How To Use A Knife Sharpening Steel.

How To Use A Sharpening Steel.In this video i show you how to master the honing/butchers steel,showing how to do it in easy steps,before long you will be sharpening your,kitchen/chef knives,butchers knives or hunting knives like a pro,and achieve a sharp/honed cutting edge every time.Many thanks.
How To Use A Sharpening Stone,to re-edge your knives.
• How To Sharpen A Butch...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[@melodycapehartmedina2264]

I knew butchering at home would be easy, just needed to find the right instructor! I found that on your site, so thank you so much for sharing your knowledge with us. Can't wait for deer season to practice what I've learned from you.

[@TheScottReaproject]

+Melody Capehart Medina Thank you Melody its much appreciated,roll on deer season,and let me know how you get on,all the best.Scott

[@SifernosRatLord]

As an apprentice meat cutter, i have found your channel to be invaluable in my training. Thank you for being my teacher where my manager cannot be.

[@johnpurser2798]

I didn't really appreciate what a steel could do until I started putting the tip on the counter like you showed in your video. Up until then I was doing it the "quick" way because my ego said if the other fellow could do it that way then I could. Once I got ego out of the way I had sharper knives. Forget the celebrity chef knife waving thing. Put the tip on the counter and go slow. Slow is smooth. Smooth is consistent. Consistent is SHARP!

[@TheScottReaproject]

Fantastic John you've hit the nail on the head my friend cheers.scott

[@BarefeetB]

Me too mate .. My grandfather was a butcher use to watch him sharpening his knives and he made it look easy , In later years I'd use "same" technique nice and fast , looked cool 😂 only problem was I lacked the skill and theory behind it and was left with chipped , blunt blades with about 3 different edges Haha. Was then shown the way you just explained steel on bench nice and slow keeping the right angle 👍

[@tomm2812]

Always wondered how to use my Mom's steel. Thanks. Best

[@Mik-ly9sp]

I work in a busy meat works in New Zealand where we process around 3 and a half million lambs within 6 months. Listen to everything this man has to say about sharpening knives. He is 100% correct.

[@rutbuster17]

Wouldn't happen to be silver fern farms ? I work in the beef plant

[@hns_203]

Thank you so much Scott, the chefs you see on telly sharpen them 5 times faster but they ruin the blade, so much metal is being scraped off, finally someone who knows how to sharpen a blade PROPERLY!

[@srspower]

Thanks for this Scott, it's great to hear how to sharpen from a butchers perspective. It amazes me how quickly meat dulls a blade.

[@SifernosRatLord]

Thank you for this informative video. I'm glad to see i was doing it right and the guys sharpening their knives with the back of the band saw blade with it running were truly nuts.

[@multiheadable]

Thanks Scott I finally understand how to do it.

[@James-ke5sx]

25+ years ago, I bought a brass handled 12'' butcher, a Cleaver and a 12'' steel from a Chinese market in Chinatown where Chinese people buy their knives. I still have it it's still razor-sharp and if you look very closely towards the handle the original grind is still there. I am not a professional chef but it's the only knife that I use and it has lasted this long. If I cleaned it up it would probably look brand new except for minor scratches

[@jimmyhenderson1253]

Have a great collection of Victorinox knives due to you're advice. Will never buy another brand cheers Scott

[@eshold]

Much appreciated demo for a newbie like me!

[@jerjos5644]

I learn something every time I watch one of you videos. Thank you sir.

[@pparedes1111]

Thanks for sharing all this knowledge with us Scott! I found you while searching for razor clam and subscribed immediately after seeing some more of your videos, I hope you keep on doing this for all of us. Cheers from Texas!

[@taylortempleton3757]

Thanks scott brother top lad

[@KnifeCrazzzzy]

Your awesome man! Love your videos you have a great personality and thank you for sharing your wisdom with us. I love that you focus on safety and taking it slow. Cheer!

[@bigrusscarrey3740]

Thanks brother.. you are the man..you make it look easy mate,, but you gotta have that rythime to make it all work,,

[@Sk8Riffer]

Love your videos. Extremely informative. I started with the deer butchering. I've butchered my own deer for years, and was looking for some shortcuts to save on time. Keeping a nice sharp blade works wonders. I use wustof pro boning and butcher for all my work and they are amazing. Thanks for making this information accessible :)

[@drkjk]

Some were asking about metal filings coming off. While this might happen, honing with a steel doesn't sharpen the knife, it straightens out the edge. Through use, the very thin sharp edge of the knife blade will start to bend over, honing with the steel sets the knife edge back up. This is actually quite easily seen with a magnifying glass. Try it.

[@kimwilliford6303]

So cool. I will do this. Thank you.

[@stuartharris7087]

Great video. Very handy.

[@kevinmckennon8029]

Thank you

[@MOOSEDOWNUNDER]

Hey bro, i am in Sri Lanka, Galle with work, yesterday was at Unawatuna beach and the local lads cooked an entire baby lamb on a BBQ the legs and shoulders were pegged out with steel and oiled and based in lemon and olive oil, fed a family party of ten. Looked awesome mate. I think this is one for you. lol. Cheers Moose from Oz.

[@TheScottReaproject]

Dude your all over the shop moose.that lamb sounds epic.we need to hook up on FB mate somehow.dont work to hard cheers.scott

[@MOOSEDOWNUNDER]

Roger that mate, leaving on the 11th back to Suez on a transit, then who knows where or what. lol. Laters. Moose Out

[@keithbullionsr3208]

Hi Scott, I love watching your videos. I have watched 100's of times over and over learning from one of the best. YOU. Seriously, I watched the various' how to butcher a deer at home by Scott Rea' videos MANY MANY times to get it perfect if I can. Im going to try it your way if I ever get another deer! I am having a little trouble gutting the insides usually and have been doing the gutless method so I get most of the meat before I mess it up and get deer pee or guts smell on the meat ruining the flavor of the venison. I try to salt water in the ice cooler and change the icy water to get the guts or pee smell out but after 3 days it usually still smells if I mess up on the gutting. I need more tutoring on gutting bc I really want to try cutting to primals your way. Your way seems to get the best out of a deer with a lot of chops (thats the version I like and watch alot) and can't wait to try butchering that way. I also purchased a 'butt out' to try to remove the back end mess but Im afraid to use the butt out so far and its just sitting still in the package. Your the MAN. Keep posting those great videos! The white tail deer here in the US are much larger then in the UK. My friend got an 8 point buck over 170 pounds. He was a big one and quite a beautiful animal but he fed his family 6 months with it. I like the neck roasts but I see a lot of hunters waste it. I just saw off the head and the bottom of the neck and crock pot and its very nice and tasty! Any new videos on gutting coming soon?

[@basingstokedave4292]

cher s bud . being an x saisburys depo butcher . good to see u giving the homies the word.. lol ,did i tell u i make my own home brew beer ? Hic* lol . just got back from hayling as u know i got caravan there . managed to catch a few bass and very nice to and a cpl of sea bream . yum

[@TheScottReaproject]

Nice one dave. On the home brew again mate.fair play.

[@benjaminmyles5886]

nice work

[@JonJon205]

Great tutorial as usual. I haven't commented for a while, but I made my own version of your rabbit stew when It first came out. It is probably my favorite dish. I love anything rabbit. I cant wait till it gets cold here so I can make it again and turn my oven on to make my famous easy bannock biscuits with it. Take care. Jon LeCroy

[@pakmatthew]

thanks!

[@christopherhauser1376]

A very nice watch you have, sir. Thanks for cutting past the complexities and getting to the point, very cutting edge:)

[@ToslisTosliauskas]

Incredible💪🍀👍

[@robertbrunston5406]

Thank you for sharing!

[@Ruger41mag]

So how old is that table? What a great piece of history and craftsmanship.

[@lightbox617]

All glory to Victorinox. I also have a smooth steel that seems to slightly enhance the edge

[@benjaminlane21]

Could you make a video on how to break down a beef shoulder? And the different cuts possible to get out of it?

[@nighthawk6376]

Nice one Scott!

[@richardneave3936]

Hi Scott,where was the Dewhurst comp held ?

[@Hollywood41642]

Congrats ... great vids too ....

[@stefanwolf88]

can you say that the old sharpening steel feels smoother now than back in the days when was brand new?

[@myelectricknifesharpener5118]

Fantastic video Scott! For me personally, I think form/technique takes precedence over speed and how quickly you hone. I like to really take my time with it and sometimes even exaggerate the process! Do you have any preferences/recommendations for a solid honing steel?

[@maryloumader-pipia9698]

You are awesome thank you so much

[@malcolmc9685]

mate I'm confused about the pressure when you use the polishing steel. Is that the same pressure you use with the rough steel (As this video said nice and smooth) or even lightly (like no pressure)?

[@gooseduk213]

Victorinox do make some good blades. I use the semi flex also. Easy to work with

[@markmueller2402]

I got a cheaper steel 8 years ago. It doesn't seem to create as much friction as it used to. Is it only the really good ones like you have that last for a long time?

[@Rabennase3]

Hi Scott, as allways: nice vid. Any sugestions on horse meat?

[@howardjohnson2138]

Do you need wipe your blade and cutting surface when you've finished? I've always been concerned that filings fall or get into your food.My Dad was a butcher and usta always do it with the steel pointing pretty much toward the ceiling. Any thoughts or is it just a matter of choice?How do you feel about ceramic steels?

[@pyrofful]

Merry Christmas! I got a butcher kit as a gift for hunting and thought that was how but liked to make sure. Thanks. I hear any cooking oil will work but what do you think of me coating the blades with coconut oil for edible rust protection while in storage? Is there another easy cheap cooking oil that is better or will coconut oil be fine? The metal says its 440 stainless steel (but i learn that doesn't mean everything with lower cost knifes). Thanks!

[@user-ft2bb7qi3t]

such W

[@DudeSenior]

Hi Scott, My wife has bought me the Victorinox Boning knive and Steak knive. They are fantastic! Please could you suggest what make or grade of sharpening stone to use please? There seems to be so many! Many thanks Grahame

[@DudeSenior]

+DudeSenior Also, would you suggest whetstone or oilstone? I have seen a Masterclass Whetstone 400/1000 for example?

[@precinct1baltimorecountyre588]

I have a home rod that was my Dad's it's at least 60 yes old and still does a good job.. bout a new one budget priced and it's no where the same quality metal . Probably made in China lol

[@Magician12345]

i'm confused now i was under the impression that when you rasp it against the steel you scrape it in the opposed way. as in dragging along the steel. i've been doing that and it does work though so i dont know.

[@TheBill9999]

hey scott.hope your well. I asked you once if my blade in my mincer was blunt. I just found out I was putting it in the wrong way. prat or what.ha ha.

[@TheScottReaproject]

It's a learning curve my friend.

[@cottonbuds6520]

sounds like you could be lighter with your steeling but that could be your microphone I go for less passes say 3 but I regularly steel at any time possible but I work at a freezing works so you need to sharpen your knives daily & keep them that way but you could also mention that the angles should be wider or narrower depending on the bevel of your blade less bevel means wider angle more bevel you make it more narrow there isn't one angle fits all for steeling your knife

[@Belemrys]

Steel or Ceramic for home?

[@J-Q4726]

Wow that steel is older than me. Lol!!!

[@pamanderson5926]

I am an apprentice in an abattior and keeping my knives sharp is the biggest problem. Everyone has a different method and everyone tells me my knves are blunt! We use victorinox boning knives, I think part of the problem is my steel....

[@scottsmith6571]

My Vic rod came in today

[@thechosen1557]

hi can someone please help me. I've been boning beef for years now. always using a 2 sided steel ruff and smooth. knife razor sharp but after about 3 months I find the steel isn't as good as brand new and ain't so sharp and having to focus on the angle more. why is this? and why does black lines come threw the steel as if the coating is peeling off or something.. please n thank u

[@tymesho]

so basically it's like finely imitating cutting a thin slice off the steel? should you clean the knife after? thank you, and sorry if these questions sound dumb, but I'm new to cooking.

[@TheScottReaproject]

Not a problem mate.you don't have to clean it after steeling,I suppose you could say it was like that,but I'd say it was more like sharpening a stick to a point if that makes sense.there are no dumb questions my friend,that's what I'm here for.cheers

[@tymesho]

it does make sense! I've learned so much on these vids because of your straight forward approach that seems conductive to the way I grasp things, and the recipes are something else. thank you for our response.

[@pyrofful]

When your knife says.don't use as a screw driver it means that. Lol. My friend took a Cutco pairing knife and used it as a screwdriver...he broke the tip off! Long story short he got a replacement but if you ever are in a hurry still don't use your knife unless it's all you have or a loose screw. Lolol.

[@JohnSmith-lq1tu]

Good video, but I have a question: What is the difference if I hone by dragging the cutting edge away from the steel instead of at it? In other words, instead of 'cutting' at the steel at a 10-22 degree angle, what if I'm dragging it in reverse across the steel? What is the difference in edge quality?

[@hns_203]

I know your comment is 4 months old but i just wanna say that your blade will be much duller when cutting like normal, it drags the microscopic metal fragments the other way, this will make your knife cut better reversed.

[@JohnSmith-lq1tu]

General Moon Thanks for the reply, I have actually started sharpening on a stone and honing by moving the edge forward instead of away, and it's much sharper!

[@hns_203]

John Smith You're welcome, i use sharpening stones as well, especially whetstones. :)

[@lukewojcik8663]

that watch.. a tag huer?

[@robinbrettle]

Seiko Pepsi of some description me thinks

[@druinjun5668]

@ 2:09 ami the only one that giggled lol

[@hhoward14]

"The proof of the pudding, is in the eating"....

[@Marialla.]

I've cooked at friends' houses who don't even own a honing steel, let alone a sharpening stone. Go to slice a tomato or try to bone meat, and I feel like I might as well be using a wooden spoon to cut, their knives are so dull. Rich folks living in a fancy house, can't be arsed to maintain an edge. Just buy a new knife, I suppose, when it won't cut butter any more without heating it up first. I show them what a stone and steel can do, and they look at me like I'm a witch doctor peddling shrunken heads. They've never used a sharp knife in their lives, and don't understand the need for them.

[@JohnSmith-lq1tu]

I hear you. I have friends who think if they have actually sharp knives in the drawer they're bound to cut off a finger. No amount of explaining about ease of use and lack of resistance will convince them otherwise. Serrated edged TV knives for EVERY purpose are apparently more effective somehow.

[@ronniecroneyjr38]

I hope you're about to cook something up and post it on here lol

[@gibbs1984]

How important is the steel in terms of its quality, is a steel a steel and not much difference between them or are there terrible ones out there. I have one that I use that came with a cheap knife set I bought and I swear my Sabatier X50 CrMoV15 knife is losing its sharpness.

[@PerfectDeath4]

+Stephen Gibbs well, there are a few styles of honing steel. Fluted steels like what +Scott Rea is using is similar to a file. The flutes/grooves act like a file to help break off tiny bits off an edge to hone it quicker. Then there are polished steels which do not file, they focus purely on pushing the edge back in place. From what I have read, very hard steels (particularly Japanese knives) suffer from chipping when you use a more abrasive steel so, you'd want to use a polished steel instead of a fluted. Softer steels (German and European knifes tend to be softer) can handle the abrasion and it is quicker to hone them that way. I have ordered an f.dick multicut steel, it has 7 different types of steel in it at different hardness so, I'm looking to give it a shot. Reviews are very positive for it. Where i work, guys use both fluted and polished steels, they start on the fluted and finish on the polished. Mostly they use the polished until the blade gets too dull, then run it over the fluted. Eventually it needs a good grinding though. =P

[@gibbs1984]

Thanks for the detailed response, I suppose that means that the steel that came with my cheap set of knifes is probably useless. I'll look into getting a better steel then.

[@bartelR]

hey scott, have you lost some weight? your arms look thinner.

[@theacoustician]

Is this the whetstone video you mentioned? kzbin.info/www/bejne/hZzZZ4FtgMuFbKM It's not listed in the comments.

[@Baraxis13]

I work in a professional retail kitchen and almost none of my team members use the steel correctly. Drives me fucking crazy.

[@mick457]

+Brandon Spanis there is no right or wrong way to use a steel, its what ever works for the person using it

[@mattyfizzle]

mick457 of course there's a wrong way. Honing at a horrific angle is what I see done the most and it's annoying as hell especially when you're sharing knives. A dude I work with hones the knife like he's spreading butter on toast and it completely just fucks the edge up to the point where you need to sharpen it on a whetstone.

[@robtaliana5673]

How to butcher pig

[@dlmoore8996]

Your devoted viewers know you won Young Butcher of the Year in 1990. It is sad that you keep reminding people if it 25 years later, no offense intended.

[@TheScottReaproject]

+dl moore Hi,i was using it to highlight the knives i won in that competition,showing how with a bit of care and attention they will last for a life time,it was not an ego thing i assure you.no offence taken my friend.

[@Larry342516]

+Scott Rea I see nothing sad about winning in competition, and talking about it. WTG Scott, and the new people watching didn't know. I am sure if Mr. Moore has ever won any competition he would be telling about it. Thanks for the video.

[@dlmoore8996]

Some of us do not need to use old accomplishments to keep reminding ourselves that we did actually won a competition... 25 years ago... sad... what have you done lately?

[@70blondeboy]

+dl moore Are you for real ????? He's only a fantastically talented butcher, chef, fishmonger. Who's KZbin videos are so successful that major brands choose to advertise with him. Who has thousands of subscribers. He was merely citing his win 25 years ago to show that a good knife is a worthwhile investment that will last a lifetime. What have YOU done lately ?

[@dlmoore8996]

+Larry342516 No I don't talk about my "wins". I was raised properly not to brag. Knowing what I've done is enough for me.

[@gooseduk213]

Victorinox do make some good blades. I use the semi flex also. Easy to work with