How a Fish Market Sharpens Knives

[@headforthetropics]

There isn't one single knife sharpening video that's going to satisfy all of the knife-sharpening gurus out there. Nicely done, Reed. My stone is a 1000/6000 and I finish the sharpening process with the 6000. Why? Because I love using it.

[@tmo4330]

I have the same setup. I use the leather after sharpening. I don't fillet for a living, but I still do a few thousand fish per year!

[@trevormende1710]

I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.

[@kimkwangryeol3333]

very neat and clean work place! fresh fish plus great skill ! exceptional quality product! thanks for amazing video!

[@ianmclaren9721]

Dexter Russell are a wonderful knife.

[@colinkarlson3829]

Reed, well done, you have simplified what many people complicate and attempt to automate with gadgets. I have been using hunting, fishing and kitchen knives for 60 over years. I have some Japanese G96 knives that are no longer available. The steel is extremely hard and can take an hour to get a proper edge, but the edge will last. I then settled on Green River knives for many years. I now have 2 setts of Dexter knives. One set in the kitchen and the other in the car for fishing and deer/goat butchering. I agree you can get a practical edge in not a long time. They are also easy to clean and do not break the bank. Got your message, CONSISTANT angle and comfortable pressure. I am a bit odd and listen to the knife on the stone. The right pressure seems to deliver a consistant sound. Agree not a lot of expensive tools or knives needed, just some skill and preparedness to do it. Best video I have seen in this subject. That big flexible knife you have, it is sold in Australia as a ham carving knife. Due to its flex, edge and length it is ideal for skinning larger fish. all the best - Colin from down under.

[@williammorrison1320]

Should never take an hour. With the right (ie HARD) stone, even a 65HRC should be able to be sharpened in a few passes. But some of those new steels are crazy hard lol. Many of my Japanese stones won't cut it (pardon the pun lol).

[@benjaminschaffer4461]

You explained all the important features of knife sharpening very clearly. Not getting hung up on the exact angle value but being consistent with technique. Sharpen your own knife if you use a stone freehand.

[@reedthefishmonger]

Thank you for the feedback brotha!

[@ifyouvemadeitthisfarcongra7701]

dude. after frustration from trying to sharpen on a whetstone and using that stupid wheel thing....I just tried your method and after a few minutes on a cheap stone, my knife sliced through cardboard with very little effort. I can't wait til my next trip out. I also grilled the collars from my last catch. thank you Reed. I love catching fish, preparing fish & cooking fish. your channel is a game changer.

[@mikecollins8241]

Cardboard is hard on the edge, not the best way to test the blade ;)

[@ifyouvemadeitthisfarcongra7701]

@@mikecollins8241 thanks for the feedback.

[@reedthefishmonger]

Thank you so much for sharing your feedback brother! Stoked to hear this video helped 🙏

[@user-nv5vx5sh8b]

Reed, you made sharpening a knife so personal. Much like catching and cleaning a fish. Bravo!.

[@gregcavender7798]

Great video. My grandpa was a butcher, and I learned how to sharpen knives from him. You covered it very well. We had a very smooth cement back porch that was about waist high. He'd pour water on it and sharpen knives that would easily shave hair. Nothing fancy just proper technique. That's how I learned to do it..... way back when.

[@eronavbj]

Great video. Simply explained and to-the-point. I’m not a chef; just a guy who has been doing a lot of cooking since my mom and dad trained me in pre-adolescence. So many sharpening techniques are described in a complicated manner, they are almost threatening. Your instructions are sensible and well thought out.

[@Campbellero]

good info. thanks Reed. I rest the whetstone on a wet dishcloth/small tea towel underneath. The wet cloth his keeps the stone from moving and also catches any grey slurry. Easy and works perfectly.

[@brananddandi]

Hey man, fellow fishmonger from Vancouver Island. Just stumbled upon you, and love the attitude and information. You get to see a lot wider variety of fish than I do, or rather different fish than I do. Obviously it Pacific Northwest varieties. And youre Florida and USA. Anyways just wanted to mention, that I use a diamond flat stone. It's Super fine. When I pull out a fresh knife, after a few days of use, it needs its first attention. I use the flat diamond stone, and look at the exact angle the knife shows. Then I lightly, follow same angle, run it one side and the other, like you. But, then I use a paper wheel sharpener for the honing process. I can keep a knife razor/factory sharp this way for weeks and weeks. I dont get several days like at the beginning, but its the same laser beam each Time like new.... All the best!

[@williammorrison1320]

Excellent points and most all my filet knives are Dexters(and I am a knife addict, w over 25 Japanese knives lol). There is a reason Dexters are used in almost every fish house, commercial and head boat, and restaurant country wide! Also Pro sharpener here, while we may disagree on a few points, this was an excellent tutorial especially for beginners, who would do well to follow your lead! Great video. (those cheap stones do tend to dish out quickly though;) )

[@reedthefishmonger]

Thank you for the kind constructive feedback brother, I appreciate it 🙏

[@Lazybones52]

Love the dexter mild steel Very easy to make them very sharp

[@reedthefishmonger]

100%

[@bayoutrapper]

Everybody has there own way, but this is a very good instructions. I'm 53 my grandpa taught me and it still took me a good while to get it right. But the main thing he told me was when you get a new knife you sharpen it once, only once, from then on you should only ever need to hone it there's a difference. Unless of course you run it into something like a rock or such which would only be by accident you know what I mean. But, I agree, with the don't let anyone else hone it or vice versa as you said. Very good video, Im sure it'll help a lot of folks. God bless brother.

[@savmitch1798]

Finally Reed! I've been watching you for over a year now, and this is the video I've been waiting for the most! Best Regards,

[@forestgrose9067]

Big fan and watch all vids possible. Im an avid south Florida recreational fisherman and always learn something new from you. Love the sharpening vid and I'm going to take your advise and start practicing on my own knives. Thank you.

[@reedthefishmonger]

Heck yeah! Thank you so much for watching our videos brother. You’re going to love free hand sharpening your own knives

[@ApexSpearfishing]

I gave up on trying to properly learn how to use whetstones with the intention I would learn at some point in the future. This video makes sense enough in my head to learn the proper technique. Thank You. I'll see how I do this time around lol

[@homebrewingtips6029]

I love cooking, I love knives, but I hated the chore of sharpening them. Always a hassle with lesser than results. I used your technique and sharpened the full lineup in a short time with outstanding results. Thanks so much for sharing your knowledge!!! All the best to you.

[@bobbauer5933]

Reed, Love your videos. I’m a woodworker with piles of waterstones, diamond stones, diamond wheels, buffing wheels, etc. However My quick and dirty approach to sharpening fish knives is buy Dexter knives and use the Accusharp $12 sharpener. The dexter steel and the Accusoft carbide just seem to fit pretty well. Not razor sharp, but certainly sharp enough to do a good job. It’s carbide so you have to be gentle with it to get a nice edge. It won’t be scary sharp (like my chisels and plane blades) but a few strokes is all it takes to get back to work. When deep in the guts I’ve found it’s something that makes sure my knife stays pretty sharp throughout the cleaning. Even with the Accusoft, some practice and a light touch is what takes it from rough to sharp enough.

[@billanderson2217]

Reed, question. Approximately how often do you sharpen? I realize it "depends" on factors. But, generally how often? Reed, thank you in advance of your reply. You are "the well of trustable knowledge". You earned and deserve that compliment.

[@bjet80s45]

Dexters are always the way to go. Hold an edge, can take a beating, and they're affordable.

[@jeredalmeida1880]

They aren't necessarily the best but they're highly sanitary and durable. The composite material they use for the handle doesn't harbor bacteria like wood. The Dextreme is a brilliant design with that serrated top.

[@zzzzBadBoyzzzz]

I often use the courser side of the stone to finish as well. The coaser side will leave microscopic sawtooth edges on the blade. IMO, those sawtooth edges slice through meat better than a fine sharp edge. Fine sharp edges are best for shaving.

[@wickedcabinboy]

@zzzzBadBoyzzzz - Ever seen a scalpel at work? Pretty much refutes your claim.

[@zzzzBadBoyzzzz]

@@wickedcabinboy Saw on wood, totally refutes your argument.

[@wickedcabinboy]

@@zzzzBadBoyzzzz - Feel free to do so. I generally use a saw on wood. I'll save my knives for preparing food.

[@zzzzBadBoyzzzz]

@wickedcabinboy Fish Monger cuts more fish flesh per hour than you cut in a life time. I'll take that experience over a back seat driver every time.

[@ironmaiden8625]

This was extremely helpful. Thanks for sharing your wisdom, sir.

[@reedthefishmonger]

Thank you for watching brotha! 🙏

[@timothycrews3888]

You are the best I've ever seen, if people don't listen they just don't want to learn

[@ahmadghanem2414]

Thank you for sharing great valuable information that we all can learn from

[@reedthefishmonger]

Thank you for watching! 🙏

[@rolandogarza1151]

Great video and tips It’s all about maintaining that angle every time. ! Really enjoy your videos keep up the good work

[@billanderson2217]

Reed, THANK YOU SO MUCH !!! You DA Man Bro! Very useful and valuable info. KUDOS! As in all "you" do, sheer perfection delivered with the relaxed aire of a consumate professional. Again, KUDOS👏👏👏👏

[@monsterhog1118]

A few swipes on a leather strop or piece of cardboard after sharpening helps clean up the edge

[@secretjourney4815]

Leather strops are amazing.

[@davidhunn5926]

Another Well Done video Reed!! Thanks!

[@reedthefishmonger]

Thank you so much!

[@Gillespie91]

I agree 100 percent with you when you said just get a stone and start practicing. I started when I was 10 years old cause I watched my papa doing it one day. He always held his stone in one hand and the knife in the other and to this day that's the only way I am comfortable sharpening one even with my 6in black hard Arkansas stone. But I went against your other rule of only sharpen your own knife and I asked everyone for there knife to practice sharpening, no one's kitchen knives were safe from the time I was 10-14 or 15 lol. Every knife I could get I was gonna give it my best shot at sharpening lol

[@pawsandplaynola]

Facts. Thanks Reed

[@randmayfield5695]

I am a retired culinary arts teacher and have 30+ years in the restaurant business. I always suggest to my new to cooking students to buy Dexter knives. Sure it's fun to use a set of $4000+ knives and look cool but Dexters are for getting the job done and believe it or not, hardworking knives do wear out. There's the theft issue also. On my first job this guy went through the tool boxes taking just the high end knives..... he didn't want mine so he left it alone.... lol

[@rchrdjms62]

I am about to go insane trying to get help with my knife sharpening by watching KZbin videos. One example is many, many people push and pull the blade across the stone. Many, many people use the whetstones. Many use the diamond stones only. Some have used sandpaper You name it and there's a dozen views. So give your views and don't worry about the others.

[@mikelalonde6874]

There's no right answer just basic guide lines. And even if you find a process you like, the only way you will find what works for you is doing doing doing and doing some more untill you subconsciously bealive in your Method and technique. Have a old knife and practice on that. For years I could get a knife sharp but not scary sharp. I got a good strop and some good compound and after getting used to my stroking method. I can cut phone book paper or shave my arms with even my axe lol. Hopefully this helps

[@freddoto]

i worked with Diogenes knives in New Zealand only ever touched the stone with 1 side. used them till they snapped also custom made my own handles

[@dwightmansburden7722]

A tip that I found useful is to use a Sharpie along the edges, so you can see exactly where you are taking off metal.

[@reedthefishmonger]

My problem with that is it takes your awareness off “feeling” and you’re focusing on the sharpie mark. Or any other trick. My whole hope is this video helps people get the feel for it and muscle memory. 🙏

[@dwightmansburden7722]

@@reedthefishmonger I agree with you. This is just a way to get a feel for the right angle, and not a crutch to constantly rely on. Btw I love Dexter knives, they’re a fantastic value. I personally use Victorinox, I use my semi flex for boning out deer carcasses and they work great.

[@AllenGoodman]

When beginning, color the entire bevel with a Sharpie marker, then make a pass, then see if you are removing the ink, just keep re-coloring the bevel. I read this technique in Blade magazine and after about 2 weeks, I didn't need the marker anymore, muscle memory had kicked in and I was able to achieve hitting the same angle after this. Good luck errbody ! 🔪

[@WayneRussellOutdoorFilms]

Was waiting for this one!!!! Thanks for showing us how you do it!!!!

[@robohippy]

Reed the fish monger, I am Reed the woodworker... I do things differently. With my wood shop tools, always, you sharpen till you raise a burr, then sharpen the other side to turn the burr back. I do the same with my kitchen knives. One thing about burrs, even with light pressure, the burr remains on stones up to 16000 grit. The only way I have found to remove the burr is to strop it off. Not sure if it is just the process of bending it back and forth till it breaks off or some thing else. The steel and/or ceramic rods do not remove the burr. They are good for taking the teeth on the blade, which is a razor saw, and lining them back up again after they get bent out of shape from use and abuse. I will be trying your method just to see how it works for me. Interesting concepts here...

[@robohippy]

Well, I tried your method. For me, the problem with it is having to change my angle with every stroke, or maybe more correctly I have to reset the angle with each cut. I may be able to learn it, but will stick with my old school method of raising the burr on one side, then flipping over and raising the burr on the other side.

[@acme9538]

I am probably the worlds WORST knife sharpener. What's even more sad is I commercial fished in Alaska for 5 years . . . and was a deckhand on a few sportfishers as well. Believe it or not, I am actually good at processing fish . . . I just have never been able to get a knife even 1/2 way sharp. I can't even imagine how much easier my life/ job would have been hadI learned to sharpen a damn knife. Knife sharpening has been the bane of my existence. I'll try your tips / techniques . . . thank you. Signed The Clueless Donkey

[@TomO-qr2dj]

Hi Reed. I like your approach. Do you ever go the other way on the stone, ie push as if cutting instead of pulling? Pulling is kind of similar to backsteeling, right? Your technique makes more sense. Thanks.

[@stereothrilla8374]

Feel like you’re trolling us with “moist”!😂😂😂

[@NoleYakin]

Been waiting on this one, great stuff Reed

[@michaelfisher6449]

I see you sharpen the opposite direction as I do. I was taught to push not pull, trying to slice off a sliver of the stone. Then follow up with a strop with good results on a 3 sided oil bath stones

[@wrightackle1]

A thousand grit! Good Lord, that is fine. I am going to get that exact knife you recommend even though I have never liked that style of thin blade fillet knife. I know it is going to be a learning curve involved. My favorite knife is the Forschner 8" breaking style. I am curious about why you settled on Dexter vs Forschner/Victorinox.

[@markmorgan630]

Dexter makes an 8” breaking style knife. I replaced all my Victorinox knives with Dexter. Might me a softer steel but they stay sharper for me. My elbow wishes I started using Dexter on beef when I started cutting meat

[@johnrosas2606]

I’ve sharpened my knives pushing the cutting edge into the stone. You’re dragging the cutting edge in the opposite direction. Am I doing it wrong? Or does it matter ? Great video! Thanks.

[@alejandrot7425]

Best video yet bro. Love from Black Point Marina!

[@alexisnogueras9400]

Best video of all!!

[@randy3907]

Thanks so much Reed. A well needed and appreciated video! Any tips on butterflying a Goggle Eye???

[@FiishOn]

La bonne méthode est celle qui te permet d'avoir un tranchant permettant de faire une découpe propre tout en usant le moins possible l'acier. Passer 1h sur un couteau qui va au final s'émousser rapidement à cause des arêtes, je ne trouve pas cela pertinent... On est nombreux à nos début de passer un temps fou sur un couteau avec la soit disant "meilleure méthode d'affutage" . Au final je me contente d'un couteau qui coupe bien pour ce que j'ai à faire. Ce que je trouve utile d'apprendre par contre c'est de savoir quel sera le biseau idéal pour notre utilisation. Avoir un biseau extremement aiguë fragilise énormément le fil de la lame pour pas grand chose, au final on se retrouve avec un couteau qui coupe beaucoup plus que nécessaire et en plus on doit l'affuter souvent, ça veut dire que ce n'est pas le bon biseau pour notre utilisation. En ayant le bon biseau on peut prolonger drastiquement la durée du vie du couteau, de notre affuteur, et beaucoup moins de travail d'affutage.

[@user-lg1dx6fy6f]

Thank you for this one important step. I may not filet like you, but now i can sharpen like you.

[@reedthefishmonger]

Thank you for watching brotha!

[@yugoyankoff-vh7in]

Dexter knives are made from A High Carbon Steel. 😊😊😊 All I use is Dexter Russel Knives for my hunting , fishing or in the kitchen. They are a great knife for all around applications.

[@alexkitner5356]

They make a few different blade materials. My personal favorite is the wood handled 9 inch fillet knife which is a high carbon steel but not stainless like other knives they sell. It holds a great edge even for cutting some fish that are really tough on it. The flip side is that it will rust like crazy if you dont use it or take care of it regularly. Unless I'm working and cutting numerous fish every day I actually keep it in a wood block I made that I treated with mineral oil so it basically keeps it coated and doesn't rust. For bigger fish I use the scimitar blade which is stainless and while it stays sharp fairly well, its got nothing for edge retention compared to the wood handle.

[@kyzor-sosay6087]

Yes they are, I got caught up in the Japanese KZbin stuff with knives.All I use now is Dexter and Victorinox.Both outstanding knives.

[@alexkitner5356]

@kyzor-sosay6087 I have a couple old ones that were left in a home I bought in an estate sale that are crazy sharp of which I think one is Victorianox but that 9 inch wood handled fillet knife is my workhorse for when I'm cutting a lot of inshore fish. I may tune it up with a stone now and then but when there's a line of people waiting for me to get their catch cut, it gets a couple passes from the accusharp tool. May not be what it could be, but it is definitely good enough to keep a nice edge- particularly with fish like stripers that are really tough on it. Can judge how the season has been based on how long it takes for 9 to become 7.5 inches. If it's good, I would need a new one by fall. Anymore between the fishing and the regs I could get 2 seasons easy.

[@erroldavis2983]

OK Reed here’s the deal, I’ve been sharpening knives since I was knee-high to a grasshopper, I have a collection of probably over 250 knives. They all shave, because I believe if a knife is not shaving it’s not sharp. all that being said, looking at you sharpening your long blade I imagine for video sake, you ignored the bends in the blade as you put it across the stone, just something that I noticed. I have great respect for anyone that can sharpen a blade for a particular use in your case you’re fillet master. And always remember no one knife can do every job thus my collection.

[@reedthefishmonger]

Thank you for sharing your feedback brotha! The hope of this video is to help fellow knife sharpeners to step out of over thinking and step into getting the feel for it 🤙

[@BenLymanO_o]

what do you mean by ignoring the bends in the blade?

[@tonycamplin8607]

What on earth do you need that many knives for, in a lot of countries it would be illegal to have that many.

[@erroldavis2983]

Tony Camplin 8607 T, there is no way you would ever understand why I have so many knives, but I’ll leave you with this, I know collectors that have over 1000 knives, I have a personal friend that has over 550 knives, a lot of my blades are collectibles which goes into a separate category, obviously you can’t understand that you can’t really skin a deer with a filet knife, or butcher beef with a skinning knife. Follow mw sunshine?

[@tonycamplin8607]

@@erroldavis2983 Thanks for replying, no I don't understand but each to his own. Here in the UK that would be illegal.

[@bobbyyandle7483]

Could you tell us about your stone? Which stone would you recommend for us beginners....many, many thanks. Have learned so much for your videos !!! j

[@JamesP29]

The best knives are the dexter wood handles, but we aren't allowed to use them anymore.

[@wjstewdog]

Great video

[@reedthefishmonger]

Thank you! 🙏

[@alejandroargote5789]

Reed love your videos. Question, I use the same stone, but noticed you didn’t keep wetting the stone. Do you normally keep the stone wet? I usually just wet the stone with water during the process.

[@williamcornelison4721]

Now maybe I'll get sharpening stone out that I got for Christmas two years ago..... I guess because I had never had a wet stone, it seemed like a hard thing to learn. Does it take hours to sharpen a knife ???

[@zhuanjifarms5050]

Drive it home brah, time and friggin' time again...till it sounds like music to us hacks. Cooked professionally in restaurants for 18+ years and have never felt comfortable on hard german blades...and eff those oiled tri-stones too while I'm venting. Always liked the 'grab removal' followed by lighter passes of 1000 grit as well. I immediately noticed the left/right pass symmetry of steel forming on your stone. Became a high-end woodworker after the ditches, where a sweet polish on fine old American steel was the order of the day...no neccesito para fish or veg, basically ever. I hear the music Reed!

[@user-jc4yv7eg7c]

Nice video I’m going to order a Dexter but which one you have there? On the Dexter link it shows a stiff and soft blade. The one you’re using looks like a 7” fillet knife.

[@user-jc4yv7eg7c]

I’m in California and catch 25-40# yellowtail and blufin tuna. Which size do I need?

[@jerrykrobby]

I know my Worksharp gives me razor sharp results every single time. I know it’s not realistic in many commercial applications but for most of us recreational fisherman it works fine.

[@reedthefishmonger]

If you got this down you’d get it just as sharp with less effort 🤙

[@jerrykrobby]

@@reedthefishmonger yep buddy I hear what you’re saying. After trying to sharpen knives a lot longer than you’ve been alive I realized this is just one of those things I’m not good at. Main reason I just don’t do it enough. So I stick with what works for me and am very happy with the results.

[@dimasprajoko]

Hehe.... no... im just cringe looking at you in this video.... nothing thrown yet 😁 It took me such a long journey of "using the whole stone", press at push or at pull The microscopic view of a knife edge polishing at high grit the strop, with 6 micron, 4 micron, 1 micron paste and then knowing different edge used on a knife. The simple 15 degree, 30 degree, chiseled edge but we all gotta start somewhere, i think this is what you're trying to do here, not scare people off lol Personally for where i work is such a busy space i dont have time to sharpen to 6000 8000 grit I use a 120 and 240 grit stone 🤭 its fast enough to cut away to shape the edge, its polished enough to cut the fish. Im not looking to super refined edge, cause the way my knife is being shared used all that time spent to polish to 8000 will be gone by the first rib bone they meet Last sunday i took a day off and now im so worried come friday if my knife survive the brutality of usage. I get a replacement for any knife damaged or broken, but i have to go through the shopping again, making sure the edge is to my liking again......... 😵

[@ScottDavis-ys1er]

If you have answered this question, sorry.😢 How can I test our knifes for sharpness? Thanks Scott

[@charlesgiannotti5745]

Thanks I needed this info

[@TimothyNH]

Thanks for the great content. Can one store the wet stones in water all the time?

[@reedthefishmonger]

You want to keep it dry when not in use 🤙

[@TimothyNH]

@@reedthefishmonger Thank you for the quick reply. Which knife are you using in the video? The 8 inch narrow flexible?

[@TimothyNH]

@@reedthefishmonger Thank you!

[@David35445]

Hey Reed, our winter flounder season is upon us. I always struggle with getting one piece filets off the 12 to 14 inch flat fish. Can you do a video on butchering smaller flat fish?

[@philgawthrop2518]

Australia?

[@David35445]

@@philgawthrop2518 Canada, the species is called winter flounder because they like cold water, as opposed to Summer flounder that prefers warmer water. Sadly we don't get summer flounder up here.

[@tonynicoletti8161]

Go slow, take your time, and use a thin knife. I have one of these dexters thats been sharpened so many times like 2/3 of the blade width is gone. I use it for winter flounder, porgy, cunner and other smaller fish. Make i diagonal cut behind the gils towards the head and then go in by the tail, straight along the ribbons up to your cut. A flexible knife helps hug the bones. Cut to the spine, then lifting the filet as you go, cut over the spine and repeat on the other side. Same as fluke

[@alexkitner5356]

The biggest issue I've seen with flounder is people doing that vertical cut along the spine. Even I was taught that way when I was young but spend some time cutting on a head boat with 50 fares and about 4 fish each on average and that doesnt fly. One cut at the head, one at the tail and then feed the point up from the tail along the spine. Then you just hold flat along the ribs and work with a kind of fan shaped motion until you come out the side. Do the same the other way and once thats done you can lift as you slide the knife lighty up the spine and separate the 2 fillets in one piece. Flip fish and repeat. Theres also an argument to doing the white side first as this will keep the fish laying more flat on the table, when you take the brown side first there's a bigger difference between the head and the now absent body thickness that makes the head want to angle up slightly. I do something similar with tuna where I only cut the first side until the loins are just about to separate. Then I'll loin out the other side so as little cutting as possible is left once I've removed a side and changed the shape of the fish greatly.

[@David35445]

@@alexkitner5356 I appreciate the thoughtful reply, I really do, however, I want to see Reed do it, we all do. I just butchered 17 winters and only messed up 3. 2 piece filets. Our fish are too small to do a 4 piece.

[@williewilson8244]

I totally agree I been sharpening knifes for 3 years now and when I said f it and I am going to trust my body to have that muscle memory my knifes got 10 times sharper!!! I am not an expert and I know my knifes could be just a little bit sharper but I am 90% of max sharpness. I also buy crappy knifes so everything is a trade off someday I will buy some of those nice knives 🔪 and laugh about these days!!! 😂😂😂😂

[@bbsodjshsjsjsneueje]

Is that a cheap Amazon stone? It's the skill that counts 🎉

[@1DrBar]

do you steel your fish knives? Dexters use very mild steel. so I would think that steeling is a good idea every few fish.

[@adamboone6864]

Nice video.

[@kurts4867]

do u have to alternate side ??

[@markmay184]

Good vid 👍🏻 🔪

[@redbyron10]

I learned a lot from you but have one question. I always sharpened my knives by pretending I was slicing off a piece of the stone. You sharpened yours in the opposite direction. Does that matter?

[@Garminrules]

I always push the blade, never pull. That's just how I learned 50 years ago.

[@stevesjeep175]

i know you know but you are awesome. keep up the great shows

[@kyzor-sosay6087]

Excellent information.Thanks man.

[@greggordon680]

😅so the market is right up the street from me. I'll have to check it out

[@danielg2946]

30 degrees for everything

[@scottleggejr]

Rough to sharpen an axe every swing 😭

[@JamesWilliams-vw5ml]

Work sharp Ken onion works pretty good. I free hand on it. I don’t use the guides.

[@stephenscott963]

Should I wet my stone if not like the one u are using? I have the one with heavier grit on one side then a little smoother on other side?

[@vinlam8898]

For slipping just put a wet paper towel under the stone

[@MrLanternland]

Or better yet a cloth towel

[@philgawthrop2518]

Your Videos are great!

[@stevess356]

No one uses knives as much as meat packers on an assembly line. Their knife has to be kept shave hair sharp or they will not keep up. Meat packers use steels NOT stones to keep their knife sharp. Stone grinders hollow grind their knife at the end of the day. That is the only time they are touched to a stone. They begin the next day using freshly hollow ground knives that will not be adequate to use without steeling first. It is not harder to steel a knife then to stone it. Steeling it is faster to maintain which is why meat packers use this method. Your viewers should be informed of this not discouraged. I challenge you to compare a stoned and steeled knife to a non steeled knife because it is a near day a night difference.

[@MRTEE-sy7sb]

Grinders remove a shit ton of material, not really a comparison to a whetstone. Steels, the most part re-aline the bur at the apex of the edge. They will improve the edge for a while, but you gradually need to increase the angle each time the blade is steeled. Eventually they will need to go back to the stones. Steels will never bring a dull knife with a poor bevel to “sharp”…..not ever.

[@Dashr44]

Honing steels just home the knife's apex back to where it should be. You're giving a whole different job of steels than what they actually are made for. LoL

[@matthewanderson9754]

This is another thing I wanna know, how is it different from bearded butchers, to Reed the fish monger, sharpening or giving a keen edge in knives, I need to know the difference from mammals to the fish!!! Colab somehow please!!!

[@stevensmith4752]

What about diamond steels?

[@hillfurnishings]

How often do you sharpen it? After every fish you process?

[@reedthefishmonger]

Depends on the species I’m cutting. My edges will last through hundreds of pounds of snapper

[@johnqualls5990]

Beginning serial killers and wood carvers are going to love this one 😂

[@reedthefishmonger]

Only thing worse than a serial killer is one that knows how to fillet 😬

[@afghanvet2009]

Work Sharp Combo Knife Sharpener works wonders, has angle guide, and takes seconds

[@reedthefishmonger]

This will take seconds too but definitely a bit more learning curve.

[@swamper2fly]

Been a butcher forever and he forgot about using a steel to keep the edge sharp. Stoneing is step one. A steel is what makes it last.

[@dpetersontube]

Is that Dexter knife so skinny because you've sharpened it so much? Or purchased that way? Because mine (new) is a little bit wider than that one (7 in). Thanks Reed.

[@jacksuarez6827]

Sharpened. I have a few that are very very skinny after years of sharpening😂.

[@reedthefishmonger]

From sharpening. This is my oldest knife. Probably should’ve used a newer one for demonstrating

[@lonnieswafford4833]

If your not shaving the stone, it will never reach its full potential. Drawing the blade towards its heel ( backwards )will leave a burr roll every time. Not hating just a little surprized its part of your profession.

[@stephenscott963]

Would there be any issue with starting at the handle end? Great video once again!

[@jeredalmeida1880]

With a fillet knife, you start with the tip because 1)The tip is the most frequently used part of the blade. 2)It doesn't have a heel that extends past the handle like a French Knife or cleaver. It's possible to sharpen a fillet knife from the back but the most important thing is keeping your angle and maintaining a smooth continuous motion.

[@seancoffey2021]

@@jeredalmeida1880well said

[@MichaelE.Douroux]

Looks like Reed uses an edge-trailing or stropping stroke.

[@chrisdragnet722]

Please research KZbin to see other opinions on this procedure. Burrification is a great tutorial on the game.

[@christkrebsbach8519]

Well, when I sharpen my knife I am at 15 degrees or so. And that depends on the particular type of knife I will be using. But when I sharpen, I can hear the blade sound like a skate across ice and if you don't you be messing up your blade.

[@reedthefishmonger]

If you don’t hear that noise and you continue at a consistent angle long enough you’ll reshape the edge. And if it’s an angle that they’re able to reproduce then they’ll get the blade back faster each time 🤙

[@scottfishes]

Very helpful - thank you

[@reedthefishmonger]

Thank you for watching brotha!

[@rogerr7856]

You forgot the #1tip…. Don’t wait until you can’t cut room temp butter before you sharpen your knife! 😋

[@reedthefishmonger]

😂😂😂

[@erockscott1184]

My problem is exactly this...cant find a sharpener at all that works...I bought some heavy bladed german made knives and finding a sharpener that will actually sharpener those is impossible.

[@ingvardpedersen1573]

When you hand sharpen a knife, you are never going to hit the same angel. Never. Period. As a toolmaker through 40 years I know it is totaly impossible. Thats why industrial knives are sharpened on expensiv high accuracy machines.

[@mixi1141]

Wrong. When sharpening on the stone you have to slide against the edge.