How a Fish Market Sharpens Knives

Learn how we sharpen knives at Captain Clay & Sons Seafood Market.



#fishmonger #reedthefishmonger #knife

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[gregcavender]

Great video. My grandpa was a butcher, and I learned how to sharpen knives from him. You covered it very well. We had a very smooth cement back porch that was about waist high. He'd pour water on it and sharpen knives that would easily shave hair. Nothing fancy just proper technique. That's how I learned to do way back when.

[CallsignEsquire]

This is likely the best practical knife sharpening advice I have come across. Thank you for sharing your process and wisdom.

[davidstjames_]

This is the kind of place I like to buy fish from! Everything is spotless in there, it looks brand new! Great video, keep up the great work!

[marvinrosenau]

From British Columbia, Canada: Just got my Dexter 7" knife identical to Reed's, on the recommendation by him. This is after many years of frustration in trying to sharpen all manner of other knives. Filleted my first batches of salmon for hot and cold smoking on my new Dexter knife. (A load of Chinook jerky is just now finishing on my Big Chief smoker.) I think I am going to have a very long love affair with this knife and, additionally, following from the explicit instructions on sharpening by this video. Thanks, Reed. I love your fish processing videos.

[scotthime]

Absolutely the best sharpening advice I've seen on YT. I would think people would look at your body of videos and realize that you manage to get knives more than sharp enough. I just cut up a turkey (rather than smoke it whole) with a Dexter 7" knife just like the one you use. Yes, I break the joints before finishing them off by cutting, but the point is that knife made easy work of the turkey.

It helps to have a big enough stone, to get the entire length of the knife in one pass. And it also helps a LOT to have a solid base like you showed. I need the knife a little higher off the table, but keeping the stone from slipping around is a must. If you don't have a base that's a perfect fit, you can use a finish router (if you have one) to make one out of a piece of wood. But it really helps to have a backstop like you showed. DON'T try to use something like the backsplash on your counter, because you'll end your passes early to try and keep from hitting it.

The one thing I will mention is that the typical serrated hones don't sharpen. They only straighten the edge...period. So unless you're cutting bones, you probably won't get much from using one. A diamond rod (Dexter makes a good one) absolutely does sharpen. Most people insist on going super-fast to look cool, and almost always apply too much pressure. But a few strokes on a fine diamond rod, if you can maintain the same angle as your stone, will give you a little extra zing, if that's what you covet.

[randmayfield]

I am a retired culinary arts teacher and have 30+ years in the restaurant business. I always suggest to my new to cooking students to buy Dexter knives. Sure it's fun to use a set of $4000+ knives and look cool but Dexters are for getting the job done and believe it or not, hardworking knives do wear out. There's the theft issue also. On my first job this guy went through the tool boxes taking just the high end he didn't want mine so he left it alone.... lol

[jrvane]

One stone, one angle, alternate after each pass. I appreciate the simplicity you demonstrated.

[trevormende]

I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.

[ksgraham]

Thanks tons, Reed!
My dad was a butcher and i inherited his lifetime knife but i never learned how to keep a knife as impressively sharp as you and he.
Always changing angles!
I was a spearfisher (snorkle) in my youth. I loved picking my fish.
You are a refreshing young man.
Respect.

[andrewdanielson]

I was a sharpening professional for 20 years until Covid killed my business. At home I tend to use a 4 sided block I bought at harbor freight for a tenth of a single stone from my fancy set. Caring for a nice set of stones is a job in itself. I will take this technique instruction and add it to my own experience, because it clearly works well.

[eronavbj]

Great video. Simply explained and to-the-point. I’m not a chef; just a guy who has been doing a lot of cooking since my mom and dad trained me in pre-adolescence. So many sharpening techniques are described in a complicated manner, they are almost threatening. Your instructions are sensible and well thought out.

[bignate]

I worked in butcher shops before and Dexter and Victorinox are the best knives out there for that kind of work.

[bayoutrapper]

Everybody has there own way, but this is a very good instructions. I'm 53 my grandpa taught me and it still took me a good while to get it right. But the main thing he told me was when you get a new knife you sharpen it once, only once, from then on you should only ever need to hone it there's a difference. Unless of course you run it into something like a rock or such which would only be by accident you know what I mean. But, I agree, with the don't let anyone else hone it or vice versa as you said. Very good video, Im sure it'll help a lot of folks. God bless brother.

[colinkarlson]

Reed, well done, you have simplified what many people complicate and attempt to automate with gadgets. I have been using hunting, fishing and kitchen knives for 60 over years. I have some Japanese G96 knives that are no longer available. The steel is extremely hard and can take an hour to get a proper edge, but the edge will last. I then settled on Green River knives for many years. I now have 2 setts of Dexter knives. One set in the kitchen and the other in the car for fishing and deer/goat butchering. I agree you can get a practical edge in not a long time. They are also easy to clean and do not break the bank. Got your message, CONSISTANT angle and comfortable pressure. I am a bit odd and listen to the knife on the stone. The right pressure seems to deliver a consistant sound. Agree not a lot of expensive tools or knives needed, just some skill and preparedness to do it. Best video I have seen in this subject. That big flexible knife you have, it is sold in Australia as a ham carving knife. Due to its flex, edge and length it is ideal for skinning larger fish. all the best - Colin from down under.

[phildoller]

My grandfather was a yacht fishing captain in Miami and the Keys in the late thirties and I still have his Dexter knife and it is a beautiful fillet knife in great condition. It has since been retired, but the current family fillet knife is a Dexter. No doubt dexter knives are awesome!

[ifyouvemadeitthisfarcongra]

dude. after frustration from trying to sharpen on a whetstone and using that stupid wheel thing....I just tried your method and after a few minutes on a cheap stone, my knife sliced through cardboard with very little effort. I can't wait til my next trip out. I also grilled the collars from my last catch. thank you Reed. I love catching fish, preparing fish & cooking fish. your channel is a game changer.

[Termi-Motovlogs]

Most honest and legit how to sharpen video i have seen. Refreshing to see honest beginner information regarding angles and comfort. While I agree with the cheaper stones for beginners, I would also recommend the cheaper diamond plates also, once you have refined skills, go for the nicer stones or plates, they really do make a difference. Oh and a strop, use a strop with or without compound.

[dalews]

Great video. Totally agree with your point of consistency with keeping the same angle. Practice and patience are key.

[MattHarper-zl]

Reed, you made sharpening a knife so personal. Much like catching and cleaning a fish. Bravo!.

[DawnAtkinson-ho]

Hi Reed I’m live in Sydney Australia and am a keen fisherman. Love all your video’s especially the one on sharpening knives