Advanced Blade Sharpening Fundamentals

[@msall9374]

Whoever upscales the two sharpening fundamentals videos shall have my eternal thanks

[@Pkdarkan]

Master is a word thrown a lot these days, Murray is really a master

[@Phillebrew]

Agreement 🤝!

[@Bi3rwurst]

@@Phillebrew .

[@daemonspectre9972]

After about 3 full playthroughs of both videos and a couple months of practice , I was finally able to achieve an edge capable of cutting a freestanding hair on a kitchen knife. Thanks Murray.

[@garywelch12]

You are a great master. Thank you for showing me your techniques in blade sharpening. I love your shows. Gary.

[@washingtonstatepicker3460]

Thank you for all that you do for the knife community

[@muhammedk470]

These older videos were so much better than the newer nano hone ones

[@Kirgen13]

All I can say is wow and thanks so very much. One day I will own one of your beautiful knives!!

[@fraserjones2352]

I re-roofed my house with this neck knife. LOL what a legend. I wonder if he did that while wearing the bathrobe from the first video.

[@ebrugumusay5836]

Those are really precious. Respect Mr.Carter 🙏🙏

[@kameronwatson2294]

very informational! can't wait to practice and eventually own one of your knives

[@COMB0RICO]

1:27:38. The Murray Carter Poem

[@thefamily_ak1863]

Always a pleasure 2 watch and learn from a master

[@COMB0RICO]

Call no man master. Haha, just kidding with ya. Easy pickens that was.

[@thefamily_ak1863]

@@COMB0RICO yea I questioned myself after I posted it , but on stating the fact that mr.carter is a master bladesmith, and sure knows a thing or two , sure is cool that he teaches us , and if it us a scripture thing I think it says call no man "father" but God in heaven ... thx 4 making fun tho , I guess I was just trying 2 get attention, lol ❤

[@radoslawjocz2976]

As you said grinding into the stone rounding the edge. In my experience it is a truth it if using too much soft polishing stone. The best results I can obtain using wedge guides 12 degree using King 1200 stone, then polish it on 4000 Imanishi Bester at the same angle, but prevent cutting into the stone with 4000 grit or polishing too long time. Later if I want to obtain better edge it is necessary to make very small micro bevel using very hard natural stone rated 10,000 and making a little slurry by artificial nagura stone, at this stage I apply very light pressure and increase angle by 1 degree (so angle would be at 13 degrees) In this case can cut into stone because stone is very hard not digging into the stone even by tiny amount. The stone I mention is white Chinese Jade, looks similar to marble.(can buy it from eBay or Amazon) Nagura is only to prevent glazing it would be possible to not using it when creating micro bevel but only to clean the stone after or before and use water only when sharpening. The key is flat dense and hard stone which releases almost no slurry so knife is not able to dig into the stone. Also keeping knife oriented at 30 degrees prevent digging into the stone which also is more comfortable and easier to maintain the same angle of the edge. It is worth mentioning that micro bevel must be very small only a few strokes per side and light pressure is enough. I am using only double bevel knives with stainless steel.

[@bananaskin7527]

Thank you Murray Carter. Makes sense. Now ... practice ... practice.

[@COMB0RICO]

1:21:38 I have wrestled with this concept for a few years now. I now have words to describe it.

[@COMB0RICO]

After years of sharpening now, I've learned some things. Namely, benefit of polishing secondary bevel, point of knife theory (I've learned this already though not in words), how to keep wood base from sliding (I made a jig instead of rag), I need a more study tub, confirmed my recent first King stone is not defective because it causes cloudy finish, and most excitingly how to straighten knives. Thanks from Texas!

[@bryanbushby2754]

You are an inspiration sir in more than just knife sharpening

[@josandragos2962]

Your tutorials are pure gold. I wish you the best of luck in your business, cause you deserve it.

[@Jetsun007]

Second master piece! Thanks for that one too, and yes please transmit all those other details you can go into in the future :) I had some stone sleeping for a couple of years now by lack of good knowledge, been frightened to do more bad than good to my knives, but thanks to you now I've started my sharpening carrer knowing that I'm well guided.

[@steveschlobohm5793]

Well done my friend. excellent content.I will be most certainly be watching your videos, I am fascinated with knife sharpening.

[@COMB0RICO]

1:21:07 I believe the main benefit and often subconscious reason people use the slurry technique is because the slurry increases lubrication, making the sharpener smoother. This smoother action enhances the communication from the stone, which makes the dude a better sharpener. I think slurry can be a fine aid. However, your explanation of its potential detrimental mechanism appears correct on paper. I've always wondered if you ever dismissed it outright or experimented. I think until the sharpener gets enough skill, the benefit of a slicker, better communicating stone outweighs the slight detrimental effect of slurry.

[@hardcase1659]

Think of the slurry this way, you know when you sharpen a blade on a stone, and the pores on the stone get clogged up and you end up burnishing the blade rather than abrading it? Well with a slurry, the abrasive particles are impossible to clog (obviously) and they still abrade the metal as good as the stone.

[@jamesbarisitz4794]

Now I have the correct method for sharpening my sashimi blades. Thank you for sharing Murray. I'm improving on my water stone sharpening and find sharpening gadgets kind of destructive and lazy with so-so long term concern for the blade. Excellent tutorial man.👍

[@BuildingTheEXOCET]

When I lived in Hillsboro I had this company sharpen my knives. It was scary how sharp they would be. Wish I could find some local where I'm at now to sharpen knives like him.

[@Hermiel]

Okay, now that you've posted this I feel a little less guilty for downloading a pirated copy all those (16?) years ago. Actually it wasn't this video but the introductory one. You'll be happy to know that it wasn't easy to find, requiring many weeks of research on private file-sharing sites. This was back when I had more time and tech savvy than money or good sense. The upshot is that I spent hundreds of hours learning to sharpen knives that year and every year since. So, basically, you're my guru. 🙏

[@PayneKiller23]

I learnd to sharpen knives with Murrays technique BUT it takes time! Most often a stop at the 1000grit king it gives a very agressiv edge good for cutting meat in the kitchen and for a more demanding tasks i go and polish the edge on the 6000 king but there is where u need skill and practice on the fine stones.

[@COMB0RICO]

Video request: 1:23:40 Carter sharpening a karambit!

[@StarlingASMR]

This is pure unintentional ASMR at its finest

[@MrBikboi]

This is so wunderbar! I’d love to have a job sharpening knives and create my own sharpening workshop

[@bfflorida2311]

Thank you for sharing this video! 👍👍👍

[@jameslynch8466]

Thank you Murray.

[@Arexodius]

"Your point is a really important point" Good point! Just wanted to point that out.

[@COMB0RICO]

1:11:50 pixelated sparkle

[@COMB0RICO]

This is also the part where he talks of the edge having dips and S-turns on the micro level.

[@10colt01]

How do you know when to switch sides if he isn’t checking for a burr? I understand the concept of the 3 finger test but when do you switch sides?

[@victorfranca85]

Now we need "knife sharpening, IN SPACE".

[@cameronchicken8439]

34:13 it is my understanding that there is a purpose to the tanto shape. the corner is oriented more forward like a wharncliffe so it makes first contact like a wharncliffe but it’s not as fragile as the tip and effectively gives you two tips. a belly gives you more cutting edge which is better suited to compact knives rather than longer blades but it doesn’t bite material as well as the corner or the tip. and since the corner takes most of the wear it it makes the rest of the blade sharper including the section between the corner and the tip. personally i prefer a wharncliffe and a drop point is a good compromise over the qwaiken shape because with the tip at the top you have to articulate your wrist a lot more in order to use it in a draw cut. a tanto is more tactical because the corner is good for pull cuts but you still have a tip to puncture with so the tanto is not purely a gimmick 1:03:43 something else that’s interesting about chisel grinds is that they are twice as sharp but they do not cut straight. 1:20:25 push strokes add stability because the weak part of the burr curl under and are removed. stropping makes a finer burr which shaves better but it isn’t as stable. after you’ve finished stropping you need to stabilize the burr or it will roll and you will lose your edge.

[@COMB0RICO]

1:22:38 Speaking of rounding stones, you reminded me of something important. There is a much sought after two person felling saw that were made by an extinct process called the Crescent Grind. Apparently the grinding stone was suspended above work piece, and then swung in an arc as it cut. Contact the famous KZbinr Wranglestar for more info. Let me know if you guys get a project going so I can see too!

[@hardcase1659]

Wranglestar is not a good source of information at all. I don't have anything against him, he is just not a smart person.

[@slingshotshooter7536]

@@hardcase1659 hahahaha

[@dedskin1]

With your help i just made a knife so sharp that it cut of a slice of my skin , like when razor does it , very fine , and it was able to cut hair . But im yet to adopt all of your skills and ways .I only have 1000/3000 stone , i found out that i need 300 and 6000 .

[@max-zv7sf]

Thank you, excellent.

[@rickodonnell2243]

Thank you!

[@isaacmcdaniel8897]

What brand of stone is he/you using?

[@LightBrand]

King deluxe 1000 and King 6000 S-1

[@ErikvanUffelen]

when was this video done?

[@elievans4453]

Erik van Uffelen this was produced almost 13 years ago.

[@frankdus]

He seems to have changed his view om the needed flatness of the stone. In newer video's he flatten the stones very often and precisely Or am I wrong?

[@gunfighter2012]

I don't always play Murray's videos at work, but when I do it's at 1.5 speed. That way I have time for more videos.

[@schmoborama]

Goddamn, dude moves like a robot 1:01:31 That's some serious practice and control

[@michaelshults7675]

Those king stones must have cutting power. I wander what the rockwell hardness is on the knife? I was thinking of getting a king 800.

[@kappablanca5192]

Michael Shults they’re soft compared to other stones, so they make a good slurry. The cheaper King stones are not particularly fast cutting although feedback is good, but they’re good budget stones. King also makes better stones, like the King Hyper stones.

[@1mataleo1]

My understanding is that the tanto style blade was created as a weapon to pierce through the gaps in Japanese armor. If that’s the case, then it certainly is practical for its intended use as a fighting knife. They are designed for stabbing. But it is true that they have become a fad today; most people buy them because they look cool and then try to use them like a regular knife, primarily to cut, for which they are useless

[@joeratliff7760]

I can shave legs and arms comfortably but not my face. # goals

[@codysykes5568]

I was able to -somewhat- shave my face before, but after the pain of shaving my cheeks I elected not to do mustache/neck areas. Many inflammed and infected hairs the next day. So, at my best, I was only able to achieve a level of sharpness roughly equivalent to Mr. Carter's "eh we can do way better" edge :v

[@joeratliff7760]

@@codysykes5568 have you tried stroping with edge leading strokes on your final grit

[@kongandbasses8732]

From "Grizzly Adams" to "Babyface Nelson" with a hand sharpened kitchen knife. Verry impressive.

[@stephendufort4154]

Why aren't you wearing safety glasses Master sharpener .....you are our example!

[@oceanwaves83]

There's so much this guy doesn't know it's unreal.

[@rupertkoyd9944]

What do you mean? He is wrong?

[@oceanwaves83]

@rupertkoyd9944 I'd have to watch this video again. Maybe i will tomorrow. If you have any questions feel free to ask me.

[@rupertkoyd9944]

@oceanwaves83 well I could ask if you are for or against what murray carter says and knows regarding sharpening? As in...have you ever thought he has no idea what he is talking about? Or do you tend to think he is a brilliant sharpener and bladesmith? That would pretty much answer my first question. Only asking out of curiosity/interest and wanted to know your reason if you think he doesn't know much or what he is talking about (that's how your comment sounded).

[@oceanwaves83]

@rupertkoyd9944 I have been sharpening for over 30 years, at one point professionally. I'm also very familiar with new knowledge in regard to the many aspects of sharpening. Again, I'd have to watch this entire thing again. Seems easier for you to ask a question.

[@rupertkoyd9944]

@oceanwaves83 I see. I didn't have a specific question other than just being curious as to what you meant (or was there a grammatical error) in your comment. I don't agree with many things murray says but I still believe he is a great bladesmith and I'm sure he 'gets the job done' with sharpening...but there are some things he does that I've come to understand are just not the way to do things (such as cutting into a piece of wood to get rid of a burr). So I just came across your comment and wanted to know your point of view/reasoning behind the comment or if it was possibly a grammatical error or something.

[@davemaurer5634]

I am a master to mostly fishing. Over the years I have mastered the art of bating

[@joeygonzo]

Love the video outside of VHS quality

[@friedegg1936]

360p, cant see a thing but I'm sure he talk us through it.

[@MrBikboi]

Fried Egg Stop being so dramatic

[@droopx11]

30:30 who the fook is that guy?!

[@richiej5812]

lol

[@misha9952]

Who are these 15 clowns that think they know better?!

[@broken1965]

Potato vision