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

hey folks we've been getting a lot of questions about what knife we've been using in our videos here it is a Victor Knox Swiss Army it's actually the most well-liked knife that we've ever had and Seth and I have been using them for 20 years it's a rosewood handled 6 inch boning knife and these can be found just with a simple online search we've been mentioning hey guys you know this guy different knife companies in our video however we're not paid sponsors and we thought why not tell you exactly what we prefer to use us butcher so obviously I have a brand new packaged knife here Seth's got a couple different knives in different stages of use and he's gonna go over what he does to keep his knives sharp which like mentioned were butcher so daily use of these knives means that we've perfected the art of keeping a knife razor sharp because that's really important our job so take it away Seth alright so as you can see like Scott mentioned this is a brand new Victor Knox knife this one has been in use now for probably about three months and you can see the difference actually you know the edges get worn down the tip is actually a little bit sharper a little bit more narrow as you can see cuz we've obviously used this quite a bit here on our stone and then this knife right 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 brand new knife this is a used knife same package so you see how much of that blades been taken away and the only tool that we're using to really put a new edge on this knife as a as a stone our stone happens to be three different sides of coarse medium and fine coarse medium and fine so when you get a new knife unless you are abusive to it it's gonna be quite some time before you need to work really work on putting a new edge and the knife you're gonna you're going to simply use a steel to keep your knife sharp and then when you beam necessary which that's sort of I guess you know something that your knife will tell you when it needs some work down the edge with the factory edge on these knives it's very good so you don't need to get a knife out of the package and then sort of worry about heading to your stone because it's gonna be quite a bit of time just depending on how much you use it before you actually need to work on the edge so that's gonna go over what you what you will do when you feel that your knife needs some edge work on the stone so what you're gonna notice is you're gonna notice that your edge it's gonna start rounding off over time typically what you can do once you've you know you have your edge in place with your stone you can simply just give it a hit on your steel throughout your day and that's gonna that's gonna roll that edge back into place and it's going to keep it nice and razor-sharp for you however that technique eventually is gonna wear out you need to go back and redo the edge on your knife start basically starting over when we do that typically we don't use the rough stone this one's a little bit too aggressive it takes a little bit 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 medium and we always have a little bit of mineral oil on the end we apply just a little bit of mineral oil to the stone and we'll go ahead and just get started sharpening this knife what I like to do I always make one pass at a time and then I turn my knife over and I make another pass so we'll go ahead and just get started starting at the base of the knife working our way all the way up to the tip keeping your knife at the same angle as you work your way through so as you can see here we have about another knife blade width of an angle which would be similar to about the width of a dime going under this blade and you'll see Seth's applying just slight downward pressure with his free hand that's something you want to be careful of course you don't want to some you know slide your fingers past that blade if as you will cut your finger so yeah if you're just a slight bit of downward pressure if you if you slide your fingers off your blades will run right over the tips of your finger so definitely be careful with that some guys you know it's really about your particular style what you like some guys would put their hand here and you know use this sort of fashion me personally I 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 I need it and I like to start at an angle about this motion and then as you as you come down towards the tip of your knife slightly raise your hand that's that's holding your handle as you bring it off your stone and that's gonna give you a nice sharp tip and once again sets alternating he's not staying on one side for more than he does a single stroke on either side and that he's going to move that Knight back and forth until he feels that he has rebuilt that edge that he's looking for and once he's done that with the medium stone he's going to be flipping it over and do some polishing with a fine stone so there's no real science to you know how long I need to spend on this stone it's pretty much you know just my own judgement when I look at my my edge to see how much you know I've brought that flatness back that I'm looking for once I feel like I've reached that point then I will go ahead and flip my stone to my fine stone applying a little bit of mineral oil here and then we will continue with the same fashion making sure that that oil is moved over that stone just spread it out a little bit so we will just continue the same fashion as we go forward here so it repeats the process that he used on the medium stone with with the fine stone and that's that's really just going to polish that edge and done correctly you don't need to spend a lot of time on the fine stone and it also should be mentioned there's times where you'll bring your knife back here and you'll only use the fine stone you just have to sort of learn your knife and when when you need to go when you need to 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'll use the fine stone on this that's a great point Scott I would say nine times out of ten when I come back to sharpen my knife I only use the fine stone yeah but when I noticed that that edge is really rounding off that's when you need to hit it with your medium stone bring it back to a flat edge keep that metal from rolling and then probably the next five or six times you can simply use just the fine stone paired 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 getting used so can you give us an idea let's say you let's say six hours a day and since that's your processing knife you don't use it on for let's say six hours a day four days a week so you know roughly 25 hours a week how often are you finding yourself at this stone it's typically about once a week once weekly and how often are you finding 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 the steel is the ticket this is made by F dick of Germany this is the most amazing tool in your arsenal you have to have steel if you only use your stone and you don't finish with the steel you're not going to get the smooth edge that you're looking for so throughout the day you can tell when your night starts to drag a little bit grab your steel keeping the same angle that you had on your stone all the way through without nicking your fingers yeah so he's alternating he's alternating sides once again so you know don't spend more than what a single stroke each side this is a 10 inch steel it's a polished steel on there's all sorts of Steel's out there there's some combo Steel's where there's a certain part of it this course and certain power that is polished we want we want you to know guys of course there's other videos out there this is what works for us we spent a lot of time with a knife in our hand this is the method that we like this is a proven method so we're just going over with with you guys what we do personally obviously everybody's going to have their own opinion but we know from experience that this is something that that works really well so six inch semi stiff boning knife made by Victor Knox a ten inch steel polished made by ethnic and this whetstone combination of coarse medium fine now those wet stones those are available once identical to that or you know there's a lot of different stones out there with with of course the mineral oil so we don't do anything we don't use anything mechanical we never have we found that once you get a really good knife that holds an edge well and you you follow the practices that we've used you really don't have too much need for a mechanical sharpening system just a little tip if you're new to a steel don't be afraid to turn your knife around and just use it away from you just make sure you keep that edge the same throughout I wouldn't want something nicking their fingers when they're getting used to it that's that certainly it's not how we do it but if you know if you need to use your steel you're afraid and cut it yourself don't be afraid to just turn it around and push the knife away from you obviously here in the butcher industry we're gonna go towards our fingers but there is a chance that you will Nick your thumb or your or your finger in that process that's right and once again guys remember with all butchery angles and pressure are probably the two biggest points to point out with any knife work same applies to sharpening it's all about angles and it's all about the pressure that you use learning that knife that's why we like the semis stiff knife because it gives us a little bit of flexibility when we're working this knife is certainly the workhorse of everything that we do here so remember be very careful but angle and pressure are the two things you need to remember when sharpening your knife and then obviously when you're doing all your knife work and for any type of home butchering that process would be absolutely miserable without sharp knife so before you even get started in home butchering our recommendation would be just make the investment get a good knife get a good Steel get a stone grab a bottle of mineral oil and keep your knife sharp you will have a much more pleasant experience it'll be a lot more fun and you have actually have a lot less chance of cutting yourself with a sharp knife than you will the dull knife so hope everybody enjoyed the video just remember stay tuned for more this was one that we had a lot of people asked about and if you follow these steps you'll be certified butcher there you have it guys Scott Perkins Seth Perkins beard Bush blend seasoning we'll see you next time for watching

Channel: The Bearded Butchers

Views: 828,437

Rating: 4.8990226 out of 5

Keywords: how to sharpen a knife, best knife sharpener, professional knife sharpener, electric knife sharpener, sharpening a knife, kitchen knife sharpener

Id: 1x-MMXY-QhY

Length: 13min 11sec (791 seconds)

Published: Thu Dec 28 2017