I've worked in a beef meatworks for 5 years and just a month ago moved up to learn boning, finding it really difficult to sharpen and keep my knives sharp, especially on the job since breaks are only 30mins to eat, toilet and sharpen my knives, I have same knives (Victory), this video has given me some more insight and motivation into knife sharpening, great video and thank you
Learning to sharpen knives and make them to keep a sharp edge takes time to learn like everything else. If you have not much time to sharpen the knives at work I suggest you take them home after work. At home you have time and don't need to rush. It is imperative to take your time and pay attention to detail, you can't do that when you have to rush. Best of luck and welcome to one of the best trades.
Thank you for sharing this. I found your channel looking for information about Victory knives. I recently visited New Zealand & should have bought some there when I heard about them! I will buy some now.
Excellent video Othmar; very well explained by a nice fellow. I use the 6 inch round tip boning knife for the deboning, joints and backend when I'm doing sheep. I have the Victorinox lamb skinner for the opening when skinning. I'm going to try a Dexter Russell 5 and a quarter lamb skinner as the Americans usually have good high carbon steel. The Victory New Zealand I have is a topper.. I can't help but think that you say some words very much like us here in the Outer Hebrides of Scotland; it must be the Celtic Germanic connection. Keep up the excellent videos.👍👍👌
Yes I have a course steel and a fine one from German and you are right the smooth one is better unless I have to remove metal but that is the whetstone job.
I have, fortunately, just chanced upon your excellent channel. Thank-you for sharing your experience and expertise in such a user-friendly way. I have learned so much from you. You mentioned the steel you use is one from your home country of Switzerland. Are you able to advise brand, please. It will be interesting to see if I can purchase in Australia. If not that steel, do you have other recommendations? Thank-you once again for sharing your knowledge.
Great video from a true master butcher! Great lesson, I was taught also to be very careful and go slow when steeling a knife. Just a gentle kiss of a quality steel can do wonders
Hi Othman, wondering what kind of whetstone, brand, and model you would recommend? I’m teaching my grandkids on doing sharpening, and want to get them off to a good start. Thank You Kindly…
I do not use a particular brand whetstone. I am more concerned with the grain then the brand. Personally I prefer double sided stone with one side having a 4.000 grain and the other side 10.000 grain. Hope that helps you and thank you for visiting my channel.
Great video, thank you. I’m in the abattoir trade for 5 years and still learning to keep a sharp knife. This was very helpful! Can you recommend an easy way to know when a knife is razor sharp? If it cuts hair on your arm does that mean it is sharp enough?
We use another eay in Turkey. We touch the knife gently on your nail if the knife catch your nail its sharp enounght. If the knife move on your nail its blunt
"Great Video" Ya, you probably new. I wasn't going to agree with ya on the steeling part. I've tried the soft steeling. It doesn't work for me. The hard pressure works better for me.
I got them form a butcher in New Zealand. They are some kind of high density foam or soft rubber disk with a hole in the middle. It is a bit safer with the discs.
One of the better tutorials on steeling I have seen to date.
Thank you.
I've worked in a beef meatworks for 5 years and just a month ago moved up to learn boning, finding it really difficult to sharpen and keep my knives sharp, especially on the job since breaks are only 30mins to eat, toilet and sharpen my knives, I have same knives (Victory), this video has given me some more insight and motivation into knife sharpening, great video and thank you
Learning to sharpen knives and make them to keep a sharp edge takes time to learn like everything else. If you have not much time to sharpen the knives at work I suggest you take them home after work. At home you have time and don't need to rush. It is imperative to take your time and pay attention to detail, you can't do that when you have to rush. Best of luck and welcome to one of the best trades.
Keep passing your KNOWLEDGE BROTHER ✊🏾 ✊🏾 ✊🏾 ✊🏾 ✊🏾... God bless you brother ✊🏾 ✊🏾 ✊🏾 ✊🏾
WOW Othman, Really learned a bunch. New Subscriber, nothing compares learning from a person, that is in the field daily. Thank You So-Much…
Thank you. I am glad you find the information provided here helpful.
Thank you for sharing this. I found your channel looking for information about Victory knives. I recently visited New Zealand & should have bought some there when I heard about them! I will buy some now.
Thank you for explaining it so well and simple, you should make more sharpening videos.
A Man well worthy of Respect.
Many Thanks for the videos!!
UD ES MUY PARECIDO AL ACTOR ED HARRIS....JAJAJAJAJJA...GRACIAS POR SU VIDEO, SALUDOS DESDE TORRES DEL PAINE , CHILE
Excellent video Othmar; very well explained by a nice fellow. I use the 6 inch round tip boning knife for the deboning, joints and backend when I'm doing sheep. I have the Victorinox lamb skinner for the opening when skinning. I'm going to try a Dexter Russell 5 and a quarter lamb skinner as the Americans usually have good high carbon steel. The Victory New Zealand I have is a topper.. I can't help but think that you say some words very much like us here in the Outer Hebrides of Scotland; it must be the Celtic Germanic connection. Keep up the excellent videos.👍👍👌
I am actually Swiss with a very heavy Swiss accent that I still can't shake after living 40 years in Canada. :) Thank you for the kind words.
Keep the accent mate, it's part of who we are. It's good to hear, keep up the great videos .ATB John
Yes I have a course steel and a fine one from German and you are right the smooth one is better unless I have to remove metal but that is the whetstone job.
Thank you for doing this your video is very helpful to me, I am having a hard time sharpening My Skinning and Boning Knife
Very good information!!
More people need to see this video .
I have, fortunately, just chanced upon your excellent channel. Thank-you for sharing your experience and expertise in such a user-friendly way. I have learned so much from you.
You mentioned the steel you use is one from your home country of Switzerland. Are you able to advise brand, please. It will be interesting to see if I can purchase in Australia. If not that steel, do you have other recommendations?
Thank-you once again for sharing your knowledge.
Thank you, i am glad my information helped you.
Great video mate !
Thank you Alastair Ross.
Great video from a true master butcher! Great lesson, I was taught also to be very careful and go slow when steeling a knife. Just a gentle kiss of a quality steel can do wonders
Thank you The Fermented Butcher.
Good video, have u ever tried high carbon knives will retain edge for alot long
No I never tried high carbon steel knives.
Great video!
Thank you.
Hi Othman, wondering what kind of whetstone, brand, and model you would recommend? I’m teaching my grandkids on doing sharpening, and want to get them off to a good start. Thank You Kindly…
I do not use a particular brand whetstone. I am more concerned with the grain then the brand. Personally I prefer double sided stone with one side having a 4.000 grain and the other side 10.000 grain. Hope that helps you and thank you for visiting my channel.
Excellent work.
Great video, thank you. I’m in the abattoir trade for 5 years and still learning to keep a sharp knife. This was very helpful!
Can you recommend an easy way to know when a knife is razor sharp?
If it cuts hair on your arm does that mean it is sharp enough?
If you can cut the hair of your arm then yes the knife is sharp enough.
We use another eay in Turkey. We touch the knife gently on your nail if the knife catch your nail its sharp enounght. If the knife move on your nail its blunt
"Great Video" Ya, you probably new. I wasn't going to agree with ya on the steeling part. I've tried the soft steeling. It doesn't work for me. The hard pressure works better for me.
I figured it out, Steel size. I use a lot smaller steel. Yours is a lot bigger.
This sounds like we are talking about, you know what 's. Lol😂
So soft stealing use hard? And hard stealing use soft?
@@seytersinep6610 I use a smaller steel than most meat cutters. So you have to push the knife harder on the steel.
Great video. Nice knives good work,
Thank you Eble Umeweni
THANK YOU
Hey there, I see there is a white guard on your steel. I’m curious if that’s from the factory or did you make it yourself. Looks a bit more safer that
I got them form a butcher in New Zealand. They are some kind of high density foam or soft rubber disk with a hole in the middle. It is a bit safer with the discs.
yea we use them en masse here in Aotearoa new zealand, Mainly in the Meat Works more then home butcheries tho
25° PER SIDE
Modo de afiar
Could you make a video on stropping ?
It's in the works.
Is convex edge good for boning knives?
It sure is.
Where can I find the same knives
Search "Victory Knives New Zealand" on their website I have a list of dealers.
What is the brand of grinding stone from?
The brand name of the stone used in this video is Edge Logic. Having said that, every quality sharpening stone brand will serve well. Hope this helps.
@@othmarvohringer What grit is it?
@@nicholasschlangen3456 one side of the stone is 400 the other side is 1000 grit.
@@othmarvohringer Do you generally prefer a slightly toothy edge when cutting meat or a more polished one?
@@nicholasschlangen3456 as polished as I can get them works best.
Hi
ваще то ушлёпывать бедных зверюшек не этично вот