I don't know why this channel popped up in my feed but as retired second generation butcher this is the way I was taught by my father so its good to see someone such as yourself still teaching it that way.
hahahah! Love it! All those flashy rapid sharpener cooks on TV. I watch and many of them miss half the blade, just to look cool. Pretty much the way you show it. This is a good video.
Wow! I always wondered about this. I did not go to any culinary school, so I had no idea. Thank you so much for showing me how, why and what is rubbish!
I’m 64 years old and been around home butchering all my life and sharpen my knives to razor sharp and with a steel keeping them sharp-this is a good video 👍
Thank you for sharing this insight. I’ve often seen and tried the fast slapping action but could never get a satisfactory cutting edge, I’ll take my time to relearn the proper technique now.
I was also taught and I soon learned after catching by thumb 3 times to have my thumb at the other side of the grip and not wrapped round the handle…it made sense to me
I like how you explain the facts of using the Butchers Steel. Think that im.goin to get a butcher knife 5" or so and a good quality steel to practice the technique you demonstrated
I have raised hogs and beeves off and on for decades. I have worked closely with (hovered over their shoulders, actually. Being a TOTAL PEST with all my questions) the custom slaughter people that come on site to slaughter and prepare the carcasses.... and then deliver them to the butchers for aging, cuting, and wrapping. I have watched many, many meat prep and cooking videos since RUclips became a thing. None of these people were able to explain as thoroughly and demonstrate everything "Butchery"... as well as this gentleman. A truly gifted teacher. If all my teachers had been as good as this man, people would be talking about me, instead of Albert Einstein!
At long bloody last, I'm getting somewhere! Not so many scornful looks from Her Indoors. Been trying all sorts of gadgets with no success, so my sincere thanks for sharing your skill. Cheers.
Just got myself a chunky butcher knife and iv always had the butchers steel in my cabinet just never knew what it was for. Im definitely trying this rn. Thank you so much for the advice
Great video,not afraid to admit that actual knife sharpening is something I have never been great at.I am going to practice and practice this technique.Thank you.
I knew I was doing it wrong ~ I forgot the cuppa tea. No wonder it didn't work! Jokes aside, now I know how my dad, who was absolutely useless with all other tools, was the best knife sharpener ever. He wasn't a butcher, he was a banker, but he could sharpen a knife like no other. Thanks to you, I finally know how. So indeed, thank you -- VERY much!
👍🤩💝Thank you. I’m living proof that it is possible to make a knife blunt when you don’t know what you’re doing while trying to sharpen it on a sharpening steel.😂😩
Just got this channel recommended. Not a butcher but a hunter, outdoorsman,tree worker where I use knives day in and day out. Cutting rope, processing deer,bear or whatever I subbed and appreciate the quality content and great instructions. Keep up the good work!
This is the best video concerning this. I’m sharpening some of my razor blades. I like them as sharp as can be to shave off my speed into fine powder. That eliminates crushing and chopping. Also with a fine powder more surface area and better absorption. I’ve turned my huge clear chunk into a perfect cylinder by shaving down and turning as I go. Occasionally flipping it over long ways. I guess I’m weird like that. Thank you.
@@TheUrbanButcheryChannel went really good especially on my Mora with a Scandi cut blade and my steel kitchen knifes. Didn't seem to work on ceramic knife.
So, what about what I have seen almost all butchers do from time to time,and put the point of the steel on the block and apply a little more pressure, is that not correct ?
I use a steel as an everyday tool for keeping knives sharp but I often get asked by people to sharpen knives for them. Much of the time the knives I'm given are so dull they wouldn't cut a fresh cow patty so I keep my water stones for those and even my little belt grinder for the worst ones or ones that have nicks in the blade and need to be re-shaped. As a professional butcher I would imagine that daily use of your steel means that you rarely if ever need to resort to stones.
Hi Robert In fact I use whet stones quite regularly. When line Butchering I would use one at least three times a day. When in the shop, about once or twice a week. I use a Norton combination stone, and finish on a piece of smooth slate. Regards Franco Are you in the states Robert?
Hello my friend Thank you for the comment, and question. It is personal preference indeed A lot of knife users don't like the blade moving towards themselves so prefer to sharpen out Both ways are effective at maintaining the edge of the knife providing the correct angle is being achieved. Kind regards Franco
I’ve been coking professionally all my life and grew up in my parents butcher shop. I can steel my knife without even looking, it’s just muscle memory. I was using my steel today and a client was staring the whole time. I told him to quit staring, then he (a farmer) proceeds to tell me I’m doing it wrong. I want to get an apron that says “get out of my fucking kitchen” lol
I butchered in a slaughterhouse. You have about 10 seconds to spray yourself and the floor down, steel and then dip your knife before you have to stick another pig lol. Fast works just as good.
@@TheUrbanButcheryChannel Franco. is sapphire a more finer steel, than the diamond ? i mean, theres sapphire, diamond and ceramic .... just a bit confusing to know which would be more suitable. thanks.
Mark Swadkins Hi Mark Yes depending on price I would go for a sapphire cut Dick oval, are round The one in the video is a sapphire Dickron round I have had that steel for over fifteen years Hope this helps cheers
Many thanks. You didn't even say your name, but, instead, got right down to business. A friend gave me a good knife and a whet stone. (I knew nothing about either, but I do love to cook.) My son borrowed the stone and I told him just to keep it. I thought I was embarking on a very mundane task - learning the best way to "sharpen" my knives. Little did I know about the A) differences between sharpening and honing, and B) religious differences among people who use knives for cooking. I went to RUclips. You, Sir, get my vote. (Although the Japanese make a very strong case also, for different reasons.) Your style suits me. It may not be the absolute safest, but you teach us how to make it completely safe by telling us where to focus eyesight and how to find the right degree of bevel. Your instructions about the sound of sharpening are muddled. What do we want to hear / not want to hear? You could improve that. But I want to adopt your method for the rest of my life. I absolutely agree with you - and so do many neuro-scientifically-informed teachers, that it's best to practice, "Go and have a cup of tea," and come back and do it again. See the book "Make it Stick." You give us a method that we can stick with for life. An acquired skill, but one of practicality and confidence. Thanks for your excellent advice for the common man. Thanks to The Urban Butchery and you, Jack
I'v bought some crap steels and don't want to waste anymore money buying more can you give me a couple of makes to look for, I could maybe strech to £80. thanks
Hi, Dick are always a good bet. Personally, I would move away from tradition and recommend a Bobet ergo steel. I use one, they give fantastic results. About £80, £90 quid. Franco
I don't know why this channel popped up in my feed but as retired second generation butcher this is the way I was taught by my father so its good to see someone such as yourself still teaching it that way.
Thanks for the msg GR
Traditional all the way.
I am first generation really.
Cheers Butch
My Dad ran a market for 45 years. Im a 2nd gen cutter. Ive also got 2 nephews learning as well. Only a meat cutter understands that lifestyle. Lol
Best tutorial on honing steel/ butchers steel ever
Glad you found it useful!
hahahah! Love it! All those flashy rapid sharpener cooks on TV. I watch and many of them miss half the blade, just to look cool. Pretty much the way you show it. This is a good video.
Thank you my friend glad it helps you
Regards Franco
Ispent 30 years in the trade. Left it 20 years ago but still have to sharpen the family knives. You never forget these skills. good vidio.
Very true Michael
Nice to hear from you Butch, tell me where you worked?
Kindest regards
Franco
Very informative and well presented video, thumbs up
As an apprentice butcher, this was greatly helpful
Glad it was helpful!
Wow! I always wondered about this. I did not go to any culinary school, so I had no idea. Thank you so much for showing me how, why and what is rubbish!
Glad it helped my friend
Regards Franco
Rubbish is trash so its equivalent to saying "That car is rubbish" - "That car is trash. Doesn't work"
I appreciate the the lesson. I’m butchering my venison and this is exactly what I needed. Concise and complete instruction. Bravo!
Glad it was helpful!
I’m 64 years old and been around home butchering all my life and sharpen my knives to razor sharp and with a steel keeping them sharp-this is a good video 👍
Thanks for sharing!
This tutorial is a big help to all aspiring butchers out there...
Thank you my friend
Kind regards
Franco
17 year butcher and sausage maker here, I use the same technique although most places don’t want new cutters to learn this way, cheers brother
Thanks for sharing and watching. Indeed it can be a different job now sadly
This is good tuition, iv always found a knife hard to sharpen, and im an ex gamekeeper a good one at that! Cheers mucker!
Thank you for sharing this insight. I’ve often seen and tried the fast slapping action but could never get a satisfactory cutting edge, I’ll take my time to relearn the proper technique now.
Glad it was of help Mark
Kind regards Franco
I just love you. Everytime I'm not sure about my knives, I turn to you my guy! Thank you for being a rock star in the real world!💋
I appreciate that thanks for the kind words!
Best 3 minutes spent on RUclips.
Great stuff Kay, glad it was of use
Franco
I was also taught and I soon learned after catching by thumb 3 times to have my thumb at the other side of the grip and not wrapped round the handle…it made sense to me
I like how you explain the facts of using the Butchers Steel. Think that im.goin to get a butcher knife 5" or so and a good quality steel to practice the technique you demonstrated
I have raised hogs and beeves off and on for decades. I have worked closely with (hovered over their shoulders, actually. Being a TOTAL PEST with all my questions) the custom slaughter people that come on site to slaughter and prepare the carcasses.... and then deliver them to the butchers for aging, cuting, and wrapping. I have watched many, many meat prep and cooking videos since RUclips became a thing. None of these people were able to explain as thoroughly and demonstrate everything "Butchery"... as well as this gentleman. A truly gifted teacher. If all my teachers had been as good as this man, people would be talking about me, instead of Albert Einstein!
Thank you so much for the kind words John. Really glad you are enjoying the channel!
Full marks. Clear, relevant and precise.
Glad it was helpful, thanks for your comment EdD5!
Thank you, what a nice and simple clear and concise video. 👍
So welcome my friend
Kind regards Franco
Well done. Thank you.
Thank you Peter! Hope it was helpful
At long bloody last, I'm getting somewhere! Not so many scornful looks from Her Indoors. Been trying all sorts of gadgets with no success, so my sincere thanks for sharing your skill. Cheers.
Thanks great glad it helped!
Just got myself a chunky butcher knife and iv always had the butchers steel in my cabinet just never knew what it was for. Im definitely trying this rn. Thank you so much for the advice
If you start using it to maintain your edge you will notice the difference right away
The sound aspects of sharpening my knives is everything! You nailed it. I'm Irish- you know about our hearing!!! Hehehe!😘
:)
Worked in a meat market for several years as a teen and my boss used one of these. Worked great, I still use today.
Essential tool
thank you so much it was very helpful
Thanks for the lesson. Very useful. Again, many thanks
My pleasure!
Butchers/meat cutters all use these. They don't waste time with stones. Although using these successfully takes practice and technique. Good video.
Thanks for the skill upgrade.
Glad it was of help
Franco
Great video,not afraid to admit that actual knife sharpening is something I have never been great at.I am going to practice and practice this technique.Thank you.
Your so welcome James
Kind regards Franco
Same here man lol you're not alone.
Thank you so good to hear you tell of the sound.
Thanks for listening
Thanks mate...my knives generally turn out blunter after I try to sharpen them, hopefully now I'll be able to alot better
Hope it helps
Thank you for sharing!
My pleasure!
Bloody good advice well given and easy to understand!! Thank you so much. I love sharpening my knives this way.
Glad you enjoyed it
Nice. This is how I've been doing it the last few years.
Cooool Bob
Thank you
I knew I was doing it wrong ~ I forgot the cuppa tea. No wonder it didn't work!
Jokes aside, now I know how my dad, who was absolutely useless with all other tools, was the best knife sharpener ever. He wasn't a butcher, he was a banker, but he could sharpen a knife like no other. Thanks to you, I finally know how. So indeed, thank you -- VERY much!
Got to have a good cuppa tea :) Glad it helped thanks for watching. Franco
3:40. Hahah!! I saw you, we all saw you following the knife and not keeping your eyes on the point of the steel. Your instructions still work.
Ha ha
Thank you for your comments
Franco
Your video is awesome and your tips are absolutely TRUE! Thank you soooooooo much for helping me get my knives super sharp! 👍😃⭐
Great stuff thanks for watching! Franco
👍🤩💝Thank you. I’m living proof that it is possible to make a knife blunt when you don’t know what you’re doing while trying to sharpen it on a sharpening steel.😂😩
Just got this channel recommended. Not a butcher but a hunter, outdoorsman,tree worker where I use knives day in and day out. Cutting rope, processing deer,bear or whatever I subbed and appreciate the quality content and great instructions. Keep up the good work!
Welcome aboard! Great to have you thanks for watching
This is the best video concerning this. I’m sharpening some of my razor blades. I like them as sharp as can be to shave off my speed into fine powder. That eliminates crushing and chopping. Also with a fine powder more surface area and better absorption. I’ve turned my huge clear chunk into a perfect cylinder by shaving down and turning as I go. Occasionally flipping it over long ways. I guess I’m weird like that. Thank you.
thanks for watching
Thank you for the display, I will practice now and edit later with results 👍
Best of luck!
@@TheUrbanButcheryChannel thank you , my good kitchen knife is very sharp now and makes slicing so much easier 👍👍👍
Absolutely fantastic Frank . I’ll have proper sharp knives at last . ☀️😎👍
Glad you liked it
great video, thanks
Glad you liked it!
Thank you.
You are so welcome
Franco
Great simple video with awesome info
Practiced this evening and am getting the hang of it.
Thanks a lot
Glad it was helpful!
Thank you very much, excellent. I followed your instruction to the letter and bingo, very sharp knives.
Glad it helped
Excellent. Will henceforth ditch the TV chef knife sharpening BS. Thank you!
Glad you found it useful!
Very educational
thanks for watching
Thank you Sir, good instruction!
You are welcome!
The best and informative video
Glad it was helpful!
I like this guy.
👍
Thanks
Very useful, nice one.
Looked at the top five videos on instruction, and yours is the best with details on curve, body position, eye-line, frequency and pressure. Thanks.
Great to hear! Thank's for watching
Thanks great vid I have just purchased a antique one of these steel bone handle Sheffield can't wait to try it out.
That sounds great! Let me know how it goes
@@TheUrbanButcheryChannel went really good especially on my Mora with a Scandi cut blade and my steel kitchen knifes. Didn't seem to work on ceramic knife.
Great video
Thanks!
Thanks for the tip! Will try it out at work tomorrow 👍
Did it work?
Excellent ❤
Glad you like it!
I start a butchers job on Monday and I had the bright idea of telling the boss I knew how to use them safely
Good luck!
Thank you. Very informative!
Thank you for watching
Franco
A bloody good butcher.
Thanks
Thank you!
You're welcome! Thanks for the comment
Regards Franco
Dude....Great video! Thanks!
Sun of sotep thank you I am glad you enjoyed it 😊
Franco
Thank you for great video
Glad you enjoyed it
Ty, very helpful
Welcome my friend
Franco
Yes I did
thanks for watching
Great video!!
Very happy you enjoyed it!
Very useful tips sir👌🏼
Thanks and welcome
What is the best test to know if my blade is razor-sharp like yours?
Cut paper my friend.
But cut away from yourself.
Kind regards Franco
Try to shave the hair on the back of your hand.
Great video, Thanks! I always wondered how to use one...
Glad it was helpful
Regards Franco
Informative video.tq sir!!.
thanks for watching!
Good Work.
Thanks my friend
Super video 👌👌👍🙏👌👏👌👌👍
Super comment! Thank you for watching Saravanaa
Thank you, watching Ramsey sharpen with that rubbish technique led me to this video. Cheers brav.
Glad to help, not sure what he thinks he's doing tbh
Great video for me...and for all want study....
Glad it was helpful my friend
Franco
So, what about what I have seen almost all butchers do from time to time,and put the point of the steel on the block and apply a little more pressure, is that not correct ?
Just a different way to do it 👍🏻
My steel appears to be backwards. It only seems to be sharpening from the bottom up
2:49 Remind me by Robert de Niro face when He fell upset hhhh .. thank you mister chief for the information
haha you're welcome! I'll take that. Franco
thanks. from a yank
You're welcome! From a Lancastrian
Can you sharpen away from your hand ...pushing toward the end of the steel?
Hello, yes you can it's called back stealing, preferred by chefs mostly, but very effective.
Franco
@@TheUrbanButcheryChannel To me a very silly way, the tip of the steel is magnetic, you do not get the benefit of the magnet by backsteeling.
I use a steel as an everyday tool for keeping knives sharp but I often get asked by people to sharpen knives for them. Much of the time the knives I'm given are so dull they wouldn't cut a fresh cow patty so I keep my water stones for those and even my little belt grinder for the worst ones or ones that have nicks in the blade and need to be re-shaped. As a professional butcher I would imagine that daily use of your steel means that you rarely if ever need to resort to stones.
Hi Robert
In fact I use whet stones quite regularly.
When line Butchering I would use one at least three times a day.
When in the shop, about once or twice a week.
I use a Norton combination stone, and finish on a piece of smooth slate.
Regards Franco
Are you in the states Robert?
Man, I'm just now becoming a meat cutter and I struggle so bad at keeping my knives sharp and using a steel.
Practice my friend and it will improve
Great video mate. Thankyou.
Question, chef's sharpen out and butcher's sharpen in? Or is it just self preference?
Hello my friend
Thank you for the comment, and question.
It is personal preference indeed
A lot of knife users don't like the blade moving towards themselves so prefer to sharpen out
Both ways are effective at maintaining the edge of the knife providing the correct angle is being achieved.
Kind regards Franco
Thank you for the great video! Would I do the same process honing a Wusthof Classic 10” Super Slicer?
Yes!
i just lost couple fingers mate but no worrys. thanks video
Thank you for the comment
Franco
Great video, but to be clear. You are saying don't watch the knife to make sure you're not going to cut your hand that is holding the steel.
My boss has given me an oval steel and struggling like mad with it!?!?! Any advice
Take your time and listen to the sound. Sorry for the late reply hopefully you managed to get on with it
I’ve been coking professionally all my life and grew up in my parents butcher shop. I can steel my knife without even looking, it’s just muscle memory. I was using my steel today and a client was staring the whole time. I told him to quit staring, then he (a farmer) proceeds to tell me I’m doing it wrong. I want to get an apron that says “get out of my fucking kitchen” lol
:)
I butchered in a slaughterhouse. You have about 10 seconds to spray yourself and the floor down, steel and then dip your knife before you have to stick another pig lol. Fast works just as good.
Been there my friend
What type of steel sre you using?
Dick sapphire cut, had the steel ten years
Franco
Thank you no idea how use it. My knives getting dull
Did it work?
How much pressure are you applying on those down strokes?
Very lightly my friend
Thanks Franco
How much ceramic rods? Do they sharpen knives as well?
Ceramic are good, not sure about sharpening your knife, but would certainly realign the edge.
Franco
Does this work for a cook's knife as well?
Hello, yes it does indeed
@@TheUrbanButcheryChannel as well as rest of the other knives?
@@Fahimisthebestyoutuber Yes all kitchen knives without a serated edge
Hi some chefs knives only have an edge on one side so the same principle can be applied to the one edge, so always check regards
Franco
@@TheUrbanButcheryChannel Thanks
excellent video, thanks. are the oval sharpeners better than the round ?
Hey John
Personal preference really, I like the oval, but they all do the same job
Thanks
Franco
@@TheUrbanButcheryChannel thanks , much appreciated.
@@TheUrbanButcheryChannel i guess a f.dick oval or round sapphire, wouldnt matter, they both would be great ..
thanks
@@TheUrbanButcheryChannel Franco. is sapphire a more finer steel, than the diamond ? i mean, theres sapphire, diamond and ceramic .... just a bit confusing to know which would be more suitable. thanks.
Can you recommend a decent butcher's steel?
Mark Swadkins
Hi Mark
Yes depending on price I would go for a sapphire cut Dick oval, are round
The one in the video is a sapphire Dickron round I have had that steel for over fifteen years
Hope this helps cheers
Dick sapphire oval or round
The one in the vid is a Dickron round great steels
Hope this helps
The Urban Butchery Channel Dickoron Sapphires are almost magical.
I saw another video and the gal said that is for keeping a knife straight not sharp?
That's correct. You would sharpen on a stone but a steel is used for edge maintenance. Franco
Many thanks. You didn't even say your name, but, instead, got right down to business. A friend gave me a good knife and a whet stone. (I knew nothing about either, but I do love to cook.) My son borrowed the stone and I told him just to keep it. I thought I was embarking on a very mundane task - learning the best way to "sharpen" my knives. Little did I know about the A) differences between sharpening and honing, and B) religious differences among people who use knives for cooking. I went to RUclips.
You, Sir, get my vote. (Although the Japanese make a very strong case also, for different reasons.) Your style suits me. It may not be the absolute safest, but you teach us how to make it completely safe by telling us where to focus eyesight and how to find the right degree of bevel. Your instructions about the sound of sharpening are muddled. What do we want to hear / not want to hear? You could improve that. But I want to adopt your method for the rest of my life.
I absolutely agree with you - and so do many neuro-scientifically-informed teachers, that it's best to practice, "Go and have a cup of tea," and come back and do it again. See the book "Make it Stick." You give us a method that we can stick with for life. An acquired skill, but one of practicality and confidence. Thanks for your excellent advice for the common man.
Thanks to The Urban Butchery and you,
Jack
Thank you for your comment Jack appreciate it a lot.
Kindest regards
Franco
I'v bought some crap steels and don't want to waste anymore money buying more can you give me a couple of makes to look for, I could maybe strech to £80. thanks
Hi, Dick are always a good bet.
Personally, I would move away from tradition and recommend a Bobet ergo steel.
I use one, they give fantastic results.
About £80, £90 quid.
Franco
www.ebay.co.uk/itm/223489779225?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=0Lh4WMA-S7S&sssrc=4429486&ssuid=bTkrOdSJR0i&var=522244983350&widget_ver=artemis&media=COPY
God loves you and so does Jesus Christ amen
thanks