In an interview with VAVEL, Shaun Murphy has explained how he continues to attempt to recreate the glory which saw him become World Champion back in 2005.
Last year's runner-up at the World Snooker Championships is hoping to go one better this time around, when his tournament starts on Saturday at the Crucible in Sheffield.
Murphy excited by Crucible 'buzz'
The 2016 World Grand Prix champion explained that he was 'excited because the major competitions have a different feel about them' when talking to the media on the eve of the 2016 World Championships.
'There is a certain buzz surrounding these events' said Murphy, who lost out to Stuart Bingham in the 2015 Crucible final.
With three World Championship finals behind him, Murphy has plenty of experience when it comes to reaching the final stages at sport's biggest event, but attributes the atmosphere to some of his success, saying; 'the history and the tradition of the Crucible brings out something new'.
'The cream always rises to the top' believes Murphy
Many experts and players have claimed that this year's World Championships is one of the most unpredictable in memory, following a season that has lacked consistency from many of the top players.
Murphy agreed that this is 'the strongest field I can remember', but argued that 'the cream always rises to the top' in major tournaments such as this. 'There was no real shocks in qualifying with 28 of the top 32 reaching this stage' said Murphy, who will begin his 2016 campaign against last year's surprise quarter-finalist Anthony McGill on Saturday afternoon.
The Magician explained how he has 'been trying to recreate the magic' which saw him win this very competition 11 years ago. Since then he has fallen one step short, losing finals to John Higgins in 2009, and Bingham last year.
The man who was just three frames away from becoming a double-World Champion on his last outing here has an excellent record at the Crucible and suggested that if you 'ask any sportsman, they will tell you to go back to where you had success'.