I can't believe how cold it has gotten recently. Even though I am from
Canada originally, I was not cut out for cold weather. Don't be
surprised to see Carter Cutlery operations move to a warmer climate in
the future. Anyway, I hope that you all are making out OK this season
and staying healthy.
us on the Web!
you have questions about steels, knife-making, or just cutlery in
general? Send us an email and Murray will be happy to answer them for
to know when new products are added to our online store? Just click on
this email link:
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Our Customers Are Saying...
must say that I have never held another knife as amazing in my entire
life. I was truly not aware that such perfection could exist. The day
that I received it, I went to work dicing 2 lbs. of onions and 5 lbs.
of raw pork and beef. I say dicing because I was doing small 1/8"
dice for the onion and 1/4" dice for the meat. For anyone who has
ever had to deal with cutting raw meat, I don't have to say that
it can be challenging to say the least, and usually cutting it into
larger cubes is bad enough, but 1/4" dice -- forget it.
the Carter knife, however, the blade glided right through the meat with
ease, and slicing the full 5 lbs. of meat was done in no time. I can
honestly say that it was enjoyable using the knife rather than being a
chore. And importantly, unlike my ceramic knife, that was never
this sharp in the first place -- not even straight from the factory --
I am able to strop and re-sharpen your knife whenever I need to, making
sure that the knife is always in perfect condition.
after cutting through all that meat and all those onions, the knife was
still sharp enough to shave the hair off the back of my hand. Nice!
I'm raising a bowl of Texas-style chili in your honor, and in
honor of this beautiful knife. Thank you!" --- Alan McClure, owner Patric Chocolate
knife just chipped... when I accidentally dropped it in the sink. But
this was not a problem since I watched the Advanced Knife Sharpening
DVD. Twenty minutes later, I had ground out the chip and put on a new
edge. I cannot recommend your DVD highly enough. That video is
fantastic. Using your instruction, I have re-tipped a 20+ year German
paring knife, thinned the secondary edge, and put on a new primary
edge. It is now a very serviceable tool in the kitchen. I have really
learned a lot. I also think that the video is essential for anyone
purchasing a yanagiba. I was not aware of the upkeep required." --- Clay Cowdery, Professional Chef
often been thinking about the Bladesmithing course and how much I
enjoyed it. It has had many effects on my construction work and
hobbies. The biggest effect is you have inspired me with more
confidence to simply go for it and trust myself to complete a job
without over-analyzing it and taking a thousand meaningless
measurements. I'm now more willing to simply start something and know
that even if I make a mistake, I can fix it along the way. I learned a
lot more than just the knifemaking curriculum. So, thanks again for an
awesome class!" --- Mason Payer, General Contractor
|News From the Shop|
was able to forge and complete over one hundred knives before his
departure for Japan. Many of you who placed their
order 15~12 months ago will be receiving your knives before
Upon returning from Japan in January, Murray intends to forge another
hundred knives and deliver another large batch to customers who have
been patiently waiting as well.
Custom orders are a vital part of
Carter Cutlery. We want to express our gratitude for your
unique orders and for your outstanding patience
while waiting for Murray to forge a knife for you that you will be
|Bladesmithing School News|
and enrollment has never been greater than now
for Murray's life-changing Traditional Japanese Bladesmithing classes.
Our 500 Intensive Six-Day Class, scheduled for next April (April
5~10th, 2010) has three registered participants, and that
leaves only room for one more!
us immediately if you want the last spot, in what promises to be, an
incredible experience. Those of you who are interested in the next 101
Neck Knife class, 201 Camp Knife class or 202 IP Chef's knife class
should contact us by email email@example.com by phone at 503-429-047.
response from two of our latest YouTube entries has
been overwhelming -- Why Knife Blades Chip, and How To Repair A Chipped Blade.
each clip we received hundreds of views and multitudes of positive
comments within hours of posting them. In the next few days, we will be
posting two more educational clips for your viewing pleasure and
on-going education about high performance blades. Over the years, Carter
Cutlery has established itself as THE Leader in the custom cutlery
industry for delivering excellent knives AND common sense education to
|Inner Circle Lifetime Membership Update|
are receiving a continuous stream of positive responses to our recent
for lifetime membership with Carter Cutlery. Especially of interest to
several new members was the fact that, in addition to all the major
benefits and bonuses, they can also attend $12,000 worth of Traditional
Japanese Bladesmithing classes for only $8,900! Don't
miss out on this unique opportunity worth tens of thousands of dollars.
All the details are HERE.
Act quickly because the deadline for
this offer is Monday, December 31st.
Due to our growth, the simple truth is that I will never be able to
give such a generous offer for such a low price again.
|Exciting NEW Products From Japan|
in Japan, Murray will be touring several small shops and factories that
are known by the most discerning Japanese patrons
to produce the finest blade-related products in the world. Carter
Cutlery hopes to be able to win their trust and respect so that we can
represent their work in the US.
will only choose products of equal quality to his own knives, and ones
that he is able to service and repair to the benefit of the customer.
Until now, US
consumers have not benefited from a competent domestic repair service
for many Japanese blade related tools.
Many of you who regularly send knives in to be sharpened and get them
back within a few days know that we are changing that for the
|Be a Pro in Front of the Christmas Turkey|
Did your dad or granddad stand at the head of the
table, in front of the steaming turkey, steeling his carving knife
before carving? Do you remember the unique sound the knife made when it
rhythmically contacted the steel "shwing, shwing,
What a great show for the family and guests! The
good old days when the man of the family was still the hero and could
mesmerize all in attendance with a couple simple pieces of steel in his
hands! Perfect silence, except for the ringing sound of hardened steel
Well, sorry to rain on the party, but although the
above describes a good show, it is NOT a recipe for making sharp
knives. The goal is to "butcher" the turkey, not the edge of the knife.
Let's examine what's happening and then make some
suggestions for how to do this performance in style and for effect.
A butcher's steel is, by design, a tool
to burnish the primary edge of a carving knife. The word
"burnish" makes the assumption that the blade
already has an edge established according to the "three-finger test of
edge sharpness" (see the
to Knife Sharpening" DVD). If the
blade has an edge that you can slide your fingers up and down upon
safely, then steeling the knife will be wasted effort.
What you need to do in preparation for this
momentous event is spend about 15 minutes on the Japanese water stones.
Start by thinning down the secondary edge, and then move on to
establish a new primary edge. Now you are ready for "Show
Time." At the table, place the butcher steel in your support
hand like you would hold a lit candle and the carving knife in your
Commence steeling the knife by starting with the
tip of the knife making (gentle) contact near the safety guard and the
edge of the blade towards your support hand. Move the blade away from
you and up at the same time, thereby "stropping"
the blade against the steel. Alternate sides, and keep the
angle very shallow, or you'll undo all the hard work you did
with the sharpening stone. Remember that the edge is already
established and what you are attempting to do is just "show
Go slowly, letting the sound of steel against
steel be the highlight. If you try to impress with speed, you might
stab your hand at the beginning of another pass. Not cool. Steel the
knife in this manner 5~6 times each side, check the edge using the
three-finger technique, and then let out a whistle in self approval.
Enjoy carving fine, thin slices of turkey meat
until someone from your audience requests, "Thicker,
please!" Halfway through the job, carefully wipe
off the juice from the blade and steel the knife two more times on each
side. Now they will really be watching you work the magic.
If anyone in the group asks, "Did you
learn that from Murray Carter?" then you and that person can
come for a free bladesmithing class! By the way, using a
butcher steel on a Carter knife is not recommended because of the
hardness and edge design. Make a fashion statement at the dinner table
-- substitute a sharpening stone for the butcher's steel!
watch for a Bonus Postcard from Carter Cutlery in the (snail) mail!
Christmas and may the Lord richly bless you during this special season!
Carter Cutlery, 981 Fairway Lane, PO Box 307, Vernonia, OR 97064, USA
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