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Post: Questions for Murray Carter Thread (Topic#827234)

watercrawl
Master Member KnifeNut!

Loc: Omaha, NE
Reg: 12-21-05

07-18-08 16:57.26 - Post#1579618

As many of you are aware from the recent threads regarding Murray Carter, there has been a lot of discussion regarding his most recent mass email. Not all of it flattering to Mr. Carter.

Several of the members of this forum have been in contact with Mr. Carter since to discuss the email, the reactions it garnered, etc. As Warren pointed out, Mr. Carter has a desire to visit here and discuss with us his ideas, his views on his business, etc. That idea was met warmly by many of the members here, so let's get it started.

In an effort to make the Q&A as expedient and available as possible for all parties, here's the plan:

1. Please post any questions you might have for Murray Carter in this thread. Be as inquisitive as possible, "Get it all" out so to speak. Anything RESPECTFUL is game. The questions don't have to just be about his most recent email. They can be about anything within reason. We do not want to see any political, religious, race, nationality, etc. questions asked unless they're very broad in nature. In other words "Why did your Newsletter around Xmas time have the comments about "Get out of my country" if you don't....." I think you get my drift.

Lee and I (and any SuperModerators) will be the sole decision makers regarding what's appropriate and what is not. By posting your question here, you're agreeing to that. If your question gets deleted, that's why.

The only posts allowed in this thread are questions for Murray Carter. There will be no discussion allowed.

2. At some point next week, Mr. Carter will make an attempt to reply to every question asked. At that time another thread will be started with that reply. At a time to be determined (likely something along the lines of 4:00 to 6:00 Pacific time next Wednesday or Thursday) Mr. Carter would like to be here and available to answer any follow-up questions and have a nice discussion with anybody and everybody.

We know the time will not work for everyone, that's the primary purpose being able to ask questions in this thread. That way, if you're not able to be here when Murray is here for a couple of hours, you'll likely still get your question(s) answered.

That's all we got for now.

I'm very excited for this opportunity and I very much look forward to having Mr. Carter a member of the forum. There is much to learn by both sides of this.

I truly feel that Mr. Carter is a great person. It's true that I haven't always seen eye to eye with him, and I don't always agree with everything he does or says. But, in the end, he is genuinely a good person who is really trying to do what's best for both his business and his customers.

Let's welcome Mr. Carter to this great forum with open arms and make him feel as welcome here as he should feel.

Oh, and since I'd like to not see any discussion in this thread, please PT me with any questions/concerns/etc. you might have.

Adam

Edited by Louisianacook on 07-21-08 17:59.32. Reason for edit: No reason given.

Larrin
Master Member KnifeNut!

Loc: Reno, NV
Reg: 05-06-04

07-18-08 17:33.16 - Post#1579652
In response to watercrawl

What's your favorite kind of apple?

ordo
Master Member KnifeNut!
ordo

Reg: 06-17-08

07-18-08 17:45.05 - Post#1579664
In response to watercrawl

1. I would like to know if Mr. Carter works pure geometric curves when designing his knives, like circles, ellipses, paraboles, etc.
2. Then, I would like to know if Mr. Carter is familiar with Glenn Gould’s piano performances.
Thanks.

Tommy_Q
Master Member KnifeNut!

Loc: St George, UT
Reg: 03-07-07

07-18-08 18:15.29 - Post#1579691
In response to watercrawl

In the present world of heavy focus on thinning and acute bevel angles __ and specifically for SFGZ Wabocho and Funayuki-bocho, what are typical asymmetries on MC's blades and what is his advised bevel angle range ? Would this change any for JP Series?

TB

kja
Master Member KnifeNut!
kja

Loc: florida
Reg: 11-02-06

07-18-08 19:48.23 - Post#1579780
In response to Tommy_Q

1. Does Mr. Carter like to thin his knives using the secondary bevel grind he puts on his double bevel knives, or thin them at a slightly less obtuse angle but not quite that shallow?

2. What is his favorite type of kitchen knife he makes?

will

olpappy
Master Member KnifeNut!

Reg: 07-24-06

07-18-08 19:48.51 - Post#1579781
In response to Tommy_Q

Murray, as a knifemaker would you ever consider using any of the other steels, carbon or stainless, which are commonly available in the US?

What differences are there in the way you make your outdoor knives compared to your kitchen cutlery? Do you temper them differently for added toughness (resistance to breakage)?

octaveman
Master Member KnifeNut!

Reg: 09-17-04

07-18-08 21:02.53 - Post#1579845
In response to olpappy

Man, that email sure did stir up a lot of emotions in people didn't it? Nobody has asked yet and since that email was the sole reason for you coming on this great forum shall I be the first to ask what was that email about. Is your business in jeopardy? Are you trying to raise capital for expansion? Inquiring and concerned minds would like to know.

I have another question that I'll ask in another post to keep things separate.

octaveman
Master Member KnifeNut!

Reg: 09-17-04

07-18-08 21:28.20 - Post#1579866
In response to octaveman

I've noticed with the knives of yours I've owned that while pretty thin to begin with it "feels" thick to me because of the angle of taper from spine to edge changes where you grind your primary/large bevel. This is easy to see with the SFGZ series. The picture shows what I'm talking about (click on it for larger version).

Many people would say this knife needs thinning so that the primary bevel goes all the way to the spine in an even single taper from spine to edge. With a big emphasis on having knives that cut like lasers why do you make yours with two tapers that make the knife thick(er) behind the edge rather than a thinner single taper from spine to edge?

Thanks for your time.

kja
Master Member KnifeNut!
kja

Loc: florida
Reg: 11-02-06

07-18-08 22:16.55 - Post#1579896
In response to octaveman

correction: i meant primary/large bevel when i said secondary bevel, sorry.

will

DwarvenChef
Master Member KnifeNut!

Loc: Fresnerd CA. IE HELL
Reg: 04-27-06

07-18-08 23:28.24 - Post#1579928
In response to kja

Murray Carter, I have one of you KU nakiri with an ebony handle from you. I've wanted to get more knives from you in the KU line but with better steels and handles, I'm under the impression you have pushed the KU line down to the super economy section.

Will you do higher end work with the KU finnish in mind?

Hiromoto AS Addict

"Thats not a stain you fool, it's Patina

talcum
Journeyman KnifeNut!

Loc: Stoughton
Reg: 12-30-07

07-19-08 07:51.33 - Post#1580085
In response to DwarvenChef

Mr Carter,
How do you feel about people re-handling your knives?
Thank you very much,
Bob

Q2
Master Member KnifeNut!

Loc: Montreal
Reg: 05-31-08

07-19-08 12:37.55 - Post#1580291
In response to DwarvenChef

Mr. Carter,

I am a 25+ year veteran of Judo, 17 years of which were spent competing on the International circuit. I have trained in Japan and lived there at various points during my competitive career and indeed all of my mentors were Japanese whose entire lives were steeped in tradition. Like you, I share a deep connection with Japan and with its arts and traditions. I understand that when someone of your background speaks of their ‘overwhelming sense of gratitude and humility’ (the ‘meet Murray’ section of your site), it is usually a far deeper and profound statement than most Westerners have the privilege of understanding. How do you reconcile the tone of your recent advertising with your declaration of gratitude and humility? They seem like a most unlikely pair.

Thank you in advance and best regards,

Norm.
Montreal, Canada

Norm.

Sulu, put that... put that thing away!

Chestnut Ridge Knife Shop
www.ridgeknifeshop.com

swarfx
Master Member KnifeNut!

Reg: 05-03-07

07-19-08 17:37.31 - Post#1580550
In response to Q2

Other than your own work, are there any other examples of Sakemoto family/Yoshimoto blades available in the West and what other Japanese master smiths do you particularly admire?

How have your blades changed and evolved from those you learned to make as an apprentice?

Rob

You can't teach experience...

Gran Zurdo
Journeyman KnifeNut!

Loc: UK/Spain
Reg: 08-25-06

07-19-08 17:42.38 - Post#1580556
In response to Q2

Murray Carter
What do you use for your home knives?

Throw3636
Master Member KnifeNut!

Loc: San Francisco East Bay
Reg: 04-06-08

07-19-08 19:00.29 - Post#1580603
In response to watercrawl

For members of your inner circle, is there a limit how many knives they can order (per month or year) and have orders from members priority over all other orders?
If I were to pay $12k for a membership I would expect that.
But wouldn't that mean that the members could buy off your entire production capacity on a lifetime fixed price and therefore make any price increase on your side ineffective (for you)? So wouldn't you potentially sell your freedom with this offer?

Thomas

George: So... my whole life, everything... All I get to keep are thoughts and memories?
Rube: That's all we ever have, Peanut.

Throw3636
Master Member KnifeNut!

Loc: San Francisco East Bay
Reg: 04-06-08

07-19-08 19:01.57 - Post#1580606
In response to Throw3636

Do you plan to take on an apprentice like you were an apprentice with your master to give on the gift you were given?

Thomas

George: So... my whole life, everything... All I get to keep are thoughts and memories?
Rube: That's all we ever have, Peanut.

Chefdownunder
Master Member KnifeNut!

Loc: Sydney, Australia
Reg: 06-10-08

07-19-08 20:53.49 - Post#1580707
In response to Throw3636

Hallo Mr Carter,

Japanese knifes are designed for japanese food. I would like to see more western style (french, german shaped 50/50 bevel)knifes made by you and others, giving us the best of eastern craftsmanship and supirior steel with knife shapes more familiar and useful for western cooking.I feel there is a lot more ground to cover than just Gyuto and petty

what are your thoughts on future trends?

playford
Master Member KnifeNut!

Loc: belfast, N.Ireland
Reg: 10-21-05

07-20-08 19:14.03 - Post#1581452
In response to Chefdownunder

Murray, I'm glad you have taken on board some of our comments that we would prefer religion and politics to be left out of your newsletter regarding carter cutlery.

I really don't like the some of the sales speel that seems to be creep into some of your newsletters. Bits of it seem more akin to a used car salesman, not of a blacksmith of your standing.

It cheapens what you do, your not some guy selling knives on an infomercial

I have one of your knives, I use it most days and love it.

The catalogue you sent me at first, was my bedtime reading for weeks after I received it.
The earnest tone and little anecdotes about your life in Japan and experiences living and working there were great. It was earnest and from the heart, you got the sense of awe of a man who truly loved what he had made his profession.

I didn't mind paying a deposit, I don't mind waiting on a custom product from an artisan maker.
The addition of paypal and a website has been great move too. The black smithing courses I have no problem with either.

I'm not sure if this is a question but I've got it off my chest anyway.

playford
Master Member KnifeNut!

Loc: belfast, N.Ireland
Reg: 10-21-05

07-20-08 19:30.21 - Post#1581479
In response to playford

p.s a photo gallery of previous custom work would be great.

IP pro or knives like the damascus set you made for warren or the 'garden steel' knives you made.

Horse
Member KnifeNut!

Loc: Columbus, Ohio
Reg: 02-07-05

07-22-08 04:38.53 - Post#1582374
In response to playford

Could you shed some light on the types of makers who contribute to the knife making process in Japan, and how the quality of their product is viewed within the context of Japanese culture? Too clarify. It is my understanding that there is a spectrum of knife makers. One might work in a small village. Their product might range beyond kitchen knives to anything that needs to be forged with metal. When they make knives, what types of knives would they traditionally make, who would be their customers, what types of steel, and how many parts of the knife making process was under their responsibility ( i.e. forging, finishing, handle making, saya making, sharpening, etc.) On the other end of the spectrum there are areas where the knife making process is divided among many different artisans. The forger only forges the rough blank of the knife. The sharpener/finisher grinds the knife into its final shape and polishes it to it desired finish, etc. Generally, are there any other types of knife makers in between the two ends of this spectrum. How are the products of the different types of makers viewed by chefs, knife collectors, the general public. Where do you feel you sit on this spectrum?

Finally, how are defects handled and viewed. I have handled hundreds of knives by various makers and I have found a high percentage of what many people on this forum feel are defect. Namely, poor grinding so that the edge is not perfectly straight, curved or bent blades, and poor attachment of the blade to the handle. All of these have been in single beveled yanagis, debas, and usubas ranging from the inexpensive to the very expensive honyaki. Are these considered acceptable in Japan, or is something else going on? If a user has enough experience a bent blade can be made straight and one can sharpen the edge until it is straight. Are we nit picking? Thanks?

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Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Questions for Murray Carter Thread