Pro Butchers Use The Cheapest Amazon Knives 🔪 | The Bearded Butchers

what'd you do spencer i um might have went on amazon and got you guys the cheapest the absolute cheapest knives and sharpeners that i could find oh yeah it's just chintzy as heck you cut yourself did you seriously cut yourself so you came over made fun of my utensils picked one up and cut yourself and walked away and didn't say it [Music] what's up everybody welcome back to the channel today we're going to be doing something a little bit different today we're going to be doing professional butchers versus amazon's cheapest knives and sharpeners so seth and scott know that i'm going to be buying some funky stuff for them to use on the next cutting day so they don't know what i'm gonna buy so let's hop over to amazon and see what we can find i haven't looked myself like i haven't looked before we're doing this video what there is we're gonna sort from low to high price and we'll see what we can come up with let's look at butcher knives first so let's go to sort by price high low to high oh boy okay this isn't too bad one penny kids kitchen knife i want to find something that's like branded as a butcher knife though a lot of these are chef's knives let's look up butchering knives what does that get us ooh ultrasource bony knife here we go six inch semiflex though like that let's add to cart premium boning knife with sheath no way 22 bucks it's a stainless steel japanese filet knife this is one day shipping too okay i'm kidding and then i feel like we do need a breaking knife oh hold on i'm not even on the low to high here we go oh sheffield i think sheffield's a good brand dude six dollars okay hold up hold up i might have to take those other knives out we we are going for the absolute cheapest knives that we can get if we did not get the cheapest knives that we can we absolutely failed so this is the same brand as the other one but it's cheaper usually ships within five days but it says prime one day you know it will risk it should we get them a meat cleaver utopia kitchen let's get them a seven inch meat cleaver okay we still need to find a longer breaking knife though let's look up butchering knives eight inch low to high okay okay this is good this is good my this one's calling my name though it's got the like little hole for some reason ooh there's different colors black gray which is also just brown all of them are brown but they're called different things we got to go with black because it's cheaper it's five dollars cheap five dollars cheaper for like basically the same like look at this it's a little bit lighter here all right we're getting that now let's go look for some sharpeners because they got to keep the knife sharp that's nearly as important as the knife itself knife sharpeners low to high oh boy we gotta find prime though none of these are amazon prime okay smith's two step knife sharpener four dollars what okay we got to get that smith's two-step knife sharpener this looks this is basically a steel but you know obviously it's got the two thingies buying that i want to find something like really wacky but i don't know if that's possible oh chef craft select roller i don't even know how you would use this do you put it like in the little like groove three and a half stars oof okay we gotta buy that too twelve dollar steel and it comes with a diamond tapered bro you can get diamond tapered sharpeners 12 13 okay we got to get this we are pretty loaded up on stuff right now maybe we should take this one out i think we should it's 22 that's a lot we're on a budget right now we cannot afford that [Applause] diamond sharpening stone knife sharpener mini for pocket no way okay we're gonna go with this one we're just over a hundred dollars but that's okay dang these are gonna come by today your order has been placed i'll see you guys on monday when we do the reveal of everything we got to seth and scott [Music] i have some tools for you guys to use today i don't know let me see that is it is it cool is this recording it's recording what did you do spencer i um might have went on amazon and got you guys the cheapest the absolute cheapest knives and sharpeners that i could find so we're sitting in the office every morning we kind of start out this way still dark out and we're getting ready to start our cutting day so seth's going to be using the cheapest knives that he can find now you have to realize vine on amazon the victorinox six-inch semi-flex boning knife the wooden handle might as well be my sixth finger because i've i've used that in my hand for the last 25 years so um kind of have a feeling spencer did me a little dirty today i don't know i don't think i did okay i'm a little worried i think i did pretty good so basically what we're gonna do is we're gonna take uh spencer's gonna surprise me with these cheap arse knives that he bought on amazon and uh i'm just gonna work my way through a beef and see how we do let's go get started all right i've got all of your knives no nope i'm using my trusty victorinox no not today not today all right so i haven't seen these i'm gonna pull the butcher paper off um spencer said he's got some knives and he has a sharpener for me i don't know what kind of sharpening around if it's a steel i don't know if it's a drag through style um we're about to find out i've got a beef inside the cooler we're gonna see what we what spencer was so kind to get me and then we'll just get started cutting some beef oh interesting what have we here i got you a pretty good selection yeah not not bad at all this is a sheffield i think that was like six dollars not bad ultrasource that one was 10.06 if i remember this one i feel like the handles bigger than the blade so that's that's a little bit a little bit a little bit goofy this one's going to be similar i feel a little bit more like my victorinox now this is worn down some because i've used it but um not bad a couple cleavers okay this one i thought it had an edge on it the way that the pictures were it looked like it was just cropped out but it's i'm not sure why they made it like that okay not that's that's that's pretty cool look it's supposed to be your eight inch breaking knife well we'll see what we can do i i've i'm not really a meat cleaver guys maybe maybe we'll do some chopping with that um got a smiths i don't know what all this stuff is i don't remember any of the prices for these sharpeners so this one has obviously it has a coarse medium fine yeah tuner on that this one's got a says diamond tapered ceramic and it's got a carbide those came with the steels oh okay those two are the same i didn't even buy those technically i wanted to get you like a wet stone and this is all that came up for cheapest i've used one of these oh really a long long time ago i thought i was going to be so surprised when i was a kid these are both rough these are both rough steel so there's no smooth so normally i'm used to using a smooth a smooth steel so um these i'm a little bit scared of just because i know what they do to an edge with that rough with that rough seal so what i'll probably end up doing is right when i when i first start i'll probably end up using one of these for a little bit just because it's got that fine carbide finish on that so well not quite as scary as i thought it was going to be too bad appreciate that spencer um let's get a beef out and we'll just start going through them i thought i might have to double up my chain mail today because of uh how scary some of these would be but it's not too bad i don't know that one looks pretty scary yeah i feel like i could use that one in some uh content to post some pictures of something right some cooked food oh by the way there was like some weird residue on the blade so you might want to wash that one okay we'll we'll go through and dip them all in the sterilizer and just get them cleaned up so before i use uh you know sharpen our sharpener on any of these i'm gonna go ahead and use them first because i have no idea what kind of edge they have on them so before i hit them on any of these we're just going to get started using them and then if we need to tune them up we'll do it then so spencer said this was supposed to be a what 10 inch breaking knife looks like it's about eight it you usually have an eight inch right i do so yeah so obviously this is more comfortable for me but um we'll see what kind of edge it has it's got a nice finger hole grip there and uh we'll just get started so if there's any of these that we feel like or i feel like isn't isn't too bad to use i'll uh i would recommend it and then we can put the amazon link in if you're looking for a knife you can always go grab one obviously i know what i would recommend first it's that victorinox that we we use but it's not terrible the edge isn't bad let's get these just from like my thumb like feeling it it's felt the sharpest out of all of them yeah i i was gonna check it with my thumb just just to see how sharp it was but i didn't i didn't want to because i didn't want to be disappointed so just went right into using it let's go up five we'll go ahead and make our cut edge doesn't feel too bad now that i made my cut the blade's thick not used to that go ahead and make our cut there make our cut through there starting out with the plastic handled sheffield edge isn't too bad so one thing i know that you have to be careful with when you have a different knife when it has a different angle to it different stiffness of the blade different sharpness of the edge you do have to be careful because you can cut yourself a lot easier when you're using one that you're not familiar with thankfully spencer got me one that has the same length of blade because that'll really throw you off if it's a shorter or longer blade but so far the edge not too bad i've got this long rib rib section broke off that front quarter and i'm going to put these knives to the test cutting some tomahawk stakes so i've been using this sheffield it's not too bad let's try the ultrasource a little bit here now this one i can already feel that i don't like the i don't like the handle size compared to the blade size the handle feels to me like it's it's too big it's too awkward and the angle the blade isn't great either compared to that one you can see it's more of a straight more of a straight blade sheffield's more curved i like that a little bit more comparable to what i'm used to with my victorinox boning knife this one i feel like if i used it too much i'd end up cutting myself just because it feels awkward in my hand i feel like the edge isn't quite as good as the sheffield that's interesting yeah was or at least at the time of filming was basically half the price a little bit over half what about reviews did it have any i don't remember we'll i'll put it up on screen if it did say right now so far if i had to choose between the two it'd be this it'd be the sheffield so it doesn't feel too bad but i do know i'm gonna get to a point with this edge where i'm gonna need to tune it up a little bit so now this is normally where i would grab my my smooth steel and i would normally give it a sharpen but spencer won't let me i said i was scared of this one but maybe i'll just hit it real light and then i'm gonna go over to this doohickey here and just hit it a little bit i think it feels like the absolute cheapest plastic you could buy oh yeah it's just chintzy as heck i feel like there's already a bur on on the blade i can feel it so just that little bit of cutting that we did already there's there's some some notches out of the blade so that tells me that this is pretty cheap steel something else i'm going to do is i'm going to wipe this blade off every time i do that with the with the sharpener because i don't know what kind of you know metal fragments might came might come off cheap cheaper steel paired with whatever kind of sharpener that is it's bound to get some some metal shavings and i can see there's some notches i don't know if you can see it on camera but there's actually some notches in the blade so that happened pretty quick let's see if those sharpeners did anything for my edge it doesn't feel terrible definitely doable not happy about the notches in the in the blade already because that that lasted literally only minutes so i know that when i tune that edge up a little bit it's not going to hold either so it might be sharp for the first few cuts that you make but it certainly isn't going to hold the edge like a victorinox try the old meat cleaver now normally this is just for like chopping through the through the bones so i'm gonna hold off on that for a second i'm gonna go with this what spencer told me was an eight inch breaking knife and it's more of a meat cleaver than anything that just looks pretty cool i am impressed with the edge on it it's not terrible so as long as we can produce cuts that look identical to what we normally produce for our consumer we don't cut ourselves doing it we should be okay what do you think getting the shing sound oh i'm sure they shing all right probably a big thing it's how long it holds an edge yeah and that one already that one already has some chunks out of it chunks yeah interesting that's kind of cool looking probably the hardest part is just when stuff is is it's different angles it's different thicknesses it's different different sharpness um so that just just makes it awkward so scraping this fat meat off this bone will definitely test the edge of a knife that's for sure because you're literally just scraping it right on the bone to clean these clean these up i feel like i already i've already lost the edge on this one again didn't take long spencer you might be okay getting uh getting a single single beef out of me with these knives but i guarantee if i had to do it all day i wouldn't be a very happy uncle i can tell you that i'd probably go out and let some air out of the tires or your car or your motorcycle probably not your motorcycle that's too dangerous but pretty bad wrists and arms are going to be a little bit more tired at the end of the day this this yeah can have a huge effect too like how sharp your knife is compared to how you feel at the end of the day oh absolutely yeah i'm pretty disappointed that it lost the edge so quick after i just tuned it up all right so let's tune it again we'll go coarse medium fine maybe i'm supposed to be going this way because it feels like this one's a little bit more coarse yeah they're not labeled on the thing says one two three oh nice so i'm assuming one two three because i could feel like this one's a little bit more coarse must be like a carbide and then these are like a they're a finer grit did a little something you cut yourself roll spence roll spencer did you seriously cut yourself you walked you walked you walked away and didn't even say anything i picked it up it it caught me right there right on the end of that right there so you came over made fun of my utensils picked one up and cut yourself and walked away didn't say anything i would make fun of my utensils too because they they'll they're doable but they ain't they're not great okay i'm gonna put this thing to the test so i've got a little chunk of bone right here i want to try to knock off normally i would use my saw but let's give the old meat cleo a test look at that i got it a little chop chop action that's why we have a band saw i don't use a meat cleaver a whole lot a nice stack of beef tomahawks i want to take and cut the brisket off this chuck and we're going to trim out a brisket next using amazon's cheapest knives i feel like the edge on that one is nearly shot so i'm going to pick up the ultrasource and use this one because even though the the handle is awkward the blade's awkward at least it's it's kind of kind of sharp so we'll see how long the edge lasts on this one but i'll tell you that sheffield that edge didn't last but i don't know minutes really so we're just gonna trim out this brisket pull this sternum bone out probably one of the hardest things as a butcher to switch knives is just the angle and the length of the blade and the feel of the handle in your hand just it just makes everything just throws the whole thing off all your different angles and techniques and everything just get all thrown off feels like i'm i'm using a lot more um effort you know a lot more strength to just pull everything through the fat to do the trimming and just and it's because it's it's already starting to lose its edge and this this beef looks like it has a good fat layer on it too so it's a good test for oh absolutely and it's the hard fat too this beef's been hanging in our cooler now for a couple weeks so it's it's been dry aging and that fat's nice and hard i'll get it done and the end result's going to look like what we typically produce it's just not super enjoyable doing it with these i feel like i'm strug i'm struggling with the edge on these knives both of them and i do want to bring up um this is not a sponsored commercial for for victorinox by any means it's we're not sponsored at all we're just simply making a fun video on amazon's cheapest knives and i can tell you i'm gonna i'm gonna promote victorinox through this video because that's what i love and that's what i use so just to be clear this is not a sponsored video by victorinox the smith six dollar sharpener comes in to save the day we'll see i haven't tried the knife yet so i'm definitely getting some i'm getting some residue off those blades so what i'm gonna do is i'm gonna go ahead and dip these in the sterilizer because i feel like the combination of the of the seal and the blade versus that sharpener whether it's a ceramic or carbide or whatever it is we're definitely getting some residue off of these so keep in mind if you use a cheap knife like this looks like it's going to produce some whether those metal shavings or grease or what it is but i'm going to go ahead and sterilize my knives so i want you to do something real quick what do you want me to do take one of those knives and just like drop it from a few inches up like right there yeah i'll try it with that one then and i'll do it now do it with your victorinox if you don't mind big difference in these just sound so what about this one yeah this one's pretty solid but no but if you can definitely tell with these that one especially sounds really tiny that one's not as bad super light that one's light yeah i keep going back to the sheffield just because i like the way it feels in my hand versus that ultra source we're going to cut some flat irons here how do you think the smith sharpener did it's not bad i like it i think i like it a little bit better than the than the one two three method on the other one i so badly want to just reach up there and grab my my smooth honing steel and just use that because i know that's what typically works on my victorinox but i don't know what it would do to these i feel like that the metal in these blades is so cheap no matter what i use it's not going to last it's not going to hold an edge very long i feel like any time that your blade comes in contact with the bone you're at a major risk of really fouling up your blade just because i already have a couple notches out of it so i'm trying to be careful to not cut into that bone too much trimming this chuck out we'll pull the shoulder blade out get rid of this mock tender pull the chuck eye roll out and then i'll cut some flat irons we'll see how it does with the fine trimming of a flat iron steak because we know how price should say i know how difficult those are we the audience may not know so i'm sure some of you do but a flat iron can be pretty difficult to trim out so we're gonna put it to the test there definitely losing my edge again i can feel my knife getting pretty dull and it's only been what like two minutes just minutes yeah the edge literally only lasts minutes i was handed a flint-bladed knife one time in a butchering competition so i feel like this isn't as bad as that was but yeah i could have done here really i could have went out and get a stone knife or something yeah i'm surprised you didn't i should have i guess at the end of the day you still know that you have to work with me so i wanted to keep the air in my pocket yeah so on camera that one looks sharper this one's the steel sharper this one's definitely the sharpest and has remained the sharpest and i haven't used it a whole lot but when i have used it it's held the edge the best so however you know it's held the edge the best but it is kind of awkwardly shaped it looked cool in some pictures but it's a little bit awkward just the blade super thick but let's cut some chuck eye stakes it's not doing too bad cut a few chuck eye steaks and a few chuck roasts so if somebody uses uses the excuse that they can't you know process their own deer or cut up their own rib eye section or something like that because they don't have the right knives it's not entirely true as we're here to prove because even if you don't have the correct knives you know the more expensive ones like we use you can certainly go on amazon get some of these cheapos it gets the job done it's just not as enjoyable doing it time for another tune diamond taper so that's a little free thing that came with the steel let's give her a try i can't even use it all right forget that not sure what they were thinking with that design these sharpeners i do remember had one review and it was like about hit me that's where that one goes isn't this supposed to have a string on it it's a yo-yo yeah it looks like a yo-yo the other thing about these is they're so awkward i feel like you could cut yourself at any moment you can cut yourself at any moment i'm going to dip my knife in sterilizer again i'll be back i'm just going to start a pile of the things that i don't want to use these are definitely going to start the pile if you got one you want to use in your pocket knife something like that but i feel like they're too small hard to use best use is to toss them across the room but i'm going to set these over here and we're just going to start a pile of what we don't want to use these i feel like are too rough they'll take the edge and make it a bad edge worse so these two rough steels i'm getting rid of these between these two i'm probably going to stick with this one this seemed to do that what was the six bucks or something yeah it's smith's since it looks like 1886 maybe on there so it's been around that long it's got to be decent obviously so i'm going to hold on to this one because i feel like that one did a pretty good job and we're going to get started on this flat iron and the reason why i'm hanging on to this knife versus the orange handle ultra source is i like the i like the angle and i like the blade it's just more comfortable for me to use so that's why i'm i'm hanging on to it flat irons are one of the more difficult cuts to fabricate just because the takes a lot of finesse and obviously you gotta have a sharp sharp knife and you don't want to put a bunch of hack marks in there so this is definitely putting it to the test remove this crystal strip out of the center not doing too bad that's pretty good yeah it wasn't terrible it's got some chuck style ribs some four bone ribs using spencer's what's supposed to be eight inch breaking knife boy the angle on that one makes it kind of tough still impressed with the edge though so now that we got it pulled out of there go ahead and trim this up a little bit my sheffield a little bit of that silver skin off not too bad nice four bone section of chuck ribs ready for the smoker paired with those two knives see now this is where i said this would pair really good in content because if you smoke these up maybe put some of our black seasoning on there creates a nice bark you smoke these you pair it up on a nice cutting board with a a picture with your smoker in the background i think that knife would show really well on camera time for a thor's hammer just start by going around the bone all the way around grab my six inch knife and it's already lost its edge she is dull time for the smiths so i always take this little bone off right here whenever we make the thor's hammer out of that front shank maybe this is where the cleaver will come in it's not going i think not normally how i would do this just so everybody knows there we go there's your thor's hammer so i still haven't tried to sharpen this one yet it still looks surprising yeah it's got a good it's got a good edge on it i'm happy with it not super happy with with the shape like the shape of it but i'm happy with the edge it's getting the job done assuming the edge has something to do with the steel too because it's obviously a different it's a different type of steel and i'm not an expert in steel strengths and things like that but this one seems to be different next item to add to my pile that i'm not going to use as a meat cleaver i know probably just people will go crazy thinking that a butcher's not going to use a meat cleaver but we use a band saw paired with our knives and our hand saw just didn't grow up using meat cleavers we don't do a lot of chopping through the bone and things like that so for me this one is going over here in the not used pile so i feel like this is where it's going to put the i'm going to put the braking knife to to a test for sure because breaking this hindquarter down can be a challenge as it is with a with a you know regular breaking knife let alone this thing but we'll see how she does get this rose meat pulled off of here and we'll get the flank steak out one of my biggest concerns using something like this throughout this whole process is cutting myself i i really don't want to do that because i'm so used to using my other knives one wrong move put your hand in the wrong place finger in the wrong place using a utensil like this and you and you're cutting yourself so using the smith sharpener it has it has helped the longevity of the my my edge of my knife so looks like the sheffield paired with that smith's it'll get the job done something else throws me off a little bit is the the bigger finger guard on here so sometimes like with my victorinox when i'm cutting i can get my blade closer to the table but with this one you can see it's it's holding it up off the table a bunch so that's something to get used to now if there's one place i'm going to struggle using this it's going to be this next spot here pulling this round tip and the tri-tip out of here not really looking forward to it but let's have a go i need a i need a knife with a tip on it for this and this one doesn't have much of a tip so that's going to be the challenge oh boy i'm not going to need to hit arm date at the gym today but hey look at that we're getting it so what i mean by a tip on your knife so you can see with the victorinox i'm able to precisely work with the tip of this knife up into these seams and this one the blade actually stops right there so this isn't even sharpened it's dull so that's why i was struggling a little bit not having the tip look at that we got it that round tip roasts out of there start with cutting a few round tip rows and then we'll get on to that tri-tip square up a little bit use some of the trimmings off of this for some make some stew meat some nice roast so spencer i have a question for you can i keep this knife i was going to say you look pretty cool using it thanks it's not bad like i would actually take this knife home and use it to slice up briskets and stuff like that so if you let me keep it it's all yours okay i'll uh maybe i'll use it some content yeah some cooking content now i did switch out to my sheffield for this the the finer fabrication here of this tri-tip just because this one got a little bit too big on me it's kind of hard because i'm so used to being proficient with my victorinox that i'm i'm having a little bit of a hard time not getting angry because i'm just getting frustrated that my cuts aren't as precise as what they would normally be and i in my my speed slower and i guess it just makes me look like maybe not as good of a butcher as what at least i think i am with my proper tools so that part's a little bit frustrating but beef tri-tip that beef tenderloin is located right behind this suet so i don't want to go hacking into that let's just get it started so i have still not sharpened this and it's still sharp so as long as it stays sharp i'm not touching it now this one on the other hand i routinely have to go to my my smith's it's working you can see right there it's leaving a lot of residue on the inside of this sharpener too so that's why i'm going over and dipping my knife and the sterilizer after i use it start up here at the top use your fingers to get that started getting those seams separated right up here along the sirloin following that bone down along the vertebrae cut the sirloin off there drip sirloin tenderloin you remember what this thing's called there's no name on it or anything like xfsj something i think it was like 15 bucks hey it's getting the job done so start with squaring it off a little bit that'll make some stir fry and kebabs get a steak i feel like if i use this knife more often like for cutting i would actually take a grinder and i would grind this this edge this corner off right here and i think i would i would sharpen that and i would take the point to the tip of the knife rather than stop the edge there i would take it all the way up to there the key here is to cut products that our consumer won't be able to tell i used a cheap amazon knife to do it that's the key so as long as the end result still comes out the same i'll just endure the pain in the process and we'll get the job done so we're not going to let our viewers use the excuse that they can't afford a knife to do their own processing because you could even go to your local thrift store and find a cheap knife and you'll get the job done so as long as it has an edge on it you're going to get it done or you can even make your own knife and get the job done time to do a strip loin and then we'll get into that tenderloin boy some of these some of these you saw me start there and then i moved it's it's because of the angle the knife and the handle um just a little bit of a challenge for me because i'm so used to the other one so i have to actually change my style of cutting a little bit just where my you know my brain is telling me i need to go just from memory but muscle memory but it's just not it's not working because of the knife say the biggest risk here is cutting yourself which scott already did but um so i'm trying to i'm trying to stay efficient i'm trying to you know slow smooth smooth as fast um but mainly the biggest thing is i'm trying to not cut myself i can feel my edge slowly losing it my finger guard is hindering me from being real efficient at trimming this fat off this strip loin because it when i try to hold my knife down flat against this loin that finger guard is kind of getting in the way i haven't used the finger whole much so let's go ahead and try that it's giving me a little bit more grip pulling it through that strip line that edge still holding up it's not bad i still haven't felt the need to take it to a sharpener because i'm afraid if i if it's still decent i'm going to keep using it because i'm afraid if i try to take it to a sharpener it's going to make it worse there's some strip steaks time for a tenderloin we're going to cut some fillets and we'll start with removing this the chain and all this membrane here remove the silver skin i'm going to go ahead and take this opportunity take the ultrasource and move it to my pile of stuff i'm not gonna use definitely liking this one better than that ultrasource for sure time to cut some steaks before you do that okay i'm gonna have you take your victorinox i want you to cut one stake nice and slow that we can see the edge on it and then i want you to compare all the other knives even the ones that you uh didn't want do not use pile you're actually going to let me use my beloved victorinox for one single cut one cut i do still like you spencer and i haven't recently tuned these up so we're just going to use them like they are so victorinox my beloved victorinox it's like my sixth finger kind of nice that looked pretty effortless pretty effortless what do you want me you pick what do you want me to use next let's go let's go with your sheffield since you've been using that okay definitely a little bit it's it needs some work on the edge it needs a little work let's go to your order source next chirper it's sharper but only because you haven't used it i haven't been using it the only thing is i don't like is i just don't like the i don't like the style of it i don't like i don't like the blade versus the handle and the and the angle of the blade so that's why i'm i haven't been using it so i haven't been using it that's why it's sharper what do you want next we know this one is pretty sharp so let's go with the cleaver you can cut it like a normal yeah i'm not gonna chop it so obviously these have different applications too and normally you probably wouldn't be using a cleaver to cut fillets like this but we're just checking the the edge to see how sharp it is not bad that looks pretty sharp not bad so it does have a good edge on it that looks pretty good too still holding up so as far as edges go yeah um what would you rate these in terms of sharpness so number one which i haven't used that today so it makes sense why it's quite sharp uh still like this one this one as far as edge goes it's sharp because i haven't been using it um actually we should probably do it like this this one's the dullest only because i've been using it the most i pulled that round off the rail but i feel like this sheffield it's the edge is just it's so far gone that i'm gonna have to do something obviously i don't use stones this small i don't even know how to get my fingers on there it looked bigger on the amazon listing okay what did you do to me spencer i can't even use this thing it's so small maybe i get it right right up on the edge of the table there we go i don't know do you hold it hold it like this i'm sure it's probably made for pocket knives i feel like there's a risk of me shaving the palm of my hand off that's that's got some grit to it on that side pocket knife i think they'd work good you know with a pocket knife but um i'm gonna go back to the smiths because this is this has been working out pretty decent i'm going to add these to my pile of things that i'm not going to use that smith sharpener does okay because i just tuned it and the sheffield on it and it's it's better than it was for sure let's get the femur pulled out of here blade's got some decent flex to it i don't mind that because then you can use it to your advantage when you're cutting along these bones like this do you think you've put me through enough pain i i think we have okay you've done very well thanks so these two um the combination of the two it gets the job done however i'm kind of feeling it forearm's starting to hurt a little bit it's it's hard to keep the edge on the sheffield but they will get the job done spencer can i use my victorinox for the rest of this round i will let you know thanks i appreciate that so um we're just going to switch back to the old trusty victorinox we're going to go down through we're going to seam this round out we'll do the top bottom eye and i already feel that this this knife is just it's so much different not only is it sharp because i keep a nice edge on it but the blade the angle the handle everything about it just fits it's like a i assume i'm not a i'm not a painter or an artist but i assume it's something like your the brush that you would use to paint a picture like you you just it fits your hand you know it you know where the points at at all times you feel like um you feel more confident and the fact that you there's less chance of you can still do it but there's less chance of cutting yourself just because you know where your knife's at at all times the blade just glides through that meat hey let's do another comparison i'm going to make i'm going to make a i'm going to make a cut with um the no namer that you got for me then i'll make a cut with my victorinox cut cutting these london broils so i just want to trim it up this will be made into stew meat first cut not too bad get my victorinox i think i'll take the victorinox i just like the fact that it's got that better shaped blade and that that point on there but i still have yet to sharpen this one and it still has an edge throughout the processing of this beef so as a professional butcher we thought it'd be kind of cool take amazon's cheapest knives put them to the test in our commercial environment this is what i use these are my victorinox knives this is my victorinox steel occasionally i have an orange handled one too that i use but it's a that's a different model but anyways eight inch breaking knife six inch bony knife paired with a smooth steel occasionally i'll hit these on on the the stone the fine medium coarse stones mineral oil to brush them up i do correct the edge with that otherwise i just use my smooth seal to finish you know keep the edge tuned up throughout the week of processing but we put these to the test i feel like if i was going to go on amazon and i was going to spend you know 20 to 30 bucks on a few knives and a sharpener this would be my combo the smiths along with the sheffield along with uh the no name here i'd probably choose a different eight inch knife other than this one it did get the job done but i just i didn't it's sharp but i didn't really care for the style everything you see over here was in my my non-use pile i didn't really care for it the steels they're too rough um if you if you try to steal your knife on on one of these edges it'll it'll just it'll destroy your edge so didn't like the steels the ultrasource didn't care for it didn't like the um the angle the size of the blade the the fact that the handle is bigger than the blade i didn't care for that we don't use a meat cleaver a lot in our application just because we have the band saw so i'm not going to i'm not going to knock the meat cleaver i know it has its place it's just not something we typically use that's why i didn't use it that one's ok probably should be a yo-yo not a knife sharpener this one really cheap um sort of has that chintzy feel that's why i didn't want that one those are too small and these uh there again they're just too small i felt like it was hard to hold on to it's more of a chance of cutting yourself and getting your knife sharp so there's your overview we thought it'd be fun amazon's cheapest knives professional butchers in our environment we just cut up a half of beef using them hopefully you enjoyed it there's a ton more to come until next time see ya you

Channel: The Bearded Butchers

Views: 975,811

Keywords: The Bearded Butchers

Id: 85hoXLbZ-AY

Length: 52min 35sec (3155 seconds)

Published: Sat Sep 17 2022