I remember when I first started in the butcher shop. The owner made me start out using the cheapest of the cheap knives. I asked why and his reply was "if you can do it with these you can do it with any knife"
Ah, the smile of a man with a favored knife.... Priceless! Absolutely loved this video. You could really see the difference right from the start in the amount of effort & strength required to break down this beef compared to the way you normally would glide through the cuts smoothly and seemingly effortless. I have processed numerous deer with nothing but a filet knife and a chef knife. Firm believer that there is nothing more dangerous when cutting meat than a dull and/or uncomfortable & awkward knife. Hoping your wrists don't feel the pain of this demonstration later.
You said it’s not a sponsored commercial for Victorinox knives, but it should be! They need to sponsor you guys! From watching your videos, I am slowly building up a complete set of Victorinox knives for my kitchen. I absolutely love them, and they are super affordable.
@@TheBeardedButchers You should contact them(Victorinox)! I've sold thousands of those "cheap" knives over the years and have never seen a demo this good.
I bought a Victorianox 6 inch boning knife and a dick smooth steel years ago after watching the Bearded Butchers harvesting a deer..It is by far the best knife purchase I have made..Every year it completely butchers 2 deer and the Thanksgiving turkey and Christmas ham..I love it and it's the only knife ya need.
I am thinking of buying the victorianox boning knife. Want to get a good knife for skinning my deer without having to sharpen it until I am completing done with the deer.
Just goes to show that you could have the most expensive knives in the world but if you haven’t got the skills you’re going nowhere Thank you for sharing 👌🏻
A couple things. The Nakiri knife (that was falsely claimed as a Kiritsuke, with the square end) isn't usually used for beef. It's more a kitchen knife than a butcher knife, but it'll do the job. Had you had an actual Kiritsuke, you'd have had a moderately better time, because while it does have a bit of a boxy end, that end does come to a point. Also, the Nakiri that you had, and the Kirisuke that you thought you had are both generally used for vegetables. They'll work on meat, but they'll literally shine on vegetables. The little round "sharpener". When I was but a wee one (back in the '70's), I was taught how to use one of those. On one side, the blade is held against the aluminum, and runs against the stone, but you don't drag the blade across the stone. It's rolled with the blade in contact with the stone, so the stone gets an upstroke, and a downstroke on the stone at the same time. Then the other side is done the same way. My grandmother swore by this thing, then my mother got it when my grandmother died. I never had a dull or blunted knife. The honing steels. I didn't know about those. Looks like I have to get a smooth steel. While I'm at it, I'll get a sharpening stone kit. My knives need a little rehab after two years.
Idk why but I love watching these butcher guys. They seem to be the best. Best quality and explaining and teaching also. I want to see another deer video. Would love to work here. Seems like a great groupe of guys. Ty for being great people and sharing your craft with us
Y’all have taught me soo much over the years, I process my own deer and love it. I just harvested my first one of the season here in SC and for the first time I’ll be keeping the ribs. Currently watching y’all’s video on it. Thanks for all y’all have done!
Years ago my best friend's aunt gave me some deer ribs because she didn't know what to do with them. I braised them up "osso buco" style and my buddy & I nearly died. Best ribs we'd ever eaten. We brought over a plate for his aunt and I gave her the recipe. I never got another rib from her again. lol
I would looooove to come out to your shop and watch the process in person. I work at a small family butcher/deli shop . Couple hours away . We break down the beef differently so it's really cool seeing how you guys break down the beef and cutting the different cuts bc we stick to the basic old school cuts
Found this very interesting - not because of putting the knives through their paces and rating them (didn't interest me since I already have several Victorinox knives - including the 'slicer" which arrived today), but how intricate the butchering was, and the anatomy of the beast. Never realized that butchering was so involved and required such skill. Thank you for an eye-opener!
The little sharpener you tossed is really designed for pocket knives and a quick field tune. They're good for that. The folding "steel" is good for serrated pocket knives, etc.. That thin cleaver is best used for vegetable prep and light meat work, like fish and chicken. Watch "Yan can cook" (and he can...) and that's the style cleaver he uses constantly. I have a Forschner cleaver that had more heft in the same size cleaver and is more of a chopper (like thst bone you were chipping on) but that thin cleaver would process a head of cabbage like nobody's business. Mushrooms, smashing garlic, chopping ginger, that's your ticket. When I first started I went on the knife truck and bought a Forschner. Come to find out that is what my grandfather was using years before and he was *The* butcher shop of our home town for years, then two of the seven boys, etc., etc.. They're not expensive compared to other butchers knives but they perform like magic. The company became Forschner/Victorinox (they make Swiss army knives) and eventually dropped the Forschner name but, you can still find perfect used and some NOS stock on line (eBay, etc.). I've used some others but, their boning knives, butcher's knives, etc., etc. are just the best for the money and better than many more expensive knives, too. Everybody from the Bearded Butchers to the deck hands of the Deadliest Catch crews use Victorinox knives
Quite true, it isn't all about the knife. Our first 2 huge deer, my wife butchered entirely with a cheap filleting knife. That same knife did 3 pigs and 2 deer the following year as well. It wasn't until our second year of pigs that we finally could manage a decent set of proper knives, we bought the LEM set from Peavey Mart because it was local and available when we needed it. That set has done well and will last many years. My wife even uses the 5 inch boning knife for processing chickens because it holds the edge better than any of our little kitchen knives.
I’m no butcher, but after watching your videos, I bought a bunch of Victorinox knifes. I’m really good at sharpening knifes with wet stones, and the Victorinox really hold an edge. Love them. P.S. the wife hasn’t cut herself with them either. 👍🏻
My dad went to meat cutting school in about 1960. And ran grocery stores and ran the meat departments. I enjoy watching your stuff. He talks about how it was in the beginning till he retired in 1998. I'll have to visit him and show him your videos. He will enjoy you guys
I really like that for the most part you really put effort into giving each tool a fair chance at working like you didn't just immediately say give up on any tool or sharpener
I've been an iron worker and a carpenter my whole life so I completely understand how your tools become an extension of your body and any changes can throw you completely off your game. I also understand that when it comes to tools of your trade quality is key. Great video! 👍
Amazing skills .. yes I can tell the slower speed .. so thanks for going through that torture for us! Having a dull blade to you is like me having dull electrical pliers (I do throw them across the room), so I total understand your frustration. Trying to convince someone that the tools can help you hone your craft (but you still need years of practice) is like telling your mother-in-law what to do. THANKS for the video you guys are great!
First, I really like these guys. Their family story is an inspiration. They suggested several videos ago the Victorinox 6 inch boning knife. So, I bought one. I have had it for about 6 months. I am just a homeowner, not a pro but I have to say this is the best knife ever. I hit it with my steel and I am ready to go. With the Holidays coming his would make a great gift.
I was a butcher for 12 years and I recieved an entire 12 peice set of those xyj knives for my birthday and i love them! They are a little thick but the blades hold their edge well for an inexpensive knife and they do have one that is shaped more like a breaking knife all we used working was the victoranox knives so i know why he likes his so much! Thanks for all your great content!
I just ordered the xyj shaped like a breaker and reordered another Victorinex 6" pro curved boner to replace the one which seems to have recently sprouted wings :( Mine are used mainly on briskets & pork butts for the Pit Boss. ps: I DID spend some time in the meat dept @ Winn Dixie in the early 70's, long before cryopacs - 'Loved' unloading the truck when we had beef sides on sale - they weighed more than me!
This was actually a super helpful video! I am right now, getting ready and repurchasing the items we need before our biggest processing time hits. THANKS for some great info!!
LOL! Well, we sure hope so! We credit YOU GUYS for making it so that we have the expanded skill sets we need to get the processing done. You truly are such an enormous help and inspiration. Thanks for all your hard work and great content.
I am so thankful for your advice on the Victorinox 6" boning knife after watching your tutorial on skinning and processing deer and successfully processing my first deer, sausage and all! The Victorinox boning knife has been great to use and holds an amazingly edge!
I enjoyed this video. Amazing skill on display even with inexpensive knives. Reminds me of my former coworkers who used to hunt feral pigs downstate and realized on one trip they only had their Mora's and cheap supermarket knives to break down what they'd bagged. Would love to see a video where you guys test out knives from dollar tree, talk about a challenge. Thanks to the whole team at Bearded Butchers.
Absolutely loved this idea! It was cool to see your butchering skills put to the test. I wouldn't mind seeing more challenges like this in the future. Especially if you manage to teach your community something along the way. :)
Great video. Appreciate the unbiased opinion. Also like the fact that you were willing to even recommend cheap Amazon knives. I find sometimes people are snobbish on their tools of the trade and they think it’s the best or nothing. Everyone has a budget and this was a awesome concept.
This is without a doubt the best content I've viewed. This coming from someone who needs all the help he can get! This blade maestro covered hand fit, sharpening technique, steeles, and safety! Excellent video! 👍
Awesome video, absolutely loved it. I believe that 'diamond tapered' little piece on the small sharpener he threw across the room is meant for sharpening individual flutes in the serrated sections of pocket knives, not for use like a sharpening rod/steel.
I have many knives and of those, my favorites are antique knives I have found at thrift stores... I have been processing my own animal carcasses since I was 20 years old, I am now 70 and by the way, I am female. You are correct! No excuses, anyone can do it. And with the help of your videos, my cuts are getting prettier.
The smith’s sharpener is actually decent for a moderate level of sharpening. Not super sharp, but enough to make a dull knife useable. I’ve used them while camping for 10 years (that’s what they’re mostly used for) as a simple, easy sharpener.
There is definitely something to what you are saying about familiarity. I’ve been an electrician 20 years and my hand tools are like appendages on my body. I’ve even tried different kinds, but I always go back to my originals.
I use outdoor edge knives. I only butcher for my family. Deer, pigs, beef, turkeys, and ducks never failed me I like them. I ain’t no butcher but would like to see how it would be in the hands of a true master like yourselves. Love watching the fluency and fennec you guys have keep up the good work.
Great video.. I've been cutting for 28 years and have always used only Victorinox for most of that. The past few years I've been experimenting with other brands I can find on Amazon and I've come to the conclusion that anything that looks like a traditional "butcher" knife will work for anyone who knows how to work a blade and it does all come down to the handle. The Titan Forge and Jero Knives are tops on my list... Well tops just under Victorinox... :)
I am going to also say that from my experience with various knives for work/life purposes the quality of the steel isn't as good and it does definitely not keep an edge the same way nor does it hold/last as well to hitting hard stuff that shouldn't really be hit with a knife, in my life like hooks staples and nails. What's really weird is that I can usually put a decently sharp edge on a crap piece of metal more quickly than on a good one. Its not really an advantage to be able to put an edge on a knife in about 2 minutes if you have to do it every 10 minutes of cutting.
I've been using the Ultra Source boning knives for a couple years now and have been pretty happy. I process 3-4 deer, buy a few whole beef cuts, and bone out several pork shoulders a year so I am not doing anywhere near what a pro butcher does, but for a home butcher I can't complain about them.
i love that you did the job with what you had cheep steal sucks but its the man using the tool that makes the difference between knowing and and not knowing how to do something ! i look for made in the U.S.A for steal even can openers sad but true i bought like 15 dollar store ones and noticed how much i was actually spending bought a made in U.S.A from a good will to prove to my wife and still have it to this day . lol . I love your videos guys keep up the great work ! i learn something every time ! thank you very much and have a blessed day !
Interesting to see how much slower you were with the Sheffield, and how much more effort you had to use with your cuts. For what little breaking-down I do, I use a K-Sabatier boning knife, it works, holds a decent edge. I've never used a smooth steel, the one I tried was lined and frankly destroyed the edge, although much of that may have been the user. I did try one of the Smith sharpeners, it worked, but didn't put as fine an edge on things as my diamond stones. The flip side of that is I'm a woodworker and used to a shaving edge on my cutters. Thanks for the videos, they're great; wish I lived closer to you folks so I could buy meat from you. All the best.
Mom had some knives thar desperately needed sharpened. The cheap little knife sharpeners she had just wasn't getting it. I started looking for knives. Every knife I held in my hand ...too big, awkward, too small etc..I truly thought it was just me. After watching this I now understand. I TRULY APPRECIATE THIS VIDEO.
I’ve followed you guys for two years now. I use your cutting styles and recipes and my daughter and I just butchered her first deer “family style” (thank you guys SO much). Never could afford the knives, though. So I use a Case XX Slicing knife (10”), a Case XX Santoku (8”) and a Case XX Boning Knife (5” or 6”). Total investment was $80 on Amazon. Please do a video on them. After all, it was Case Knives Neil Armstrong and Buzz carried on the moon.
YES, I absolutely enjoyed that. Using the other knives, you went much slower and I could better see your cuts, not that I would ever butcher my own meat. Watching you with your own tools is a work of art. Beautiful! Great Idea, Spencer!
The round sharpener, if it worked like my parents did back in the early 80s, you put your knife in it and roll it back and forth with the knife. I remember it working good on kitchen knives Really enjoyed the episode 👍🏻👍🏻 I’ve recently been learning, It really is about the steel in the knife that creates that perfect, long lasting edge.
I always want to come visit your guys’ shop when I visit home, but it never happens. Going to make sure I plan it into my trip next time. Keep up the amazing work
That Sheffield knife is the brand that gets used a lot in restaurants because of the plastic handle. Many health departments on the east coast won't allow wood handles. They are not horrible once you get used to them but you do have to hit it with a steel pretty regularly. I'm still more comfortable breaking down sub-primal cuts with an 8 inch French knife though. I did learn to butcher properly in culinary school just haven't had the chance to break down while sides very often
I’ve been using Victorinox since back when they were in with Forschner, to me there’s nothing better. I agree about the smooth steal it’s better than the coarse one, as far as sharpeners, my only choice is Norton multi stone, in my opinion it’s the best.
I've got some expensive knives in the kitchen. The commercial grade Victorinox knives are definitely not expensive. However, they are my go-to knives for just about every task. The molded handles are easy to grip the blades are flexible and easy to tune up between uses. Best all around bang for the buck, for sure.
Totally agree, hisfishherfish! Keep them touched up with a frequent run on the steel and they will go a loooong time before resharpening is needed. I butcher elk with just a Victorinox 40512 and 40537.
Bought my first real knives years ago. My mistake was thinking I needed big knives for kitchen use. I dont need a 10" butcher knife Watching this I see everything was done with medium sized knives, The knives though are good quality for kitchen use, hold an edge well and still in use 40 years later. I have used a lot of those handy little Smiths sharpeners, great for restoring an edge as you did in the video although over time the ceramic does seem to wear a small shoulder from use....buy another.
The first cut with the Victorinx you could just see how much more comfortable you were, the speed was way faster and smoother great challenge for sure.!
I use the ultrasource semi flex at home for pigs and deer, the handle is blocky and a little awkward for sure but the steel is really decent and it dresses back up well with a few passes on a whetstone.
great watch !!! thanks guys !!! it's only because of the expert skill-set that those cheaper knives are able to do the job -you made them look good enough to use , tools do make a big difference but it comes down to how you use it and the knowledge of the user ... you guys are MASTER CRAFTSMEN of your trade ! thanks for sharing - Daniel I'm a fan
They are 3 different blade shapes on the XY 8" boning knifes, I have the middle one for 20$. It's been a good knife and as you see using it, it holds a edge for a long time.
I have butchered 4 elk with that Orange handled Ultra knife and have STRUGLED keeping it sharp. After this video i bought the Victorinox, too bad i am going to have to wait until next year to try it out as we just processed the 2 elk we got this year. Always refer to your videos when i need help remembering how to do a cut. Thanks for the great content.
Interesting video. I purchased the Victorinox when you recommended in quite a while ago. I do my own sharpening when I feel my knives need it (not "scary sharp" but more than adequate). I've noticed that the Victorinox needs re-sharpening very infrequently for my domestic uses, compared to my other knives. And I'm in the habit of honing all my knives on an fine ceramic honer - just a few swipes before each use. The Victorinox is one of the best knives for the money. Many thanks for the recommendation
I really did get a lot of valuable information about knives today. You guys are super at teaching me things about your craft and the tools that you use each day. I have watched every since your first video and I have never been bored. Would you guys consider doing a get-started butchery class? I saved all your videos to look back on and refresh my memory. But hands-on for a few days would help me to understand better. Just wondering.
I would've loved to see how you felt about the Sheffield if you got to use your smooth steel. Also, that little fold out cone is intended to be used on serrated edges.
I think it would be cool to see you guys do butcher knife reviews on various popular/more legit products using them to butcher an animal. Like doing brands like Dalstrong, Wusthof, Shun etc. and maybe more highly rated budget friendly brands.
Yes! A review on those that are designed for "home" cooks that want something good to do somewhat advanced stuff but... don't want to get the hardcore professional stuff.
Probably one of the best UA-cam's you've done. Really informative. On a serious note, showing us how to sharpen using a steel would be appreciated as well as a link to smooth steel - can't see one in the UK on Amazon.
My brother was always looking for Marbles hunting knives. He gave me one 15 years ago and butchering a deer turned from drudgery to a joy. The carbon level in the blade helps it hold the edge through skinning and taking the large cuts off the bone. The fatigue factor drops dramatically with good fitting blades!
I'm quite sure we all have MANY knives and love some, hate others, but can't part with any of them (at least I can't - the ones I hate just go in box but I won't part with them). My first "real" knife was an R H Forschner 407-6. I got it 40 years ago while working at Farmer's Pride on Lorain Rd. in Cleveland...the building is still there but looks pretty vacated today. I still have this knife, still use it several times a week - matter of fact I just used it to cut chops from a pork loin and broke down a couple birds this morning (BBQ on the kettle for the race tonight!!). I love this knife, holds it's edge, works like a champ and has NEVER let me down. As I understand it, Victorinox is now what R H Forschner was. Makes perfect sense based on the quality and durability. I have a great collection of kitchen cutlery for all uses, but this is my go-to workhorse when breaking down proteins. This was an excellent video guys (I always learn something watching your videos) - reassures me I made a great choice purchasing my first knife - probably before many of ya'll were even born 🤣
Would like to see you use the Sheffield sharpening with your stones and techniques. I have one and love it, but I use a proper stone set to keep the edge. Did learn something about the smooth steel vs the rough steel though, thank you for that knowledge! Love yalls videos. KEEP IT UP!
What I'd like to see would be a review of *good* home butchery tools. Obviously Victorinox is a good (and rather inexpensive) option for most knives, but what about a hand bone saw and similar items beyond basic knives?
Me and a buddy of mine forged our own knives the night before our hunt then went out in the morning and shot a doe and then we skinned and processed the doe with the knives. We didn’t sharpen them very well so it was similar to using the knives you used in the video. It made processing the deer much more difficult but it’s a pretty sweet memory and it was a blast!
6 of my knives are Forschner/Victorinox. Several are 25 to 30 years old. As I am not a butcher, but a retired chef, I have 7 chef knives ( one 12", four 10", one 8 1/2" and one 8"), a couple of 12" granton edge ham/roast slicing knives, 5 paring knives of various lengths, 2 boning knives and 4 serrated knives (both fine and coarse edge). I have a very useful 3 stage electric diamond hone to keep the non-serrated knives nasty sharp. One, just one, of my knives is a somewhat expensive one. It was purchased on Amazon and is advertised as having a 10" blade, but the actual length is merely 8 1/2". I do enjoy using it and the "pearl" buttons/grips are definitely a pleasant novelty, as is the unusually shaped handle and the one piece, 100% steel construction of the knife. Most of my knife use is with a chef knife, to slice and dice fruits and vegetables. I do buy whole fish and tenderloins from time to time and use my boning knives to skin, bone, trim and portion them. I rarely use a steel and have no butcher or breaking knives. Thanks for the fun and enlightening video! I really enjoyed the wit!
As with any profession, the proper tools are essential for someone who does it daily. The person who does this once a year, the cheaper stuff will get the job done. But if you are working your tools frequently, it's best to spend a few extra dollars up front and buy something of higher quality that will get the job done faster, better and safer. You also showed how you sometimes have to adapt in situations where your preferred tools aren't there and you have to use what is in front of you. I like to invest in tools to the level I can comfortably afford even if it's not something I use regularly. You also mentioned several times about risking getting cut. I was always taught that a dull knife will cut you way faster than a sharp one and in this case it's very true. Thankfully you have that chainmail behind your apron if things really go bad.
Thanks a ton! That was a GREAT comparison. I've ordered myself the same Victorinox 6" boning knife for my own kitchen use. As usual, you guys ROCK! - Cheers!
For me with my extremely limited experiance in butchering I find knowlege of the particular animal, muscle groups etc that is the biggest challenge. I have crappy tools also but I go slow and careful. I make alot of stew meat and my dog eats well haha. I like this channel, your guys skills are impressive. Thanks.
I got lucky, in 1990 I found an Old Hickory knife in a house I moved into, then in '93 I found another one along a sidewalk. And I use them every day to this day.
Y'all might think this is goofy, but for the rest of us, to watch someone with such knowledge go through those tools and analyze them out loud is priceless.
Great demo Seth. I'm not surprised that those cheap arse knives did surprisingly well. However, in the hands of a true professional, you made them look good. I've processed quite a few chickens, turkeys, hogs and a lot of wild game, but I think I would struggle exponentially worse than you did with those knives. I'll stick with my Victorinox, and my Bark River hunting knife.
As an old Slaughterman and a brief butcher stent... I still have my old Victorinox knifes and they are worn a lot but they are still holding the edge, an oil stone and a smooth steel keeps the edge real nice for a lot longer... great video boys....
Good video. Yes, it's that time of the year again when I start watching/reviewing butchering skills videos as I prepare to butcher my own elk (got one last weekend and will start butchering it this weekend). As for knives, I'll stick to my Victorinox knives. Maybe not the "best" knife in the world, but I think they give the biggest bang for the buck and get the job done well. Sure, I need to touch them up on the steel frequently, but that's not a hassle as I don't have to sharpen them often (heck, I use inexpensive Buck, Bucklite II knives in the field and use the steel frequently, and they keep me happy for several seasons). Thanks...your videos are great!
I have watched several of your videos and a question I have for you is, why do you leave some of the dry aged dark meat still left on your cuts of meat.
Not a butcher or chef but I've used the same $30 Joyce Chen Chinese cleaver since 1989 . And 1 cheap paring knife that I found in a house I was painting . I'd say I do 90% of the work with the cleaver , I'm just so used to it .
I keep hearing you reference Victorinox and I keep smiling. I got several 6" boning, 8 and 10" breaking I use to process hogs, deer, and fish. Mostly fish. Yellow handled Victorinox fibrox pro....fantastic knives.
I like Japanese knives and for a Cleaver I have an old Dexter Cleaver and for shipping I use a belt sander with a 220 grit coated with softened beeswax! When I get the fine wire edge I use a old very fine groves to remove the wire edge, then I use a ceramic rod to finish the edge to get the knife razor shape!
Thanks for the great video. Ill start by saying that I butcher all my kills, everything from deer and pigs to raccoons and rabbits. Ive had every sharpener you showed and I agree the smiths is not bad for what it is. As to knives, The best low cost knives Ive found were Old Hickory knives by Ontario knife company. They are made from 1075 carbon steel and hold an edge for ever. They run from $15 to $30 each. I would love to see you try a set of them.
Great video! I bought one of your branded knives a few months ago and love it. Definitely a difference in quality between cheaper knives. Good to see the Smith sharpener, I stumbled across those a few years ago and have several, nice and simple and use them a lot.
What you should have gotten was some old hickory knives. They are cheap but actually pretty good. They are old-school carbon steel knives with simple wooden handles.
Never be afraid to learn how to sharpen a knife with a wet stone !!! I learnt that from my Father when I was in grade school !!! Grandpa was doing his knifes also with a wet stone also !!! Grandpa taught me the art of expiring a cow or pig to butcher also !!! This I learnt as I grew on up in early yrs of life !!! Sitting in the butcher shop with Grandpa cutting meat on up was a big memory for me with GRANDPA'S Coat around me as I sat on a corner cupboard !!! You get into your 70's and you have a lot of memories in your head !!! Going to sleep in the butcher shop with Grandpa's Big heavy coat around me is a big memory for me Watching Grandpa slice meat & sharpen his knives for himself !!! Waking on up to him still slicing meat or making ring bologna that is what is imprinted on my mind !!!
I admire the legit carving skills... I grew up in southern Idaho as a farm boy... I've dressed out numerous carcases... Would love to spend a day in your shop watching your techniques!!. You made do with the subpar equipment and made it acceptable and yet I couldn't even keep up slightly with what you have presented in this video.... Artisan!!
The "yo-yo" sharpener, is intended to be used by placing the blade into it as it sits on the table top, and then just roll it back and forth across the tale top, using the blade to roll it. You just place the knife into the "v", then push it forward allowing the sharpener to roll underneath it, and then draw it back doing the same.
Yep! I acquired one of these from my mom. She used it in the fifties! I always remembered it and it was all I wanted after she passed on. Still have it. Works great!
For those smiths style sharpeners it really helps to stay on the ceramic side a lot more, smooths out the edge a lot better and leaves a more durable edge
I'm curious if you've ever tried Morakivs(Frosts brand) and if they are any good? They have a fairly large affordable selection of different types of butchering knives, seem like they woulf be good, but thought I'd ask the experts
They are as good as Victorinox maybe better in some ways. But not by much. I'm not a pro, I process a half dozen animals a year, so my opinion is limited.
I have good amount of victorinox and mora knives for meat and cooking in general. I find they’re both in the same “level” but Moras are more refined; consistent grinds, polishes, handle materials, seem to arrive much much sharper.
Never tried any of there butchering knives but I have used one of there “companion” knives and a “511” for field dressing deer and other game in the field. They came stupid sharp from the box, hold an edge pretty well and are super easy to sharpen back to a hair popping edge. I can’t imagine there other knives are bad at all with the experience I had with a $10 knife they make.
I've probably a dozen non-butchering Mora knives (carbon and stainless steel, very inexpensive to relatively expensive) which I love for their purpose, and I've several Victorinox knives for kitchen use - they are ALL fantastic and not stupid-expensive, IOW, whether Mora or Victorinox, you definitely get what you paid for - QUALITY!
When you use professional utensils in your trade, it's great to find out what is ok to use for amateur butcher/field dress utensils to use. Thanks guys...this vid is awesome.
I loved my Victorinox knives all with wooden handles, they moulded to the shape of my hand.......and then they passed a law saying in a commercial kitchen you had to have plastic or polymer handles, so had to replace all my knives. Cost me around £500 and this is going back 20 years, thankfully getting my hands on great knives was easy as i was working in Zurich Switzerland at that time but my hands hurt for months until I got used to them. Victorinox, Zwilling and Wüsthof you can never go wrong, btw great video really enjoyed it 👍
I reallly really would have liked to see if using your normal smooth sharpening steel on the schefield would have had any impact in how long the edge lasted. Other than that it was a perfect video and a very entertaining watch!
I remember when I first started in the butcher shop. The owner made me start out using the cheapest of the cheap knives. I asked why and his reply was "if you can do it with these you can do it with any knife"
"If you can dodge this wrench..."
@@rockysquirrel4776 DUCK, DODGE, DIVE! LOL
@@rockysquirrel4776
Stylin' Moose: "Hey, watch me pull a rabbit out of my hat, and you can try to dodge that ".
Such a wise and cool mentor! What a legend 💯
@@TheBeardedButchers Tell us about him
Ah, the smile of a man with a favored knife.... Priceless! Absolutely loved this video. You could really see the difference right from the start in the amount of effort & strength required to break down this beef compared to the way you normally would glide through the cuts smoothly and seemingly effortless. I have processed numerous deer with nothing but a filet knife and a chef knife.
Firm believer that there is nothing more dangerous when cutting meat than a dull and/or uncomfortable & awkward knife. Hoping your wrists don't feel the pain of this demonstration later.
💯💯💯
You said it’s not a sponsored commercial for Victorinox knives, but it should be! They need to sponsor you guys! From watching your videos, I am slowly building up a complete set of Victorinox knives for my kitchen. I absolutely love them, and they are super affordable.
That would be cool if that ever happens!
@@TheBeardedButchers You should contact them(Victorinox)! I've sold thousands of those "cheap" knives over the years and have never seen a demo this good.
I bought a Victorianox 6 inch boning knife and a dick smooth steel years ago after watching the Bearded Butchers harvesting a deer..It is by far the best knife purchase I have made..Every year it completely butchers 2 deer and the Thanksgiving turkey and Christmas ham..I love it and it's the only knife ya need.
I am thinking of buying the victorianox boning knife. Want to get a good knife for skinning my deer without having to sharpen it until I am completing done with the deer.
There were even more so back in 2008. Have served me well for over a decade.
Just goes to show that you could have the most expensive knives in the world but if you haven’t got the skills you’re going nowhere
Thank you for sharing 👌🏻
A couple things. The Nakiri knife (that was falsely claimed as a Kiritsuke, with the square end) isn't usually used for beef. It's more a kitchen knife than a butcher knife, but it'll do the job. Had you had an actual Kiritsuke, you'd have had a moderately better time, because while it does have a bit of a boxy end, that end does come to a point.
Also, the Nakiri that you had, and the Kirisuke that you thought you had are both generally used for vegetables. They'll work on meat, but they'll literally shine on vegetables.
The little round "sharpener". When I was but a wee one (back in the '70's), I was taught how to use one of those. On one side, the blade is held against the aluminum, and runs against the stone, but you don't drag the blade across the stone. It's rolled with the blade in contact with the stone, so the stone gets an upstroke, and a downstroke on the stone at the same time. Then the other side is done the same way. My grandmother swore by this thing, then my mother got it when my grandmother died. I never had a dull or blunted knife.
The honing steels. I didn't know about those. Looks like I have to get a smooth steel. While I'm at it, I'll get a sharpening stone kit. My knives need a little rehab after two years.
This is the kind of comment that is so helpful. Thanks for sharing.
The fact that a professional actually tried this is pretty impressive enjoying also.
Idk why but I love watching these butcher guys. They seem to be the best. Best quality and explaining and teaching also. I want to see another deer video. Would love to work here. Seems like a great groupe of guys. Ty for being great people and sharing your craft with us
Y’all have taught me soo much over the years, I process my own deer and love it. I just harvested my first one of the season here in SC and for the first time I’ll be keeping the ribs. Currently watching y’all’s video on it. Thanks for all y’all have done!
Awesome! Enjoy our videos and let us know what you think 😉
What part of SC are y'all from? We live in Abbeville.
@@Last_Chance. Lexington
@@WillowBrookHomestead ok cool. That's about an hour and 20 minutes from me.
Years ago my best friend's aunt gave me some deer ribs because she didn't know what to do with them. I braised them up "osso buco" style and my buddy & I nearly died. Best ribs we'd ever eaten. We brought over a plate for his aunt and I gave her the recipe. I never got another rib from her again. lol
I would looooove to come out to your shop and watch the process in person. I work at a small family butcher/deli shop . Couple hours away . We break down the beef differently so it's really cool seeing how you guys break down the beef and cutting the different cuts bc we stick to the basic old school cuts
Found this very interesting - not because of putting the knives through their paces and rating them (didn't interest me since I already have several Victorinox knives - including the 'slicer" which arrived today), but how intricate the butchering was, and the anatomy of the beast.
Never realized that butchering was so involved and required such skill. Thank you for an eye-opener!
The little sharpener you tossed is really designed for pocket knives and a quick field tune. They're good for that. The folding "steel" is good for serrated pocket knives, etc..
That thin cleaver is best used for vegetable prep and light meat work, like fish and chicken. Watch "Yan can cook" (and he can...) and that's the style cleaver he uses constantly.
I have a Forschner cleaver that had more heft in the same size cleaver and is more of a chopper (like thst bone you were chipping on) but that thin cleaver would process a head of cabbage like nobody's business. Mushrooms, smashing garlic, chopping ginger, that's your ticket.
When I first started I went on the knife truck and bought a Forschner. Come to find out that is what my grandfather was using years before and he was *The* butcher shop of our home town for years, then two of the seven boys, etc., etc.. They're not expensive compared to other butchers knives but they perform like magic. The company became Forschner/Victorinox (they make Swiss army knives) and eventually dropped the Forschner name but, you can still find perfect used and some NOS stock on line (eBay, etc.).
I've used some others but, their boning knives, butcher's knives, etc., etc. are just the best for the money and better than many more expensive knives, too.
Everybody from the Bearded Butchers to the deck hands of the Deadliest Catch crews use Victorinox knives
Most the time LONG comments suck and are from crazies…. Not this one thank you 🙏🙏
@@yackomistses4390 Once in a great while, I have something worth while to say. 😉
Quite true, it isn't all about the knife. Our first 2 huge deer, my wife butchered entirely with a cheap filleting knife. That same knife did 3 pigs and 2 deer the following year as well. It wasn't until our second year of pigs that we finally could manage a decent set of proper knives, we bought the LEM set from Peavey Mart because it was local and available when we needed it. That set has done well and will last many years. My wife even uses the 5 inch boning knife for processing chickens because it holds the edge better than any of our little kitchen knives.
I’m no butcher, but after watching your videos, I bought a bunch of Victorinox knifes. I’m really good at sharpening knifes with wet stones, and the Victorinox really hold an edge. Love them.
P.S. the wife hasn’t cut herself with them either. 👍🏻
I got my first 8in. Victorinox in early 2019. Still my favorite knife in the kitchen!.
It may have doubled in price, but It's still worth $55!
btw more than one knife are knives
A dull knife is what will cause you to cut yourself.
'Whet stone'.
@@deltalima1340 That's what the knaves say.
My dad went to meat cutting school in about 1960. And ran grocery stores and ran the meat departments. I enjoy watching your stuff. He talks about how it was in the beginning till he retired in 1998. I'll have to visit him and show him your videos. He will enjoy you guys
'Meat-cutting school'.
I really like that for the most part you really put effort into giving each tool a fair chance at working like you didn't just immediately say give up on any tool or sharpener
I've been an iron worker and a carpenter my whole life so I completely understand how your tools become an extension of your body and any changes can throw you completely off your game. I also understand that when it comes to tools of your trade quality is key. Great video! 👍
Amazing skills .. yes I can tell the slower speed .. so thanks for going through that torture for us! Having a dull blade to you is like me having dull electrical pliers (I do throw them across the room), so I total understand your frustration. Trying to convince someone that the tools can help you hone your craft (but you still need years of practice) is like telling your mother-in-law what to do. THANKS for the video you guys are great!
The round sharpener is meant to roll along the counter top as you sharpen. They work ok to get your angle set, before going to a wet stone.
First, I really like these guys. Their family story is an inspiration. They suggested several videos ago the Victorinox 6 inch boning knife. So, I bought one. I have had it for about 6 months. I am just a homeowner, not a pro but I have to say this is the best knife ever. I hit it with my steel and I am ready to go. With the Holidays coming his would make a great gift.
Does it dull quick? I want to buy a good skinning knife, deboning, and then separating the meat knife
I was a butcher for 12 years and I recieved an entire 12 peice set of those xyj knives for my birthday and i love them! They are a little thick but the blades hold their edge well for an inexpensive knife and they do have one that is shaped more like a breaking knife all we used working was the victoranox knives so i know why he likes his so much! Thanks for all your great content!
Victorinox wins again!
I just ordered the xyj shaped like a breaker and reordered another Victorinex 6" pro curved boner to replace the one which seems to have recently sprouted wings :( Mine are used mainly on briskets & pork butts for the Pit Boss. ps: I DID spend some time in the meat dept @ Winn Dixie in the early 70's, long before cryopacs - 'Loved' unloading the truck when we had beef sides on sale - they weighed more than me!
@@TheBeardedButchers I worked in the grocery industry for 25 years. Every meat cutter I knew used Victornox.
This was actually a super helpful video! I am right now, getting ready and repurchasing the items we need before our biggest processing time hits. THANKS for some great info!!
You got this!
LOL! Well, we sure hope so! We credit YOU GUYS for making it so that we have the expanded skill sets we need to get the processing done. You truly are such an enormous help and inspiration. Thanks for all your hard work and great content.
I am so thankful for your advice on the Victorinox 6" boning knife after watching your tutorial on skinning and processing deer and successfully processing my first deer, sausage and all! The Victorinox boning knife has been great to use and holds an amazingly edge!
I did the same and it has become a great knife for what I think is short money for the quality you get.
I enjoyed this video. Amazing skill on display even with inexpensive knives. Reminds me of my former coworkers who used to hunt feral pigs downstate and realized on one trip they only had their Mora's and cheap supermarket knives to break down what they'd bagged. Would love to see a video where you guys test out knives from dollar tree, talk about a challenge. Thanks to the whole team at Bearded Butchers.
That's a really good idea.
Absolutely loved this idea! It was cool to see your butchering skills put to the test. I wouldn't mind seeing more challenges like this in the future. Especially if you manage to teach your community something along the way. :)
Great video. Appreciate the unbiased opinion. Also like the fact that you were willing to even recommend cheap Amazon knives. I find sometimes people are snobbish on their tools of the trade and they think it’s the best or nothing. Everyone has a budget and this was a awesome concept.
The little tiny ''steel'' you threw away, I personally use it for my bread knife, goes right in the groove and makes it amazing
This is without a doubt the best content I've viewed. This coming from someone who needs all the help he can get! This blade maestro covered hand fit, sharpening technique, steeles, and safety! Excellent video! 👍
Awesome video, absolutely loved it. I believe that 'diamond tapered' little piece on the small sharpener he threw across the room is meant for sharpening individual flutes in the serrated sections of pocket knives, not for use like a sharpening rod/steel.
I have many knives and of those, my favorites are antique knives I have found at thrift stores... I have been processing my own animal carcasses since I was 20 years old, I am now 70 and by the way, I am female.
You are correct! No excuses, anyone can do it. And with the help of your videos, my cuts are getting prettier.
Thank you for sharing it; 💯true!
The smith’s sharpener is actually decent for a moderate level of sharpening. Not super sharp, but enough to make a dull knife useable. I’ve used them while camping for 10 years (that’s what they’re mostly used for) as a simple, easy sharpener.
You guys have helped my knife skills SO MUCH and I can't thank you enough.
Rock on, brother! 🔥
There is definitely something to what you are saying about familiarity. I’ve been an electrician 20 years and my hand tools are like appendages on my body. I’ve even tried different kinds, but I always go back to my originals.
I use outdoor edge knives. I only butcher for my family. Deer, pigs, beef, turkeys, and ducks never failed me I like them. I ain’t no butcher but would like to see how it would be in the hands of a true master like yourselves. Love watching the fluency and fennec you guys have keep up the good work.
They did a pretty good video a while back using the Outdoor Edge set.
Great video.. I've been cutting for 28 years and have always used only Victorinox for most of that. The past few years I've been experimenting with other brands I can find on Amazon and I've come to the conclusion that anything that looks like a traditional "butcher" knife will work for anyone who knows how to work a blade and it does all come down to the handle. The Titan Forge and Jero Knives are tops on my list... Well tops just under Victorinox... :)
I am going to also say that from my experience with various knives for work/life purposes the quality of the steel isn't as good and it does definitely not keep an edge the same way nor does it hold/last as well to hitting hard stuff that shouldn't really be hit with a knife, in my life like hooks staples and nails. What's really weird is that I can usually put a decently sharp edge on a crap piece of metal more quickly than on a good one. Its not really an advantage to be able to put an edge on a knife in about 2 minutes if you have to do it every 10 minutes of cutting.
I've been using the Ultra Source boning knives for a couple years now and have been pretty happy. I process 3-4 deer, buy a few whole beef cuts, and bone out several pork shoulders a year so I am not doing anywhere near what a pro butcher does, but for a home butcher I can't complain about them.
i love that you did the job with what you had cheep steal sucks but its the man using the tool that makes the difference between knowing and and not knowing how to do something ! i look for made in the U.S.A for steal even can openers sad but true i bought like 15 dollar store ones and noticed how much i was actually spending bought a made in U.S.A from a good will to prove to my wife and still have it to this day . lol . I love your videos guys keep up the great work ! i learn something every time ! thank you very much and have a blessed day !
Interesting to see how much slower you were with the Sheffield, and how much more effort you had to use with your cuts. For what little breaking-down I do, I use a K-Sabatier boning knife, it works, holds a decent edge. I've never used a smooth steel, the one I tried was lined and frankly destroyed the edge, although much of that may have been the user. I did try one of the Smith sharpeners, it worked, but didn't put as fine an edge on things as my diamond stones. The flip side of that is I'm a woodworker and used to a shaving edge on my cutters. Thanks for the videos, they're great; wish I lived closer to you folks so I could buy meat from you. All the best.
*The Bearded Butchers* Interesting video fellas, always a pleasure to watch. Thank-you for taking the time to bring us along. God Bless.
Thanks for tuning in!
Mom had some knives thar desperately needed sharpened. The cheap little knife sharpeners she had just wasn't getting it. I started looking for knives. Every knife I held in my hand ...too big, awkward, too small etc..I truly thought it was just me. After watching this I now understand. I TRULY APPRECIATE THIS VIDEO.
I’ve followed you guys for two years now. I use your cutting styles and recipes and my daughter and I just butchered her first deer “family style” (thank you guys SO much). Never could afford the knives, though. So I use a Case XX Slicing knife (10”), a Case XX Santoku (8”) and a Case XX Boning Knife (5” or 6”). Total investment was $80 on Amazon. Please do a video on them. After all, it was Case Knives Neil Armstrong and Buzz carried on the moon.
Did they actually ever carry them? Thought they were only in the survival kit in the landers
YES, I absolutely enjoyed that. Using the other knives, you went much slower and I could better see your cuts, not that I would ever butcher my own meat. Watching you with your own tools is a work of art. Beautiful!
Great Idea, Spencer!
Awesome, thank you!
The round sharpener, if it worked like my parents did back in the early 80s, you put your knife in it and roll it back and forth with the knife. I remember it working good on kitchen knives
Really enjoyed the episode 👍🏻👍🏻 I’ve recently been learning, It really is about the steel in the knife that creates that perfect, long lasting edge.
I always want to come visit your guys’ shop when I visit home, but it never happens. Going to make sure I plan it into my trip next time. Keep up the amazing work
That Sheffield knife is the brand that gets used a lot in restaurants because of the plastic handle. Many health departments on the east coast won't allow wood handles. They are not horrible once you get used to them but you do have to hit it with a steel pretty regularly. I'm still more comfortable breaking down sub-primal cuts with an 8 inch French knife though. I did learn to butcher properly in culinary school just haven't had the chance to break down while sides very often
You sure its sheffield and not the fibrox Victorinox knives?
I’ve been using Victorinox since back when they were in with Forschner, to me there’s nothing better. I agree about the smooth steal it’s better than the coarse one, as far as sharpeners, my only choice is Norton multi stone, in my opinion it’s the best.
I've got some expensive knives in the kitchen. The commercial grade Victorinox knives are definitely not expensive. However, they are my go-to knives for just about every task. The molded handles are easy to grip the blades are flexible and easy to tune up between uses. Best all around bang for the buck, for sure.
100% agree with everything you said 💯💯
Totally agree, hisfishherfish! Keep them touched up with a frequent run on the steel and they will go a loooong time before resharpening is needed. I butcher elk with just a Victorinox 40512 and 40537.
Bought my first real knives years ago. My mistake was thinking I needed big knives for kitchen use. I dont need a 10" butcher knife Watching this I see everything was done with medium sized knives, The knives though are good quality for kitchen use, hold an edge well and still in use 40 years later. I have used a lot of those handy little Smiths sharpeners, great for restoring an edge as you did in the video although over time the ceramic does seem to wear a small shoulder from use....buy another.
The first cut with the Victorinx you could just see how much more comfortable you were, the speed was way faster and smoother great challenge for sure.!
I use the ultrasource semi flex at home for pigs and deer, the handle is blocky and a little awkward for sure but the steel is really decent and it dresses back up well with a few passes on a whetstone.
great watch !!! thanks guys !!! it's only because of the expert skill-set that those cheaper knives are able to do the job -you made them look good enough to use , tools do make a big difference but it comes down to how you use it and the knowledge of the user ... you guys are MASTER CRAFTSMEN of your trade ! thanks for sharing - Daniel I'm a fan
Thanks for watching!
They are 3 different blade shapes on the XY 8" boning knifes, I have the middle one for 20$. It's been a good knife and as you see using it, it holds a edge for a long time.
I have butchered 4 elk with that Orange handled Ultra knife and have STRUGLED keeping it sharp. After this video i bought the Victorinox, too bad i am going to have to wait until next year to try it out as we just processed the 2 elk we got this year. Always refer to your videos when i need help remembering how to do a cut. Thanks for the great content.
Interesting video. I purchased the Victorinox when you recommended in quite a while ago. I do my own sharpening when I feel my knives need it (not "scary sharp" but more than adequate). I've noticed that the Victorinox needs re-sharpening very infrequently for my domestic uses, compared to my other knives. And I'm in the habit of honing all my knives on an fine ceramic honer - just a few swipes before each use.
The Victorinox is one of the best knives for the money. Many thanks for the recommendation
Glad you like the Victorinox, Captain Ron 👌
I really did get a lot of valuable information about knives today. You guys are super at teaching me things about your craft and the tools that you use each day. I have watched every since your first video and I have never been bored. Would you guys consider doing a get-started butchery class? I saved all your videos to look back on and refresh my memory. But hands-on for a few days would help me to understand better. Just wondering.
Great to hear!
I would've loved to see how you felt about the Sheffield if you got to use your smooth steel.
Also, that little fold out cone is intended to be used on serrated edges.
I think it would be cool to see you guys do butcher knife reviews on various popular/more legit products using them to butcher an animal. Like doing brands like Dalstrong, Wusthof, Shun etc. and maybe more highly rated budget friendly brands.
Thosse are good ideas!
Hi boys ,from Greece
A cleaver is for vegetables, it’s great for chopping them up. For meat, it looks dangerous. The axe movement on slippery is giving me the willies.
I like this idea.
Yes! A review on those that are designed for "home" cooks that want something good to do somewhat advanced stuff but... don't want to get the hardcore professional stuff.
Have the smiths sharpener in my hunting pack for years. Mainly because of the size and easy to use in the field.
Appreciate you guys use and demonstrate and give opinion on these knifes for the seasonal home butcher and cooks
The Smith's two sider is great for your hunting pack. Works great on my hunting blade for skinning and quartering.
Probably one of the best UA-cam's you've done. Really informative. On a serious note, showing us how to sharpen using a steel would be appreciated as well as a link to smooth steel - can't see one in the UK on Amazon.
They should have been in you're butchering learning on day one I learned that at young age
You don't use a steel to sharpen.
The Victorinox smooth steel hones are made in England. I'd be surprised if they were hard to find in the UK.
I bought my Victorinox from Amazon because of you guys I love it. When I first started using them I poked myself at least half a dozen times.
Nice! Victorinox for the win!
My brother was always looking for Marbles hunting knives. He gave me one 15 years ago and butchering a deer turned from drudgery to a joy. The carbon level in the blade helps it hold the edge through skinning and taking the large cuts off the bone. The fatigue factor drops dramatically with good fitting blades!
I'm quite sure we all have MANY knives and love some, hate others, but can't part with any of them (at least I can't - the ones I hate just go in box but I won't part with them).
My first "real" knife was an R H Forschner 407-6. I got it 40 years ago while working at Farmer's Pride on Lorain Rd. in Cleveland...the building is still there but looks pretty vacated today.
I still have this knife, still use it several times a week - matter of fact I just used it to cut chops from a pork loin and broke down a couple birds this morning (BBQ on the kettle for the race tonight!!).
I love this knife, holds it's edge, works like a champ and has NEVER let me down.
As I understand it, Victorinox is now what R H Forschner was. Makes perfect sense based on the quality and durability. I have a great collection of kitchen cutlery for all uses, but this is my go-to workhorse when breaking down proteins.
This was an excellent video guys (I always learn something watching your videos) - reassures me I made a great choice purchasing my first knife - probably before many of ya'll were even born 🤣
Would like to see you use the Sheffield sharpening with your stones and techniques. I have one and love it, but I use a proper stone set to keep the edge. Did learn something about the smooth steel vs the rough steel though, thank you for that knowledge! Love yalls videos. KEEP IT UP!
What I'd like to see would be a review of *good* home butchery tools. Obviously Victorinox is a good (and rather inexpensive) option for most knives, but what about a hand bone saw and similar items beyond basic knives?
Me and a buddy of mine forged our own knives the night before our hunt then went out in the morning and shot a doe and then we skinned and processed the doe with the knives. We didn’t sharpen them very well so it was similar to using the knives you used in the video. It made processing the deer much more difficult but it’s a pretty sweet memory and it was a blast!
6 of my knives are Forschner/Victorinox. Several are 25 to 30 years old. As I am not a butcher, but a retired chef, I have 7 chef knives ( one 12", four 10", one 8 1/2" and one 8"), a couple of 12" granton edge ham/roast slicing knives, 5 paring knives of various lengths, 2 boning knives and 4 serrated knives (both fine and coarse edge). I have a very useful 3 stage electric diamond hone to keep the non-serrated knives nasty sharp. One, just one, of my knives is a somewhat expensive one. It was purchased on Amazon and is advertised as having a 10" blade, but the actual length is merely 8 1/2". I do enjoy using it and the "pearl" buttons/grips are definitely a pleasant novelty, as is the unusually shaped handle and the one piece, 100% steel construction of the knife.
Most of my knife use is with a chef knife, to slice and dice fruits and vegetables. I do buy whole fish and tenderloins from time to time and use my boning knives to skin, bone, trim and portion them. I rarely use a steel and have no butcher or breaking knives.
Thanks for the fun and enlightening video! I really enjoyed the wit!
I’ve got a cheap set, sadly I’m not experienced enough to know the difference. It’s good to see them side by side.
Hope this video helps, then!
As with any profession, the proper tools are essential for someone who does it daily. The person who does this once a year, the cheaper stuff will get the job done. But if you are working your tools frequently, it's best to spend a few extra dollars up front and buy something of higher quality that will get the job done faster, better and safer. You also showed how you sometimes have to adapt in situations where your preferred tools aren't there and you have to use what is in front of you. I like to invest in tools to the level I can comfortably afford even if it's not something I use regularly. You also mentioned several times about risking getting cut. I was always taught that a dull knife will cut you way faster than a sharp one and in this case it's very true. Thankfully you have that chainmail behind your apron if things really go bad.
Thanks a ton! That was a GREAT comparison. I've ordered myself the same Victorinox 6" boning knife for my own kitchen use. As usual, you guys ROCK! - Cheers!
That's great! Garry, thank you!
I’ve had that same victorianox he uses for probably 25 years. I bought it from a local butcher. Best knife I own for processing!
For me with my extremely limited experiance in butchering I find knowlege of the particular animal, muscle groups etc that is the biggest challenge. I have crappy tools also but I go slow and careful. I make alot of stew meat and my dog eats well haha.
I like this channel, your guys skills are impressive. Thanks.
Thanks a bunch, Shyam! Slow and careful ain't bad - as long as the job gets done 😉
@@TheBeardedButchers
Slow is smooth, smooth is fast.
The anatomy animal to animal isn't all that different. Shapes of muscles change a bit but where the seams are is pretty consistent
I grew up using Old Hickory knives. There were no flexible blades, but man they really held an edge.
I got lucky, in 1990 I found an Old Hickory knife in a house I moved into, then in '93 I found another one along a sidewalk. And I use them every day to this day.
Y'all might think this is goofy, but for the rest of us, to watch someone with such knowledge go through those tools and analyze them out loud is priceless.
I like the way you guys handle business. Straight up, honest and professional.
We appreciate that!
Great demo Seth. I'm not surprised that those cheap arse knives did surprisingly well. However, in the hands of a true professional, you made them look good. I've processed quite a few chickens, turkeys, hogs and a lot of wild game,
but I think I would struggle exponentially worse than you did with those knives.
I'll stick with my Victorinox, and my Bark River hunting knife.
That round sharpener you set on the table and roll the blade back and forth on each side. I had one many years ago.
As an old Slaughterman and a brief butcher stent... I still have my old Victorinox knifes and they are worn a lot but they are still holding the edge, an oil stone and a smooth steel keeps the edge real nice for a lot longer... great video boys....
Good video. Yes, it's that time of the year again when I start watching/reviewing butchering skills videos as I prepare to butcher my own elk (got one last weekend and will start butchering it this weekend). As for knives, I'll stick to my Victorinox knives. Maybe not the "best" knife in the world, but I think they give the biggest bang for the buck and get the job done well. Sure, I need to touch them up on the steel frequently, but that's not a hassle as I don't have to sharpen them often (heck, I use inexpensive Buck, Bucklite II knives in the field and use the steel frequently, and they keep me happy for several seasons). Thanks...your videos are great!
I have watched several of your videos and a question I have for you is, why do you leave some of the dry aged dark meat still left on your cuts of meat.
Not a butcher or chef but I've used the same $30 Joyce Chen Chinese cleaver since 1989 . And 1 cheap paring knife that I found in a house I was painting . I'd say I do 90% of the work with the cleaver , I'm just so used to it .
I keep hearing you reference Victorinox and I keep smiling. I got several 6" boning, 8 and 10" breaking I use to process hogs, deer, and fish. Mostly fish. Yellow handled Victorinox fibrox pro....fantastic knives.
Good stuff
I like Japanese knives and for a Cleaver I have an old Dexter Cleaver and for shipping I use a belt sander with a 220 grit coated with softened beeswax! When I get the fine wire edge I use a old very fine groves to remove the wire edge, then I use a ceramic rod to finish the edge to get the knife razor shape!
Thanks for the great video. Ill start by saying that I butcher all my kills, everything from deer and pigs to raccoons and rabbits.
Ive had every sharpener you showed and I agree the smiths is not bad for what it is.
As to knives, The best low cost knives Ive found were Old Hickory knives by Ontario knife company. They are made from 1075 carbon steel and hold an edge for ever. They run from $15 to $30 each. I would love to see you try a set of them.
If I’m not mistaken the tapered short rod is for sharpening serrated blades. Love the vid
works great on gut hooks too
Great video! I bought one of your branded knives a few months ago and love it. Definitely a difference in quality between cheaper knives. Good to see the Smith sharpener, I stumbled across those a few years ago and have several, nice and simple and use them a lot.
Glad you're loving the Victorinox Steel knives so far, Terry! Such a game-changer with a good blade 👌
These guys can probably break down a cow with a screwdriver but we will see ...
In my opinion, the tools you choose to use and your style of cutting is what makes you a artist and not just a butcher.
What you should have gotten was some old hickory knives. They are cheap but actually pretty good. They are old-school carbon steel knives with simple wooden handles.
So cool to see and hear Spencer on the video and not just behind the camera and not saying a dam thing 😂 awesome
Agreed! The guy deserves to be on the spotlight too! 👌
Never be afraid to learn how to sharpen a knife with a wet stone !!! I learnt that from my Father when I was in grade school !!! Grandpa was doing his knifes also with a wet stone also !!! Grandpa taught me the art of expiring a cow or pig to butcher also !!! This I learnt as I grew on up in early yrs of life !!! Sitting in the butcher shop with Grandpa cutting meat on up was a big memory for me with GRANDPA'S Coat around me as I sat on a corner cupboard !!! You get into your 70's and you have a lot of memories in your head !!! Going to sleep in the butcher shop with Grandpa's Big heavy coat around me is a big memory for me Watching Grandpa slice meat & sharpen his knives for himself !!! Waking on up to him still slicing meat or making ring bologna that is what is imprinted on my mind !!!
I admire the legit carving skills... I grew up in southern Idaho as a farm boy... I've dressed out numerous carcases... Would love to spend a day in your shop watching your techniques!!. You made do with the subpar equipment and made it acceptable and yet I couldn't even keep up slightly with what you have presented in this video.... Artisan!!
Dam.. 24 minutes
The "yo-yo" sharpener, is intended to be used by placing the blade into it as it sits on the table top, and then just roll it back and forth across the tale top, using the blade to roll it. You just place the knife into the "v", then push it forward allowing the sharpener to roll underneath it, and then draw it back doing the same.
Never used one but I thought that was the idea.
Yep! I acquired one of these from my mom. She used it in the fifties! I always remembered it and it was all I wanted after she passed on. Still have it. Works great!
You should send that "breaking knife" to Walter Sorrells and have him put a tip on it. :)
For those smiths style sharpeners it really helps to stay on the ceramic side a lot more, smooths out the edge a lot better and leaves a more durable edge
Just bought my first Victorinox chef's knife. Great product and not a bad price. I enjoyed the video.
I'm curious if you've ever tried Morakivs(Frosts brand) and if they are any good? They have a fairly large affordable selection of different types of butchering knives, seem like they woulf be good, but thought I'd ask the experts
They are as good as Victorinox maybe better in some ways. But not by much. I'm not a pro, I process a half dozen animals a year, so my opinion is limited.
I have good amount of victorinox and mora knives for meat and cooking in general. I find they’re both in the same “level” but Moras are more refined; consistent grinds, polishes, handle materials, seem to arrive much much sharper.
Never tried any of there butchering knives but I have used one of there “companion” knives and a “511” for field dressing deer and other game in the field. They came stupid sharp from the box, hold an edge pretty well and are super easy to sharpen back to a hair popping edge. I can’t imagine there other knives are bad at all with the experience I had with a $10 knife they make.
Morakniv might have the best budget lineup I've seen, better than many premium brands charging several times more
I've probably a dozen non-butchering Mora knives (carbon and stainless steel, very inexpensive to relatively expensive) which I love for their purpose, and I've several Victorinox knives for kitchen use - they are ALL fantastic and not stupid-expensive, IOW, whether Mora or Victorinox, you definitely get what you paid for - QUALITY!
Spencer is the true star of the show! Good work bud.
When you use professional utensils in your trade, it's great to find out what is ok to use for amateur butcher/field dress utensils to use. Thanks guys...this vid is awesome.
Very true!
I loved my Victorinox knives all with wooden handles, they moulded to the shape of my hand.......and then they passed a law saying in a commercial kitchen you had to have plastic or polymer handles, so had to replace all my knives. Cost me around £500 and this is going back 20 years, thankfully getting my hands on great knives was easy as i was working in Zurich Switzerland at that time but my hands hurt for months until I got used to them. Victorinox, Zwilling and Wüsthof you can never go wrong, btw great video really enjoyed it 👍
I reallly really would have liked to see if using your normal smooth sharpening steel on the schefield would have had any impact in how long the edge lasted. Other than that it was a perfect video and a very entertaining watch!