Blade Sharpening Fundamentals

For years, Murray Carter forged a new path in the world of instructional videos, educating on knife sharpening and maintenance with the goal of inspiring an international audience to relearn the lost art of hand sharpening blades on stones. The core of these videos was Blade Sharpening Fundamentals, which boasted nearly three hours of step by step instruction. We’ve heard from thousands of you who have found this video immensely helpful, and are proud to say we’ve made knife sharpening possible for those who felt it was a big mystery!
As we enter the new decade, Murray has decided that education--and sharing it-- is the most important part of Carter Cutlery. To that effect, he has made the decision to stop selling his entire video library and instead, make it available, for free, to anyone who wants to learn how to sharpen and maintain their knives. By removing all obstacles, we hope to encourage and inspire everyone into learning more about their blades!
We want to thank each and every person who has purchased our DVDs and digital downloads over the years, as well as all of you who have supported Carter Cutlery! We love hearing what you’ve learned from us, and how we can continue to serve your cutlery needs.
Stay Sharp!
Carter Cutlery
cartercutlery.com

[@ronaldseto]

I have been "sharpening" blades for many years, but never got my blades to a razor sharpness no matter how much I tried. I started to watch your video, but your video is almost 3 hours long and I was tempted to push the stop or fast forward button, but as I got into it, I found there was a lot of information I didn't know, so I kept watching to the end. Your video has opened my eyes to what I have been doing wrong all my years. I thank you from the bottom of my heart. BTW, I am 86 and worked as a tool sharpener, using machines to sharpen non-cutlery tools. I just bought some Japanese water stones and will start sharpening all my knives the right way.

[@grantofat6438]

Why do you need you knifes to be this sharp?

[@PapawHasThis1]

Sharper knives cut better, and a sharp knife is much safer than a dull one. If you prefer a knife that isn’t that sharp, more power to you. I started sharpening knives in the mid seventies when I got my first Buck 110. It makes everything easier. I’ve been working on my sharpening skills and techniques for 50 years and besides finding it useful, I am intrigued by the different sharpening methods and much prefer working with a very sharp knife, whether it’s an EDC, hunting-skinning, field dressing, quartering, caping, whatever is involved with processing game-and there’s also bushcraft, camping, survival, fishing , fillet, an all purpose work knife, detailing, crafts, kitchen and food prep. In addition, there is tactical, which would include self-defense and survival in addition to “wet work” (something that I don’t usually approve of unless under special and circumstances), and many other uses that I couldn’t even begin to think of or remember off the top of my head. The point being is that there are so many uses for knives and I can’t think of any uses for a knife that isn’t really sharp, although it’s possible that there might be a couple.

[@jeffhicks8428]

@@PapawHasThis1 you're either lying or have a learning disability. sharpening knives is one of the easiest things to learn if you actually try it. grind to a burr then switch sides. not hard. I can teach a 10 year old to do correctly within an hour. wtf is wrong u guys and these overly dramatic comments? Throw in a "cheat code" like stropping on wood loaded with diamond powder, and that edge can get keen enough to whittle a human hair. There is nothing "special" or "difficult" about it. I could practically train a dog to do this in an afternoon. Cmon guy. get a grip. either you're lying or never actually tried to do correctly.

[@warddesaeger2393]

0 6:06 😅 6:18 😅 6:20

[@user-db5di6sv8s]

😅😅😅😅😅😅😅

[@mingulay29]

A thing of beauty to watch a master craftsman perform his art. Other videos get you to black belt and I especially like the Canadian Peter Nowlan as a teacher. But Murray brings us to Zen and the splash of water and the sound of steel on stone with no words necessary. Thank you, sir.

[@schmoborama]

Damn I just wanted to help out my wife in the kitchen, make sure she didn't have to deal with dull knives - now it looks like I might have a new hobby :D So cool, thanks Murray

[@savage22bolt32]

I got up this morning and before I changed out of my bathrobe & pajamas, all my knives got sharpened!

[@montygibbon1905]

I have determined my blade is not straight within reason. Now what!?

[@savage22bolt32]

@@montygibbon1905 🤣😆🤣 I don't even remember what this vid was about! Must have been sharpening knives lol. Seems kinda long. edit; PS I don't even own a bathrobe, but in the winter, do wear long woolies..

[@helpdeskjnp]

If it isn’t straight within reason you are supposed to instantly throw yourself upon your blade. That’s rule number 341.

[@cmanycrows8400]

I’m thrilled to see this for free on KZbin having purchased your sharpening fundamentals DVD and king stones many years ago. We all get smarter and more competent as a society the more we share with each other. Thanks! PS look at that baby face! Lol

[@connerbell9105]

Ya it’s cool it’s on KZbin now but also kinda feel ripped off for paying for it

[@apesonegotrips7]

well said. I appreciate you sharing that.

[@strydyrhellzrydyr1345]

Wait ok.. ur the only comment I have seen. That says Anything about the stone... I wish he said more . Or a time-stamp if he does say more about it But what did u say... KING... What is that the brand name... Or what kind of stones does he use.. and where can I get them.. or any good stone

[@anthonywaldrep5982]

@@strydyrhellzrydyr1345 He uses the King 1,000 and 6,000 grit in this video. Murray's sharpening philosophy is very precise. These stones are readily available on Amazon and many other sharpening sites. One thing that I would like to address is that these are alumina based stones. If you are sharpening high carbide, PM steels then I highly suggest an upgrade from these stones. If you are sharpening high carbide steels then diamond stones, such as DMT, are going to properly abrade the carbides

[@andreusciu]

Km

[@idnarg]

i've watched countless sharpening tutorials, but none have given me the insight that this video has. murray exudes passion for what he does, this is probably why he is such a great teacher! sincere thanks murray!

[@schmoborama]

I know, right? A master *teacher* as well as master bladesmith

[@JR-db9xt]

Alright captain holt

[@anthonypaul5811]

Had my stones for a year but I still didn't know what I was doing but today I spent about 5hours sharpening my 2 wusthof blades after watching your vid and finally I know what I'm doing haha

[@savage22bolt32]

5 hours! Do you have any blade left, or did you wear it down to nothing?

[@urbangunsurgeon]

@@savage22bolt32 oh snap ! I was guna put something like "was you using a 3000 grit stone by any chance" lol but i dont think ill bother 🤣🤣🤣

[@billc7686]

Ppp]ppp]

[@Beaches_south_of_L.A.]

Hey Tony I got suma biga news for ya. If you-a spenda 5 hours sharpening justa 2 knives you-a still don't know what you are doing. Now go fixa me a meat-a ball-a Sanda-which!

[@anthonypaul5811]

@@Beaches_south_of_L.A. cuh you so funny man usa usa usa

[@frigarodesign]

This video has been a Game (Life) Changer for me. I have spent on average 30 to 60 minutes a day for the past 17 months learning the craft as taught by Murray. Usually as a meditation before going to bed with my favorite playlist going and nightcap cocktail. From a lifetime of frustration at living with dull blades, I now live in a world of infinite possibilities and techniques most yielding SPECTACULAR RESULTS. Thank you Murray. You have been and continue to be an inspiration.

[@alexyounger5779]

I have never learned so much about anything in 3 hours as I did here. Thanks Murray, you're a great teacher.

[@knightfallgame]

funniest thing. i cut my fingertips off about 6 weeks ago sharpening my chefs knife while drunk. I feel like this video called me out directly without naming me haha. Such a wonderful educational video about the technical details of the sharpening process. you have personally upped my game when it comes to blade maintenance

[@sdawqe6574]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@Patrick94GSR]

The overhead camera view pleases me, being perfectly straight and square with the countertop and sink edges.

[@Robpearceknives]

I’ve watched this a few times and something you said really stood out to me tonight. I was sharpening a new knife before it goes to the owner tomorrow and noticing imperfections I hadn’t noticed prior and feeling discouraged. You talked both about the knife not being perfect and not being completed until the owner adds their use to it. I needed to hear that tonight. I pushed through and am satisfied. I am excited to deliver this knife tomorrow. Thank you Murray.

[@savage22bolt32]

How could anyone watch this 3 hour video a few times? I stopped it after < 3 minutes.

[@DBoone123]

@@savage22bolt32 lol no I’m on my second watch

[@savage22bolt32]

@@DBoone123 Well that's cool. Everybody has a different take on things, so we should all do what we like. One thing I've learned in life, people are unique individuals! PS my mom used to say "to each, his own".

[@geandily]

@@savage22bolt32 this video is great and has sections. I've come back to it many times

[@heathwadsworth4528]

I'm just starting my knife sharpening journey at 52. I watched my old man sharpen woodworking chisels as a kid and your great video makes so much sense to me. Thanks so much for this great training.

[@williamlalonde6426]

Dude , love knives my whole life I'm 59 this year and I STILL can't sharpen worth a shot, I get them good enough.... Respect

[@Mike-kr9ys]

Thank you for that amazing gift. What a video! It was inspiring. I have been one to avoid the use of stones - using some of the other methods you mentioned - ceramic sticks and the intricate gizmos that clamp the knife and you rub various grit stones across the blade. I always thought that the use of stones required some magic that I did not possess. Your explanation of the 7 step process makes me think that I may actually be able to make it work. After viewing your video, I realize there is no excuse for not using stones now. I just have to put the time & practice in, plus maybe watching your video a couple more times! No way did I ever think I could watch a 3 hour video on sharpening knives. The time flew by so quickly it was no burden at all. Thank you again for sharing your knowledge and expertise with us. That was truly a glorious gift.

[@erict3728]

I don't know how I got here. I'm glad I found it. Learning so much and can't believe I'm watching an entire 3 hour video about knife sharpening

[@JC-nj3cs]

That's a true act of kindness. I have your DVDs and I support this sharing!

[@garywelch12]

I cut much thinner paper with my blades. Thank you again for your help. Peace be with you. Gary.

[@WayneTheSeine]

Thank you Murray for being so kind as to share this in depth knowledge free of charge to the public. This is what KZbin was meant to be. God bless.

[@JIMMYJREVIEWS_thaiM-A-F-I-A]

Very well said. I also agree with mr Wayne thank you for such a quality we’ll put demonstrations of all aspects of knife sharpening!

[@manga12]

Indeed by someone with knowledge you cant get anywhere else, but its a long one so take notes, people pay good money to learn this hands on and its hard to find let alone a western and japanese master smith. arigato

[@spilledmilk8748]

I apologize for the spam comments. I apparently fell asleep and laid on my phone lol

[@user-yj3lt5wm9x]

I’ve been a chef for over 20 years. Always sharpened my own knives. I’ve always wondered why after sharpening multiple times, they never kept their edge for very long. I never knew about the secondary edge! Now I can bring a bunch of knives back to life. Thank you Murray

[@mugflub]

The master just dropped three hours of awesomeness.

[@nargi]

You can learn to sharpen a knife in about 5 minutes. Obviously Carter knows what he’s doing, but this is a lot of extraneous information.

[@mawangdwei3866]

@@nargi Thanks for taking the time to complain.

[@michaelwalker9967]

Thank you so much for your kindness in sharing this video for free. You are a gentleman.

[@KingJL25]

Thank you for sharing this and making it available for everybody for free. Sharing knowledge for free is the way to go imo as well. I myself started sharpening knives because of you and your videos I found "back in the day". I still have my King 800, 1000 and 6000 and I still love them. Thank you for inspiring me and everyone else.

[@Greyswyndir]

King stones are great, I'm still trying to figure out why people spend so much money on the much more expensive Shaptons and Naniwa stones? I guess it's an addiction. People love to own the best tools.

[@sacoto98]

​@@Greyswyndirif you have the money why not? I have the Naniwa pro 400, 1000 and 3000 and I have a king combi 1000/6000. The Naniwa stones are next level, super tough, splash and go and give an amazing finish to the knife, the 3000 stone is pretty much the best 3000 synthetic stone in the entire market. I still use the 6000 side of the king combi and it is very good but there are better 6000 stones out there and at the same price range as the king. The 1000 king is very good but the Naniwa pro 1000 will last me my entire life. The king 1000 wears down extremely quick and it doesn't cut as fast. The reason you would get a Naniwa over a King is probably the same reason you would get a Japanese knife instead of a Wustof. Wustof is good for sure, but it won't beat a well made Japanese knife both in performance or even life expectancy

[@Greyswyndir]

@@sacoto98 I agree, the King 1k is old school synth tech, and not great compared to a lot of the newer ceramic stones. Japanese knives are alright, but I'd go with a better steel, as the older steels can stink, depending on what food you're cutting, and you have to be vigilant when cleaning them to make sure they don't rust.

[@coreysayre1376]

Ive been sharpening my bush knives for ~15 years, and over that time I've become quite good at being able to quickly put a fine edge on a blade with my 300-600-1400 grit diamond stones. I never did have a plan, just kind of learned as I went, and as a result it was a few years before I got a edge on my kabar that could shave my arms, boy what a joy that was. in the decade or so since then, I have continued sharpening my knives as needed in much the same fashion, although getting it sharp enough to shave hair off my limbs is when I decide I am finished with that particular blade. However recently, within the last year or so, I have been determined to successfully clean shave with one of my bush knives, and I have been working at it periodically refinine and getting sharper and sharper results, but I have yet to be able to shave any of my facial hair with one without substantial effort to the point where it feels dangerous (and huts quite a bit due to pulling and biting) I'm not sure whether the problem is me being a giant pussy, or if my technique is off, or my knife just needs to be sharper (for contrast, they are sharp enough to drive shave an entire strip down my leg or arm with no effort, or even lubrication). This video, this masterwork on sharpening is the first time I have truly looked into how a serious professional approaches sharpening, and has cleared my confusion, without a doubt its my knives that need improved. There are so many fundamentals here that never take into account or consider. I never once have sat down and asked myself how I could plan out sharpening a blade, or intentionally have ground the secondary edges. I don't even particularly prepare a space or surface for my stones. I do strop my knives to get them to the point where they do remove body hair, and I do spend a good amount of time taking care not to rush or apply excess pressure against the stone. My technique very much different, positioning the base of my blade against the stone, and taking forward slicing motion as if I were carving the surface of the stone 7-7 5-5-2-2 and 1-1 strokes for each stone until finished. My strop technique was the inverse of this exact motion, gentle reverse strokes on the leather then using a razor homing compound on another strop to finish polishing the edge. By in large this has worked very well, if a bit less efficient and a great deal less knifes function very well for everything I've ever need them for, they just wont shave my face! But now I know what I must do if I want to take a good sharp knife to a truly mastered edge that I might actually be able to shave with relatively safely! Thank you very much for this video. One day down the road when I am in a better financial situation I intend on picking up a set of your knives because this video is an indepth complete masterclass on professional sharpening, one that could easily be behind a several hundred dollar paywall for the quality that it delivers. finding it here for free almost makes me feel kind of guilty, lol. Anyways, thanks again for publishing this so amateur's like myself can finally progress beyond the wall I had boxed myself in. Much obliged!

[@beanosmeanos8650]

Yeah my dude my knife could do a straight shave down my leg with no effort either and when i try to shave my face dat shit hurted

[@coreysayre1376]

@@beanosmeanos8650 Same here! I am happy to be able to report back that I was able to further refine and sharped one of my small knives to the point where I was finally able to use it o shave my beard last night! It wasn't a picturesque clean shave like you could get from a barber, and it was definitely still painful at times as I have a mild razor burn from having to overwork some areas. I did however manage not to cut or scrape anything enough to draw blood. Overall, it has been a thoroughly unpleasant, yet equally satisfying journey. definitely worth the effort!

[@johnpaine5662]

I want to thankyou because your approach,more like an art form which clearly it is was extremely easy to follow and so informative that two years ago before I started your direction my knives could not cut butter good!now the few times I let someyone use them it comes with a warning!!all my knives stay sharper so much longer its nothing short of amazing.today I threw out all those horrible so called sharpners for I felt giving them away to anyone would be an insult to there potential if they took the time I did under your direction.thx,johnny paine.boston ma

[@jez76]

There’s a lot of quick, easy sharpening videos out there, some even with a few extra tips and tricks, but this one (and the advanced) from MC is the best foundation you could possibly get. If you’re new into this, don’t let the length of the video scare you. This is the one that’ll be in the back of your head years from now.

[@sharpen-up]

You have educated me much good sir. I run a mobile sharpening business in Canada, and learned invaluable information from you over the years. A true gem and sensei in the sharpening arts. I salute you

[@kokopelau6954]

I am so glad I found this video. I am 76, and this is the way I was taught by a Master Carpenter who was born in 1885 and his son, my father. I was out of knives and hunting, and when I started getting back into it, everybody told me I was wrong, so I learned a different way, which never felt as good. Maybe muscle memory? Your video covers it exactly the methods I was taught. Now I can do it more than one method.THANKS.🎉

[@darrellkirksey17]

Thank you for making this video! I was struggling with the 6000/1000 wet stone until watching your video. I went along with you within 30 minutes i have a scary sharp edge. This is the first time i have achieved a scary sharp blade and i have you to thank. "Give a man a sharp knife he will cut for a day...teach a man to sharpen a knife he will cut for a lifetime"

[@arthurpanganiban6473]

@43:52 "..the blade, and it becomes a natural extension of your hand.." Sounds like his martial arts training in Japan there coming out. A master of the arts indeed. Thanks for this video gem!

[@5010400110]

This shit made me trying to feel the knife and get me into the mood to try swinging it above my knee as close as posibble without cutting myself, and I failed and did cut a piece of my knee while watching him talking about making the knife an extention of your arm XDDD It clearly went wrong and I have to master this skill before trying it again

[@marcografvonpartagas]

Sensei Murray, this was probably the longest and most informative video on knife sharpening I have ever watched. I learnt so much, and managed to fix a number of issues I was happening getting my knives sharp. Thank you for imparting your knowledge. Marco, London - UK

[@eyloveSlutz-hb8po]

Yep. I'm just watching it tonight for the first time like you in 2023 and the amount of information is unbelievable and the fact that he's not charging is even more unbelievable. I'm only about 45 minutes into it so I'll probably have to continue watching tomorrow since it's already 11:00 at night but so glad I came across this video

[@nazaxprime]

Bob Ross would be proud. Really though great presentation, it takes me back to culinary school where I spend a lot of time on stones, figuring it out. Thank you for reminding me of the joy of honing.

[@botcrack]

"nothing gets finished when you are a perfectionist" those are some heavy words.

[@danielazbill1732]

What do you mean? My egregious level of blinding pride is making it tough to elucidate proper levels of perfectionism.

[@corinneshinkle]

I always think i can get my knives sharper . im never satisfied

[@beanosmeanos8650]

@@corinneshinkle same I see people take 5 minutes to get a shaving sharp edge and i take like an hour with really pleasing results

[@mazhorunknow8715]

Z. KM

[@Rocksolid-ni8jf]

@@danielazbill1732 )p)))))0

[@pnayeri]

I have no idea how I ended up here and more importantly why I continue watching this for three hours!

[@thegeneral123]

I remember buying my 'Texan' sized neck knife off you in 2004 in NYC. Was impressed that you checked the edge and gave it a few passes on the waterstone before handing it to me. I personally prefer to use ceramic stones and strops myself though I do understand the tradition of Japanese water stones and the different type of edge you get.

[@Beaches_south_of_L.A.]

What are the different types of edge?

[@Cypeq]

I watched this 2-3 days ago, and done few knives since then, this video is priceless, I never got my knives shaving sharp before, and now I did. Nobody else showed importance of control and assessment, and willingness to take a step back. 3 finger technique is indeed amazing at assessing progress and finding those spots you need to work on, and unlike cutting paper tomatoes etc, it's literally always there 'on hand'. I was honestly a little afraid to touch blade like that, but it is perfectly safe if done gently. Than you Murray, you are a true master, because you know how to share your knowledge.

[@10colt01]

With the 3 finger test, how do you know when to switch sides if you don’t care about feeling a burr? Or do you? I’m a little lost on that

[@Cypeq]

@@10colt01 you just feel with the fingertips, how sharp the blade edge is.

[@10colt01]

@@Cypeq so you switch sides at random and just keep switching and checking the sharpness?

[@Cypeq]

@@10colt01 Not an expert, but definitely not at random... I try to keep it consistent. there are many ways people keep count, you can see that in various videos. You can figure out what is 1 pass on the side for you, and then count passes, you can count every move you do on current part of the edge. Using the honing technique, where you just slide the blade across all the way it's very easy and required to keep a count. after you're done, you check entire edge and then just work on the spots that are bad. This whole process can be exact science if you want it... but almost everyone goes by the feel, you get that with the experience. For the knife I work the most on, even with my own limited experience I know it, I feel on the stone when edge is right. Sure I'll miss some spots sometimes but the general feel when the edge is smooth is unmistakable. The knives you know... it's easy you'll soon know when they are done. with new ones gotta keep working and checking, steel is never the same.

[@danielmeneses2334]

When you sharpen a blade, any blade it's more of a Zen thing-its so satisfying especially when done right thank you master

[@newlife155]

You have given me (I hope us) a gift of a lifetime, I now am doing some great sharpening. Thanks Murray.

[@TJ_ONLY]

I’ve never found something so interesting yet so relaxing I fall asleep and never finish the video! 😂

[@morokeiboethia6749]

My father was in the lumber industry his entire life. He said that when you take a band saw blade (the large band saws for cutting logs into boards) in for sharpening, the sharpening service will hold on to the band saw blade for 48 hrs after they finish sharpening the band blade. The reason being the (I guess tensils) go through a settling process after sharpening/tensioning and it takes them 48 hrs to settle. If you use the band saw blade before 48 hrs, the steel teeth will dull very quickly. Another crazy thing is he said that if you take two large band saw blades (for log cutting) that are exactly alike, and you put each of them on a band saw machine and on one of them you cut 1000 boards and on the other blade you simply put it on the machine, set your tension to correct tension level, and then cut the machine on and but do not cut any logs/boards with that blade. He said as long as both machines/band blades were cut on and off at the same time, the two band blades will have dulled exactly the same. I said how is that possible? It seems like the one cutting wood would be much more dull. He said the wood does not dull those kinds of blades - the extremelly high centrifugal force of going around on those pulleys combined with the high tension that the pulleys have to be set to so the band blade stays firm is what dulls those kinds of steel/blades. The steel is under a different kind of strain/force that a round disc blade or a flat blade is not subjected to and the steel is affected much differently. I just always thought that was bizarre.

[@Katza101]

OMG, I started watching you & I thought "wow he is focused & serious. A real knife nerd - I mean professional".... Then the humor came out & I laughed. Hard. Nice job. I'm going to check out the site. My dad and cousin Wiley showed me how to sharpen years and years ago. I've watched multiple videos on it. No one, I mean NO ONE ever talked about secondary bevel.

[@hovan1977]

I saw bits and pieces of this 5 years ago. When I first started sharpening, I destroyed several cheap knives and a few not-so-cheap ones too! However, I can masterfully sharpen my knives now...it is an extremely serene and meditative process for me. Thanks for sharing this video with the world...

[@chadh3441]

Lol I'm right there with you. I did the same thing as a kid. I would get a 1or 2 dollar Pakistan folding knife and start my long process of trying to figure out what the hell I was doing? I did know about bevels on the blade and all that, the most important thing that I realized that really helped me finally "get" it, had just as much to do with feeling the bevel as you are running down the stone, instead of concentrating so hard on trying to keep the correct angle, all the way down the blade. By letting the blade work itself and follow it's natural path, I was only needed to hold the knife and move it back and forth. The knife will take care of itself if you let the feeling of the blade tell you when it's correct by the slight flutter vibration you get when you hit that sweet spot. It does require focus and it's something I still cannot begin sharpening any knife whenever I want to. If I had a hectic day or if there is a lot of things going on in my life that takes most of my focus, I have to do something or even a few things until my mind calms down a little. Ive been sharpening knives for 20+ years off and on, and the best advice I could offer anyone is to relax and don't focus or worry about screwing up. It happens, it happens a whole lot when you first start doing it. This is why I'd recommend going to flea markets or trade days so you can relax and pick up a few $2 or $3 Pakistan made knives, and get at it when you get home. The great thing about it is you can screw up, repeatedly. As long as there is some steel left you can form primary and secondary edges over and over again. So what if you scratch the blade to hell and back, polishing the blade is the next lesson to learn anyway! Lol

[@chadh3441]

I find it very relaxing and almost meditative when I sharpen blades. Once you get that rythm going it quickly gets hypnotic and I fall into that zone where it's just me, the stone, and the blade that exists in my own little world. The worst part about it all is having to come back to this world again. Lol

[@Bunta1987qwerty]

0:00:00 Clip of him sharpening 0:05:10 Intro 0:08:43 List of Steps 0:09:34 3 finger test of edge sharpness 0:12:43 Step 1 Cleaning 0:14:03 Step 2 Straightness 0:15:05 Step 3 Assessment 0:16:40 Step 4 Secondary Edge 0:21:06 Step 5 Primary Edge 0:26:23 Step 6 Hone 0:28:06 Step 7 Polish

[@williamle8734]

not all heroes come in capes

[@rowanfernsler9725]

William Le Not all heroes WEAR capes?

[@Mastermindyoung14]

Not all heros cape buffalo

[@jeffhulet8350]

Not all gyros have capers.

[@Bunta1987qwerty]

Lol I hadn’t checked the replies to my comment. Thanks for the laugh.

[@silverestore]

Well done, Murray! Far and away the best instructional video on the Web.

[@mijzelfmaardanik]

Superb Instruction ! Finally, deep dive information about knife sharpening without pushing products. I can not thank you enough !

[@Taino-]

Whom ever is giving this video a thumbs down has no patient's for this art. I do appreciate this tutorial and going on my second viewing and possibly many more after. Thank you.

[@Hungrybird474]

You are the man 👏. This video has okayed countless times late night after falling asleep 💤over the last year of watching knife content . I’ve managed to take my Medicare sharpening skills to a very respectable level imo having been taught the correct geometry and steel angles from a pro . Thanks so much and respect for being chosen to be the last dragon 🐉. I’ve always had interest in wanting to set up a more steel oriented workspace in the garage and make some really nice usable high quality cutlery . Vids like this have always been inspiring

[@markluke8447]

Thank you Murray for sharing you insight and process for sharpening knives. I recently found this and have just began following your instructions. I thought we had sharp knives but after putting into practice your technique I realized our knives were dull. Now that I've begun to follow your advise, my wife thanks you for the vastly improved sharpness of our knives.

[@mfreeman313]

This is a fantastic resource. I'm surprised it took me a couple of months to find it, but here I am at last. I've been serious about sharpening for that long, and one thing that fascinates me is how every expert warns and promises that you have to practice and find your own path forward; they can't say do this and that and lead you by the hand. They show you the basic principles, and break down the steps, but the million little things you have to learn to apply them have to be learned on your own. I'm at the beginning of that process, but I'm mighty pleased to be in the company, if only virtually right now, of people who like to learn stuff. I'm grateful. And now I'll shut up and go back to watching and listening.

[@aaronk.1095]

I watched your video a year or two ago and appreciate your positive delivery and precautions. Mastery doesn't look like bouncing between steps of process that provides flawless result when uniform. Please redo without mentioning a different method. I learned from you and a year of fabrication. Mastery of this process is establishing consistant edge geometry in the middle of the piece. Every step after establishing the center of edge should evenly remove material. Equal strokes (equal angle, length, direction, and pressure)on each side. Until three strokes on a side presents a burr. Then 3 on the opposite side does the same the opposite direction. Avoid chewing up face and stubborn uneven burrs by sharpening in one direction (not grinding back and forth) and cleaning stone in process. When 1 to 2 strokes clears the burr & 1 final stroke on the opposite side is burr free...You have completed a step to progess to a finer stone. Closing message is that mastery is to maintain knives with even edges...Frequent honing is the perfect practice to build feel, muscle memory, & appreciation of good sharp knives. Poor care/neglect will lead to frustration and a whole lot of ungratifying motion when moving on to finer grits too early.

[@lucas29476]

Timestamps (unfinished): 0:00 Very long B-roll 5:09 Intro 7:25 Contact info for questions 8:44 7-step procedure outline 9:45 3-finger edge-sharpness test Brief overview 12:43 1) Cleaning 14:03 2) Check straightness 15:10 3) Assessment 16:40 4) Secondary edge 21:06 5) Primary edge 26:26 6) Honing / Stropping 28:16 7a-b) Polish 30:01 7c) Removing burr 30:39 Newspaper test In-depth discussion 31:33 Setup discussion …

[@antoniozolud6405]

Z

[@antoniozolud6405]

😊😊😊😊😊😊

[@antoniozolud6405]

😊😊😊😊😊😊😊

[@antoniozolud6405]

😊😊

[@antoniozolud6405]

😊

[@gregmccormack5709]

Thank you for sharing this knowledge with everyone!!!

[@josephjacksonsr.3512]

I can't believe I went this long without you showing me the right way for sharpening and cleaning my dirty dull knives.Thanks for your first hand instruction manual.

[@heribertodiaz9732]

Thank you so so much for your advice! The two recommendations to take care of the secondary bevel and to use a narrower primary bevel have drastically improved my results.

[@Cypeq]

First i was a little shocked to find a 3 hour video on this subject i really didn't know what to expect. This is worth every second of it, great detailed information. I followed other YT creator to learn the basics but I'm pretty sure he learned everything he does from you. I've done couple of knives so far on my wetstone None of them razor sharp yet but I'm getting there, last one was a cheap utility knife and after putting it through wetstone it did effortless job out of slicing up whole melon. I'm surprised it's sharper than it was out of the box.

[@Moneysaver001]

This is great. Thank you for taking the time to teach this much needed skill. I salute you Sir.

[@jonathanp.greenberg400]

came here from burrfection, man you 2 guys are amazing at sharpening knifes

[@mfreeman313]

I'm here because Ryky mentioned this Murray Carter fellow and called him a master. Note to self: Check out Murray Carter.

[@donaldrichards3243]

Badass . Worth the two hours. Thx. My thought, I want to share, you are the Bob Ross of stone sharpening. Thx again. Bravo

[@Gearfried813]

Over a decade ago, I used to watch your videos demonstrating how you could shave with the edge you'd produce on your tools, knives, machetes, even a spoon. I started to care about how dull my knives were and I remembered you as I was looking for instruction - I really appreciate you making this video and for the practical life-advice woven into it. Thank you!

[@kennethrutledge9222]

Thank you Murray !! I’ve been tryin to sharpen knives as long as I can remember and finally i can get it done the professional way !! You’re the best!! And such a good master teacher Thanks again!!!

[@rsluiter6849]

I 'm just starting with sharpening my own knives. I really like the calm and controlled way in which you explain you're techniques. I enjoy this video very much.

[@user-re8yy5cs5s]

Wish I could be taught in person by this gentleman.I like his content bc its thoro and I feel more confident knowledge wise to buy the stone and set it up same as him on a firm wooden slab over my sink. Love you tube for allowing us to find videos of almost anything we can think of and just begin to learn.

[@dominickmaone]

The first 30 minutes of this video are amazing!

[@robertpetkus948]

Thank you for offering this to the public. I just got into vintage carbon steel chef knives. I tried sharpening them with a couple of the "systems" you showed but never got primary edge that I hoped for. I watched several knife sharpening videos but none nearly as detailed and dedicated to the blade as yours. No one talks secondary edge at all! After watching, I got to work on several of my new, old knives. I ground plenty of metal, and skin, and now have beautiful and sharp edges on these old trusty workhorses. Thanks again. I look forward to using the 7 steps to hone this craft, and some blades.

[@etsitua]

1h in, first time viewing, can already tell I'll be watching this multiple times and won't need to look for another video on the subject. thanks a lot!

[@jasonlife5789]

Thank you for sharing this video. The information makes a lot of sense and it is very very helpful. Thanks again

[@joecaca4136]

I've been sharpening with whetstones for over 12 years and I can say without prejudice, this video would serve anyone and everyone who is interested in sharpening with stones well. Certainly a video that will speed up the learning curve that comes with using whetstones, not to overlook the amount of information he shares in regards to blade maintenance.

[@oasisblue419]

Thank you for sharing this with us. Although it was a long video, I really enjoyed it. So much info you provided, people usually charge for this. Cheers buddy!!

[@aridia5483]

Watching this 3 in the morning, seems like a good idea...

[@rafaeltorres4597]

Absolutely love the attention to detail. The in and outs as you go and very calm persona. Absolutely sharp 👌

[@matusknives]

Thank you Murray for sharing this with the whole community.

[@bfflorida2311]

Bravo👏👏👏 great video!!! One of few videos where silence is the winner. Watching and listening how to sharpen the blade felt I was next to you... Thank you for sharing your knowledge and experience in full detail.. much respected sir

[@dennismiles6580]

Best knife sharpening video on the internet. Thank you for your advice. I would love a knife you made personally.

[@joshlampert6368]

I have been working in restaurants for 10 years in the San Francisco Bay Area, I have Japanese hand quaried stones that produce real results; just by watching the first 5 minutes of this video my technique is easily improved by 30%.

[@LakeBroadMountain]

This video is excellent. Thank you for taking the time to do this! Very much appreciated sir.

[@ashleycarey3190]

I'm so glad you mentioned grinding of the finger tips as I have drawn blood on my middle fingers and thought maybe I was doing it wrong I love these videos so much that I'm spending multiple hours daily on the stones the mrs hates me the time and the fact I have 400 grit all the way up to a 10,000 grit stone as i wanted to really make them shine

[@repeatdefender6032]

whoa i don't usually experience asmr, but the sound of that knife on those stones pleased my ears immensely. maybe it's because i sharpen knives too but i can literally hear all his experience on the stones. i link your videos to everyone who asks me for sharpening tips, i've learned a lot from you myself. thank you for the wisdom.

[@savage22bolt32]

ASMR? Whoa, two minutes into this and the monotonous background music had me running for the hills!

[@jackcollins2349]

While I’ve been practicing sharpening my chisels and planes for years with fairly good results. However kitchen knives have always been a challenge. At first I thought that this was an extremely long video. So I bit the bullet and quickly became totally immersed in it. In fact I’ve now watched it twice and am going on my third viewing. While not perfect the old knife I tried has experienced tremendous results. Thanks!!!

[@skenchoutdoors]

You are the singlemost best blademaster on KZbin. Thank you for teaching me the ways, I will legitimately tell people that I learned from a 13th generation bladesmith.

[@Isaiah55115]

17th generation, u little rascal

[@ShempBob]

This is passion, joy, and actually cathartic relaxation to watch. I'm a musician. I play piano. I feel the instrument is an extension of my body; myself in essence. I can sense the artist in you with your knives. It's not just sharpening going on here! It is of course, but it's more kind of a maxim, a convention as it were, a zen experience. I'm a novice knife sharpener. I love my pocket multitool knife. It's gotten me out of many jams. And I try to maintain my edges with stones (1000 & 3000 grit). But after watching you here, I know I've been doing this rather wrong. Thank you so much for posting this. It's-and pardon the pun-ZENsational!

[@kjkblade69]

Thanks for taking the time to show your sharpening method :)

[@Dana-bp1hk]

Fine show, Mate. Thanks, now I want to sharpen all me knives. Really enjoyed it. I'm going to watch it again.

[@ezedjay]

Awesome instructional - you're a great teacher. I'll be sharing this with others for sure.

[@patriotcam1776]

I have seen many videos of knife sharpening. Thank you for a comprehensive start to finish lesson. This has been greatly helpful.

[@anthonypaul5811]

Thank you very much for sharing your passion in such an detailed video!

[@katana24]

Thanks for sharing this tutorial with all of us.

[@yunk9]

Thank you so much for publishing this.

[@timjames1274]

Thank you Murray! Amazing information, really well delivered. Very inspirational and useful. Greatly appreciated. I can't thank you enough mate. Awesome video.

[@newlife155]

Mr. Carter , I used your method in sharpening my knives by changing there profiles and using only 2 grits. It has been over a year now and the knives have stood the test and honestly are still up to and surpassing par. Thank you. I do appreciate your gift to me and I am sure to others.. be well. .

[@TheChadWork2001]

Murray you are very articulate and pleasant to listen to.

[@alpharibo]

Wow, this video answered questions I didn’t even know I had or wanted to ask. I’m thoroughly impressed, hands down the most interesting and useful sharpening video I’ve ever seen

[@natepate6117]

love your set up. Amazing through experience your set uo gets simple and more effective the simpler it is....your the man....

[@olivermilutinovic749]

Thank you for these all important sharpening tips Murray, very helpful in knowing what to aim for in getting my blades screaming sharp.

[@ebrugumusay5836]

The informations you actually never get even with the money, thanks Mr. Carter

[@markir9]

This is probably the best vid on how to sharpen and maintain knives I've seen. I've been sharpening Japanese knives on wetstones for several years and your technique is a little different from what I've been using. So I'm adapting to doing it this way and I think the results (on a Shirogami #1 gyuto) are indeed better. While I was using (mainly) 2 stones (Naniwa 1000 and 6000 - plus 8000 for some knives) the change was the specific knife to stone holding and moving tehcnique. So far I'm liking it.

[@garywelch12]

Thank you for all your help. You are a master.i can now sharpen a blade to a razor,razor edge with stones. Gary

[@DisbyComics]

Have not yet fixed a blade; Counting and watching carefully: angle and pressure, holding same way each time on each side, more important, wet stone each set. Also I hold differently stone in front of my body keeping it horizontal and blade away from me, use very slight circular motion. Funny because women they file nails to get perfectly straight edge the wrong way most the time. It is the same with blades. Same direction flip mirror sides. If you think of the little circle reset when you chef with your knife, it should match. The knife match hand size, and if flat to handle you leave a comfortable handling space, not to sharpen all the way to end. There are many steps. Taking care of blade every time it is used, is very important to maintain integrity. Is a good way to decompress from a hard day too. Thank you for your class.

[@josdedam]

Thank you so much, you opened up a whole new world for me.

[@GADZAR1]

Wowww! What an amazing video. Thankyou for sharing your knowledge for free.

[@SilverGrizzly]

This is absolutely awesome. One of the best videos on KZbin on any topic.

[@Laszlomtl]

U R a True Master Murray Carter, I enjoyed every minute watching your lengthy video on the Art of Sharpening!! And likely will watch it again...Laszlo Montreal / Photography