Comparing Cuts; Apples to Apples

This apple-cutting clip is from Murray Carter's first DVD, "Introduction to Knife Sharpening." This DVD and its sequel, "Advanced Blade Sharpening," offer a comprehensive guide to sharpening in which Murray, Master Bladesmith and owner of Carter Cutlery, explains what you need to become an expert at sharpening knives. With this knowledge and a little practice, you will soon be able to make a knife sharp enough you can tell the difference in food appearance (as this little demonstration shows) and even taste, as attested to by professional sushi chefs in Japan.
To order our in depth instructional DVDs, please visit
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For those really serious about getting to work quickly and correctly, check out our Japanese Water Stones and the different package combinations you can choose from:
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Be sure also to visit our main website here for a real treat to discover the worth and beauty of hand-forged Japanese knives:
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Drop by for a visit! Hope to see you soon. And remember...
Stay sharp!

[@cattafin]

I love your videos and thank you for all the time you give,teaching everything about bladesmithing and metallurgy. I just came across this video which looks a bit older. Thank goodness your skills have progressed to the point that you were finally able to hew that ponytail from your head!!! Just kidding Murray,I hope to order some stuff from www.cartercutlery.com soon.

[@nightmarejr]

Oh so true, cut an apple in half after sharpening to 13k and left the other half on the cutting board. Forgot about it and came back and the apple was still pale white without browning.