Hey there guys, thanks in advance for watching. I hope there is something of interest in here for you and please let me know what you think. I look forward to reading you guys comments!
Excellent sharpening how to. Great tip on turning a standard grinder wheel 180 degrees to avoid the excessive cost of a 'professional model' He as some very good videos.
I've been using those knives since the late 60's when in college. Won 2 sets of them in meat judging contest. Worked my way thru college at a meats lab an on the kill floor.
Good video. I’m a butcher myself and have tried out this method for a production setting. Gives not a bad edge for sure. I problem I encountered though was that the edge is thinner doing this method. I found the edge rolling a lot while breaking and deboning beef.
Interesting stuff again Duncan. If you blacken the edge with a sharpie felt, you can tell if your angle is consistent/half decent while you are sharpening. Just a tip for rookies to get a visual
Thank you so much for this video. I do not cut meat but I sharpen for butchers. This is a great all around video. Of course each person will develop their preference for different blade geometry. I like your machine for knocking down the shoulders. Great job on the video. I appreciate the effort
@@duncanhenry I use belt grinder for heavy repairs but I do the sharpening on whetstones. These days I use a King 300 and a Shapton 1k for most work. Once I grind through about half of the stone I like to try something new and grow my stone collection 😄
Swibo is the same company as Victorinox now, I think they merged together a few years ago, or something like that anyways. I have a 30cm Victorinox - Swibo knife. It says Victorinox on the blade and Swibo on the yellow handle. Nice video, thanks,
Duncan.... Gold again! I was waiting for this one. Excellent info. I have a small Canadian Tire angle grinder sitting in cabinet that'll be perfect for this. I can actually do this setup with just getting the wheels. I also had no idea the number of passes that are needed. I have a whet stone set for my one fancy-schmancy Japanese knife but really I don't nearly feel as comfortable with it as I do the commercial butcher knives. I feel I have more control with the extra weight and they feel more like a tool than something that's designed to impress guests. Thanks for a great video!
Thank you, I am glad you liked it. Ya a knife sharpening set up doesn't take much. Yes I'm no knife pro by any means but I know you really don't want to be heating up certain knives and stones would probably be needed for that Japanese knife. Like you said save it for impressing guests lol
Worked as a cook for 3 years and learnt how to make them razor sharp , but I recently changed jobs and started working in a beef abattoir I've noticed having a small razor sharp edge dosent last long when your slicing through kilos of meat all day and I'm just curious if the edge has to be wider for longer use ?
A razor edge is not going to last long no matter the angle but a smaller angle knife will feel sharpper even when dull. You need to find the angle where you begin to damage edges with chips and rolls during normal use and then add a few degrees, you will get the most amount of sharpness and edge retention while still keeping a decent apex stability. Since everyone uses knives differently you need to find it on your own I think though it will likely fall between 15-20° a side. A lot is also going to depend on the blades hardness and steel quality.
I mean, it works well enough, but a flap wheel really isn't going to give very good edges. I get that the convexed edge from the wheel is definately going to be tougher than a sharpening stone edge, but the flaps are a bit unpredictable and you definately would get better edges on a cheap belt sander.
Hey Duncan, you went straight to work to make the video (excellent as usual). Thanks for the information. I wish you a happy new year! (PS I just bought a lower speed grinder that I will modify slightly and dedicate it for sharpening knifes..)
@@duncanhenry Yes. We have a few kitchen knifes as well that need to be sharpened.. I am not too eager to sharpen them on my stones and so they end up dull quite often which is annoying... so I am really looking forward to having the grinder and just sharpen them a lot quicker and easier!
Excellent video and tutorial and always. Thanks for what you do, Boss. Do you have a recommendation for where to get a good flap sandpaper wheel like the one in the video?
Nice video - thanks. I noticed the motor on your grinder had directional arrows - I thought that was interesting - most single phase motors can have the rotation changed simply by opening them up and swapping two wires (it's usually marked on the nameplate or just inside the access panel). But, maybe yours is permanently set - no matter - great video.
You don't even have to switch wires. Just separate the base from the grinder and rotate the grinder 180 degrees and bolt back together. there is a youtube video on this.
The directional arrows are to remind the user not to push the chisel edge into the wheel when the rotation is going down towards themselves. Too many injuries because they were not aware which way the tool is rotating.
Never use a power tool it'll overheat your blade and ruin it and then they wear out that's why his knives are all thin and worn out just use a whetstone
A good low investment business is a sharpening trailer, you can do meat markets, barber shops, sewing scissors, farm clippers, some men and women do this from a pull trailer, some full time,some part time, its not cheap either! Some bring a bunch in sharp while they pick up some dull, see u next week for delivery and pick up!
I skin everything, large animal, with a chain a tree a loader a rope and a rock. peel em like a banana. once a guy has it down well, i honestly dont think it can be beat,
Get at least 1 chain link glove before u cut. Some knives are 15*, they slide through the meat real easily! Its asian! But it still has to be NSF APPROVED!! OR OUT IT GOES! this includes slicers, mixers, grinders, containers, refrigeraters,freezers, almost everything! Scales have to be certifiable by the weights and measures dept of the state, not all scales are!
Putting a knife to a grinder buffer is VERY dangerous!!! one catch it will take the knife out of your hands before you can blink.. His tuning the grinder away does nothing for safety because it will ricochet off that wall. This is a bad practice that heats up knives, wears knives out early, and Is the most dangerous sharpening technique.
If it isnt "NSF APPROVED" (NATIONAL SANITATION FOUNDATION) the health inspector will wont allow it in your business. If anything comes in contact with the food, it has to be NSF APPROVED!! 😊
Hey there guys, thanks in advance for watching. I hope there is something of interest in here for you and please let me know what you think.
I look forward to reading you guys comments!
Excellent sharpening how to. Great tip on turning a standard grinder wheel 180 degrees to avoid the excessive cost of a 'professional model' He as some very good videos.
You offer a lot of good info that most butchers wouldn't share, thank you
I've been using those knives since the late 60's when in college. Won 2 sets of them in meat judging contest. Worked my way thru college at a meats lab an on the kill floor.
Good video. I’m a butcher myself and have tried out this method for a production setting. Gives not a bad edge for sure. I problem I encountered though was that the edge is thinner doing this method. I found the edge rolling a lot while breaking and deboning beef.
Interesting stuff again Duncan. If you blacken the edge with a sharpie felt, you can tell if your angle is consistent/half decent while you are sharpening. Just a tip for rookies to get a visual
Ture that is a good tip for a beginner.
Thank you so much for this video. I do not cut meat but I sharpen for butchers. This is a great all around video. Of course each person will develop their preference for different blade geometry. I like your machine for knocking down the shoulders. Great job on the video. I appreciate the effort
Really well that would be a cool job.
What tool do you use? Stone, grinder?
@@duncanhenry I use belt grinder for heavy repairs but I do the sharpening on whetstones. These days I use a King 300 and a Shapton 1k for most work. Once I grind through about half of the stone I like to try something new and grow my stone collection 😄
Swibo is the same company as Victorinox now, I think they merged together a few years ago, or something like that anyways. I have a 30cm Victorinox - Swibo knife. It says Victorinox on the blade and Swibo on the yellow handle. Nice video, thanks,
Thank you for sharing this.
My pleasure!
Great to see a new video! One of my favorite channels!
Thank you very much! Glad you like it!
Thanks, great video!
Glad you liked it!
Love your videos!! Very informative!!
Great video. Where did you get your sandpaper wheel ? I have looked all over and can't find anything close.
Duncan.... Gold again! I was waiting for this one. Excellent info. I have a small Canadian Tire angle grinder sitting in cabinet that'll be perfect for this. I can actually do this setup with just getting the wheels. I also had no idea the number of passes that are needed.
I have a whet stone set for my one fancy-schmancy Japanese knife but really I don't nearly feel as comfortable with it as I do the commercial butcher knives. I feel I have more control with the extra weight and they feel more like a tool than something that's designed to impress guests.
Thanks for a great video!
Thank you, I am glad you liked it. Ya a knife sharpening set up doesn't take much.
Yes I'm no knife pro by any means but I know you really don't want to be heating up certain knives and stones would probably be needed for that Japanese knife. Like you said save it for impressing guests lol
hello when go up charpenning to 400 grit the knife of butcher dull quiqly or stay sharpe long times?
If you flip the machine over you can un screw the base and rotate it to put the switch on the front
TELL US HOW LONG YOU CAN KEEP SAUSAGE IN THE DISPLAY CASE?? THE ECONOMICS OF THE SHOP??
Well instead of steeling how about using a ceramic rod only?
I want to know about sanitizers duncan??
Tell us about the mark up on meat?? How much does a butcher make per yr??
Or per hour??
First... lol. Thanks for sharing Duncan!
Your welcome!
Worked as a cook for 3 years and learnt how to make them razor sharp , but I recently changed jobs and started working in a beef abattoir
I've noticed having a small razor sharp edge dosent last long when your slicing through kilos of meat all day and I'm just curious if the edge has to be wider for longer use ?
A razor edge is not going to last long no matter the angle but a smaller angle knife will feel sharpper even when dull. You need to find the angle where you begin to damage edges with chips and rolls during normal use and then add a few degrees, you will get the most amount of sharpness and edge retention while still keeping a decent apex stability. Since everyone uses knives differently you need to find it on your own I think though it will likely fall between 15-20° a side. A lot is also going to depend on the blades hardness and steel quality.
@Duncan Henry - Do you sharpen or replace your grinder knives/plates? If you sharpen, may I ask how you do it?
Looking forward to your next video!
Hey Joe. I usually just purchase new ones. I have never sharpened them I know you can though.
i only sharpen my butchery knife with wet stone.. using grinder is dangerous
I mean, it works well enough, but a flap wheel really isn't going to give very good edges. I get that the convexed edge from the wheel is definately going to be tougher than a sharpening stone edge, but the flaps are a bit unpredictable and you definately would get better edges on a cheap belt sander.
If im not mistaken your knife is victorinox, a really very good knife but too expensive!
YOU TRAY GRIT 400 AFTER 180 IS GOOD OR NOT FOR MEAT.
Hey Duncan, you went straight to work to make the video (excellent as usual). Thanks for the information. I wish you a happy new year! (PS I just bought a lower speed grinder that I will modify slightly and dedicate it for sharpening knifes..)
You won't regret it. It makes your butchering a lot more simple.
@@duncanhenry Yes. We have a few kitchen knifes as well that need to be sharpened.. I am not too eager to sharpen them on my stones and so they end up dull quite often which is annoying... so I am really looking forward to having the grinder and just sharpen them a lot quicker and easier!
Excellent video and tutorial and always. Thanks for what you do, Boss. Do you have a recommendation for where to get a good flap sandpaper wheel like the one in the video?
Your welcome, glad you liked it! I got mine from Princess Auto and Greg Distributors in Canada
belt sander does an amazing job , then finish with a buffing pad
Where are the likes? Common people
Nice video - thanks. I noticed the motor on your grinder had directional arrows - I thought that was interesting - most single phase motors can have the rotation changed simply by opening them up and swapping two wires (it's usually marked on the nameplate or just inside the access panel). But, maybe yours is permanently set - no matter - great video.
You don't even have to switch wires. Just separate the base from the grinder and rotate the grinder 180 degrees and bolt back together. there is a youtube video on this.
Didn't know that, thank you!
The directional arrows are to remind the user not to push the chisel edge into the wheel when the rotation is going down towards themselves. Too many injuries because they were not aware which way the tool is rotating.
The health dept wants NSF approved- if it comes in contact with the food, its got to be NSF approved- its nationwide!!
They call that Running OVER!! WHEN IT TURNS AWAY FROM U.
OR
If it turned toward you, its Running Under!!
How do you avoid overheating your blade when sharpening on a bench grinder?
Take your time and don't use too much pressure.
Never use a power tool it'll overheat your blade and ruin it and then they wear out that's why his knives are all thin and worn out just use a whetstone
A good low investment business is a sharpening trailer, you can do meat markets, barber shops, sewing scissors, farm clippers, some men and women do this from a pull trailer, some full time,some part time, its not cheap either! Some bring a bunch in sharp while they pick up some dull, see u next week for delivery and pick up!
It's Emory paper, not sand paper!
Or Emory cloth
That wheel is running away from u, NOT toward you!! They call that running over, not running under!
Pum-miss stone!!
So, the burr is the bevel here?
I skin everything, large animal, with a chain a tree a loader a rope and a rock. peel em like a banana. once a guy has it down well, i honestly dont think it can be beat,
Get at least 1 chain link glove before u cut. Some knives are 15*, they slide through the meat real easily! Its asian! But it still has to be NSF APPROVED!! OR OUT IT GOES! this includes slicers, mixers, grinders, containers, refrigeraters,freezers, almost everything! Scales have to be certifiable by the weights and measures dept of the state, not all scales are!
Putting a knife to a grinder buffer is VERY dangerous!!! one catch it will take the knife out of your hands before you can blink.. His tuning the grinder away does nothing for safety because it will ricochet off that wall. This is a bad practice that heats up knives, wears knives out early, and Is the most dangerous sharpening technique.
If it isnt
"NSF APPROVED"
(NATIONAL SANITATION FOUNDATION)
the health inspector will wont allow it in your business. If anything comes in contact with the food, it has to be NSF APPROVED!! 😊
5:14
I would never ever use a real power tool to sharpen one of my knives never
Wet stone is your preferance?
Worksharp ken onion works great