The Carter-Stanley Method of Sharpening: Chapter 2: Expedient Method

[@nietztsuki]

Murray could have done all that thinning quickly enough with a 1000 grit water stone, and avoided the deep scratches coming from the diamond stone, as per his own teachings in his "Introduction to Knife Sharpening" DVD from a few years ago. I have nothing against using different types of stones other than the older King stones, but I don't think there was anything wrong with Murray's original method, where he advocated NOT using diamonds because of the tendency to get deep scratches.

[@winstonvkoot]

You thin a knife quickly with a 1k stone? Love to see that...while i use a normal 100 grit or such stone to do it properly

[@nietztsuki]

@@winstonvkoot Yes, I can do it "quickly enough" with a 1000K King stone. Sometimes I will use a 400 Naniwa Chosera, but not often. If you use a 100 grit diamond, you will be spending just as much time rooting out all those scratches as you would if you just started with a 1000K from the beginning.

[@user-so6fu1ir3v]

@@nietztsuki guess you're talking maintenance thinning before each sharpening of a knive that already had good geometry or not really far off. But when you have to really correct and remove 3-20g of metal, it takes hours and hours even on a shapton glass 120 You sure as hell don't want to do that with a king 1000

[@nietztsuki]

@@user-so6fu1ir3v If I have to do that much thinning, I would not use a stone at all. I would grind it down with my 2 x 72 belt sander. The job would be done in a couple of minutes.

[@victorfranca85]

@@nietztsuki belt sanders are the true MVP

[@Sweetknives]

It’s interesting to watch these videos and one can learn a few things but completely defacing the knife blade, made it ten times worse. There are better ways to sharpen, then hacking the face of the blade with permanent scratches.

[@SA-fx4id]

I would definitely skip the coarse diamond stone for thinning. Especially on a flat grind. While I do have kitchen knives that I “thin” with the king 1000 and polish with the 6000 I would never want to do that with the diamond just due to the fact that it leaves highly unsightly sides. I liked Murray’s old method a bit better.

[@CliffStamp]

Can't believe I missed that Carter/Spyderco, that looks like a functional design.

[@JKCr0wN]

It feels to me like disrespecting the knife. If my tomatoes are waiting I would never waste time with "thinning" down the knife. He treated it like some construction knife and achieved nothing (well maybe few ten thousands of an inch thinning?). Few strokes on lower grit, few strokes on medium, few on high and and get rid of the burr without cutting in the stone. Murray suggested a technique that actually can throw you back tens of minutes back with cutting into the stone. He has the skill I don't believe many cooks sharpened that many knives as Murray to have such a delicate feeling to get rid of the burr by cutting into the stone. Maybe just maybe raising the angle of sharpening by a slightest will achieve the same without risk? It use cork or wood I bet you have some in the kitchen. Not to mention the final edge is quite horrible. Leave the thinning to the afternoon part and from 15 um go to 5 and then 1 um same amount of time. Visuals of the knife are saved and you achieved actually a sharp edge

[@CliffStamp]

Why do you think the final edge is quite horrible?

[@kappablanca5192]

The jointing technique works quite well, actually. It gets rid of the burr and removes fatigued metal.

[@joeratliff7760]

@@kappablanca5192 not to mention it helps inconsistencies in the shape of the edge

[@larryseibold4287]

i am amazed that he ended (polished) with basically a Shapton 1K after a Shapton 500 rough stone equivalent, after gouging the sides of the knife (secondary bevel) with a DMT coarse equivalent diamond plate. If in a big hurry and starting very dull, i would go just from the Shapton 500 (30um) (or even a DMT F) to the Shapton 1k (15um), but in 60 more seconds adding the 4k (4um) makes it a lot better, and still faster than scratching the side with the e coarse diamond plate.

[@johnnyboydianno]

Money talks Murray's former method walks

[@xcy0n]

The spyderco/carter knives have a full-flat grind, so there isn't even a proper secondary bevel to thin on these.. weird.

[@markspc1]

$10,000 worth of sharpening stones and the tomato got rotten !

[@bonnielipton]

Is this Good for silver ??

[@dieslesmith9517]

Murray you are awesome!! Thanks for these videos

[@ghidfg]

is the point of thinning to get it thinner, or to make it completely flat?

[@a234633]

How much pressure do you use in the first part and the second I am not able to get a burr on a crappy ss paring knife I seam to do ok on carbon steel knifes besides my mora but I will get it it was very abused

[@harryhthenorwegian476]

Right...

[@agaralpha1842]

nice demonstration

[@myxboxcnq]

You didn’t thin the knife by 10 microns nor remove any scratches.

[@apostasiaelegcho5612]

Nice job scratching the hell out of your blade. Looks great! 😶

[@hitnorcal]

They should delete this video for sure. The ruining of the the nice $350 blade finish with deep scratches is so offensive that one begs credibility. I am with some of the other commenters when I say that Murray rushed that and knows better. They should have planned an example that looked like trash and restored it rather than taking something perfect and ruining it.

[@skatmanscott]

That's what I was thinking. As someone who discovered his channel recently and went through a bunch of his sharpening method videos, listened to his life story, this video is damn near shocking to see lol. It's a complete 1080 from he's usually about. This videos existence is like a dark, cancerous turd tossed in the middle of a goldmine 😂 I'm surprised he's still advertising and selling these "nano stones" on his website, I thought it was a quick business venture that was well in the past. I wonder if he still even uses them? Or if he only sells them.

[@brianlalor]

Who is the Stanley in Carter-Stanley?

[@gusc1120]

Call me old fashion but, damn it, I miss his old messy Binford 3000 method of sharpening "grunts grunts grunts grunt" with his trusty old water stone's

[@petrnovota8238]

This is garbage. He is just creating scratches on the nice polish. You are not going to thin out the knife by spending 2 minutes on any stone. And why would you destroy the nice polish? if you want a really sharp and thin edge, you can sharpen the primary bevel at 10 degree angle and youll get a very nice thin sharp edge, The edge doesnt care about the thickness of the rest of the knife. Please dont do what you see here, youll just ruin your knifes...

[@DaisiesofHate]

I can confirm. I ruined the finish on multiple knives trying to thin them on waterstones the way Murray suggests. And those scratches on the blade increase friction in cutting, it's not just aesthetic. Polishing alone is a tedious process that requires *way* more grits than just 1k/6k, and you're not going to thin the knife to any meaningful degree without spending hours on a stone, even with something more like 120 grit. I know this because I've tried it, the lack of progress being obvious because production knives are virtually always slightly bowed, and that bow never got straightened out. Thinning isn't a good idea unless you use a grinder.

[@mfreeman313]

I agree with the naysayers here. The simplest and frankly cheapest (have you priced those Nanos?) way to achieve knife thinness is to buy them that way. I've got a Takamura petty that's a 1.5mm spine at the heel and beautifully polished and if those guys think I'm going to grind up that finish they're crazy. I wouldn't dispute Murray's knowledge and skill, but this always-be-thinning idea he has is just something I can't go along with. I did consider thinning a butcher knife I bought secondhand that's a big slab of metal right down to the edge, but I sharpened it and it slices fine.

[@JohnSmith-oe5kx]

I am not a fan of his new approach. However, do not overestimate the amount of thinning that is required to merely preserve blade geometry. If the included angle of your secondary edge is, say, 10 degrees, removing a few microns from the primary edge barely thickens the blade at all.

[@howardlaws5787]

Classic Emperors new cloths or should that be Emperors new expensive sharpening stones

[@thequietguy7]

This is incredibly embarrassing. Unsubscribed.

[@winstonpoplin]

What was so embarrassing?

[@TheSpadre]

What are we doing here? Cutting precious tomatoes. Seems like a lot of unnecessary work for cutting tomatoes. Sushi or sashimi is a little more delicate and I could see being a little more precise.

[@iwontbebeat7111]

Those stones are way too expensive .

[@raymondoreilly7569]

He never answers any questions or comments