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Thread: Cutting Performance - Reasonable Expectations

  1. #1

    Cutting Performance - Reasonable Expectations

    I am relatively new here, but not knew to knives, and certainly not new to sharpening. (straight razors, jnats, etc)
    I have a modest selection of kitchen knives, the ones of note being a 210x95mm Takeda Cleaver, 220x120mm Moritaka Cleaver, 240mm KU Itinomonn Gyuto, and a 180mm Carter KU Funayuki. (a few shuns and calphalon beaters)

    Out of all of my kitchen knives, hands down, the worst cutter is the Carter. It just doesnt cut anything with height. (i.e. garlic isnt a problem)
    Wont get through onion or a potato. (without substantially more force than my other knives)

    The spine measures ~1.6-1.8mm and is about 45mm at the heel if I am remembering correctly. The primary edge is shaving sharp so all signs point to this being a secondary edge \ thinning issue. This knife really is the definition of "Thick behind the edge", even if the calipers don't agree.

    Even after a few thinning sessions on the ~325-500 grit (well worn dmt), the knife still wedges into foods, even if I'm only using the tip as one would do for prepping to dice an onion. Cutting anything like a carrot is honestly just dangerous with this knife it requires so much force to push through. I bought this brand new directly from Carter, and have not contacted him yet as I see I've already used this knife and it's not in a returnable condition.


    So the point of this post;
    I was expecting a ton more here from the Carter given his reputation, and my experience with his neck knives, but were those expectations out of line for his KU kitchen knives?
    Should I just keep thinning this until it cuts (or end up grind a hole in this knife, heh) or should I contact Carter?

    I know this is my first post here, so let me just say, I am not intending to flame anyone here.
    I love his neck knives, so I'm really just hoping to get some input from the more veteran folks around here.

  2. #2
    Senior Member Frater_Decus's Avatar
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    I'd contact Carter. He is known for fixing any issues, for free or cheap. I'm also curious to see what Salty would have to say about this, after watching his youtube videos about "The Grind."
    Vestigia nulla retrorsum.

  3. #3
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    Edit, missed the part where you said it was brand new when you purchased.

    I have owned a few carts and I found my KU finished knife performed very well.
    Sucks that it sounds like something isn't right with your knife. I would honestly say contact carter. I'm sure he would be willing to take a look at it and regrind it if needed.

    I'd normally say it may have something to do with your sharpening because it sounds very unlike a Carter to have trouble getting through a carrot but you have made it clear that you do a lot if free hand sharpening.

    -Chuck

  4. #4
    thanks for the replies guys
    Drafting an email right now. Will follow up with an update if people would like to know.


    And yea, the primary edge on his knife out of the box, was as one would expect, very very good.
    Even still, I wanted to eliminate that as a variable and got an amazing edge off a 5k Gesshin / CrO2 Balsa Strop. (same stone\finish as I use on most my other kitchen knives)

  5. #5
    I experienced a similar issue with my KU Carter. It's only 1.6mm at the spine. Out of the box, it wedged a lot more than my Yusuke and other knives. After staring at the choil, looked like the edge had high shoulders behind it. I spent quite a bit of time thinning on a beston 500. I thinned not only the shoulders directly behind the edge, but all the exposed metal up to the KU finish. Not sure how much I thinned, but enough to remove most all the deep grind marks. Cuts really nicely now. But like others say I would contact Carter if you don't want to keep experimenting on stones.

  6. #6
    This is surprising because most posts I have read on Murray's grinds are that they are thin thin thin behind the edge and cut accordingly.

    I will be watching this thread attentively because I was planning on picking up one of his KU funayuki as a small chef/gyuto, but also because I've heard so much their cutting performance--was going to be something fun.

  7. #7
    Quote Originally Posted by ar11 View Post
    I experienced a similar issue with my KU Carter. It's only 1.6mm at the spine. Out of the box, it wedged a lot more than my Yusuke and other knives. After staring at the choil, looked like the edge had high shoulders behind it. I spent quite a bit of time thinning on a beston 500. I thinned not only the shoulders directly behind the edge, but all the exposed metal up to the KU finish. Not sure how much I thinned, but enough to remove most all the deep grind marks. Cuts really nicely now. But like others say I would contact Carter if you don't want to keep experimenting on stones.
    Thanks for your input here.

    I went back and looked at the knife, and mine is actually 1.5mm just infront of the carter stamp.
    Just like you, I've starred at my knife from the same angle, and after a bit of thinning, it is obvious it has "shoulders" as you put it. Great metaphor.

    Perhaps also worth noting, it is also now obvious from the thinning grind pattern off my flat dmt diasharp, that the knife had a pretty substantial convex grind to it from Carter that extends pretty high up. (just like all of his other knives I own despite them all being listed as "Flat Ground")

    Last night's thinning session really has me thinking I'd need to change the angle I'm thinning at and actually start removing some of the KU finish just as you noted.

    Either way, a polite email fired off just a few minutes ago. Will report back as requested.

    Thanks again to everyone,

    Phil

  8. #8
    Senior Member
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    He cranks out a lot of knives, so not surprising some go out the door with a sub-optimal grind. What is nice is that he makes things right.
    __________
    David (WildBoar's Kitchen)

  9. #9
    Just a quick post-Thanksgiving update.

    Right after my last post, I got a prompt email from Jason over at Carter Cutlery instructing me to send the knife back in.
    Yesterday I got an email from him that they got the knife, and that the knife was thinned and had the secondary edge reground and is already on it's way back to me.
    All free of charge. Superb customer care right there, especially being just after Thanksgiving and before a trip Murray is leaving for early Dec.
    Just one more thing to be thankful for this season.

    I hope my experience here will be a lesson to anyone with any piece of Carter's cutlery. If something doesnt seem right or if you have any questions, just go talk to them.
    It's my unsolicited opinion that they really do care about the customer's experience and will work to make it right.

    Guess I've just been recently burned with some other companies, with bad policies / customer service that made me come here and ask first about what to do.

    Very much looking forward to getting the knife back and will surely post an update on it's undoubtedly new and improved cutting performance.

  10. #10
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    Good to hear he reworked it for you, hopefully when it arrives it'll perform.

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