Dick knives made in Germany are the best ! We used to use Victorinox 15 years ago but now all knives are Dick. That steel he's using is far too rough and he's using it way too hard, we use a smooth polished steel of Dick brand also and we also use Ergo clicking things to run our boning knives through. In case you're wondering what I do? I'm a mutton and lamb speed boner. Approximately 23 of us bone out up to 4000 lamb a day and all the gear we use is the best no expense spared we use Boride stones made in USA and use stirlling setters. My favorite knives are Dick hollow ground, stone them once in the morning and they always last all day
Curious once you hit it with the new edge and deburr the edge, then why don't you go for a finer edge with a higher grit stone? Personally that's what i'll do with a 4000 grit, then deburr and polish the edge with newspaper.
I'm an ex meat worker, and I am so sick of seeing the other clowns on the tube try to teach people how to sharpen a knife, by the way I do know how to sharpen a knife, and I know you have dumbed it down for the layman out there, just want to say well done mate good instruction you have kept it basic for them to build on as they get better at sharpening there knives, the only thing I would suggest is not to put your fingers on the blade, put the heal of your other hand on the handle as well, as you hold the knife on the stone, that way if the knife catches on the stone you don't slip and cut your fingers, something for you to think about, you also need to tell them about soft and hard pressure on the blade, when it is needed and at what stage you use soft pressure for honing on the smooth side of the stone, you also need to let them know how a circular motion makes a more even hone on the blade. ( by the way the next time you steal your knife might be best if you get your thumb out of the way of the tip of that blade as you follow through, you will end up hitting your thumb knuckle ) other then that yeah well done.
I like your honing style. I was in the trade too. Watching how the chefs and food prep staff at local restaurants handle knives makes me cringe. Wish I could offer tips like don't slap the blade against the steel, cut on steel table, use blade to scrape table and use like a drum sticks to mince.
Grat Video. Am trying my stone again – never could get a knife sharp… have a 1000/3000. Is a 400 suggested? What length steel is good? I assume, the lonnger, the better? I'm thinking between 10 and 12 inches?
Love the video Scott. I've just bought a double-sided whetstone and want to sharpen a couple of knives. If my knife is several years old, and never been sharpened properly, how long (or how many strokes) on each side of the stone would you give it? Also how much pressure do you apply?
May I suggest you maybe point out a link to a good stone and good steel? I am goad you showed how to sharpen a knife with the back and forth stroke, I have always had others sharpen my knives because I was only taught to try the as you put it ''western'' style and I never mastered it. Your back and forth, I tried it and BAM it worked with ease. All my knives are "Old Hickory'' high carbon steel content. I etched them to keep them from rusting and I keep a thin bit of mineral oil in them.
I like the bucher knife!
Dick knives made in Germany are the best ! We used to use Victorinox 15 years ago but now all knives are Dick. That steel he's using is far too rough and he's using it way too hard, we use a smooth polished steel of Dick brand also and we also use Ergo clicking things to run our boning knives through. In case you're wondering what I do? I'm a mutton and lamb speed boner. Approximately 23 of us bone out up to 4000 lamb a day and all the gear we use is the best no expense spared we use Boride stones made in USA and use stirlling setters. My favorite knives are Dick hollow ground, stone them once in the morning and they always last all day
Can you recommend a good steel?
My new favourite channel! LOL "told you I was good!" LOL Love your videos man! Cheers from Canada!
Who makes the glove?
At 2:22, is that a price sticker, left side?
Great video! Thanks!
If you can't be good; be good at what you do. great video!
Orient Mako watch?
Thank you so much!
heloo, what type of stone do you use for your victorinox knifes (6"and 12"). Thank's and have a nice day
Really appreciate this Scott. You are a good teacher. Now I just need to practice!
very useful dude love it
Excellent video.
One of the benefits of the Icel knives is that they have a higher carbon content so they're Harder which holds the edge longer
Just noticed the finger arrangement on the chainmail glove . Brilliant .
ostre noże to podstawa dobrej pracy
How many time a week or a day you sharp you knives.
haha anyone notice the glove
This video taught me how to sharpen my kitchen knives properly, thanks!!
Curious once you hit it with the new edge and deburr the edge, then why don't you go for a finer edge with a higher grit stone? Personally that's what i'll do with a 4000 grit, then deburr and polish the edge with newspaper.
I'm an ex meat worker, and I am so sick of seeing the other clowns on the tube try to teach people how to sharpen a knife, by the way I do know how to sharpen a knife, and I know you have dumbed it down for the layman out there, just want to say well done mate good instruction you have kept it basic for them to build on as they get better at sharpening there knives, the only thing I would suggest is not to put your fingers on the blade, put the heal of your other hand on the handle as well, as you hold the knife on the stone, that way if the knife catches on the stone you don't slip and cut your fingers, something for you to think about, you also need to tell them about soft and hard pressure on the blade, when it is needed and at what stage you use soft pressure for honing on the smooth side of the stone, you also need to let them know how a circular motion makes a more even hone on the blade. ( by the way the next time you steal your knife might be best if you get your thumb out of the way of the tip of that blade as you follow through, you will end up hitting your thumb knuckle ) other then that yeah well done.
why are you giving as middle finger
why are you giving as middle finger
Great video.
Yes, first this I noticed it the flipping us off. Says something about his character.
I like your honing style. I was in the trade too. Watching how the chefs and food prep staff at local restaurants handle knives makes me cringe. Wish I could offer tips like don't slap the blade against the steel, cut on steel table, use blade to scrape table and use like a drum sticks to mince.
I bought a Victorinox Chef's Knife last year and it has been fantastic. Razor sharp and sturdy.
25 years old wtf you don't sharpen very often then ??
It's official, I have gotten to the point where I will watch Scott do anything!
Could you make tutorial on how to make your own sausage rusk – thanks
Did any one see the glove flipping us off at the beginning
Grat Video. Am trying my stone again – never could get a knife sharp… have a 1000/3000. Is a 400 suggested? What length steel is good? I assume, the lonnger, the better? I'm thinking between 10 and 12 inches?
Scott – So glad to see you keeping it real my friend – fuck Gordon Ramsay and the like!
77 people have no idea how to sharpen a knife. This is absolutely correct. Cheers Scott.
Love the video Scott. I've just bought a double-sided whetstone and want to sharpen a couple of knives. If my knife is several years old, and never been sharpened properly, how long (or how many strokes) on each side of the stone would you give it? Also how much pressure do you apply?
May I suggest you maybe point out a link to a good stone and good steel? I am goad you showed how to sharpen a knife with the back and forth stroke, I have always had others sharpen my knives because I was only taught to try the as you put it ''western'' style and I never mastered it. Your back and forth, I tried it and BAM it worked with ease. All my knives are "Old Hickory'' high carbon steel content. I etched them to keep them from rusting and I keep a thin bit of mineral oil in them.
i run a sharpening service. If you want to send a knife to the states ill sharpen it and send it back.