Victorinox knives, the best in the industry! (meat cutting)

In this video i go over the tools used on a daily basis by meat cutters and why Victorinox knives are the only ones you will ever need. I also go over sharpening, cutting gloves and steels. I hope you find this video informative. If you do please subscribe, like and comment. Doing these things tells youtube you like my content and they share it with more people.

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the equipment i recommend:

victorinox 10 inch curved breaking knife:

Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in:

Butcher's Knife Scabbard - Holds Blades Up To 14" In Length - Hook Holder - Poly Construction - Commercial Knife Sheath - Holds Most Butcher Knife Such As Cimeters, Breaking Knife, Boning Knives

Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel, 10-Inch, Multicolor (6.8002.US1)

Norton IM200 Knife Sharpener Oil Stone Sharpening Stone Kit with Coarse /Medium Crystolon and Fine India Stones, Sharpening Stone Oil and Knife Angle Guide

Xpose Safety Heavy Duty Vinyl Apron - Industrial Grade Waterproof Material For Ultimate Protection, Lab Work

Schwer ANSI A9 Cut Resistant Glove, Stainless Steel Mesh Metal Glove, Food Grade for Kitchen Cooking, Butcher Meat Cutting, Oyster Shucking, Mandoline, Fishing(M, 1 PCS)

[perrywilliams]

Thanks for the valuable information. What I started doing and it's working out for me. I get my cloth cutting glove and then I put a throw away clear plastic glove on top of it. With the plastic glove I can touch the meat.

[myrnapaltza]

So glad I found this video! It answers all of my previous questions :) Thank you once again :)

[ScaryRevenant]

I’ve used victorinox 12” cimeter most of my career ( 17 year cutter) but the last four years I’ve been using a 12” F.Dick, which is also an amazing knife with great German steel, factory edge lasted almost a year

[mcgillatapazare]

Great video, I got a lot of answers from your presentation. I'm subbed and well informed. Thank you.

[Raul]

I have a drawer of victronox knives from boning to 12" chefs, a 12" granton and serrated. I like 'em I've had knives that sharpen better, hold edges better, but these are damn good for the price.

[judgetoogood]

Thank you. I use a straight razor, and I use diamond stones, Shapton, and finish off on a Japanese Nakayama water stone. You don’t need a scary sharp knife for cutting meat. I believe you want a knife with gritty edge. What are the grits you use. Coarse like a 220, Medium 600 and fine 800? Am, I close. I don’t like to use oil stones too messy. What brand do you recommend for stones. Can you use water on a Norton Stone. Thank you…….❤❤❤❤❤

[devonboy]

I was a butcher always used Victorinox knives and still do at home but I brought a boning knife of Amazon needed it quick whilst visiting relatives I don't know the make but this knife is better and holds it sharpness a lot longer and is now my go to knife

[Kyle-siyw]

Yup, been cutting 25 years. Forschner is all any serious meat cutter uses. I have seen someone use them white handle Dexter Russels and he was pretty serious. Forschner/vickys. Six months? How do you still have the label on the blades? Usually thay washes off. Anyways the prices have gone way up. I remember buying the wood vicky boner for 12 bucks. And 25 for 10" cimitar. Those were the days. I wear a cotton glove on my left and latex gloves on both. When i was young the boss tried to make me wear a steel glove but i felt like a sissy and refused.

[joesmith]

Some buther shops send knifes out to be sharpened, so they have some to work with and some are out to be sharpened at the same time!
Sanitation maybe done by someone who thats all they do, usually in the evening or into the midnite hours!

[chrishoesing]

You should check out Outdoors55's videos on knife "steels"

[shahkhalid]

Sir kindly can you share detail of this large knife i mean size and name . I need this for bucher the cow 🐄 . And sir please can you recommend me a good knife for slaughter for large size animals eg cow bull etc currently i am using dexter russel 10 inch steak knife

[jasonanderson]

i just ordered the 12' cimeter and 8 ' boner, i cut at a local grocery store and we use nella knives.

[swamp.stomper]

Good maintenance makes a good knife. Farberware is too inconsistent to be a strong choice. I have had occasional decent knives from them, but that’s not good enough

[frankbarberio]

you re right about cheap made in CHINA knives, edges chip or are too brittle to sharpen spend the money and buy made in USA or GERMANY most if not all knives from CHINA are garbage steel!!! good video.

[joesmith]

Deliveries must be approved by someone who knows what they are looking at, and fish and seafood have red tags to track them which you keep for the health inspector, some may have an onsite USDA inspector if you slaughter animals.
If the delivery isnt right, they will be rejected. Always use only reliable suppliers, NOT bargin dealers, fly by nighters!! Temperture is very important-always!!

[joesmith]

The only wooden item allowed in. A commercial kitchen is a wooden cutting board and it must be heavily oiled!!
The health inspector will tell you!

[TheWhitetailrancher]

"Pah duke" is how it is pronounced my friend. Choosing your wood because of color for this application, is a poor idea. in this case your should choose your wood specie by its characteristics such as tightness of grain etc. And a proper cutting block is an end grain application. It will last many years longer. just a tip friend!

[joesmith]

VICTORINOX IS "NSF" APPROVED!
if you are going to use anything that comes in contact with food, it MUST be NSF APPROVED or the health dept inspector will tell u to get rid of it or will shutdown your business!! Grinders, slicers, choppers, processors, hand tools, refrigerators, deep fryers, everything. 😮

[charlesschmuckatelli]

Chainmail gloves are what the new folks get. It kills the ability to feel the muscle and to work with both