Yeah...which is why I'm hesitant to ever start making knives to sell. I've made several for my own use but if I sell it to someone on etsy and they're using a tungsten plate as a cutting board they're gonna leave bad reviews that my knives suck LOL
A fun impromptu video! Very good point on primary vs secondary bevel and the "wedging" that happens with cardboard. And a quick touch-up on a fine stone fixes the primary in just a few strokes. Thank you!
I do think maybe I shoud get a vegtable knife like this for the cardboard recycling!! 😁 My chunky pocket knife doesn't have the right geometry, as I just learned from Murray, to do a super job.
Thank you for your commitment to high performance blades Murray. Ive read one of your books and you've challenged my bladesmithing in many ways over the years and I am much more "Japanese" in my approach as a result. I recently went fulltime as a bladesmith here in Alaska. Thanks again, and thank you for your witness for Jesus. P.S. I visited Seki once and hope to return some day
Excellent video Murray, thank you for sharing your incredible knowledge and expertise with the rest of the world all these years. I have learnt so much from your excellent videos
My Carter Cutlery knife is amazing. It still requires sharpening just like every knife I own. In fact a sharp knife is only as sharp as it's owner. Someone who sends a knife back is demonstrating they are not a sharp owner. Sharpening is a part of cooking and cutlery.
Two of my immediate family members insist on cutting fruits and vegetables on glass cutting boards. No matter how much I urge them not to, they continue and dismiss my concerns about knife dulling.
A part of me wonders if the customer had experience using a Nakiri of any type before? I think so,e people expect to chop cut everything all day long like a ninja but it's really not the most effective action for most things and is not very forgiving either.
@@ChristopherSalisburySalz ...... its a knife. It's literal purpose is to cut. I could care less what my daughter cut with it lol. How is cutting cardboard any different than cutting tomatoes?? Your talking to a professional chef of 17 years lol And I wouldn't give her my $300 konosuke gyuto to cut cardboard... I'd giver her my $450 CRK Umnumzaan pocket knife lol I'm seriously interested in your answer to why cutting cardboard with a kitchen knife is somehow wrong or would make you upset? Its a knife.. part of the reason you spent $300 on it is because it cuts things really well lol
Ha ha...my son told me to hold the iPhone horizontally next time! I’m an old dog learning new tricks! Appreciate your feedback and your patronage! Blessings, Murray
Basically, this happens with cars, guns, boats, and every other item out there. You get a customer with more money than knowledge. They believe that they can spend their way into a skill level and a performance level that defies all logic (example) I never have to tune the engine on my car I never have to work on the brakes I never have to clean my gun I never have to sharpen my knife I paid enough money it'll always be good. Sorry but that's not how it goes. Just an FYI for when cutting cardboard is a daily task ; you will discover that using a double 45° angle of attack makes the job easier by reducing side load on the blade. Angel the edge of the knife 45° to the cardboard edge, (handle leading the cut) and then angle the blade laying it down to the side 45° towards the cardboard as well. The blade rides between the two free hanging layers as if between two layers of shingles and not going straight down between two brake shoes that are pinching on the sides of the blade.
I don’t think cardboard is made with mud. Wood pulp and glue. Cardboard is naturally brown from the wood. not bleached like paper for example. Nonetheless that’s still super impressive.
I don’t think you are correct, and I will back that claim up with a follow-up video. I have used the abrasive nature (something harder than HRC 64) of cardboard to sharpen knives for years. I don’t believe wood pulp and glue are hard enough to do that. Stay tuned.
Im not sure about the cardboard; I think Some or a lot of knives out there have a Steeper degree angle as the knife You are Using for whatever Reason. And a lot of lower end knives have Low quality heat treatments and making the edge sharpness longevity very short. Also with the knife You are using a 6000grit stone should be enough to maintain; although on Steeper Primary edge lower end angled knives I think higher Grit Stones or Strops with compounds or both are needed to maintain knife edges that last longer for cutting vegetables with minimal effort. Sharpening is a art or craft and one never stops learning.
I just wanted to add, I have seen Blades Cut Hairs sharpening with 220 Grit Sandpaper but the Blades Dulled Quickly; So from my viewpoint One could Sharpen a Steep Angled lower end blades and Still Cut Fine things, but the catch is a lot of Material will be taken off the blade and the Sharpness of the blade will not last very Long on a Lower End Blade or knife.
a brand new knife that's been sharpened on a belt or grinder (even if just the initial bevel) will have a poor edge due to the heat in the edge. check out the knifesteelnerds book or website for more info on this. hand sharpening 3 times or more will get past that burnt edge, assuming it wasn't too badly burnt. heat treatment protocol and steel composition could also dictate how well it cuts. we have seen a lot of knives from custom knife makers or production knife companies that use poorly chosen protocols for heat treatment. causing poor edge retention in cut tests. other than that, some steel composition does not keep an edge long while cutting certain materials, such as cardboard. i dunno what steel you are using, but perhaps it doesn't have a lot of very hard carbides like vanadium. in which it wouldn't last very long cutting cardboard.
I don’t think so, He gives People his knowledge about knives and Sharpening. He has a Apprenticeship Program at his Shop. At the End of the day, We Get what we Give and this goes for Everyone.
This whole video is just Murray screaming “USER ERROR!” 🤣 Love your work Murray! Have a good one.
There's so many knife owners, yet so few who understand how the cutting and sharpening process works. Excellent video.
Yeah...which is why I'm hesitant to ever start making knives to sell. I've made several for my own use but if I sell it to someone on etsy and they're using a tungsten plate as a cutting board they're gonna leave bad reviews that my knives suck LOL
A fun impromptu video!
Very good point on primary vs secondary bevel and the "wedging" that happens with cardboard.
And a quick touch-up on a fine stone fixes the primary in just a few strokes.
Thank you!
Seeing the edge reflect is the best way imo. You can see where its folded or chipped.
I do think maybe I shoud get a vegtable knife like this for the cardboard recycling!! 😁 My chunky pocket knife doesn't have the right geometry, as I just learned from Murray, to do a super job.
Thank you for your commitment to high performance blades Murray. Ive read one of your books and you've challenged my bladesmithing in many ways over the years and I am much more "Japanese" in my approach as a result. I recently went fulltime as a bladesmith here in Alaska. Thanks again, and thank you for your witness for Jesus. P.S. I visited Seki once and hope to return some day
Awesome video!!!
Excellent video Murray, thank you for sharing your incredible knowledge and expertise with the rest of the world all these years. I have learnt so much from your excellent videos
This will be a good goal for my sharpening. Thanks from Texas.
Great information! Thank you so much.
Incredible to watch!
My Carter Cutlery knife is amazing. It still requires sharpening just like every knife I own. In fact a sharp knife is only as sharp as it's owner. Someone who sends a knife back is demonstrating they are not a sharp owner. Sharpening is a part of cooking and cutlery.
Great information!
Two of my immediate family members insist on cutting fruits and vegetables on glass cutting boards. No matter how much I urge them not to, they continue and dismiss my concerns about knife dulling.
I'd grit my teeth and say no more.
And I'd never sharpen anything for them. Let them use a carbide V ripper ! 😃
People think the glass cutting boards are more hygienic
Didnt think is was gonna learn about cardboard in this video... mud and wood who knew🤔
A part of me wonders if the customer had experience using a Nakiri of any type before? I think so,e people expect to chop cut everything all day long like a ninja but it's really not the most effective action for most things and is not very forgiving either.
モーリーさん、元気そうですね。コロナに気を付けて！
Blade Sharpness from 1-10? more like yes please!!
impressive!!!
Murray Carter FTW.
The person that sent that back should only be allowed to have the GINSU STEAK KNIFE.
This is a fun video and I get it. Not sure I would be happy about have my $300+ knife used like a utility blade in a warehouse though. 😁
You mean you wouldn't be happy the knife was used to.... cut things?
@@SuperSteelSteve your kid takes a kitchen knife out to the garage to use as a cardboard cutter I'm pretty sure you wouldn't be happy about it
@@ChristopherSalisburySalz ...... its a knife.
It's literal purpose is to cut.
I could care less what my daughter cut with it lol.
How is cutting cardboard any different than cutting tomatoes??
Your talking to a professional chef of 17 years lol
And I wouldn't give her my $300 konosuke gyuto to cut cardboard... I'd giver her my $450 CRK Umnumzaan pocket knife lol
I'm seriously interested in your answer to why cutting cardboard with a kitchen knife is somehow wrong or would make you upset?
Its a knife.. part of the reason you spent $300 on it is because it cuts things really well lol
@@SuperSteelSteve I guess we have to agree to disagree. :)
Hehe don't send your knife back to him ore he will make it in to an example on his youtube channel funny guy this Carter! XD
They're idiots, they'll put it in the dishwasher an complain about rust,no common sense. Murray is the best ,even though he has my last name lol.
Filming a youtube vid in portrait??? Very strange... Great vid though, wish I could sharpen like that!
Ha ha...my son told me to hold the iPhone horizontally next time! I’m an old dog learning new tricks! Appreciate your feedback and your patronage! Blessings, Murray
@@CarterCutlery Haha he gotcha - easy done when using a phone, thanks for the reply!
Basically, this happens with cars, guns, boats, and every other item out there. You get a customer with more money than knowledge. They believe that they can spend their way into a skill level and a performance level that defies all logic (example) I never have to tune the engine on my car I never have to work on the brakes I never have to clean my gun I never have to sharpen my knife I paid enough money it'll always be good. Sorry but that's not how it goes. Just an FYI for when cutting cardboard is a daily task ; you will discover that using a double 45° angle of attack makes the job easier by reducing side load on the blade. Angel the edge of the knife 45° to the cardboard edge, (handle leading the cut) and then angle the blade laying it down to the side 45° towards the cardboard as well. The blade rides between the two free hanging layers as if between two layers of shingles and not going straight down between two brake shoes that are pinching on the sides of the blade.
I don’t think cardboard is made with mud. Wood pulp and glue. Cardboard is naturally brown from the wood. not bleached like paper for example. Nonetheless that’s still super impressive.
I don’t think you are correct, and I will back that claim up with a follow-up video. I have used the abrasive nature (something harder than HRC 64) of cardboard to sharpen knives for years. I don’t believe wood pulp and glue are hard enough to do that. Stay tuned.
Im not sure about the cardboard; I think Some or a lot of knives out there have a Steeper degree angle as the knife You are Using for whatever Reason.
And a lot of lower end knives have Low quality heat treatments and making the edge sharpness longevity very short.
Also with the knife You are using a 6000grit stone should be enough to maintain; although on Steeper Primary edge lower end angled knives I think higher Grit Stones or Strops with compounds or both are needed to maintain knife edges that last longer for cutting vegetables with minimal effort.
Sharpening is a art or craft and one never stops learning.
I just wanted to add,
I have seen Blades Cut Hairs sharpening with 220 Grit Sandpaper but the Blades Dulled Quickly; So from my viewpoint One could Sharpen a Steep Angled lower end blades and Still Cut Fine things, but the catch is a lot of Material will be taken off the blade and the Sharpness of the blade will not last very Long on a Lower End Blade or knife.
a brand new knife that's been sharpened on a belt or grinder (even if just the initial bevel) will have a poor edge due to the heat in the edge. check out the knifesteelnerds book or website for more info on this. hand sharpening 3 times or more will get past that burnt edge, assuming it wasn't too badly burnt.
heat treatment protocol and steel composition could also dictate how well it cuts. we have seen a lot of knives from custom knife makers or production knife companies that use poorly chosen protocols for heat treatment. causing poor edge retention in cut tests.
other than that, some steel composition does not keep an edge long while cutting certain materials, such as cardboard. i dunno what steel you are using, but perhaps it doesn't have a lot of very hard carbides like vanadium. in which it wouldn't last very long cutting cardboard.
It is cool that Murray gives insights to his Craft.
@@xonerate he just wants to sell knives.
I don’t think so, He gives People his knowledge about knives and Sharpening. He has a Apprenticeship Program at his Shop.
At the End of the day, We Get what we Give and this goes for Everyone.
ua-cam.com/video/DL7-CKirWZE/v-deo.html
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