The Carter-Stanley Method of Sharpening: Chapter 3 The Extended Method

For years Murray's Blade Sharpening Fundamentals DVDs have helped teach you how to sharpen your blades. Now we're bringing those same fundamentals to you, in a newly updated series--for free!
Murray Carter and Hap Stanley will cover the extended method of kitchen knife sharpening. We recommend starting this series with Chapter 1; Theory, and completing Chapter 2 The Carter-Stanley Method of Sharpening: Chapter 2: Expedient Method before viewing Chapter 3.
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And remember to always...
Stay sharp!

[@blongmoua315]

Your old King Stone do the job just fine

[@twatmunro]

At the end of the day, it's just abrasives removing steel. Some cut faster, some cut slower but you're not going to get it magically sharper just by using a more expensive stone.

[@firemtnglass]

I notice it got pretty sharp when the bandaid appeared. Nice video

[@Epmd419]

It's absolutely meditative. I enjoying sharpening just as much- maybe even more- than working with the knife. Great, thorough video. Much appreciated.

[@chrismonroe6691]

Enjoying this

[@Nebulax123]

Murray: Bruce Rugg here. Over the last 50 years I have found that often instead of making the edge more obtuse I make it even thinner for people that are rough on edges as long as the edge can handle the angle without deforming. By making it thicker you add to the force they must use to cut and they put even more pressure on the edge increasing the damage. When I thin it I may add an almost microscopic micro bevel right on the edge just to give the very cutting edge a bit more stability. I have had great success with that method. Also in rope cutting experiments we did the thinner profiles would cut cleanly for a longer period of time. I know that sounds counter intuitive but give it a shot my friend.

[@CarterCutlery]

Hey thanks for your feedback Bruce, see you at Blade Show next year.--Murray

[@dieslesmith9517]

Love these videos. Thank you much. I like those spyderco knives i think they are awesome

[@waynepollard7823]

Love this series, very well done

[@kollegenmusik]

George Lucas just joined in and helped out Murray in this knife sharpening quest

[@savedge666]

Seriously. Look at these obiwan ass looking nerds. Lol.

[@heni63]

Thank you!!

[@victorfranca85]

I watch this from time to time, just to pass the time. When it comes to contamination. My whole pond is one blob of grit and metal. and at the end? all I get is a nice brushed finish, its fine and practical. still shinny and the edge always has bite. The abrasives on nanohone do seem premium and soft. not clogging up too quickly, which is nice. I have all the shaptons... Just do a knife sharpening of the week. No need to update the instructional. But just show current designs being finished. At the end of the day, its all about the knives! It will draw new people into the scene. Got me into it.

[@jamesbarisitz4794]

Excellent tutorial gents. The Carter Classic came out spectacular! 👍

[@Mrplacedcookie]

Thanks

[@DASHTINOV]

Always thank polit people in Japan = assist , thin , profile , polish then joint the knife . thank you brothhers.

[@roylerroycerickson]

Thanks for this Murray and nano hone guy really seems to have helped my edges do you have any more pointers for sharpenning the belly and tip area i find that the bevel seem wider at the tip when I’m done and not as sharp as the rest of the knife?

[@johnptc]

closer to perfection :)

[@johnnyboydianno]

That must of killed Murray watching that stone getting flattened lol

[@rowanfernsler9725]

He knows how much he’s getting payed, he doesn’t worry about it. But his face says if all.

[@cameron3525]

He probably lost around 15 sharpenings just by how he flattened it...

[@sl4983]

Which ones are the ones for escaping laminate side car glass, be aware ewe toob may hide responses if they're too clear. Try leaving out vowels.

[@imamsetyawan3119]

Nice Video.. Very educating and interesting... but I’m wondering on sharpening the secondary edge.. some Beauty Knife like honyaki finished with their beauty.. some knife with damascus pattern with their beauty.. Doesn’t the sharpening secondary edge can damage their beauty aspect even if you polished with the higher grit...?

[@rowanfernsler9725]

It will definitely damage the looks of it but it will keep it performing at 100%. The truth is, you will almost never need to thin a knife unless it is a Sushi knife, one you are making, it comes too thick, or it has a massive chip.

[@slipshodaverage844]

I was wondering if you could expand upon the advantage of Joining over lightly running the edge over wood to take the burr off? Thank you.

[@rowanfernsler9725]

Removing the Burr is extremely important so that a knife is sharper, and has a more durable edge

[@corpssnare]

@@rowanfernsler9725 but why is "jointing" on a stone more effective than knocking the burr off on a piece of wood?

[@draganpastrovic2157]

@@corpssnare yes wood is better ffs, even Murray was showing how to just pass the blade with its own weight through some soft wood.

[@EngineersPerspective701]

@@corpssnare it’s the difference between ripping and cutting. The stone cuts the burr off cleaner vs the wood leaves a ragged edge and isn’t guaranteed to actually remove the burr.

[@user-so6fu1ir3v]

@@corpssnare The wood doesn't actually knock off the burr it just rolls it all on one side and weakens it, so that subsequent stropping can get rid of it easier What he is doing on the stone is not only rolling but cutting the burr

[@drmatt357]

Nicely done. Won’t finishing with a stropping stroke pull another foil?

[@codysykes5568]

I found that it helps to finish with damp newspaper in strops to keep that from happening; also I take a wet q-tip and let the edge barely pull across it to get any excess material from the blade.

[@jameskelly5375]

Hi there, quick question: Even after the 2 micron polish on the secondary edge @ 33:50, that edge is looking quite rough. Would additional polishes on a high grit waterstone (~8000) give it more of a finished look, maybe mirror-like? Thanks.

[@kappablanca5192]

Yes

[@kappablanca5192]

Also 2 micron is around 10000 grit

[@gashosimon2678]

that drag @24 got your finger didn't it? been there... great content!

[@drmatt357]

I didn't see the cut but did see the edit with all the sudden there was a band aid.

[@kvernesdotten]

Its a little bit confusing that you guys use the terms primary and secondary bevel opposite of everyone else, but apart from that this is a joy to watch

[@ottohonkala6861]

Its always interesting when two experts get together.....only thing here is that Murray knows sharpening is just the final part of the big deal....

[@joeratliff7760]

I love nu metal 🤘🏼

[@ericrankin4666]

So does Murray not use leather strops for stropping? I usually sharpen pocket knives and cheap kitchen knives once 8n a while and I’m new to seeing someone “strop” on the stone. Also it seems like when I polish my blades they never have that bite and don’t slice into the skin when doing the 3 finger test of sharpness .. ~cheers!

[@feacsdoctor8817]

Why don't you compare your old method to the new method? And do a comparison on a microscopic level to show the difference between the pair. See if it really makes a $1000 difference

[@johnbailley4468]

WHY NOT DO THE JOINTING ON THE LEATHER STRAP? sorry about the caps.

[@kappablanca5192]

John Bailley jointing removes the burr and strengthens the edge.

[@Richard-Seekingwulf]

I discovered your station a few days ago and I have watched many of your videos since then and I thought you said that you didn't really care for ceramic stones, but I went on your website and it seems that most everything that you're selling is ceramic. When the first and second sharpening video you were using the kingstone and showing me how I can do things very inexpensively by using just a board and rags to support the stone over a sink or that rubber bucket. So I'm confused now because I see all of these very high-priced items.

[@verdrehteseele8525]

sold out for money my friend

[@shrimpslushi5781]

Anyone have any opinions on these stones ?

[@tharyder]

Yeah, but how long will that edge hold if you only use it for cutting vegetables on a plastic cutting board? Nobody talks about that... , and how to maintain in before you have to go back to the stones?

[@dennis2146]

If the knife blade is made properly and thinned from the beginning as I assume a Murray Carter knife blade will be from the factory, then why is more thinning necessary?

[@ChristopherSalisburySalz]

For a minute I thought you had just gotten out of the shower! 😂

[@gunfighter2012]

24:22 no band aid. 24:29 BAND AID! Oliver Stone where are you when we need you.

[@mekore]

how can an urushi master this into sharpening😅??? He looked genuinely obsessed lol

[@dris9274]

whi they are wearing bathrobe? cause of the water?

[@zube410]

Murrey Carter is the 17th generation yoshimoto bladesmith. He trained as a bladesmith under a master Japanese Smith for years. He literally wears a gi for a basically identical reason that karate-ka wear them. It was the uniform he was trained to do this particular task in. Like wearing a shop apron, or any other work uniform, he wears a traditional Japanese bladesmith to uniform because that is the job at which he trained to master level.

[@dris9274]

@@zube410 ok, thx you, interesting

[@jamessethmoore]

Bwahahaha!!!

[@dieslesmith9517]

What are those robes that you are wearing?

[@shadyeskimo]

Japanese traditional sharpening atire, is my guess.

[@garychandler4296]

Lookin like bedbuddies?

[@westcoastwarriorsarchive7929]

traditional japanese clothing called a kimono

[@edwilderness]

These kimonos seem to be the Japanese equivalent of aprons: something to wear while doing messy work.

[@broken1965]

Nice band-aid little wild with the sharps

[@johnathondavis5208]

It is a requisite to wear an old bathrobe to achieve that edge? It is like guys going to the range...cannot shoot without wearing "tactical clothing"....

[@arncj18]

so that's about JIS1000 grit

[@TOGITOGI]

まず、着物の袖をまくって、腕時計を外して、前掛けをつけた方がいいと思います。

[@JDO358]

24:28 even a pro makes mistakes. Cut his finger..

[@dominickmaone]

If I didn’t know how to sharpen watching these videos would make it worse.

[@MrEric0822]

Why do you guys wear karate robes when sharpening a knife?

[@zube410]

Murrey Carter is the 17th generation yoshimoto bladesmith. He trained as a bladesmith under a master Japanese Smith for years. He literally wears a gi for a basically identical reason that karate-ka wear them. It was the uniform he was trained to do this particular task in. Like wearing a shop apron, or any other work uniform, he wears a traditional Japanese bladesmith to uniform because that is the original job at which he trained to master level.

[@twatmunro]

Not sure how Murray claims ownership of this method. At the end of the day, it's just rubbing the edge of a blade up and down on stone. The same way knives have been sharpened throughout history. I love the cabinets though.

[@BlackTalon53]

Good god those kimonos make the video almost unwatchable because they make one cringe so hard.

[@garychandler4296]

Ya, some type of play acting...

[@kappablanca5192]

Japanese workmans robe

[@zube410]

@@garychandler4296 play acting? What part of a master level Japanese bladesmith wearing a traditional Japanese work uniform is play acting? That is a truly ridiculous assertion. Sorry, my comments probably a little over the top, but if ever there was a good reason to be wearing this particular uniform, it has got to be someone who took the time to train to master level in a form of Japanese craftsmanship...

[@ghidfg]

@@zube410 interesting. I bet anything else would feel awkward.

[@ashen11x22]

WTF happened to the no BS King stones, paper towel and scrap 2x4 sink bridge ?! This video is such an infomercial it’s ridiculous. I feel sorry for anyone dishing out such money for sharpening.