What Dulls Knives?

In this week's video, Murray goes over the things a lot of us never think about--what dulls our kitchen knives and how to prevent it! Also, how do we know when a knife--or part of a knife--is dull?
For those interested in getting in depth, personal instruction, Murray will be in San Antonio Texas for the very first Carter-Stanley Sharpening Workshop! You can learn more about it at;
cartercutlery.com
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And remember to always...
Stay Sharp!

[@ebrugumusay5836]

I can watch those videos all day which is gives information about knifes,how to sharpen them, how to keep sharp them etc. those are priceless.Respect 🙏

[@Roman-lu1xn]

Watching Murray go the cabinet and knowing with a dreadful certainty that he's going to grab a plate to cut on and then he puts the apple on the plate then holds the chef knife over the apple and cuts it decisively. The sound of the steel being slammed into the unforgiving plate is going to stay with me forever, I'm scarred for life.

[@kiselakobasica5867]

I hope you forgot this tragic moment after 3 years. After this im going to do harakiri with my japanese knife. I can't stand the suffering i just saw.

[@Owieczkin]

That's why knife people are handing Victorinox serrated knives to noobs 😂

[@sween187]

Side note, cooking tip (kind if) if your chopping up garlic wash your hands in cold water to get rid of the smell, hot water will open the pores and allow the smell to seep in so you smell of garlic for longer.

[@EvenTheDogAgrees]

Thanks for the tip! I quite like the smell, and I prefer to wash my hands in hot water, so that works out perfectly for me. But I'll pass along the tip to people who'd rather not have their fingers smell of garlic for a day. :)

[@opichocal]

Murry ....your microwave is screaming at you to reset the clock

[@harrytgough9101]

Corrosion is also a fairly major factor when it comes to dulling on carbon steel chefs knives, every time the edge touches something acidic the apex is being corroded by the tinyest bit. This and traces of mud in vegetables are the two biggest causes of dulling when the knife is being used with proper technique.

[@marctalon259]

Finely ... lol i have been trying to explaine this to my wife and kids. Thank you

[@im0rris8]

Haha! Every dad shows his kids this video... Thanks for the refreshed video!

[@AdamasOldblade]

Great video... It's the bane of my sharpening life... I have a small sharpening business on the side for some extra money, and whilst I learned fairly well (with tons of practice) from the Phoenix Knife House here in Arizona on hand sharpening. The amount of times a customer will come back to me stating that their knives are, "dull yet again!" only for me to find out that, yep, they were smashing into ceramic plates whilst chopping and not wooden cutting boards. Or the tricky ones are that I sharpen a lot of knives for a customer, they have a dinner and the guests just smash into the plates. I suppose this may just be par for the course when you take up the idea of wanting to learn proper edges?

[@einundsiebenziger5488]

"Dishwasher safe" always refers to the handle only. "Safe" handles are mostly composite, meaning they do not warp or expand like a natural wooden handles. The cutting edge will be damaged by the mix of hot water and aggressive detergent.

[@kev23dk]

another great video :D

[@newlife155]

Are 2 sided sharpening stones worth it? Like 1000 and 6000 grit. Thanks for the good video..

[@TerryPullen]

From your question I am guessing you are new to sharpening. The answer to your question is yes, but you don't need to spend a lot. A simple Norton combination stone in a proper holder and some Norton honing oil will absolutely get a knife sharp enough to finely slice a soft tomato. There is something about oil and steel that just goes together really well. A step up from that and my everyday system is made by Accusharp called the "Deluxe Tri-Stone Sharp System". The fine ceramic stone on this system will give you shaving sharp edges without a strop and is less than $35 on Amazon. I also recommend Smith's Honing solution (not the oil based one). Smith's honing solution works well on diamond, ceramic and oil stones. Once you get good at sharpening you can invest in some quality water stones. High-quality steel on a good water stone will give amazing results if you know what you are doing. The stone you use is not as important as the knife steel and the knife steel is not as important as practice and technique. Spend a little on your stone, a fair amount on your knife and a lot on your practice and you will get sharp edges.

[@newlife155]

@@TerryPullen thanks Terry. Yes I am new to this.

[@codyholland5138]

@@newlife155 look at reviews of the stones your thinking of buying is what I do. I bought a cheap 1k/6k King water stone and it wears very fast. So I wouldn't go too cheap. Terry is right, you definitely want a stone holder of some type. You won't get very good results if your stone is moving around on you. Hope this helps man.

[@newlife155]

@@codyholland5138 Gulp, I think those are on my way ,, ? Should I send them back? Got it on Amazon.

[@chocolateface8664]

Every housewife in North America should watch this video. It would be the same if we used their hair dryer to cure glue faster and just threw it in the back of the tool box in the truck and got all banged up.

[@mjodr]

These seem like very logical things to me, but to other people (*ahem*, MOM) they don't even realize at all. People need to know these things. They ask me why their knives aren't sharp, if I can sharpen them, and then promptly do stuff to destroy it like this. Infuriating.

[@bc6955]

What about hard cheese? Dulls blades?

[@thepowerbill1]

I have two Carter neck knives but can’t get them sharp to save my life. Bought his stones and videos and have been sharpening blades for 30 years, but no matter what I do, I’m left with a tragically dull edge. Sucks but I’m going to send them for a sharpening and put them away. They are beautiful but unsharpenable? At least to me. This is no fault of the knives at all. These are the best blades in the world. Just weird how they’re the only knives I own, that I can’t sen to get sharp.

[@thepowerbill1]

Well I finally was able to get my neck knives sharp. I have to stop on the 1000 king though. As soon as I put it on the 6000 to do the final steps, my knife is always duller. Now I just finish before that step. I bought these knives to use, they’re all scratched up, but it’s a beautiful thing. Hated not being able to sharpen these babies. Perseverance solves many problems.

[@kappablanca5192]

thepowerbill1 if Murray’s techniques aren’t working, try learning some new techniques. I have a playlist that you can check out, filled with lots of different sharpening techniques.

[@David-gld]

Use edge trailing strokes only on the king 6000. It is very soft. Better yet, buy a Shapton pro 8000. It cuts faster than the king 6000 and is noticeably finer. Your neck knives will be searingly sharp.

[@ericpmoss]

+27 on using the original box for storing in the kitchen drawers.

[@rockets4kids]

What is your peeve about bamboo cutting boards?

[@shortrefmegaref]

not sure what his pet peeve specifically is, but bamboo can tend to be quite hard, and is often held together with lots of silica which can theoretically be bad for knives. I think it's fine on a budget though

[@JohnSmith-oe5kx]

Bamboo is either natural, in which case it is prone to splintering, or impregnated with epoxy, in which case it is so hard that it causes excessive wear on knives. I would never buy one.

[@dannysuh6105]

what about plastic chopping boards?

[@einundsiebenziger5488]

He mentioned them as being okay. Plastic is the mandatory material for cutting boards in commercial kitchens.

As a health inspector the number of dull knives I see on a daily basis is disturbing.

[@ared18t]

Bamboo is very very hard grass. Just like carter. I do not recomend it as a cutting board.

[@broken1965]

Carter eat a man sandwich like pbj lol

[@esgee3829]

so basically, knife care and storage is like mask wearing and vaccination..just playing the odds in your favor for something(one) you care about?

[@ilikewaffles3689]

Bro wat

[@michaellatham9737]

Soumds like excuses of a bootleg chef getting paid to endorse SHIT!

[@michaellatham9737]

Dragging a blade across a surface dulls a knife more then anything you can do regargless of the surface. And and good chef always uses a steel before use. Been in the business for 22 yrs not just a youtube sensation

[@einundsiebenziger5488]

... more than* anything. And the "steel before every use" is complete nonsense. A steel does not sharpen, it just straightens the edge.