I think this is the best sharpening tutorial on here! I thought I was good at sharpening until I saw this, something just clicked all knives paper test sharp heel to tip! Even a bush craft knife I’ve struggled with. I finish them on a strop do you ever use a strop? Excellent video and channel thanks again 👍
Thanks glad it helped and thanks for watching! Once you get it nailed down there's no need for blunt knives ever again. Not used a strop in a butchery environment usually a steel but I can see how that would work.
Hi Jollunn, Indian oil stones come in fine, medium or coarse. Oil stones are harder, cheaper and fairly resilient to wear and tear. Whetstones are softer and cut a little faster. But being softer, they can become uneven over time. Hope this helps, thanks for the question
Great video! As a young butcher, free hand sharpening is something I struggle with, to find that perfect edge that holds all day. Do you use this method on your boning knife?
Hi. Thanks for your instructional video. What I couldn't stand is the colour going off the knife on the sharpening stones every time when I'd sharpen it. No coloured knives in the kitchen, please. 😃
Hi there! Yes, by flattening the shoulder off you are able to keep the knife thin so that you can reapply the sharp edge with ease as the knife blade reduces. Yousing this technique enables the user to continue to use the knife, even when the blade has been ground down. Helps with the longevity of the knife Hope this helps Regards Franco
As a professional Butcher you most certainly wouldn't let your knives get very dull, but have you ever had to sharpen a very, very dull knife and if so, would you still start with the oilstones or use something else to re-form the edge first?
It depends, if the knife has worn down to the thicker part of the blade I would hollow grind the blade, and reapply a fresh edge I have used grinders, and oil stones but the latter is time consuming
I've always watching your video sir . aspirant butcher here in the philippine. God bless sir.
So nice of you
I think this is the best sharpening tutorial on here! I thought I was good at sharpening until I saw this, something just clicked all knives paper test sharp heel to tip!
Even a bush craft knife I’ve struggled with. I finish them on a strop do you ever use a strop?
Excellent video and channel thanks again 👍
Thanks glad it helped and thanks for watching! Once you get it nailed down there's no need for blunt knives ever again. Not used a strop in a butchery environment usually a steel but I can see how that would work.
Awesome! What grain are those stones? What's the actual difference between an oil stone and a whetstone?
Hi Jollunn, Indian oil stones come in fine, medium or coarse. Oil stones are harder, cheaper and fairly resilient to wear and tear. Whetstones are softer and cut a little faster. But being softer, they can become uneven over time.
Hope this helps, thanks for the question
@@TheUrbanButcheryChannel Yes, I use Japanese wet stones and they do cut more aggressively but hollow much faster and need to be flattened frequently.
What is angel degree ? Thanks
About 25*degrees
Great video! As a young butcher, free hand sharpening is something I struggle with, to find that perfect edge that holds all day. Do you use this method on your boning knife?
Yes but you need to constantly maintain the edge of your knife with a steel or similar whilst in use during the day.
Thanks for sharing the right way to sharpen a knife!
Tried and tested!
Hi. Thanks for your instructional video.
What I couldn't stand is the colour going off the knife on the sharpening stones every time when I'd sharpen it. No coloured knives in the kitchen, please. 😃
Haha indeed
Nice video thank you, but can you go into more detail why you flattern the shoulder please? What does this do?
Hi there!
Yes, by flattening the shoulder off you are able to keep the knife thin so that you can reapply the sharp edge with ease as the knife blade reduces.
Yousing this technique enables the user to continue to use the knife, even when the blade has been ground down.
Helps with the longevity of the knife
Hope this helps
Regards Franco
@@TheUrbanButcheryChannel interesting I will try this out, thank you for your reply keep up the good work. Subscribed!
Great to have you on board!
As a professional Butcher you most certainly wouldn't let your knives get very dull, but have you ever had to sharpen a very, very dull knife and if so, would you still start with the oilstones or use something else to re-form the edge first?
It depends, if the knife has worn down to the thicker part of the blade I would hollow grind the blade, and reapply a fresh edge
I have used grinders, and oil stones but the latter is time consuming
Very nice 👍
Thank you! Cheers!
How do i sharpen my cheap stainless steel kitchen knives
The same way but a better knife will keep its edge longer