Honing the Victorinox 6' Boning Knife 🔪 #shorts #knife #sharpknife #thebeardedbutchers

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Honing the Victorinox 6" Boning Knife 🔪
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basically any blade in any state that we can produce with current technology will eventually look rough if you zoom in enough. the sharper blades have smoother edges and they maintain the angle at which the blade was designed to cut. when we use a blade, especially when we hit hard parts like bone, the edge has a tendency to fold and curl in one direction. over time those blows contribute to the dullness or sharpness of your knife. that's why we cut ourselves when a knife is dull, you're on a rough patch, and then you hit a smooth patch, and the knife does something you don't expect. or vice versa. honing does remove some material but it's negligible. material is removed on a greater scale when we sharpen our knives. then we are removing all of the damaged material and forming an edge with the steel underneath our old edges. i use a stone for this, but i'm a home cook and use my knives less in a year than this guy will in a week.

Peter-zgem
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This guy is as sharp as tha knife💪🏾🤙🏾🤟🏾👍🏾

DavidGarcia-fymf
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Thank you soooo much for explaining honing! I spent 25 years in kitchens where I had to explain this process to cooks and even chefs thought that this sharpened their knives.

lockrock
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Best Boning Knife out there, works as a great Fish Fillet Knife also! I Worked as a Meat Cutter for 30+ years 😊. Love your Channel

berteisenbraun
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Great explanation. Perfect. Thank you.

HannonRoad
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Always take care of your tools no matter what they are 👍🏻

-RONNIE
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Sorry but I have those same exact knives. Been using that brand for the last +20 years. After you use a steel, wipe it on a paper towel. There will be material there. When you look at a blade under a microscope down the valance of it, when "dull" it will have fine barbs sticking out, when it is sharper those fine barbs are yes, pushed back in line but some are also removed in the "honing" process. If you wanna see how bad you blade is, hold it sharp side up and angle it towards your overhead light. When you see shiny spots, that's where it's dull.

aarongodwin
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Thanks for clarifying that. I too was one of those who was taught that it sharpened the knife even though I never seen it sharpen mine.

jerryshowens
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Thanks for clearing that up.. people just don't know then they want to argue with you and then the fight breaks out. Thanks again

timchavious
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You did an episode on knife sharpening. Can you do another one with the latest and greatest options?

camc
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Love your content, mutch love from Germany, brother

CATDADDYBVB
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It actually removes material i know from experience as a slicer in a meat factory. When I finished my hone and started to cut, i could see a residue on a meat

stevencen
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As the knife moves, the twist of the blade changes

RistoLuhtamaki-vwkp
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I have one of those "smooth" steels (F. Dick??) and it is awesome for tuning up my Victorinox boning knives that I use on 🦌.

joaxe
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Man, your knifes is perfect. I want one unity, please

rennedigirolamo
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It’s best to place it handle side up on board fo a great honing sesh.

steven-dulx
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Eventually those little serrations you are re-aligning break off. It does remove metal. Very small amounts when compared to sharpening. Did some research after hearing you guys say this and talked with a few friends about it.

ttrbykir
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What product do you use to sharpen these knives? I’ve seen so many it’s hard to know a good go to.

davidanderson
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It may not "remove material" from the knife but it does from the honing rod. Wipe the knife blade with a white paper towel when done and you will see grey residue on the paper. You don't want that in your meat.

roblowndes
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What kind of beard nets do you guys have and where can I purchase them?

hoeltzel