We stopped by Proletariat Butchery recently to see Zeph Shepard at work. While he was breaking down different cuts of a pig with his STEELPORT 6" Boning Knife, he shared why he loves it and offered some expert tips for working with knives and meat.
Nestled in Portland’s Foster-Powell neighborhood, Proletariat Butchery is a small-batch butcher shop dedicated to sourcing the highest-quality meats and crafting each cut with care. Their philosophy combines precision, knowledge, and a deep respect for the craft, offering custom butchery, meat shares, and hands-on classes that emphasize skill and self-provision. The shop has become a local favorite not only for its meats but also for community events like the popular Butcher’s Burger, held monthly and drawing crowds eager to enjoy fresh, wood-grilled beef paired with local drinks.
Zeph Shepard has made a name for himself in Portland’s culinary scene through his skill, knowledge, and passion for butchery. Growing up helping his parents with family projects and experimenting in the kitchen from a young age, he developed a deep appreciation for practicality, craftsmanship, and the joy of creating from scratch. That drive has evolved into a long-standing tradition of roasting whole pigs and ultimately led him to become a professional butcher.
In 2010, Zeph honed his craft at Seabreeze Farm on Vashon Island under head butcher Brandon Sheard, learning old-world techniques and the art of working with meat. Today, as the founder of Proletariat Butchery, he combines precision, creativity, and teaching, making him one of Portland’s most respected butchers.
Community Craft
“I think it’s rad that STEELPORT is right here in Portland and using wood from Goby Hardwoods. I get to drive by the places where I know it’s made, and that’s pretty sweet. The little details really impress me—I like details.”
For Zeph, STEELPORT is about more than just a knife—it’s a reflection of local craftsmanship and community. Supporting a business rooted in Portland strengthens the connections between makers, chefs, and butchers, and it’s that sense of shared care and collaboration that elevates the daily work of a butcher.
Spotlight on the 6" Boning Knife
A quality boning knife is essential for any butcher—it makes working with meat safer, smoother, and more efficient. Zeph Shepard relies on the STEELPORT 6" Boning Knife as a cornerstone of his craft:
“I think the guard is my favorite part of the knife—it’s practical for cutting meat because it keeps your fingers from slipping. The handle is really ergonomic and, honestly, quite sexy. The full tang is dope, and I love the attention to detail—the S on the back, the rounded edges so you don’t get hot spots. It all comes together in a really thoughtful way.”
This knife is a staple in Zeph’s arsenal, offering comfort, control, and reliability for every cut.
How to Use Your STEELPORT Tools Like a Pro
Working alongside Zeph, it’s clear that proper technique makes all the difference in the shop. One of the first things he highlighted was keeping knives in peak condition. For knives like those from STEELPORT, which are made with very high-hardness steel, the right honing rod is critical. Zeph is adamant about using ceramic rather than metal:
“If you’re using a honing rod with this type of steel, make sure it’s ceramic, not metal. And don’t go crazy like you see chefs do on TV—just use
a nice, gentle pull. Keep the angle shallow, around 10 to 15 degrees, maybe up to 25 at the most. Anything steeper, like 45 degrees, will ruin the blade. So keep it gentle, keep it precise, and always use ceramic.”
Watching him work, it’s obvious that cutting with efficiency and control is just as important as sharpening. Zeph demonstrates how a fluid, deliberate motion makes all the difference:
“Don’t saw your meat. Use the full length of the blade to glide through the flesh, with light pressure. Pull through, open it up, pull through again. You can add a push if you’re comfortable, but those little short sawing motions—that’s amateur status.”
Even beyond knives, Zeph’s approach is guided by practicality. Some tools are indispensable in his daily workflow, keeping his station clean and his cuts consistent:
“The bench scraper is literally the third most-used tool in the shop, right after a boning knife and a carving knife. It’s worth getting a good one—a fancy bench knife, bench scraper, whatever you call it—it gets constant use.”
Butchery Lessons from Zeph
We’re excited to welcome Zeph Shepard to STEELPORT for his Crafting Guanciale demo on Saturday, Sept. 27 at 11AM. RSVP attendees will be entered to win a $35 gift card to Proletariat Butchery. [RSVP HERE]
If you want to practice your butchery skills at home, you can shop Zeph’s favorite STEELPORT tools:
