When you want to feel like a boss, grab the 10in Victorinox. It’s basically a sword.

[@ericpotter7072]

The knife is only as good as the Butcher. You make the knife look good. Great job as always

[@Khalrua]

You look great too I’m sure, Eric Potter.

[@faithkepley9789]

FAhkertyuiopGertyuiop😊

[@RandomLombax37]

I love how some people seem to think a sharp knife is dangerous. Anyone who's cut anything longer than five minutes knows dull knives are the main reason accidents happen. You can tell by how much control he has over that smooth blade.

[@jillgross6232]

They look awesome!!!❤❤❤

[@gavbrescu911]

A lot of meat cutters and butchers like the 10 inch Victoronox Cimeter. I personally like the 10 or 8 inch Victoronox Bullnose butcher knife. I have only been a meat cutter for under a year and still have a ton to learn.

[@fleendarthemagnificent7372]

You're in the right place to learn. I am a journeyman cutter and retired 4 years ago. Despite me not being in the business anymore, I use my skills and knowledge to educate my family and friends, and once in awhile I find myself back at my old store and helping people pick out that perfect cut even though I'm not there anymore. Cutting meat is a *passion*.

[@ZZTroll1]

I use a 6 inch boning, an 8 inch breaking and a 10 inch granton edge, all 3 of them are victorinox. Can definitely say they have a great hand feel, great grip, easy to maintain and they're very affordable to choose them as your 1st pick tools in this industry.

[@TheBeardedButchers]

Thanks for sharing!

[@johnantonis8815]

Beautiful meat wow and sharp knife is also good cutting great meat that you care around your beautiful butcher store nice brother love your work on KZbin man

[@TheBeardedButchers]

Thank you very much!!

[@BigSosa-us3re]

😮 This is what you call an O.G. Butcher look at how he slices the beef to steak to perfection !!🔥🔥🔥🔥

[@saulnate6084]

Man those look beautiful, and I bet taste better.

[@PayNoTaxes0GetNoVote]

But nothing like the Wagyu they have...

[@Lion_87]

Those ribeyes are probably upwards of like £15/$15

[@brianschneider9067]

Pretty simple I would have thought. Use the best equipment for the relevant job.

[@donscott6431]

I own a few WÜSTHOF knives, one Victorinox 12 inch carving knife (that I use for shaving gyro off the spit) but my new favorite is my 9 inch Shun Kaji chef’s knife that I bought from Willams & Sonoma😊. Victorinox is my go-to for butchering. Good quality, reasonably priced and stainless (easy to care for). My SHUN is Damascus steel and requires frequent cleaning, washing and drying to prevent damage to the steel.

[@wilfredohernandez1706]

You have the same love for your knives that l have for mine been retired for almost 20 years and still got all my knives, steel gloves and steel apron, young man l admire your devotion to your craft and that shows a lot of carácter blessings brother

[@charlesschmuckatelli7888]

As a cutter I used the 10" for most of my work. Clean cut steaks for presentation. Helped avoid bad cuts or the ground beef steak look....

[@Mauitaoist]

I love my 10-inch Victorinox Cimitar knife. I also use the 8-inch breaking a knife and the curved 6in boning knife... those are my three go to Victorinox Knives

[@roberttucker2930]

Those knives are amazing

[@TheBeardedButchers]

Sure are!

[@GaryYork-tk2ow]

I have the Victorinox butcher knife set my mother used. They're wood handled and over 50 years old. Excellent blades that hold a razor edge. We grain finish our beef (corn and hay) for 6 to 8 weeks before slaughter. The steaks are alot better marbled than those there.

[@lordjaashin]

grassfed beef is just hype for pretentious people. there is a reason why cattle ranches use grain to finish off cattle before slaughter. beautiful marbled beef is only possible with grain

[@GaryYork-tk2ow]

@@lordjaashin Absolutely right. We raise our beef on the pasture but finish them on grain so they've spent their whole life basically on grass. That grain finishing really makes a difference in tenderness and flavor.

[@svt3941]

Beautiful

[@MtnBadger]

I have those, the three boning knives (straight and 2 angles) and my favorite... A 14" cimitar that does the most amazing job on watermelons! (That's a big thing, here in GA. 😉).

[@soldetardeaguilera2250]

THAT'S KNIFE'S I BET ARE PROFESIONAL GRADE SHARPENED, LOOKS AMAZING ❤❤❤

[@bakerboy2402]

Love a Victorinox!

[@bubpori5105]

Nice Knife ! Would Like to See how you Keep it Sharp ! Nice Steaks Rib Eye !

[@DareDog.]

They have video on that.

[@yellow3222]

I have the 8 inch you recommended it I bought it about three years ago . It’s really only knife I need. I haven’t had to sharpen it. I just did it with the steel and it’s ready to go.

[@JerryW-i2u]

The best knifes I've ever used !!!

[@nightprowlerch19]

What would you recommend High quality knife for cleaning fish. I would like to get my Son something nice for when he's cleaning his fish.

[@lionhounds]

If you've been using cheap wally world faberware knives, do yourself a favor and buy a victornox chef's knife. I bought one from smokey Mt. Knife works a couple years ago. It makes food preparation much easier. A sharp knife will slice through a ripe tomato like a hot knife goes through butter.

[@buddysampley8326]

Retired 21 years and still have my victronox knifes. Great tools

[@thewitt76]

That's the one knife I wish I'd gotten sooner. Makes easy work on whole ribeye like that and so much cheaper for like 18 steaks

[@gregjorda3080]

I was trained to cut steaks with a 10" breaking knife....my present job I'm using a chefs knife...I'd prefer a breaking knife but the chefs knife is what's provided.....breaking knife is better with the upswept tip over a chefs knife....been thinking about buying a breaking knife of my own...but for me I can work just as well with either

[@TheGlamorousLifeofNae]

Beautiful steaks!! 😍🥩

[@TheBeardedButchers]

Thank you 😋

[@dfense434]

Sometimes I dont see in your store what you show in your videos. What am I missing? Love your shop

[@DareDog.]

in their store? It should be. Maybe next time There ask about it.

[@TheBeardedButchers]

Just depends when you come what we have in stock at that time. Definitely ask if there is something specific you are looking for next time!

[@dfense434]

@@TheBeardedButchers thank you

[@TheMrwhite6199]

You guys are a godsend

[@AKAScooter]

Both those knives are next level for meat processing. They are awesome!

[@michealknight3776]

Gorgeous

[@diezelvh4133]

I use properly treated Magnacut. But Im a super steel snob also. Even on my edcs.

[@BarelyBoomer]

The temperature of the meat when you cut it matters too. Warm meat doesn't cut as nicely.

[@James-q1d1o]

Got it..... Thanks maestro

[@EhabSedrak-s6d]

What's the brand of your knifes and how much?

[@DareDog.]

On their website they sell them. Bearded butchers. Victorinox. Not much money at all.

[@americanangler94559]

Grass fed beef is for those that don't know what good quality beef could taste like if it ate oats and grains along with grasses and alfalfa. A great tasting steak has about 30% fat.

[@ericplatt5749]

I'm the boss without a knife. Crocodile Dundee has nothing on you brother!!!!!

[@Nello353]

Do you sell you steaks on line? Love your videos.

[@TheBeardedButchers]

We unfortunately do not ship our meat

[@Brandon-youtube]

What’s the value proposition of grass fed beef? More humane? The lack of intramuscular fat hurts my soul

[@TheBeardedButchers]

Just more lean meat!

[@kevin_6217]

I use the 6" every day, mostly for chicken breast and such. It's FANTASTIC.

[@matthewg9205]

Beautiful ribeyes

[@stevenjury1864]

I have a 12" victornox I use for cutting beef jerky straps in Pennsylvania USA

[@mikeecho33]

would love tyo know how you sharpen your blades

[@arminarmin691]

They have a whole video on that, just search their channel

[@steveharvey7712]

How often do you sharpen your knifes?

[@nobodyspecial9513]

The only question that needs to be answered about a knife is how Sharp is it.

[@sonicpreacher1]

I can’t imagine how sharp that knife is.

[@DailyToker80]

What are your thoughts on the twelve inch cimeter?

[@PWNHUB]

Japan proves grain feeding produces the best beef possible...but we keep listening to Bearded Hipsters who want us to eat gamey grassfed dog food.

[@TheBeardedButchers]

Bearded hipsters. Haha

[@jaward51]

She told me she was fine with either the ten or the eight inches

[@PayNoTaxes0GetNoVote]

Most females don't wanna handle 10" , 8" is on the upper end for comfort too. Of course you could always get that freaky one...

[@jaward51]

@@PayNoTaxes0GetNoVote 😂

[@ricedup7826]

10 to break it down, 6 to clean it up.

[@pedrobetancourt7119]

How do you sharpen your knives

[@doralevitt2879]

Those steaks are crazy, I've never seen such beauties in the supermarket 🤢, do you sell them?? 🤩🤤😋🤗💖

[@TheBeardedButchers]

We do but unfortunatley our meat products are only available for purchase in store.

[@doralevitt2879]

@@TheBeardedButchers Do you sell to any stores in the NYC or NJ areas?

[@DareDog.]

@@doralevitt2879only at their retail store in creston ohio.

[@BarelyBoomer]

That Ribeye is entirely too lean... That cow needed some corn!!!!😮

[@bestmusics7937]

About what temperature is the meat when you cut it? Holds shape very well.

[@DareDog.]

Partially frozen helps

[@BK-gc1jm]

Own both

[@remoscontracting1015]

Your knives are crazy bro I called them samurai knives!!!!

[@witnessingdaily4327]

Bruv,.. His eyes be like he's on that High Speed Chicken Feed

[@ipeefreely2364]

I been wondering, do you cut youself often? I noticed you never wear a mesh or a cut resistant glove. I been a meat cutter for 4 years now at a farmers market n before that was a prep cook for 5 years and have gotten my fair share of bad cuts for being too confident in my cutting ability.

[@feinschmegga]

He's wearing mesh underneath his apron

[@sunshinedaydream147]

Those are gorgeous steaks, man!

[@scottmccauslin3489]

I have always preferred my steaks cut between 1 and 1 1/2 inches, for grilling. why do most stores cut beef so thin?

[@LD-tk7qf]

Now in craving a steak 😂

[@Mannyfootbal]

I used the same knife

[@TheBeardedButchers]

Right on!

[@shotty2164]

Yeah. 10” sure would be nice.

[@patrickmccrea3455]

I forgot who makes it but they have meat crafters knives in Magnacut you should look in to that 😊

[@chrisnicholls8636]

My 10 inch steak knife is a slightly different shape in the UK and i use a 5 inch knife for boning out on piece work

[@peanutman6593]

Grass fed not as good as corn fed. Ask any non-millennial who eats meat.

[@jayzus1024]

For so long I’ve wondered what knife you guys use 😅

[@willie-vj4ms]

You ever try the Ginsu knife?

[@Pshhunreal]

Best way to keep them sharp?

[@DareDog.]

They have video on that.

[@MikeGulf]

That meat is the freshest!

[@maryhollins5876]

Dangerous ,but a good knife👍

[@RandomLombax37]

The only dangerous knife is a dull knife when cutting.

[@maryhollins5876]

@@RandomLombax37 not true you can't cut yourself with a dull knife

[@Maplevilleworkshop]

How many of you guys are still using a 12?

[@agreenr6915]

12 and a 6 the extra 2" is nice when your cutting chuck

[@Maplevilleworkshop]

Good forTop Londons too

[@dgmangold]

Sharpness = 9 Skill = 5

[@seanreitman8712]

There is almost no marbling on those ribeyes

[@ericm425]

They are 100% grass fed beef steaks so that explains the lack of marbling

[@TomFudlikCreations]

HOW DO YOU SHARPEN YOUR KNIVES

[@TheBeardedButchers]

We have a couple sharpening videos on our channel!

[@brahianstivenhernandezgira7534]

Victorinox lo mejores cuchillos de carnicería.

[@RR_____]

The 6" boning knife is scary sharp.

[@Zachtactile]

Love the knife but you should totally send me some steaks 😂

[@DareDog.]

They don’t ship meat.

[@creekhouse7275]

I curse the logistics of selling meat online everyday for keeping me away from white feather meats

[@yayala4878]

I want that knife man

[@Dennis_Frey]

Very little marbling on those ribeyes

[@jadams1722]

*Grass? No thank you*

[@TM-df1qv]

Shit, I’m hungry now

[@feinschmegga]

Victoreenox

[@bang2loud1981]

Those knives are only like $35 bucks on Amazon I was like I'm buying one 😂😂

[@caroleorseno3966]

Do it, they are amazing for the money.

[@DougGarrett-u6l]

Watch those fingers dude. Once they're gone, they're gone !

[@kevinthomas2906]

How much for 10 of those steaks?

[@badbotchdown9845]

Victorinox MADE IN SWITZERLAND

[@AchmadArisandi]

how much go to indonesia

[@chie1709]

How come grocery meat is relatively bloody while yours isn’t?

[@knndyskful]

Is there a beef that is a mix of grass and grain fed?

[@DareDog.]

Grain fed and then grass fed finished

[@PapaKryptoss]

Wow the short didn’t end with this dude still talking. 😂

[@charlesffrazer4697]

You said grass-fed but was it grass finished

[@rudyvilla742]

What exactly do I look for when I see a good ribye or to find a good ribby

[@DevinHeida]

In all my (10+) years of cutting, you guys are the only ones ive ever seen cut ribs and strips upside down. Job gets done, but it looks wierd to me everytime.

[@johnstanton7118]

I’ve seen a handful of guys in my floating days cut it like that too. I always cut fat up when I’m cutting by hand

[@thepowerfullie3906]

I like my rib eye cut thin

[@stefaniecawley218]

Now I'm hungry 🤤

[@dubbsix]

Why is the meat so much darker than the super market steaks ?

[@07blackdog]

On my way over!