Carter Cutlery - Murray Carter on Polished Edges
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- Опубліковано 20 лют 2011
- 17th Generation Yoshimoto Bladesmith/ABS Master Bladesmith Murray Carter gives brief insight into the cutting ability of a polished edge compared to a coarse edge.
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Thanks a lot Murray. I’ve been sharpening for a few years but recently have been going back to some of the original videos that got me started. This holds up so well ❤
The humility of a master!
Great videos as always, Murray. Thank you for your excellent information.
This does not occur when using oxides (pretty much anything synthetic) to sharpen.
One thing I am certain about is that the folks who spend 8 steps sharpening something don't do any heavy work with it. You can get to functionally sharp for practical purposes very quickly and get back to work if actually doing it.
The craze for all of these long procedures began with the internet and people who don't actually use their knives.
And the folks who are selling all of the stuff to sharpen knives.
Interesting, I'll have to try that.
Now Murray finally becomes the person he admires with $1000 sharpening system.
The edge in the photo at the beginning appears to be convex in the extreme, yes?
Ok, I have one more question... lets say I have a sequence of 6 stones...after I do step 5 on my coarse stone, how do I proceed through the rest of them? Do I just do step 6 on each stone in sequence? Honing the edge in a stropping motion? That would certainly help preserve the life of my high end stones...
Also, if on step 4, when thinning out the blade, would I then have to go through the whole sequence of stones before moving on to step 5? or would I do step 4-5-6 on each stone? Thanks!
I love getting them super sharp, but honestly now I just do this:
dmt stones: xcourse if needed - then course, fine. xfine, xxfine, and strop with flitz just a few times. if I overstrop it sucks like the guy down in the comments said. also strop lower on the angle. another tip is with bowie knives be sure to raise the knife near the edge. you can do this with small knives too, you will just get a more acute tip.
Thanks a lot for your advices. Since you pointed the "economic" aspect, would it be possible for you to make a future video on how to polish the blade (mirror look) after doing your 3 steeps (1000, 6000, newspaper) and still using "economic" materials?
Thank you a lot.
Nice to hear it from someone with the balls to say it
Coarse edge is best for pull cuts and will stay sharper longer. Polished edge is better for push cutting but may be prone to riding ans will dull sooner on push cuts. Just depends what your needs are. Coarse looks crappy and polished looks nice. But both knife micro (leading) edges are the same.
Say Heah Murray, Case made Stainless Blades with a "P" after the Stainless, Grant it, my knife is a Pawnee fix blade with a "P" after the Stainless, No doubt it's a sharp knife blade, Not only because of the "P" but it's very thin at the A pet, But I also believe a polished edge should reduce drag or atlease yeah reduce some resistance, Because for a inexpensive knife and prolly in 440 stainless, It's a slicer, It's one of my Fav's to make feathers with. It was last made around 1970-1980 and I keep it in good shape, But that polishing does improve when I slice with it, I try keeping up with keeping it polished, But it's also time to send it in and have it polished again.
A green DMT is good enough for me
Sensible.
Any newspaper should work fine, he just uses Japanese because that's what he has laying around(I'm pretty sure).
Where does the real world end and this theoretical world begin ... I usually need to get something sharp and back to the task at hand! Be nice to have hours a day to sharpen one knife or one tool but the minute it hits the wood, melon or dinner the edge will already be degrading.
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