Murray Carter Muteki's

[rad148]

Got a 5" camp knive and a 4" skinner, both of which I am having the same problem with, the edge rolls very easily.
I checked with Murray about care and sharpening, and he suggested a shallowest as possible grind so I reprofiled useing the 30deg on my tri-sharp with DMT stones to make the job go faster and finished with the ceramic stones. Being only slightly above edge challenged status (yep I have been practicing the last two years ) I was pleasantly surprised when both edges literally sharpened to a dry beard shaving edge, the only two knives I have so far been able to sharpen to this keeness. So thats the history.
The edges roll easily though, just cutting through cardboard or using a cutting board for kitchen work. Still the keenest knives in my kitchen but am wondering what I am doing wrong. I believe that the keen edges and subsequent rolling is due to the Hitachi White steel that Murray uses? Yes/No? Is it due in part to the high RC 63-64? Bad sharpening technique? Is steeling before each use the answer?
I have read posts from others who own Murray Carters knives and love them, could some of you who have more experience with his knives be able to help answer my questions?
Tks in advance,
Rad

 

[SammyB]

If the core of your blade is indeed at 60+ RC chipping, not rolling, would be more likely. The laminate is the soft part and would likely roll if used as the edge. Sounds more like you have exposed this as the edge when you sharpened. Either that or you have a really bad heat treat on your hands. Murray is not known for mistakes though. I would check your edge again.

-Sam.

 

[rad148]

Well, I now have 3 of Mr. Carters knives and I do not believe either that this edge rolling has anything to do with the heat treat as all three knives do the same. It is like trying to get rid of the "wire" even when down to the very, very fine grit stage, ie stropping with leather or cardboard and it just keeps flipping from side to side. I will finally get the edge good and then bingo, the first cut into soft material and the wire is back. My latest one, a 3" arrived today, reprofiled @ 30deg again, and then did shave with it, but it the edge rolled less than half way through.
I have many other steels and some that are sharpened to the same angle but no others have this same problem.
I have seen this topic discussed before on BF but am now convinced it is directly related to the San Mai steel in conjunction with my sharpening (finesse?). Just don't know how to solve the problem.
Rad

 

[Nobody]

Have you e-mailed Mr. Carter about your woes? I imagine he could provide some valuable insight. I may have his e-mail address at home somewhere if nobody else has it handy.

Duh! I just re-read your original post. I'd still suggest recontacting Murray and discussing the issue in more detail after you run some more testing of the problem.

 

[rad148]

Nobody,
Figure that Murray is a little busy to be bothered with someone pestering him about something that is %99.9 not a problem with his knives and is much more likely to be a problem with the user. Sigh...still hoping someone who has had the same problem can help...am spending more time retouching the edges than using them.
Rad

 

[db]

Don't have any of his knives, but have a idea. Try a few strokes at a larger angle. Sharpen to your 30 degree/15 a side then try about 5 degrees more per side, 40 total. Do about 5 strokes very lightly.

 

[Keith Montgomery]

I think that db has given you some very good advice. Give it a try and see what happens. I generally profile the edges of my knives to between 35 and 40 degrees and it works great for me.

 

[RHINOKNIVES]

use the butchers steel to straighten the edge. dont beat it. just use slow even strokes. i have not handled the knives in question. but steeling will do no harm. remenber that edges dont dull, as much as they roll over. steeling is good matinace for any edge. as mentioned if the problem persists. contact the maker.