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
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.
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
a year? how many meats you cut a day? I'm a slicer every day I cut around 600piece of top side or silverside, Victorinox factory edge usually last 2 days and i have to go to stone.
@@stevencen4076 cut a lot of meat but after 18 years of doing this I’ve gotten very good at taking care of the edges on my blades, I’m hoping my steak knife will serve me another 5 years it has been put to the grind quite a few times in its life with me so far and has those “stitch looking” grinder marks on the blade
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.
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…….❤❤❤❤❤
The stone I always used professionally was a Hobart oil tri-stone. It was a course, medium and fine with no specific grit. It was nice because the oil was contained in sort of a dish. I would try to get my knife razor sharp and keep it steeled with a fine diamond steel. Thank you. I hope this helps.
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!
We've never had that kind of service where I live. They have a mobile knife sharpener company but they use a grinder essentially and it really takes to much material off so I sharpen my own on down time. We also clean and sanitize our own knives at the end of shift. The night crew cones in at night and cleans tge rest of the dept.
@@themeatcuttingacademy7613 I just saw your video on Victorinox breaking, boning knives and sharpening steels…..wonderful (and my introduction to you and your channel). I saw in one comment that you had planned an upcoming video on jerky on a Traeger pellet grill--but I can’t find that video. Am I missing it or is it still in the works? Also, I’d love to see a video on you sharpening your knives on a whetstone. Really enjoyed your style and approach….keep up the good and informative work!!!
@richardcole9441 thank you. I had planned on doing a video on jerky at that point but life has been pretty busy since then but I'd still like to. I want to do a sharpening video on a wet tri-stone. I have a diamond tri-stone I can substitute but it's much smaller. Thanks for watching. I'll work on a video this weekend.
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.
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
Are you talking about forschner? Farberware is like a cheap chinese Walmart brand. I like forschner but I'm sure if I used other good brands I might change my mind and as you said maintenance is key.
@@themeatcuttingacademy7613 i’m talking about Farberware. You mentioned them as a brand to avoid during the video. It is cheap but they produce the odd knife that has a decent heat treat, others are like pot metal. I have purchased many cheap knives from thrift stores for sharpening experiments so I have unique insight in to the quality of garbage knife brands 😄
"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!
I use a tri-stone. It has course, medium and fine. I really only use the fine to maintain an edge once a week depending on how much I cut on a weekly basis.
That makes sense. In a meat cutting dept it's a no go on anything wood because of bacteria growth. I only use plastic cutting boards at work and moved on to plastic at home as well for easier clean up and a lot more sanitary.
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!!
The USDA takes care of veggies and fruits, and the FDA takes care of fish,seafood, and eggs!! Dont forget to keep your Cpfm permit up to date. Certified Food Protection Manager!! Its a short course to stop alot of people from getting sick!! It lasts 5 years!! Check it out. U can take it on-line!! And you may get hired a lot quicker!! 😊
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
Sorry for the late reply. It's called a cimetar and I believe it's a 10 inch. I've only cut the meat of animals but never slaughtered them. Usually we would use a (pew pew) to the head so I don't have a recommendation on a slaughter knives other then the 10 inch cimetar. Where country are you from?
@@themeatcuttingacademy7613 I git the standard curved butcher knife but I also ordered a "Victorinox Butcher Straight Granton Fibrox Pro Handle, 10", Black" knife on there catalog. It works better for me for the beef cutting. Pork loins is what I'm really doing though.
@@dale1809 that's awesome man! How long have you been cutting? I miss that new knife edge. I haven't cut meat in over a year now. I hope to do more of these videos soon. I just had carpel tunnel surgery so it's going to be a while.
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. 😮
What does feeling the muscle have to do with cutting? The knife does the work. Chainmail gloves have been used long before I started in 2006. What time period are you talking about where they didn't use chainmail gloves?
@@themeatcuttingacademy7613 do you work with both hands or just 1? I can use my dirty hand to separate and pull things apart and my clean hand stays on the knife handle....
I cut from 2010 - 2017. I found trying to find the seams was a challenge with the chainmail gloves. I worked 1 hand on the meat 1 on the knife, so having the barrier on my tainted hand was a huge pain in the ass. I use the nitrile gloves provided and washed my hands every time the gloves came off, it wasn't a sanitary issue it was tactile
I never use my hand to find the seam. I use my hand to grip and to guide. My knife finds the seam. I've never had an issue, that's just the way I was trained but to each their own. On a top sirloin I'll cut the fat leading to the cap and then I'll cut slightly and use the side if the knife to push it apart and cut into the fat as needed till it separates.
