How to Sharpen a Knife (With the Knife Sharpener Used by Pro Butchers) | The Bearded Butchers!
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- Опубліковано 27 гру 2017
- bit.ly/3MEJW5U We use this Victorinox Butcher knife every day in our store
amzn.to/3n8v2r6 This is the knife sharpening stone we use in our butcher shop
beardedbutchers.com/blogs/new... More tips on our blog
Follow along with 2 master butchers as we show you how a professional uses a knife sharpener.
These techniques can be applied by anyone, be it at home with a kitchen knife or a chef's knife in a 5 star restaurant. Seth walks you through the sharpening process, which stones to use when, and the lubricant that he likes to use when he puts knife to stone.
The best way to sharpen a knife is revealed in this video. From the very beginning, you can see that Seth's Victorinox is not only razor sharp, but is only a few months old and has been sharpened many, many times.
Some things you'll learn in this video:
➡️ How to use a knife sharpener
➡️ How to sharpen kitchen knives
➡️ How to sharpen a knife with a stone
➡️ How to use a professional knife sharpener
➡️ As a bonus, Seth will also show you how to hone a knife with our very own Bearded Butcher honing steel (bit.ly/3o31n5H)
🔪 bit.ly/3mGcSzH - Every other Victorinox knife you'd ever want
🧴 amzn.to/3quw5UK Mineral oil for the sharpening stone lubricant
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For those of you new to sharpening understand that these guys have learned a sharpening style that is efficient and fits the way they work. Their system which includes the knife, stone, bench, lighting, temperture of the meat, and the sharpening fluid works for their work, it may not work for you. (It really is a great process though.) Some take-aways from this video. First, for the beginer, dedicate a place to set up your stone. Do not move it around from location to location, pick a spot and keep it there. You need to develop habits and muscle memory, changing the height, lighting, or stance from one sharpening sesion to another will make learning more difficult. - Second, the two-handed method shown in the video is more difficult than using just your strong hand. Just look at the number of grip changes he's making while sharpening... that is hard to do well, but results in even wear on both sides of the blade. It's the way I do it but it is a more difficult technique to learn. - Third, stay away from electric sharpeners/grinders of any kind, the best ones can be very good but they are pricey and will wear out a good knife quickly, and they are limited in the type of edge they can provide. - Forth, the Norton tri-hone he uses in this video is a great system, if you can afford it, buy it. It is probably the best all around system available to the hand sharpener. If you want to try a similar but cheaper system try the AccuSharp Deluxe Tri-Stone available at Amazon. It is not as good as the Norton system but it is a good starter system. Last, sharp knives are thin at the edge. If you have a thick knife spend time thinning the blade behind the edge. The secondary bevel should be longish, 3/16" to 1/4" is good. The secondary bevel on my pocket knife is almost 1/4" from edge to primary bevel and it cuts like a dream. I could go on because I am a fanatic on the subject of sharpening but no one has read this far so I should quit.
Very thorough and accurate, Terry! Thanks for that. 😁
Doesn't the oil get gunky? If so how do you clean it or how do you maintain the stone?
@@mjl.9-19 Yes the oil will load up with swarf. For most man made stones (like the Norton system) a Scotch-brite pad or brush with soap and water works well for regular cleaning. Unless I'm using a water stone
Ninty percent of the time I use water only or Smith`s water based cutting fluid on all types (diamond, ceramic, natural, etc) of stones. The best oil I have found is Nortons though most will work. Oil protects high carbon steel and leaves a real nice finish on the knife, like they were made to work together.
Thank you Terry, I am glad I read down this far.
I read the whole thing. Lol
As a 71 year old retired butcher I am so glad to finally find someone who knows what they are doing. So many guys on You Tube giving bad advice.
You mean advice YOU don't agree with? There are a million different ways to sharpen a knife correctly.
@@Theorcman2008 When a person earns their living using sharp knives as the primary tool , you learn the most effective way to put a razor sharp edge that lasts for weeks or longer under hard use. So me speaking as an expert , when someone spent 50 years working with sharp knives you should just listen to what they tell you. There may be a million people who think they know how to do it correctly. Reality check, there are only a few variations of the best way.
@@grover2727 Try replying without using argument from authority next time. Citing your experience isn't proof of anything. You need proof and information that doesn't rely on "Hey I am a doctor so I know everything medical" argument. It doesn't work.
@@Theorcman2008 Well you should just go ahead and and buy yourself a bench grinder to sharpen " your " knives on, or someone else said you can use the bottom of your coffee cup. But never ever take advice from an expert. I don't give fu
@@Theorcman2008 he may not have the scientific answer but you can not argue with his experience, I couldn’t imagine someone would make it very long in the butchering industry without knowing how to sharpen a knife. Much less 50 years
Pro tip for beginners.
Mark the edge of your knife with a sharpie marker. Then when you hit the stone you can see where it's taking material off and you can adjust your angle up or down to get the apex perfect.
Great tip, I recently started doing this and it helps a lot.
re: using a Sharpie
There are so many different things used. For food prep they need to be or should be food safe. I doubt a sharpie is. I do woodcarving. There is endless debate about stones compared. Solution to flush the steal etc off the stone-the mineral oil.
Diamond stones while perhaps, not traditional are fast cutting even the very fine ones.
They can be used dry. They can be used with water. they can be used with oil
@@claudb1029 lol sharpie comes right off, susan...
@@claudb1029 if you still have sharpie on the blade you're probably not done sharpening. If you're done...wash it? 🤷♂️
14 years of being a commercial fisherman in a commercial crabber. victorinox has been my go-to company for knives since day one
Gentlemen, you really stirred an emotion in me. My Dad was a shoe repairman who also did very precise orthopedic work...When you talk about sharp knives, while different in character, I immediately think of my Dad. When you showed the 3 knives that had been used...I remember seeing them in his store ...new, not so new and well used...Same thing. He had a couple of stones, they also were well worn...(big smile).
I am going to get a knife with your logo on it. I enjoy watching your work...definitely a skill.
Thanks for having this channel...who knows, one day I might actually get to your store!
My dad was a butcher from the late 40s through the 70s and he only used one knife. It also was a Victorinox but was the long butcher knife but with a straight blade. I don't see them made any more. It had about a 1.5" or 2" wide blade with a straight spine. He had about 6 of them in decreasing thicknesses. When they broke or got too thin, he would break the long blade in half and make a boning knife out of it. The new knife would be for slicing thin round steaks, T-bones and pork chops. When he got to the bone he would use his hand saw on the round bone or his cleaver for the chops. Most customers wanted them hand cut as opposed to using the band saw. I cut plenty too but if they wanted them thin, he was their man. Thanks for your videos.
That’s called a steak knife. Available in a 10” and 12” blade.
I’m starting a new job harvesting cattle in a few weeks. Im learning everything I can from you guys, I appreciate you for these videos.
I'm really pleased with this! It works like a charm ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Im a professional Butcher for the last 20 years I use the same knife brand same exact techniques and same exact equipment!!!...the way they explained it is perfect !
i have successfully used these techniques for 4 decades heed there advice and you will be successful in always having a lazer sharp blade.
Thank you for your encouragement. Am going to adopt this and shsre the infor. With my workmate
Hang on a minute,
You’ve been a pro for 20 and you’ve used these techniques for 4 decades!!
How’s that work?
Am a knife noob, but wandering why sharpening stroke is against the knife edge?
@@geoffholmes3501 woops 2
@@geoffholmes3501 it's like me saying I've hunted ducks for 63 years...over twelve decades.
One lie covers the other.
I'm 59 years old. 😎
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.
Thank you, we definitely agree!
@yesdeere1376 is there a difference in stones, whether you use water or oil? Or is it the same stone with just using two different wet methods, either water or oil? I'm new at this so just want to know what to get and how to sharpen my knife.
I just watched another video from a chef who soaked his stone in water for about a half hour then kept wetting the stone with water as he used it.
@@1Hope4All oil stones are not the same as water stones.
I'm watching this because you responded to a comment I made on your episode about grass and grain fed beef. I am very grateful for this and for your response directing me to it. I was introduced to the Victorinox line by Scott Rea on You Tube. Cheap, dependable quality and, with the polycarbonate handles, will be given to my grandchildren. Thank you again.
You guys are the best online teachers I have seen. My Grandfather was a butcher I admire your skills . My best friend always did the butchering of my deer , cause he had the whole set up, in his barn and cooler ,Of course I would help him. Unfortunately, I just lost my friend to a heart attack, and now it is all on me , Watching you guys is a great learning experience. Thank you .
Sorry for your loss.
I got the knife!! And the victornox steel!
Where do I get the stone?
The one I bought is falling apart after only one year. And I'm a semi weekend grill guy
This is another great video. I would like to thank you for taking the time to show others how to sharpen a knife and which knife you would suggest using. Was very helpful 👍
Thanks, I bought one of these knives and it's wonderful. Now I know how to maintain it properly. Great videos, great info.
I used the same sharpening in Yosemite national park back in the 94-95. Start out as a dishwasher then a pot washer. Then Kitchen helper. I like that sharpening stone.
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've Been A Meat Cutter Going On 2 Years. An I Watched This Video Yesterday. Went To Work Today An Tried Sharpening My Knife Like You An I Must Say Thanks My Brother It Worked. I Didn't Have To Keep Running Back And Forward To The Sharpening Block. You A Genius.
My dad was a chef in the navy. He was always using the steel rod and could do it so fast that I was hard to see. If it wasn’t for the sound, I would say he wasn’t hitting it. He’s why I have a live for sharp knives
Super cool, Rob! Your dad taught you well. 😀
Many years ago, I used to work at a local supermarket for about 8 years. And every fall, I would always make sure I brought my hunting knives in to sharpen!! I learned a lot about knife work, and cutting meat from the butchers who worked there. A nice SHARP knife is PRICELESS!!
You guys are the best. Thanks so much! You hit all the bullet points. Clear and focused
I love you guys videos each one ive watched so far is super informative and well produced
Great video. That’s exactly how I was taught to sharpen a knife!
i JUST RECIEVED THE BONE KNIFE FROM YOU NICE KNIFE, AND THIS VIDEO REALLY HELPED. THANKS GUYS YOUR AWESOME.
I used live in New Middletown Ohio for 13yrs and passed your place, going thew Akron i wish known back thane back in Eureka Calif. know since 2010. I miss it at times. Thanks for the videos, I'll be watching.
Thank you so much for sharing! I appreciate that!
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 ❤
That boning knife was the first knife I ever had. Forty years ago and still one of my favorite. I especially love it to de-bone whole fowl.
You guys are awesome. I cant wait to see more videos and ty for the sharpening tips
Nothing better than a sharp knife in the kitchen.
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!!! 😏😏🤣🤣
You guys did a great job on the video. I have been cutting meat for 25 years now. Thank you for not using the course Stone. This is the same method I use to teach my employees how to sharpen their knives.
I just ordered me one of those knives thank you very much I appreciate it can't wait to get it
Took a year to convince my husband to let me purchase the knife but he finally gave in today!!! 🏋🎈🎊
I paid for the priority shipping so hopefully it will get here before the first deer. Thanks you guys so much for your fantastic and informative videos. God bless you and your families ❤️🙏🐾
I searched through all your videos to find this. Definitely found this very useful. Thank you so much for all the tips. Stay Beardiful
I have to agree, I own several high end Japanese butcher knives ( honesuki & honkatsu knives) but end up grabbing my rosewood victorinox for butchery 9 out of 10 times. the simple design has stood the test of time , great edge retention, victorinox is the best bang for your buck hands down.
Joseph Carrejo yes sir!
This really helps thank yours so much was struggling putting a edge on my knife for the slaughter floor but this made me a lot more confident
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! 😎
Totally, Totally, TOTALLY.... LOVE this video!!! YOUR channel inspired me to buy the 6" semi stiff knife. It sits on my counter now as my best knife. I need to purchase one of those 3 sides sharpening stones. Again, Thank You for this excellent video!!!!!!!
Thank you for the lesson on sharpening knife
Thanks for the videos guys. God bless.
Hi bearded butcher, I have been struggling to sharpen my knifes for months now until I watched your video keep up the good work guys.
In my occupation prepping and cutting mostly bone-in product, I've frenched racks of lamb and beef ribs for 12 years, and I never had knife sharpening explained to me so well.love your content,keep it up!also we are supplied that same brand knife and they really can take a beating
I wish you guys could run a school and teach everyone how to make informative UA-cam videos! These are some of the best I have ever seen. Thanks so much. Great job Bro's.
They used to teach this in Ag here in the Houston area. By ninth grade I hade already processed a few types of game from hunting, but it was nice to get hogs and cattle into my experience. What is the difference between cleaning a squirrel as opposed to a cow, really? :)
My father worked on a fish plant for 49 plus years and his job was filleting fish so he had a knife in his hand a lot and knew his way when it came to sharping a knife, as for the steel my father puts a piece of round hard rubber cut a small hole in it and slide it on over the steel and push is downward gives a more bigger round place so you won’t hit your fingers.
English, please?
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.
Can't agree with you more, brother! This one's our bread and butter.
Love these videos! Thanks guys, you’re artists!
Man, this is timeless... great information!
Thanks for sharing guys. Your skills are amazing, and I appreciate you sharing some of your secrets.
RL Miller You’re Welcome and thanks for watching! Have a good one!
The noise of running that knife over the fine stone is very satisfying.
Couldn't agree with you more, my bud. 😉
Thanks guys, easy to understand and well made video, cheers!
You guys are the ZZ Top of butchers
Nice one boys love watching your vids cheers from NZ 🤙🏾
Finally! A knife sharpening video that's correct. My Father was caping and shrouding beef for Lykes meet packing in Tampa, Fl. in the 1920s. Only difference is he used a 2 sided carborundum stone and water. The strokes and technique are very similar. Heel to toe.
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.
I loved your video--without question it's the absolute best on the web for sharpening a knife free hand on quality stones. Thank you!
The only difference between how you are showing and how I was taught is that you sharpen side to side and I was taught to have the stone in front of me lengthwise not sideways so you pulled the knife toward you changing hands. Basically from the noon to 6 pm.
The man who I learned how to butcher AND sharpen a knife started out working as an apprentice after high school at the age of 15. That was in 1934.
He said that F. Dick made the best steels and J.A Henckels made the best knives. I still agree on the steels but the modern Henckels don't compare to my vintage Henckels knives. With that said, I do find the modern Victorinox knives a quality product.
Thank you once again for a very, very good video.
Thank you. I know several times I tried to get to my knife sharp but once I've gone over it , it seems to take the right way to do it. I'm really glad I saw this.
Am so glad that you have been so technical and it has been my first time to get the right way to maintain a knife. I asked many technical persons to let me get to know the best way to maintain knieves but in vain. Thank you very much.
@@juruapeter9700 That's awesome!!
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.
My dad was a butcher and he had victronox the makers of swiss army knifes.
Best boning knife made ...period. I'm a chef and have used them for 20 years...my father was a master butcher/sausage maker for 40 years and it's all he used. I personally prefer the fibrox handle. To get the exact knife they have you're looking for the semi flex/semi curve 6" boning knife.
I totally agree!
Yep
That is ONE AWESOME video, guys... Thank you so much for sharing. I have trouble keeping my blade sharp every single time I do a deer. Thanks to you I now know that I just sharpened at the wrong angle (appx. 20deg on each side). Now I have redone all of my hunting knifes (damaskus skinner, 440 stainless swithchblade, 440 stainless German Saufänger, and a 6“ boning knife) with your method and they stay sharp as hell. Again, thanx for sharing!! Greetings from Good old Germany 🇩🇪 ... ThumbsUp and subscribed!!
This video reminds me of Abraham Lincoln's quote: "Give me six hours to chop down a tree and I will spend the first four sharpening the axe". Great video guys 👍🏻
Excellent video,I have been cutting meat for about 6 years now and the old timers I learned from taught me this same exact way to sharpen knives.
Bought one on your guy's mention of it. Used it to butcher my deer. Liked it so much, I cleaned it up, sanitized it, touched it up with my smith's ceramic touch up tool.... and use it for cutting everything in the kitchen now. Cuts tomatoes and cucumbers so thin. I should probably get a dedicated kitchen knife... I suppose I will when I find one made for produce that cuts as well.
Gary Marchlewicz Awesome!! Glad you like it Gary!
Rich S Good thinking... I was gonna do that. What I found is that the height of the blade makes it a little more challenging to slice while using the finger as a "fence" for the spine of the blade. This knife gets it done, but for working fast slicing and dicing, I just ordered a Victorinox 8" kitchen knife with that taller blade. Well see how that goes. Take care!
Fifty50 knives on instagram will sort you out.
Skin cattle with them at my work they are great
@@garymarch4711 The same company makes a wide variety of knife styles. For rapid dicing, I use their eight inch chefs knife. It works better than any other knife I have used and I am a knife nut!
Victorinox knives are outstanding! I have a fillet and beef skinner as well, great blades. Thanks for the vids, you guys know your stuff.
victorinox is not bad but if u are looking for harder steel blades i wldnt recommend em... in a boning knife u dont want too hard steel tho
I bought one! Unbelievable so amazing. Cuts like nothing else.
U guys are the best. Thank you for sharing your experience, learning on every video. Thank you. 🙏🙏
So nice of you, thank you!
Excellent, Thanks.
thanks again for another great video. you guys rock!!
Joe Rager Thanks Joe!
Good video from guys who know what they're doing, and don't have egos about The One True Way.
Very nice!
I have that same sharpening steal since I was 19 I'm 40 now.. thanks guys for doing these videos and showing people an age old trade...
Mike Arms You’re Welcome! Definitely a great knife!
I don’t want to think about the time I have put into sharpening videos. This 13:11 was all the time I needed.
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.
Thanks for the tips!
Excellent video! Nothing better than a perfectly sharpened knife!
How about a nymphomaniac??
I use the steal in my left hand facing down and can eyeball the angle on both sides. This has a very low risk of cutting yourself and allows you to visually check your angle. I learned this from an old timer years and years ago and have done it that way ever since. His words were "Do it this way, you'll never cut yourself and can always make sure you have your angle." He was a wise man.
Great video gentlemen! GOD bless you!
The same way I was taught, glad to see professionals sharpen the way I do
Finally.. Very Glad To See some one Teaching the Right/Proper Way to sharpen a knife ! This is the way i was taught as a child from my uncles & grand paw Who was taught by their uncles & grand paw ,dads an so on & Growing up on a working Cattle & Meat Hog farm ya learn these things pretty early on as you all know ! It chaps my arse to see so many just work the piss out of one side then flipit an repeat..or ..well you know i bet it bugs the crap out of you to..but i also have ben the family butcher from a pretty young age to i started helping uncle & grandpaw from a early age then by the time i was 12-12 that was just my thing i rekon ! Do you all scrape or skin your hogs ? ? please dont tell me you skin them all ...such a wast IMO !
I'm saving this video so I can refer back to it on sharping. Thank you again!
As a knife maker the only issue I have with his technic is that a steel's purpose is the same as a strop "to straighten the rolled over edge" which means he is not unrolling and straightening the edge he is just flattening the burr on the side of the blade each time he uses it backwards. That will round out the edge faster and he will need to stone them more often to maintain a usable edge. Just saying, not really criticizing what he likes and works for him. Really like the video.
The only reason this channel does have a million subscribers is because a lot of people dont like seeing butchering stuff. Absolutely amazing channel with no show off at all.
Thanks so much for the kind words! 🙏🙏
@@TheBeardedButchers thank you for your videos 🙏 Stay safe and happy new year.
Awesome channel. I like watching them verify things I know lol; and also educate me on a lot of things I didn't. Nice to see professionals do what I learned and experienced growing up. Love the attitude... "no hunt for sport, nothing goes to waste". Period.
Real men at work.
A couple a linebackers have a pretty good franchise for themselves.
Pro tip for beginners.
Mark the edge of your knife with a sharpie marker. Then when you hit the stone you can see where it's taking material off and you can adjust your angle up or down to get the apex perfect.
I was a knife edger for buck knives for a couple of years and this is pretty spot on, the proper degree you want on a knife edge is 19-21 degrees. And less and your blade will chip and any more and your blades will dull very fast. Another way to check your knife to make sure there is no flat spots on the blade is to look straight at the blade and then have a light above you and you’ll be able to see the reflection of any of those spots on the blade and so just continue sharpening until there isn’t any more of those flat spots
I've heard that for cleavers you want a 30 degree edge. Is that true? Will it dull fast?
“Knife edger”?? Over the last 15 yrs buck knives are factory 15 degrees ea side.
Hey this was a great video. My dad worked in slaughter houses for a long time, my job from the time I was 7yo was to sharpen his knives every night. That started about 56 years ago, the knives then were Chicago knives made for butchering. I used a fineish stone to put fine lines on his smooth steel, he said it helped keep the edge longer during the work day. Keeping in mind he always had 4 knives to get through a 8 to 12 hour work day, it was a rather fast pace to make money. But any hoot this made me think of those nights lol.
Excellent video. Thank you
Excellent 👍
LaRueOBR 5.56 á
Bought my first victor knife today...so excited to use it;-) oh yeah
Victorinox
Amazing quality.
Been using Victorinox for years. I use their curved beef skinning knife to break down fish and 12 inch slicer to skin. Great quality at a great price.
Excellent video. Well done. Thanks!
Good job 👍👌👏 brother
I've learned so much from your video's. Thank you
spellen errer You’re Welcome! Thanks for watching!
excellent work seth, you make it look easy man. i hope i don't cut my finger tips off, thanks again guys! 👍🏼
Great video!!
Thanks for thaking the time to show your tips.
Kent MacLeod You’re Welcome! Thanks for watching!
Love u guyss....you 2 rock and thanks for this heads up on how to get er done:-)
We cut up at 3000 pigs a day, I find my self sometimes twice a week resharpening my blade on a grinder, which is a grit belt that spins we run are blade acrossed it. Than I use a ceramic rod, than my steel. We have stones but I havent got it down yet. Happy knife happy life. Thanks for the video
Great vid and very helpful.
thanks for the education on how to sharpen knife I learned a hell of a lot thank you
Do y'all have a video of the kill floor? If so, I would love to see it
Amazing video guys, well all your videos are great! Just curious if you have a brand of sharpening stone that you could recommend? Thanks
Another awesome video. Thanks for the great work
Important safety tip, thanks Egon,
The best knife is a sharp knife lol..never gets old telling my customers that lol great vid
My motto is, Sharp knives matter!