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How to Sharpen a Knife (With the Knife Sharpener Used by Pro Butchers) | The Bearded Butchers!

Jun 10, 2021
Hi friends, we've been getting a lot of questions about what

knife

we've been using in our videos. Here is a Victor Knox Swiss Army. It's actually the most popular

knife

we've ever had and Seth and I have been using them for 20 years, it's a 6 inch boning knife with a rosewood handle and these can be found with just a simple online search. We've been mentioning Hey guys, you know this guy. Different knife companies in our video. However, we are not paid sponsors and I thought, why not tell you exactly what we prefer to use as a butcher?
how to sharpen a knife with the knife sharpener used by pro butchers the bearded butchers
I obviously have a new knife packed in here. Seth has a couple of different knives in different stages of use and he will go over what he does to keep his knives sharp, as mentioned. We were

butchers

so the daily use of these knives means we've perfected the art of keeping a sharp knife because that's really important to our work so take it away Seth as you can see Scott mentioned this is a new Victor knife Knox. This one has been in use for probably about three months and you can see the difference. In fact, you know that the edges wear down.
how to sharpen a knife with the knife sharpener used by pro butchers the bearded butchers

More Interesting Facts About,

how to sharpen a knife with the knife sharpener used by pro butchers the bearded butchers...

The tip is actually a little bit sharper and a little bit narrower, as you can see, because we've obviously

used

this. quite a bit here on our stone and then this knife here is a couple years old, so you can see the difference in size and the wear that the stone has had on these blades, so a new knife, this is a

used

knife, the same package, so See how much of those blades have been removed and the only tool we're using to really give this knife a new edge as a stone, our stone has three different sides: coarse medium and fine, coarse medium and fine.
how to sharpen a knife with the knife sharpener used by pro butchers the bearded butchers
When you get a new knife, unless you abuse it, it's going to be quite a while before you need to really work on putting a new edge on and the knife you're going to use, you're just going to use a steel to store your knife on.

sharpen

ed and then when needed which is something like this I guess you know something your knife will tell you when it needs some edge work with the factory edge on these knives it's very good so you don't need to get a knife. You take out the package and then you worry about heading to your stone because it's going to be quite a while depending on how much you use it before you really need to work on the edge, so that'll go over whatever you want. do it when you feel like your knife needs some work on the edge of the stone, so what you will notice is that you will notice that your edge will start to round off over time, usually which you can do once you know you have it . your edge into place with your stone, you can simply give it a whack on your steel throughout the day and that will snap that edge back into place and keep it nice and sharp for you, however that technique will eventually go away. to wear down, you need to go back and re-

sharpen

your knife, basically start over when we do it, we generally don't use the raw stone, this one is a little too aggressive, it takes too much metal off your blade so in most situations , we stay away from the rough stone, what we do is we go ahead and start with our middle and we always have a little bit of mineral oil at the end, we apply just a little bit of mineral oil to the stone and I'll go ahead and start sharpening this knife, what I like to do.
how to sharpen a knife with the knife sharpener used by pro butchers the bearded butchers
I always do one pass at a time and then I turn the knife over and do another pass, so we'll go ahead and start from the base. of the knife going all the way to the tip, keeping the knife at the same angle as you go, as you can see here we have about another width of knife blade at an angle that would be similar to about the width of a dime going through under this blade and you'll see Seth apply slight downward pressure with his free hand, that's something you want to be careful with, of course, you don't want some acquaintances sliding your fingers past that blade, if you want .
Cut your finger so yeah if you apply just a little bit of downward pressure if you slide your fingers off the blades the blades will go over the tips of your fingers so definitely be careful some guys you know that actually It's about your individual. style what you like, some guys would put their hand here and you know, wear this type of fashion, I personally like to put my fingertips right on my blade because I can apply pressure to my blade with my fingers depending on where I feel like I need it. And I like to start at an angle with this motion and then as you go down towards the tip of your knife, lift the hand holding the handle slightly as you take it off the stone and that will give you a nice sharp tip. and once again alternating, you won't stay on one side for more than a single hit on each side and you'll move that Knight back and forth until you feel like you've rebuilt that edge you're looking for and once you're done. that with the medium stone he will turn it over and polish it a little bit with a fine stone, so there is no real science to knowing how much time I need to spend on this stone.
It's pretty much what you know is my own judgment when I look. My advantage to see how much you know. I have recovered that flatness that I am looking for. Once I feel like I've gotten to that point, I'm going to go ahead and turn my stone over to my fine stone applying a little bit of mineral oil here and then we'll continue with the same way making sure that that oil moves over that stone, just spread it out a little bit, so we'll continue in the same way as we go here so that the process that you used is repeated. on the medium stone with the fine stone and that's really just to polish that edge and if done correctly you don't need to spend a lot of time on the fine stone and it should also be mentioned that there are times when it will bring back your knife here and just you will use the fine stone, you just have to learn how to use the knife and when you should go, when you should go ahead and use that medium stone and then the fine stone, but there are times when your knife just needs a little touch up, so you will use the fine stone on this, that's a great point, Scott, I would say nine times out of ten, when I re-sharpen my knife, I just use the fine stone, yes, but when I noticed that edge is actually rounding off, there it is when you need to hit it with your medium stone, bring it back to a flat edge to keep the metal from rolling and then probably the next five or six times you can just use just the fine stone combined with your steel, so let's talk a little bit about daily use, probably talking on average about six hours a day with that knife actually being used, can you give us an idea?
Let's say six hours a day and since that's your processing knife, I don't use it, let's say, six hours a day, four days a week, so you know about 25 hours a week, how often do you do you find in this stone? It's usually about once a week, once a week, and how often do you find yourself going with the medium stone to the fine stones I would use the medium stone probably once a month the fine stone once a week steel is the ticket this is made by F dick from Germany this is the most amazing tool in your arsenal you have to have steel If you just use your stone and don't finish with the steel you won't get the smooth edge you are looking for so Throughout the day you will be able to notice when your night begins to drag a little, grab your steel. keeping the same angle that you had on your stone all the way without cutting your fingers yeah so it's alternating it's alternating sides once again so you know don't spend more than a single stroke on each side this is a steel 10 inches, it's a polished steel there are all types of steel out there there are some combination steels where there is a certain part of this course and a certain polished power we want you to know guys of course there are other videos out there this is what works for We spend a lot of time with a knife in our hands.
This is the method we like. It is a proven method. So let's go over with you what we do personally. Obviously, everyone will have their own opinion, but we know. From experience, this is something that works very well, so a six inch semi-stiff boning knife made by Victor Knox, a ten inch honed steel made by ethnics and this combination of coarse medium fine sharpening stones now those wet stones that are available once identical to that or You know, there are a lot of different stones with, of course, mineral oil, so we don't do anything, we don't use anything mechanical, we never have, we find that once you get a really good knife that holds the edge well and If you follow the practices we have used, you don't really need a mechanical sharpening system too much, just a little tip, if you are new to using steel, don't be afraid to turn your knife over and just use it . away from you just make sure you keep that edge the same at all times.
I wouldn't want something to cut their fingers when they're getting used to it. That's certainly not how we do it, but you do know if you need to use your steel. you are afraid and cut it yourself, don't be afraid to turn it around and move the knife away from you, obviously here in the butchery industry we are going to go towards our fingers, but there is a chance that you will cut your thumb. or your or your finger in that process, that's right and once again guys, remember with all the butchering angles and pressure are probably the two most important points to make with any knife work.
The same applies to sharpening, it's all a matter of angles and the pressure you use when learning that knife, that's why we like the semi-rigid knife because it gives us a little flexibility when we work. This knife is certainly the workhorse of everything we do here, so remember to be very careful, but angle and pressure are both. things to remember when sharpening your knife and then obviously when you're doing all the work with the knife and for any type of home butchery, that process would be absolutely miserable without a sharp knife so before you even start the butchery homemade, our recommendation would be just make the investment, get a good knife, get a good steel, get a stone, take a bottle of mineral oil and keep your knife sharp, you will have a much more pleasant experience, it will be much more fun and, in In reality, you will have much less.
You are more likely to cut yourself with a sharp knife than a dull knife, so I hope everyone enjoyed the video, just remember, stay tuned for more information. This was one that a lot of people asked about and if you follow these steps you will be a certified butcher. There you have it guys, Scott Perkins, Seth Perkins, beard, seasoning mix, see you next time.

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