As I mentioned in my Day 3 coverage of Blade Show 2014, I had the opportunity to spend some time talking to Master Bladesmith Murray Carter of Carter Cutlery. What transpired has the potential to be a life-changing event for me. Senpai Carter invited me to attend his 6-Day Knifemaking School, and document the experience for TTAK. Needless to say, it was an offer I couldn’t refuse.
I want to make the most of this experience and to that end I ordered Murray’s book Bladesmithing with Murray Carter. I figure that if I can absorb as much of his teaching as I can prior to arriving in Oregon, it will maximize my opportunities for learning when working with him face-to-face. Reading this book, I have found that trying to pack all of the information into my brain is like stuffing a subway car during the Tokyo morning commute.
Bladesmithing covers a wide range of topics, from the science of steel to Carter-san’s biography, philosophy, and business model, and most importantly the incredible step-by-step process for transforming raw iron into a finished knife.
The book blends personal anecdotes, instruction, and detailed photography. While I have read it from cover to cover, and browsed extensively beyond that, I know that this will be one of those books that I will continue to learn from throughout subsequent readings in the years to come.
Bladesmithing with Murray Carter is available from Carter Cutlery for $28. Click Here to reach the direct page.
For those who might be interested, there is one book I read at the beginning of each fishing season, Tom Rosenbauer’s “Orvis Guide to Prospecting for Trout”. I am through at least 15 readings, and references beyond. I still glean wisdom from it each time.
http://www.orvis.com/p/the-orvis-guide-to-prospecting-for-trout/9c0h
Bladesmithing has the potential to be such a book as I continue down the rabbit-hole of all things edged.
I trust you’ll stop in at Kershaw and Benchmark while you’re in the neighborhood.
Seriously, you’d be crazy not to! Too bad it’s not during the annual sale.