I love all the hand work you do. I was a butcher for almost 3 years in the US and I was trained all on electric equipment. Electric saws, slicers, grinders, etc. Knives were mostly used for trimming. I do a lot of my own butchery now based on watching videos like yours. You have amazing talent sir, thanks for the videos.
I love how this whole comment section is so nice, we butchers be nice people, no one trying to correct things, every butcher has they're own quirks to how they work
I starting to raise my own pigs to produce my own pork. While I haven't bred them just yet I'm researching the proper knives to perform the task when the time comes. I always find your videos both informational and entertaining, I'm more interested in quality than price because I have found that if you buy the best you can get and take proper care of it then it will last for many years of service. Being a diesel mechanic for over 30 years I have invested in many tools and actually still have most of the tools I had when I first started, so again quality has served me well.
Great information. Thanks for sharing, Scott. I'm in the process of restoring an old Case XX 431-6 butcher's knife. I found it half buried in the dirt next to the garage when we bought our farm. A wire wheel, Miracle Polishing Cloth, new scales, and a sharpening and I figure it'll be a good tool again.
Found this vid a bit late, but some excellent, solid, straight-forward advice here. No muss, no fuss. Brilliant job mate. Agree on Victrinox/Forschners and even old Dexters. They take an absolute beating and hold up amazingly well. Same thing with the vintage choppers/cleavers. Love them for my personal kitchen. P.S. Sharp Fred Perry. Yellow trim is smart.
I like the vintage chopper you used. I have one that looks almost exactly like it. Mine is from the 1940's and is from a company called "Village Blacksmith". I read up on them and found out they went out of business in 1961. It's an excellent piece of equipment
Show off!!!! Got my first set of victorinox knives when i was 19, im 39 now and other than loosing the parer i haven't had to buy another knife. i made the mistake of lending my steel to a friend and then had to buy a cheap one because i needed it short notice, i honed my knives over the next dew days and the steel ended up like a bar of cold rolled steel, load of crap, pay more now or even more later. Im not a heavy user like i used to be but i still use them everyday. As for the channel..its not so little anymore dont change a thing, i cant speak for everyone but its your personality that make me come back......so down to earth, you really do remind me of my uncle, he owns Littlewoods Butchers in Heaton Chapel
I took your advise on the Victorinox 6" knife more than a year ago and have never regretted it. $22 US and I expect to leave it to my grandchildren. Thanks
+etclarke Um...what's a "pastry" knife? I do almost all of my"prep with this little knife. I have a serviceable Farberware Soku for vegetables which for me are mostly potatoes, carrots, onions and turnips (waxed). I'd like to get a ceramic chef's knife but I just can't justify the expense. I intend to leave the little Victorinox to my kids.
I like collecting and using old woodwork tools so I do understand we’re your coming from. The sense of history in your hands, words can’t do it justice. Anyway great show as usual Mr Rea keep em coming.
You're always such a pleasure to watch. Knowledgeable and passionate about your profession. We have nearly all the kit. It's as good as you say. We've done lots of butchery ... because of you. And love it! Thank you.
Scott, I enjoy watching your channel. I watched your video, Butchers Knives. The Right Tools For The Job. I am a retired 3rd generation master carpenter of 64 years and I am wanting to improve my knife skills and select the right equipment. I was always a stickler for that when I was in that trade. No tool like the right tool. I had been looking at getting a small cleaver because I work mostly with chicken and portions that can be seperated on some occasions. I am just a home cook but I enjoy doing that. I did a lot of fishing and hunting of small game when younger and there is nothiing better than harvesting your own to put on the table. Sometimes when I would get home from school my Mom would ask if I wanted fish for supper and I would always reply yes and she would say then go catch some. We lived on a 30 acre lake and I could fish anytime I wanted to. Just reminiscing for a moment. When you were describing the various pieces on your table you mentioned getting vintage tools and I did as you suggested and picked up two vintage cleavers on Ebay. One was a Vintage Briddell 6" Butchers Meat Cleaver No. 860 and the other was a Vintage Village Blacksmith 8", Watertown, Wisconsin, both in carbon steel. Both were in superb condition for their age (almost mint) and look as though they had never been resharpened. One more thing. I don't have a steel as of yet and the information I see is that a smooth steel is the best as it does not remove steel from the knife but just realigns it till sharpening is needed. Thanks for the tip as I was about to buy a new stainless cleaver and I know the steel in the new cleaver is no equal to these two carbon steel cleavers of yesteryear. Keep up the good work. I can tell you enjoy doing it. Enjoy the years ahead. Michael
I am a fan of any low cost, thin, razor-sharp, lightweight budget-conscious blade, made from a high-carbon, molybdenum stainless steel alloy, that will allow them to retain their edge. Especially if they are hardened to 55-56 on the Rockwell C Hardness scale. That allows them to be sharp without being brittle. This is exactly similar to what high-end makers such as Wusthof provides, but at a much lower price point. Higher-end Japanese knives, such as those from Shun, are harder, sharper, and more expensive, but also have their 2nd's and discount lines. Victorinox has long produced other kitchen cutlery under their own name and the Forschner brand name. In 2011 Victorinox stopped using the Forschner name and produces the same knives with the Victorinox name. I've been using Victorinox knives for over 40 years, and with very few exceptions, they have never failed me ( I snapped a 6" boning knife on some camel meat in December 1990). Although I was infantry, I always took a boning knife with me into the field ( heck. . . ever tried to clean and fillet fish with a bayonet?). My original Swiss Army knife from 1988 is still working fine, and I've never needed to sharpened it. The closest modern model of it would be the "Victorinox Swiss Army SwissChamp Pocket Knife". Though, I may often purchase less expensive kitchen cutlery, I am a special fan of Victorinox, because Victorinox has claimed never to have had to lay off an employee, and their knives are really good. To avoid layoffs they set aside profits during boom periods to supplement recessionary periods, as well as temporarily contracting employees to other companies as outsourced labour during recessions. Who could ask for a more supportive employer? (Sorry for the rant. Just saw something I have an opinion on :-) )
This was beautiful, thank you. As an American living in Canada, I've been a Mercer guy, but for very similar reasons to your affinity for Victorinox. I'm going to strongly consider Victorinox for stocking my new cabin with equipment, though, thanks to you, Scott. Merci beaucoup!
In the world of affordable stamped butchering type knives Mercer, Victorinox, F.Dick and Dexter Russell are all really on par with each other, it doesn't make that much difference which one you choose. At the abattoirs I worked at you could also get Tramontia knives as well for less money but I never tried those but I am led to believe they are also serviceable.
Scott, nice collection of knives. I also have a prized cleaver of German carbon steel that was my dad's from 1950. Dad was a butcher since 1946. I love my Henckels from 1981 stainless steel but they are not heavy enough and I also have a couple Sabotier carbon steel which I cherish. You made my heart stop when you were flipping those knives. Thanks for your expertise.
I couldn't agree more with the old tools. I have a bone saw from my grandfather for butchering deer and cant even imagine how old it must be.I should add that it works great!
Good review lad. Nice to see those old tools out and getting some use brother. Me and the lads (hunting trio) chucked in for an electric rotary band saw, ex local butcher gear, saves so much time and energy after the stalk mate. Cheers Moose.
Thank you for introducing me to Victorinox knives. They are, to use a US expression, "Good enough for who they're for." They're not the beautiful, forged, wood handled knives on the magazine covers. But they arrive razor sharp, are well made, carry a good warranty, and the Fribrox handles perform well. They are a very good value in today's market and a pleasure to use in the kitchen.
I just butchered my first pig. The pig-splitting axe is intriguing, but I bought bone blades for my Sawsall and am very glad I did. Still used a traditional bone saw for the smaller bone cuts, like the Boston butt and the ribs, but the Sawsall makes splitting that pig fast and easy work.
Super excited as I got my Fibrox Victorinox knife set you recommended - 5" semi-flex boning Knife, 7" Carving Knife, 7" in Clever and butcher saw in today!! Love your channel and keep sharing!! :-)
love the videos brother! I am getting ready to butcher two of my home raised pigs this weekend and will be watching your pig cutting vid many times this week! 👊👍👍 - Tim
Scot I have some butchery tools. Most are Old Hickory carbon steel but a few are large Dexter and Ontartio Knife specimens. The Dexter is a 24 inch scimitar. The Ontario Knife has a 20 inch blade. My saw is a 24 inch one.
I'm a big fan of the Victorinox knives, my boning and steak knife are from them, I have an F Dick steel, all over 20 years old, I must buy a saw for myself, great vid as always👍
Thank you kindly, sir! I am beginning research for slaughterhouse equipment. Looking for BEST-IN-Class, not just a good sharp knife. I believe better is best for a reason. The trade-off may be upfront costs but as an owner, I wish my employees to have an easier go of the task as well as easier maintenance of equipment. Longevity of equipment is next. Cheap will tend to break far more often and end up costing more in the long-run! Most of the slaughtering will be in a multi-species (from chicken to big game and bison) facility for small batch work (homesteads and smaller farms) but meant for greater capacity (quick scalability). Again, Thank you!
Would like to see some SRP merch. Maybe Victorinox would consider a Scott Rea line of knives, saws, sharpening tools. A butcher's apron with your logo, why not? Some books?
Robin Austin Hi Scott another great video. I've been following your series for a while now and took your advice on knives. I had a decent set before but found that victorinox do a set of knives with a steel, in a case for £100, so I bought one and they are brilliant. I also got one of their magnetic knife holders which sits on my kitchen wall. Thanks mate for the great advice.
My goto knives are a short Kitchen Prince, a New Galaxy Santoku and a Freesheep Santoku. The Kitchen Prince is most valued for its comfortable handle. The most important factor I look for in a knife is whether the blade stays in the air clear of the board when I put the knife down.
Great vid Scott, thanks... you are spinning those tools like Keith Moon's drumstick. Another good video idea would be showing the mincer, sausage skins burger presses and spices you use. Cheers Scott.
Great vid as usual, professional through and through. One think I don't think you've talked about is your block. Would love to hear about it, and your maintenance of it. What's your opinion of the new plastic tops?
"Pig Splitter" would be a great band name! I needed a boning knife and found a 6" Rapala filet knife (a fisherman's knife) at our local Tractor Supply store for $10 American! Wicked sharp with a nice flex.
Amazing.. picked up your recommended boning knife and a filleting knife from Victorinox.. Amazing steel so sharp it scares me.. Thanks for the reccomend.
Great video, have watched many other of your videos and followed you advice. Victorinox are well worth the money, hold an edge and are very reasonably priced. Keep sending the videos, I learn something from each and every one. R.G.
Have you any advice on butcher's blocks- especially care and upkeep? Finding a large table mounted one might be a bit over the top, but smaller ones might be available, and sourced like vintage presses and containers- at local shops "secondhand". I also have family who make cabinets and furniture who might help with building one.
Love Victorinox. Have a chef's knife from the. Ultra sharp once it's had a sharpening and keeps the edge superbly if you hone it a couple times a week or more. And at £15 you really can't complain. One of my cheapest knives but its the one I use the most
I've discovered some cheap knives that have surprisingly good steel; Old Homestead & Interpur are 2 that come to mind. They have cheap wooden handles but really good blades. (There's also another brand I've seen that I just can't remember right now- dang it).** I just found the name: it's Yorktowne.
I have been following you for a couple years. Learned so much...but watched your tools of the trade and would love some help on what chopper I can buy that can cut the white tail deer bone. The 2 Chinese ones I have got huge gouges in them. I have a full set of victorinox, but it doesn’t seem like their chopper can handle bone. Please advise on a good, plastic handle one that can handle chopping thru Venison chops. Thx
The wood knives (5.4000.18 and 5.6406.12 and 5.5200.26) are beautiful and not too high in price compared to the black plastic ones (5.4003.19 and 5.6403.12 and 5.5203.26). Would You these days suggest going with the plastic, because of a better grip? The large knives you show: Do you only use the one with the black handle these days? The blade is different than the one with the wood handle. I've seen you using the black one for cutting up the two chickens. By the way: The numbers in the brackets are the Victorinox item numbers - hope this is of help for everybody else looting for "The Right Tools For The Job".
I used rosewood handles for most things except when I'm working fish. But if you're worried about grip, I put a rubber band around the bottom of my wood handles when cutting at times especially when working out some grass fed beef.
Hey Scott! I hope you still check back to your old videos. This was an awesome overview of necessary items for butchery. It's something I'm starting to develop an interest in. I noticed that you use a "classic" style butchers knife that has a wide tip instead of a scimitar which I've seen very often in modern shops. Is there a functional reason you might use one over the other, or is it just a matter of preference.
KBuckeye93 Personally I use both a 6" stiff straight blade & a 5" semi flex curve. And a 10" & 12" cimeter. I'm also a fish monger so I need versatility. Having options to tackle weird seams or fascia helps a lot.
I prefer a large straight knife for cutting steaks and chops and a 6” curved semi flex for boning. The straight boning knives are kind awkward when boning out odd shaped bones where the curved seems to flow with them.
I have a cleaver, a butcher knife, a santoku, and a fish fillet knife that I use for just about every thing to cleaning game to butterflying pork chops.
You might make fun of me, but a chainmail glove for your non knife hand is a great idea. About $50 US. Even the best of us have off days, I think it's good insurance.
My dad and brothers who were cooks in the army told me that steels don't sharpen knives, they are used to smooth out burrs and knicks. No I see salesmen saying steels are used to sharpen knives. Which is correct?
Do you have any experience with the older Ekco carbon steel butcher knives? they appear similar to the Ontario Old Hickory's they are a couple dollars more than the new Old Hickory's but the ones I'm seeing are vintage so I'm hoping they may have be better constructed than modern, same shape as the one you are using in the video.
I had a Victorinox Swiss army knife, it was perhaps the worst, softest, lousiest steel I've ever experienced in a well known knife brand, won't take a fine edge and dulls heavily after a few small cuts... I vowed never to buy another Overpriced Victorinox piece of garbage. Are the butcher knives made of different steel? What steel are the Butcher knives?
Ok I have always been put off by this, but when you use something to sharpen a knife, blade etc. I always rinse it. Is this how it should be or does it not really matter. I just think that when you sharpen something, there are small metal particles or shavings that may get transferred onto the meat etc. Someone please enlighten me
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I love all the hand work you do. I was a butcher for almost 3 years in the US and I was trained all on electric equipment. Electric saws, slicers, grinders, etc. Knives were mostly used for trimming. I do a lot of my own butchery now based on watching videos like yours. You have amazing talent sir, thanks for the videos.
I love how this whole comment section is so nice, we butchers be nice people, no one trying to correct things, every butcher has they're own quirks to how they work
I starting to raise my own pigs to produce my own pork. While I haven't bred them just yet I'm researching the proper knives to perform the task when the time comes. I always find your videos both informational and entertaining, I'm more interested in quality than price because I have found that if you buy the best you can get and take proper care of it then it will last for many years of service. Being a diesel mechanic for over 30 years I have invested in many tools and actually still have most of the tools I had when I first started, so again quality has served me well.
10:03-11:45 is just a thing of beauty. The skill on display is just insane. Highlight of the video, Scott.
Great information. Thanks for sharing, Scott. I'm in the process of restoring an old Case XX 431-6 butcher's knife. I found it half buried in the dirt next to the garage when we bought our farm. A wire wheel, Miracle Polishing Cloth, new scales, and a sharpening and I figure it'll be a good tool again.
Found this vid a bit late, but some excellent, solid, straight-forward advice here. No muss, no fuss. Brilliant job mate. Agree on Victrinox/Forschners and even old Dexters. They take an absolute beating and hold up amazingly well. Same thing with the vintage choppers/cleavers. Love them for my personal kitchen.
P.S. Sharp Fred Perry. Yellow trim is smart.
I'm sure the makers of the old kit (steel and knives) are smiling down upon you. What a great tribute!
I like the vintage chopper you used. I have one that looks almost exactly like it. Mine is from the 1940's and is from a company called "Village Blacksmith". I read up on them and found out they went out of business in 1961. It's an excellent piece of equipment
Show off!!!!
Got my first set of victorinox knives when i was 19, im 39 now and other than loosing the parer i haven't had to buy another knife.
i made the mistake of lending my steel to a friend and then had to buy a cheap one because i needed it short notice, i honed my knives over the next dew days and the steel ended up like a bar of cold rolled steel, load of crap, pay more now or even more later.
Im not a heavy user like i used to be but i still use them everyday.
As for the channel..its not so little anymore dont change a thing, i cant speak for everyone but its your personality that make me come back......so down to earth, you really do remind me of my uncle, he owns Littlewoods Butchers in Heaton Chapel
I took your advise on the Victorinox 6" knife more than a year ago and have never regretted it. $22 US and I expect to leave it to my grandchildren. Thanks
+Timothy Dingman Get a victorinox pastry knife as well ;-) You won't regret it.
+etclarke Um...what's a "pastry" knife? I do almost all of my"prep
with this little knife. I have a serviceable Farberware Soku for vegetables which for me are mostly potatoes, carrots, onions and turnips (waxed). I'd like to get a ceramic chef's knife but I just can't justify the expense. I intend to leave the little Victorinox to my kids.
I like collecting and using old woodwork tools so I do understand we’re your coming from. The sense of history in your hands, words can’t do it justice. Anyway great show as usual Mr Rea keep em coming.
You're always such a pleasure to watch. Knowledgeable and passionate about your profession. We have nearly all the kit. It's as good as you say. We've done lots of butchery ... because of you. And love it! Thank you.
Scott,
I enjoy watching your channel. I watched your video, Butchers Knives. The Right Tools For The Job. I am a retired 3rd generation master carpenter of 64 years and I am wanting to improve my knife skills and select the right equipment. I
was always a stickler for that when I was in that trade. No tool like the right tool. I had been looking at getting a small cleaver because I work mostly with chicken and portions that can be seperated on some occasions. I am just a home cook but I enjoy doing that.
I did a lot of fishing and hunting of small game when younger and there is nothiing better than harvesting your own to put on the table. Sometimes when I would get home from school my Mom would ask if I wanted fish for supper and I would always reply yes and she would say then go catch some. We lived on a 30 acre lake and I could fish anytime I wanted to. Just reminiscing for a moment.
When you were describing the various pieces on your table you mentioned getting vintage tools and I did as you suggested and picked up two vintage cleavers on Ebay. One was a Vintage Briddell 6" Butchers Meat Cleaver No. 860 and the other was a Vintage Village Blacksmith 8", Watertown, Wisconsin, both in carbon steel. Both were in superb condition for their age (almost mint) and look as though they had never been resharpened.
One more thing. I don't have a steel as of yet and the information I see is that a smooth steel is the best as it does not remove steel from the knife but just realigns it till sharpening is needed.
Thanks for the tip as I was about to buy a new stainless cleaver and I know the steel in the new cleaver is no equal to these two carbon steel cleavers of yesteryear. Keep up the good work. I can tell you enjoy doing it.
Enjoy the years ahead.
Michael
I am a fan of any low cost, thin, razor-sharp, lightweight budget-conscious blade, made from a high-carbon, molybdenum stainless steel alloy, that will allow them to retain their edge. Especially if they are hardened to 55-56 on the Rockwell C Hardness scale. That allows them to be sharp without being brittle. This is exactly similar to what high-end makers such as Wusthof provides, but at a much lower price point. Higher-end Japanese knives, such as those from Shun, are harder, sharper, and more expensive, but also have their 2nd's and discount lines.
Victorinox has long produced other kitchen cutlery under their own name and the Forschner brand name. In 2011 Victorinox stopped using the Forschner name and produces the same knives with the Victorinox name. I've been using Victorinox knives for over 40 years, and with very few exceptions, they have never failed me ( I snapped a 6" boning knife on some camel meat in December 1990). Although I was infantry, I always took a boning knife with me into the field ( heck. . . ever tried to clean and fillet fish with a bayonet?). My original Swiss Army knife from 1988 is still working fine, and I've never needed to sharpened it. The closest modern model of it would be the "Victorinox Swiss Army SwissChamp Pocket Knife".
Though, I may often purchase less expensive kitchen cutlery, I am a special fan of Victorinox, because Victorinox has claimed never to have had to lay off an employee, and their knives are really good. To avoid layoffs they set aside profits during boom periods to supplement recessionary periods, as well as temporarily contracting employees to other companies as outsourced labour during recessions.
Who could ask for a more supportive employer?
(Sorry for the rant. Just saw something I have an opinion on :-) )
This was beautiful, thank you. As an American living in Canada, I've been a Mercer guy, but for very similar reasons to your affinity for Victorinox. I'm going to strongly consider Victorinox for stocking my new cabin with equipment, though, thanks to you, Scott. Merci beaucoup!
In the world of affordable stamped butchering type knives Mercer, Victorinox, F.Dick and Dexter Russell are all really on par with each other, it doesn't make that much difference which one you choose. At the abattoirs I worked at you could also get Tramontia knives as well for less money but I never tried those but I am led to believe they are also serviceable.
Scott, nice collection of knives. I also have a prized cleaver of German carbon steel that was my dad's from 1950. Dad was a butcher since 1946. I love my Henckels from 1981 stainless steel but they are not heavy enough and I also have a couple Sabotier carbon steel which I cherish. You made my heart stop when you were flipping those knives. Thanks for your expertise.
I couldn't agree more with the old tools. I have a bone saw from my grandfather for butchering deer and cant even imagine how old it must be.I should add that it works great!
Good review lad. Nice to see those old tools out and getting some use brother. Me and the lads (hunting trio) chucked in for an electric rotary band saw, ex local butcher gear, saves so much time and energy after the stalk mate. Cheers Moose.
Thank you for introducing me to Victorinox knives. They are, to use a US expression, "Good enough for who they're for." They're not the beautiful, forged, wood handled knives on the magazine covers. But they arrive razor sharp, are well made, carry a good warranty, and the Fribrox handles perform well. They are a very good value in today's market and a pleasure to use in the kitchen.
John Purser I use them in a slaughterhouse every day good fucking knives
I just butchered my first pig.
The pig-splitting axe is intriguing, but I bought bone blades for my Sawsall and am very glad I did. Still used a traditional bone saw for the smaller bone cuts, like the Boston butt and the ribs, but the Sawsall makes splitting that pig fast and easy work.
Just got a great butchers set for christmas from my wife. This video saved my face :D Great video as always!
The stag handle steel on your table is a classic. Oldie but goodie.
Super excited as I got my Fibrox Victorinox knife set you recommended - 5" semi-flex boning Knife, 7" Carving Knife, 7" in Clever and butcher saw in today!! Love your channel and keep sharing!! :-)
Same as me, love the fact that butchers have used en over the years!
Fantastic video Scott. Thank you for answering the vexing question of what tool you use.
love the videos brother! I am getting ready to butcher two of my home raised pigs this weekend and will be watching your pig cutting vid many times this week! 👊👍👍 - Tim
Hi Scott
Been waiting and waiting for a new video ☺
Keep up the good work. Greetings from Sweden.
I really like the vintage knifes they are awesome. I think that is the way am going to go.
Scot
I have some butchery tools. Most are Old Hickory carbon steel but a few are large Dexter and Ontartio Knife specimens. The Dexter is a 24 inch scimitar. The Ontario Knife has a 20 inch blade. My saw is a 24 inch one.
100 grand is just around the corner. Great video. Thanks for your dedication!
Proudboy alert!!! Much props from a fellow butcher/monger in the U.S.
I'm a big fan of the Victorinox knives, my boning and steak knife are from them, I have an F Dick steel, all over 20 years old, I must buy a saw for myself, great vid as always👍
***** No, boning knife!
Thank you kindly, sir! I am beginning research for slaughterhouse equipment. Looking for BEST-IN-Class, not just a good sharp knife. I believe better is best for a reason. The trade-off may be upfront costs but as an owner, I wish my employees to have an easier go of the task as well as easier maintenance of equipment. Longevity of equipment is next. Cheap will tend to break far more often and end up costing more in the long-run! Most of the slaughtering will be in a multi-species (from chicken to big game and bison) facility for small batch work (homesteads and smaller farms) but meant for greater capacity (quick scalability). Again, Thank you!
Would like to see some SRP merch. Maybe Victorinox would consider a Scott Rea line of knives, saws, sharpening tools. A butcher's apron with your logo, why not? Some books?
Another great video. That pig axe is fantastic! Need a car boot sale where they sell old knives etc.
Robin Austin
Hi Scott another great video. I've been following your series for a while now and took your advice on knives. I had a decent set before but found that victorinox do a set of knives with a steel, in a case for £100, so I bought one and they are brilliant. I also got one of their magnetic knife holders which sits on my kitchen wall.
Thanks mate for the great advice.
My goto knives are a short Kitchen Prince, a New Galaxy Santoku and a Freesheep Santoku. The Kitchen Prince is most valued for its comfortable handle. The most important factor I look for in a knife is whether the blade stays in the air clear of the board when I put the knife down.
Great vid Scott, thanks... you are spinning those tools like Keith Moon's drumstick. Another good video idea would be showing the mincer, sausage skins burger presses and spices you use. Cheers Scott.
Mister, you are a fine gentleman!
Thanks for this great tutorial.... helps so much as to which knife to use...
Fantastic video Scott. I wonder if you could do a video on the different knives and which applications each are best suited for.
Great vid as usual, professional through and through. One think I don't think you've talked about is your block. Would love to hear about it, and your maintenance of it. What's your opinion of the new plastic tops?
"Pig Splitter" would be a great band name!
I needed a boning knife and found a 6" Rapala filet knife (a fisherman's knife) at our local Tractor Supply store for $10 American! Wicked sharp with a nice flex.
Great video. And, as a complete fan of the project, I just want to complain that you haven't been posting enough videos.
And good knives/cutters are well balanced too! :-)
Thanks Scott, excellent video as always.
Victorinox is definitely the winner when it comes to selection of the knives. They are for everyone.
Beware the clones . . . www.nytimes.com/1994/09/03/business/swiss-army-knife-vs-chinese-clone.html
Amazing.. picked up your recommended boning knife and a filleting knife from Victorinox.. Amazing steel so sharp it scares me..
Thanks for the reccomend.
Thanks for spelling it out .......
Great video, have watched many other of your videos and followed you advice. Victorinox are well worth the money, hold an edge and are very reasonably priced. Keep sending the videos, I learn something from each and every one. R.G.
I can tell already that I’m gonna really like your channel!
so happy to see your channel doing so well :) awesome vid!
Great vid as always Scott, thanks for sharing mate.
Have you any advice on butcher's blocks- especially care and upkeep? Finding a large table mounted one might be a bit over the top, but smaller ones might be available, and sourced like vintage presses and containers- at local shops "secondhand". I also have family who make cabinets and furniture who might help with building one.
when I was a butcher the only knifes I used were victorinox nella and I own some one of a kind hand made ones
Love Victorinox. Have a chef's knife from the. Ultra sharp once it's had a sharpening and keeps the edge superbly if you hone it a couple times a week or more. And at £15 you really can't complain. One of my cheapest knives but its the one I use the most
Your videos are a lot of fun!
You're a week late on this video mate. I scoured your old video's to find your recommendations on kit to buy. This'll help when I go to buy more kit!!
I've discovered some cheap knives that have surprisingly good steel; Old Homestead & Interpur are 2 that come to mind. They have cheap wooden handles but really good blades. (There's also another brand I've seen that I just can't remember right now- dang it).** I just found the name: it's Yorktowne.
love your videos... keep em coming
I have been following you for a couple years. Learned so much...but watched your tools of the trade and would love some help on what chopper I can buy that can cut the white tail deer bone. The 2 Chinese ones I have got huge gouges in them. I have a full set of victorinox, but it doesn’t seem like their chopper can handle bone. Please advise on a good, plastic handle one that can handle chopping thru Venison chops. Thx
The wood knives (5.4000.18 and 5.6406.12 and 5.5200.26) are beautiful and not too high in price compared to the black plastic ones (5.4003.19 and 5.6403.12 and 5.5203.26). Would You these days suggest going with the plastic, because of a better grip? The large knives you show: Do you only use the one with the black handle these days? The blade is different than the one with the wood handle. I've seen you using the black one for cutting up the two chickens. By the way: The numbers in the brackets are the Victorinox item numbers - hope this is of help for everybody else looting for "The Right Tools For The Job".
My guess is the plastic handles may be a health and safety thing to do with hygiene.
I used rosewood handles for most things except when I'm working fish. But if you're worried about grip, I put a rubber band around the bottom of my wood handles when cutting at times especially when working out some grass fed beef.
Thanks for finding the numbers
So much good info here; great vid
Hey Scott! I hope you still check back to your old videos.
This was an awesome overview of necessary items for butchery. It's something I'm starting to develop an interest in.
I noticed that you use a "classic" style butchers knife that has a wide tip instead of a scimitar which I've seen very often in modern shops. Is there a functional reason you might use one over the other, or is it just a matter of preference.
Cheers mate I to have an old boning knife I've had it for 20 years ' only changed the handle 3 times
And the blade twice? Cheers .Hic*
+Basingstoke Dave lol, reminds me of trigger and the broom he never changed for 30 years..... OFAH, old school. Cheers Moose Down Under.
Trigger!!!
Then you've had 3 1/2 knives.
Yes sir brilliant.
I like your butcher block
I've always used a $10 hacksaw for deer. Works fine.
Scott, do you prefer the curved or straight blade boning knives? What are the advantages or disadvantages of both?
Thanks
KBuckeye93 Personally I use both a 6" stiff straight blade & a 5" semi flex curve. And a 10" & 12" cimeter. I'm also a fish monger so I need versatility. Having options to tackle weird seams or fascia helps a lot.
I prefer a large straight knife for cutting steaks and chops and a 6” curved semi flex for boning. The straight boning knives are kind awkward when boning out odd shaped bones where the curved seems to flow with them.
I have a cleaver, a butcher knife, a santoku, and a fish fillet knife that I use for just about every thing to cleaning game to butterflying pork chops.
We started a sheep farm for us and extended family and church charity. To keep it affordable we butcher the scot rea way!
Victorinox is a family operation and they manufacture in an eco friendly factory.
Victorinox owns / makes forschner now which is a great thing.
Are there different types of hand saw blades? Which are better for small animal butchery?
Always enjoy the videos. If I have any questions about meat I know who to ask.
Awesome Stuff, Thank you 😎
You might make fun of me, but a chainmail glove for your non knife hand is a great idea. About $50 US. Even the best of us have off days, I think it's good insurance.
Thank you!
My dad and brothers who were cooks in the army told me that steels don't sharpen knives, they are used to smooth out burrs and knicks. No I see salesmen saying steels are used to sharpen knives. Which is correct?
First one's correct for pure steel. If it sharpens, then it is steel (or something else) inlaid with some diamond dust or other abrasive.
How do you sharpen your knives? I know the steel helps keeps the edge straight, but what about actual sharpening?
Wet/oil stone to put edge on and steel to polish
rapgame901 Thanks. I was wondering what he uses specifically.
Nice tutorial!
This is better than most of those "Weapons for the Zombie Apocalypse" videos.
Great video as always
The cleavers are kind of pricey bought mine new F. Dick almost a work of art it’s so shiny.
Do you have any experience with the older Ekco carbon steel butcher knives? they appear similar to the Ontario Old Hickory's they are a couple dollars more than the new Old Hickory's but the ones I'm seeing are vintage so I'm hoping they may have be better constructed than modern, same shape as the one you are using in the video.
what is the best knife for dried meat like fuet from france. its really hard meat and i keep cutting myself
What about scissors? I've seen you use scissors on quail and other things.
muito bom amigo
fucking hell lad !
Looks so cool when you do it...maybe i will try to buy some knives soon!
TY SO MUCH KEEP ON THE GOOD WORK
I had a Victorinox Swiss army knife, it was perhaps the worst, softest, lousiest steel I've ever experienced in a well known knife brand, won't take a fine edge and dulls heavily after a few small cuts...
I vowed never to buy another Overpriced Victorinox piece of garbage.
Are the butcher knives made of different steel? What steel are the Butcher knives?
Thank you so much
Scott is of titanic proportions, the earth around him shakes when he gets serious.
Got to get me a Set!!
Thumbs up for the proud boys
Proud boy!!!!
Ok I have always been put off by this, but when you use something to sharpen a knife, blade etc. I always rinse it. Is this how it should be or does it not really matter. I just think that when you sharpen something, there are small metal particles or shavings that may get transferred onto the meat etc. Someone please enlighten me
Awesome video :) good info
I have have an old cleaver that makes that pig splitter look small. It's nickname is complaint department. I love my old knives too.
Scott,
Awesome no frills breakdown. I’m looking at piecing together a knife set of my own. Any thoughts or experience with Jero cutlery?
What about Henkel brand cutlery?
Can you start using metric system !
What was the name of the company for the yellow handled knife please.