

Really appreciate this Scott. You are a good teacher. Now I just need to practice!

[@BigBirdKori]

Fandamntastic, no waiting for my husband to (not properly) sharpen anymore🙏

[@timham5885]

Very useful as a keen cook I will set out to put this to use.

[@69angelx]

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...!!!

[@chikitabowow]

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.

[@thegoldennugget59]

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

[@StreuB1]

As usual, EXCELLENT video. Raising the bar mate, well done.

[@richard.fsequeira9086]

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 .

[@stephennelson226]

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.

[@seanmorgan6229]

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.

[@TheScottReaproject]

Sean Morgan My pleasure Sean,if you have any question just ask,all the best.Scott

[@mrhh2010]

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

[@scottthompson292]

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

[@stevemartin9200]

Really learned something with this video. Thank you Scott

[@jimmyhenderson1253]

Spot on been waiting ages for somthing like this good job thanks Scott

[@LarryTheButcher]

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!

[@adamalford1167]

+CookLike ACaveman What do you think of an Old Hickory

[@jgiajnorio]

+CookLike ACaveman a lot of us locals struggling to find good butchers since Hommers closed!!

[@LarryTheButcher]

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.

[@adamalford1167]

CookLike ACaveman What is hommers?

[@LarryTheButcher]

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.

[@theoldguy1956]

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.

[@larrylee5564]

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 KZbin vids on it and you don't need the Ken onion version the next one down has worked great for me!

[@franmol01]

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.

[@TheScottReaproject]

franmol01 Thats the way forward Fran,all the best..Scott

[@carlosrepettofitipaldi8863]

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.

[@sch3l3]

subscribed! Nice no-nonsense guide. Cheers from Croatia

[@johnkeogh5742]

Very educational, great job 👍

[@paulie4x1]

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.

[@blacquesjacques7239]

Just noticed the finger arrangement on the chainmail glove . Brilliant .

[@smokster0604]

Great job !!!! from north east U.S.

[@bluetech7753]

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.

[@CHARLESDAVID10081988]

Very nice demo Scott. Till now I was sharpening the wrong way. Thanks for the video.

[@jjs811]

Great job showing that you don’t need 15 different stones to get a knife sharp.

[@dreadpirateroberts4052]

One fingered glove Mr Rea!……I like it.

[@Logjam5]

Thanks for posting the sharpening tips.

[@denisesnodgrass1897]

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.

[@7028301890193]

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.

[@CMAenergy]

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.

[@danielfilion225]

Thanks for the video. I might finally be able to sharpen a knife decently.

[@mcShmups]

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

[@willkilla]

This is also probably the best knife sharpening video on youtube

[@TheScottReaproject]

will122391 Thanks Will,thats what i was aiming for,many thanks.Scott

[@LiarNoseOnFire]

NO IT IS NOT !!! Check out any Japanese Knife Sharpening Videos - plenty on KZbin - to get to know how to REALLY sharpen a knife to perfection,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Sorry Scott !

[@michaelwesterland1853]

willkill, it's now 3 years after your comment and I agree ... Scott's vid is *still* the best how-to up here on KZbin for knife sharpening.

[@ianwoods383]

Michael Westerland it's utter shite he hasn't a clue you sharpen from heal to tip diagonally over the full length of the stone ,his paper test was crap it didn't cut it,it ripped ?? And just I case you question what I say I'm a qualified slaughterman.

[@fatbap]

+Ian Woods Actually Ian, its you who hasnt got a clue. The left to right sweeping motion over the stone that is the most common way to sharpen knives in the west is actually one of the worst ways to do it, causing much more wear on both the stone, and the blade. This method though, is how most sushi chefs in Japan would sharpen their knives on a whetstone. Maybe in future, you should keep your mouth shut and just let people think youre a moron, instead of opening it and proving it to them.

[@FooTech1976]

My new favourite channel! LOL "told you I was good!" LOL Love your videos man! Cheers from Canada!

[@israelwore1669]

Many thanks, very educational

[@tkcenterline1]

Once again a perfect lesson. Great video. A must for being a master butcher. Awesome.

[@GlenAndFriendsCooking]

Proof it's not the knife, but how you care for it and use it.

[@Madskills-hw2ox]

@Glen & Friends Cooking Hey Glenn, how are you doing my friend? My favourite knife is still the $1.50 garage sale special. Lol

[@roderickwhitehead]

I just love it when I come across 2 favorite channels commenting on each other's videos... even if it is 2 years back.

[@bestchris90]

Thank you cause i was tired of buying new knifes ever time its get dull thank you.

[@joelee662]

I would like to thank you for that video on sharpening knifes

[@Daynaleo1]

Thank you Scott.

[@zhadom001]

Excellent video.

[@terrygasnier7312]

I thank you sir for sharing your knowledge your never to old to learn much appreciate,d

[@cobloaf1]

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

[@kaizoebara]

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.

[@scottthompson292]

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.

[@kaizoebara]

Sure is true, but I find both these methods awkward, i.e. not ergonomic.

[@scottthompson292]

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.)

[@kaizoebara]

Whatever works for you mate.

[@greg6107]

Loved it Scott !

Thanks for the angle finding tip!

[@jimmygalloway6016]

Thanks Scott nice video.

[@simongreenwood4914]

Brilliant as usual

[@r.lu.7869]

very informative love your channel

[@elizabethanrose]

Thanks so much! What a great video.

[@sparkline6283]

it is in-depth explaining .. thank you

[@purplemutantas]

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.

[@tomhalverson3438]

Great video! Thanks!

[@woodsplitter3274]

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.