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

I purchased the 5 inch rigid, 6 inch semi and 12 inch butcher Victorinox Knives per their recommendation. I have a lot of knives, well over 50 quality knives for different purposes of course but these Victorinox Knives are now my absolute go to blades for game processing and kitchen work. Beware, these knives get scary sharp so be careful using them. I am actually disappointed that somehow I did not find these blades until now.

if you are worried about cutting your fingers on the steel, just use a kevlar glove. when ever i plan to pick up a knife beside on the sharpening stone i put a kevlar glove on

Do some research and find out which animal parts resemble human parts after skinning and then make an April fools video where you put those parts together on a table and then continue the video showing you guys butchering and carving up the meats. Would be hilarious 🤪

How sharp is this knife new out of the box? I just bought this knife and I find it sorta dull. I tested it out and it doesn’t shave arm hair or cut a tomato cleanly. I haven’t used it in meat yet.

The reason your knife is worn down from 6 to 3 inches is the steel rod. Steel rods remove a lot of metal. Japanese butchers don't use steel rods. For one they use much harder knife steel than X55CrMo14 and if the knife needs refreshing they use a fine grit stone. Their knives last for decades.

I like this old fashion system.
No worry about a bur.
No micro-bevel.
No worry about stropping or polishing etc.
Don't have to be shaving sharp.
But sharp enough to get the job done.

Thanks a lot for the video! You are very good with that sharpening technique! Aggressive stones, aggressive sharpening method. Makes for quick sharpening so you can get back to making those money cuts

Thank you

This dude is to busy trying himself off rather than sharpen a kinfe

LOVE YOUR CHANEL GUYS!

My dad taught me to use wet and dry stones, then ceramic, diamond impregnated, and always finishing with a long glass cigar tube. He was an obsessive-compulsive savant at putting an edge on something. 10 years ago I bought a Sorby ProEdge Plus and I can match any edge my father could obtain in a small fraction of the time now. Put the perfect edge on for how and what you're cutting in about 30 seconds and then use a steel for the rest of the week, or the rest of the day for you guys. If time is money and it appears to be it would pay for itself quickly and last forever. It takes my dad's savant-like abilities out of play.

Which boning knife do you use...flexible or the semi-stiff flexible knife?

I always wonder how you can get the correct angle. Estimating it seems inaccurate. Also I read that wester mfgd edges are different than Asian edges. Something like 20o vs 15o?

I would have no fingers left.

Grind a knife down too small and it will go atleast an inch through your chain Mail

My husband brings home insane amounts of grouper, hog fish, amberjack, etc. I’ve used the same fillet knife for ehhhh 🤔 10 years maybe, using the sharpening tool crap thing that came with a knife block (from Walmart I’m sure) thanks dad 😅 this is a game changer. This is worth losing a finger or two. TRUST ME! 😎

Does the brand of honing steel matter?

I bought this knife, only one side is sharpened. I see you are sharpening both sides. My question is , is my knife defective ? did you start sharpening the unsharpened side yourself?
What did you do to start the process of sharpening the dull side? Thanks for any help.

I’ve used my leather boots when caught out in the bush

Plus you wouldn't be a very cool butcher if you didn't use a steel and do it really fast! 😉

Thanks 😅

What? No "burr" to look for??? Please elucidate.

Do you use the flexible or semi stiff blade?

In Australia wooden handled knives are not permitted in butcher's shops

A sharp knife is a safe knife. Love you Brothers so much. Experience has developed you into the professionals that you are! Thank you for this instruction....I needed it ❤

Hey guys just found your channel and I’m about to start in a small packing house. I believe they do a little bit of everything but what would you recommend as far as essential types of knives to get me started. Don’t have a huge budget but I’d like to be as prepared as I can. I was assuming a 6” semi stiff boning, 8” breaking knife and then I’ve seen 10” butchering knife(forgive my lack of terminology)? Thanks in advance and thanks for putting out the info!

I would love to know what your favorite pocket knife is.

Leather strops?

Gotta love that Norton Pike IM313 Sharpening system. Worked for them for close to 36 years. Great class you are giving on the best way to sharpen knives.

i just butchered pigs with the dullest knives imaginable. i gotta do 2 more and a cow in upcoming months. i will be buying a few new knives, a bigger sharpening stone, and a steel before i do it. i have never cut my self so many times while butchering. im glad the only thing we sectioned was the loins and the bacons cuz just cutting sausage meat was a chore.

Are those the semi stiff or flexible blades

What are the grits?

I’ve asked every butcher I know what kind of knife they use. They all use victorinox. They all say there’s no knife that holds the edge better

What you are boning out makes a big difference, dirty old bulls and skanky old cows will chip ur blades regardless of how careful you are or what knife you use , how do you guys get your chips out?

KNIFES ARE CHEAPER ON AMAZON AND FREE DELIVERY !!!!

There are plenty of good knife sharpening videos out there. That said, I hope folks are giving this method a hard look. These fellas use their knives in orders of magnitude greater than the average knife owner. Knives are part of their livelihood, so the importance of good performance cannot be overstated. If this method works for them, it will almost certainly work for us regular Joes & Janes.

Why curved vs straight boning knife?

Why a n oil stone over a whet stone ??

Where did you buy your steel from

I suck at knife sharpening. When I use a stone they end up duller than when I started. What about the V groove knife sharpeners that you rake it thru? Any good ones.

Thanks!

I thought you might be using Werthers. 😷

You guys should test out the bench made knives. I wanna know if the hype is real.

I always pull with blade front, but I have a bunch of Japanese knives, and I strop.

I wear a headlamp, so that I can see the edge better. This let's you see Nick's and dull edges. So you know where more work is needed. I'm not a butcher. But a hunter. My wife tends to misuse our kitchen knives, so when I sharpen her knives, they usually need som repair work to the edges.

The grits(100,150,320) seem really extreme, at least based on all the stuff I read online that says near 1000 grit for average sharpening. Slightly more coarse for knives in rough shape. Just curious why the massive difference

This is good advice fellas. As a knife maker I started my passion with sharpening and it snowballed big time.
I’ve used several methods depending on the type of knife but for what I call the “kitchen knives”category I use Japanese whet stones.
One important thing for stones to remain precise is to keep the surface flat and free from wear. The dressing stone is very important and is a quick process when done often. To elaborate for those who don’t know, repeated passes on the stone also removes material from the stone and creates a low spot or a groove and a dressing stone will take the groove out by taking the entire surface down a bit and return it to its ideal flat state. The worse a stone is grooved the worse your experience and success will be.

A friend of mine just gave me yesterday the exact cutting system that you have! Yours is a bit more well worn than mine is, but it did come from a restaurant. I was so surprised and shocked when my friend gave this to me. Mine is a bit in rough condition but I have to clean it up and once that's done it'll look brand new and I can't wait to use it. When I look this system up on the internet I couldn't believe how many people said there was one of these in every restaurant I worked in! I can't believe how lucky I am to have one now. I know I will will this off to somebody when I pass so now I have to think of somebody that I can give this to in 30 years when I'm gone!!! 😏😏🤣🤣