Iyung Reveals 2-Hour Knife Sharpening Ritual for Eid al-Adha Sacrifices

There is a lengthy preparation that many people don’t know about before slaughtering sacrificial animals. For senior butcher Iyung (64), the sharpness of the knife is crucial to ensure the process is precise and quick.

Iyung, who has been a sacrificial animal butcher for 47 years, says he takes his knife preparation seriously, even spending up to two hours sharpening it.

‘It takes two hours to sharpen,’ Iyung said when met at the Jakarta Regional House of Representatives on Wednesday (27/5/2026).

According to Iyung, a sharp knife is vital for successful animal sacrifice. He believes a butcher cannot work carelessly, especially without understanding the technique and tools.

‘When slaughtering, the knife must be sharp. Don’t use a dull one,’ he said.

Iyung explained there is a specific technique for sharpening the knife to ensure optimal results and prevent jamming during use. He noted the direction of the grain or blade edge must be considered.

‘When sharpening the knife, if the grain runs this way, from the right. If done this way, it jams here,’ he demonstrated.

The knife he uses is not ordinary; it’s a family heirloom passed down through generations.

‘This was my father’s,’ Iyung said while showing his butcher knife.

The profession is not new for Iyung. He has been working as a butcher since age 17. Now at 64, he remains active in slaughtering animals at various locations.

‘I’m 64 now. I’ve been slaughtering since I was 17,’ he said.

His extensive experience has made him a trusted handler for sacrificial animals, including this year’s Eid al-Adha. Since morning, he has moved between locations, handling dozens of cattle.

‘First 8, then 5, 7. Oh, about 20 or so,’ he said.

Despite decades in the profession, Iyung warned that it carries high risks. He advised junior butchers not to underestimate sacrificial animals and to prioritise caution.

‘Be careful, don’t be too arrogant. Don’t assume the cows won’t fight back,’ he added.