WEBVTT 1 00:00:04.740 --> 00:00:09.510 Victorian Ox is a company producing knives for professional 2 00:00:09.510 --> 00:00:13.380 chefs, the food service industry, the fish industry, 3 00:00:13.680 --> 00:00:17.490 and the retail industry. For the last 127 years, 4 00:00:17.850 --> 00:00:22.440 all Victorian ox knives come with a lifetime guarantee against material and 5 00:00:22.440 --> 00:00:23.610 workmanship defects. 6 00:00:24.060 --> 00:00:28.530 You can depend on your Victorian ox to give you a lifetime of cutting pleasure 7 00:00:29.130 --> 00:00:30.540 and proper food preparation. 8 00:00:33.030 --> 00:00:37.470 There are easy steps and techniques to straightening the edge on your blade. 9 00:00:38.130 --> 00:00:43.080 The maintenance tool of choice is the butcher steel Step A 10 00:00:43.590 --> 00:00:48.540 is haul feathering. Feathering is to pull your edge out, 11 00:00:49.140 --> 00:00:50.460 to bring it up. 12 00:00:50.580 --> 00:00:54.660 Almost like taking a bird's feather and straightening it 13 00:00:55.470 --> 00:00:57.210 so feathering the edge. 14 00:00:57.270 --> 00:01:01.890 You put the edge facing away from you and you pull it from heel to 15 00:01:01.890 --> 00:01:04.980 tip 1, 2, 16 00:01:04.980 --> 00:01:06.960 3 times and you're 17 00:01:07.470 --> 00:01:08.580 pulling edge up. 18 00:01:09.480 --> 00:01:12.720 Then the next step is straightening and aligning. 19 00:01:13.080 --> 00:01:16.050 You bring the edge to its typical position. 20 00:01:16.590 --> 00:01:21.570 The position of holding the knife to the steel is to hold the 21 00:01:21.570 --> 00:01:26.340 back of the knife approximately a quarter of an inch up off the 22 00:01:26.340 --> 00:01:27.173 steel. 23 00:01:27.300 --> 00:01:31.740 That will set the angle of the edge to approximately 15 degrees 24 00:01:32.550 --> 00:01:36.210 and bring it down heel to tip In this fashion, 25 00:01:37.200 --> 00:01:40.110 no more than two to three strokes. 26 00:01:40.860 --> 00:01:45.660 That will allow your edge to come up and be nice and straight 27 00:01:45.810 --> 00:01:47.130 and do a great cutting job. 28 00:01:49.770 --> 00:01:54.180 If stealing is not what you'd like to do and you don't feel confident with it, 29 00:01:54.450 --> 00:01:58.800 there is a quick and simple method to achieve near, equal results. 30 00:01:59.010 --> 00:02:02.850 Very simply with this little device here, it's called the Swiss shop. 31 00:02:03.120 --> 00:02:04.590 It's very simple to use. 32 00:02:05.250 --> 00:02:09.780 You merely have to put your knife on the counter with the edge facing up. 33 00:02:10.020 --> 00:02:14.970 You do have a protective guard that protects you against hitting 34 00:02:14.970 --> 00:02:16.470 into the edge with your fingers. 35 00:02:17.010 --> 00:02:21.960 You start the device at the heel of the knife and drag it forward to 36 00:02:21.960 --> 00:02:25.800 the tip. You do that twice, 37 00:02:26.130 --> 00:02:30.930 maybe three times if your knife hasn't been 38 00:02:30.930 --> 00:02:33.180 maintained in quite a long time, 39 00:02:34.020 --> 00:02:36.810 and it will cut a perfect 30 degree angle, 40 00:02:36.840 --> 00:02:39.930 which is 15 degrees on both sides of the blade, 41 00:02:40.620 --> 00:02:45.490 and it will put it in cutting shape just like when you bought it. 42 00:02:48.930 --> 00:02:52.320 The next procedure is full sharpening of your blade. 43 00:02:53.130 --> 00:02:56.400 I have in front of me a three-way stone unit. 44 00:02:56.940 --> 00:02:59.500 This is what's used in most commercial kitchens. 45 00:02:59.740 --> 00:03:02.440 You typically dip your stone in the water 46 00:03:04.810 --> 00:03:09.640 to get a film of water on the surface of the stone. Now, 47 00:03:09.640 --> 00:03:14.410 the technique to hone or stone a 48 00:03:14.410 --> 00:03:18.970 knife is to be very consistent. First, 49 00:03:19.270 --> 00:03:24.250 hold that blade a quarter of an inch off the stone as you did with the 50 00:03:24.250 --> 00:03:25.083 steel. 51 00:03:25.450 --> 00:03:30.400 You start from heel and pull to the tip in a 52 00:03:30.880 --> 00:03:32.590 slightly arcing motion. 53 00:03:34.090 --> 00:03:38.860 Be consistent with your pressure and your stroke from heel to tip on 54 00:03:38.860 --> 00:03:40.240 both sides of the knife. 55 00:03:41.350 --> 00:03:44.710 Making sure to maintain that quarter of an inch angle. 56 00:03:46.240 --> 00:03:49.180 It may take several strokes to 57 00:03:50.740 --> 00:03:54.130 get the proper thinness, but each time you do it, 58 00:03:54.250 --> 00:03:58.570 you're getting closer to a high performance edge. When you're finished, 59 00:03:59.290 --> 00:04:02.500 go to your steel to just dress, 60 00:04:02.770 --> 00:04:07.510 straighten and align your edge, and you have recreated 61 00:04:09.130 --> 00:04:12.520 a brand new performing edge that is razor shop.