Hey david it would be pretty cool if you did a video on your sauce and how you make it. Ive been looking for an excuse to give some of my knives a work out
I have been wanting to do some cooking videos for a long time now. Not only on my own, but pairing with local chefs to combine knife sharpening and maintenance with good cooking. And for that to happen, l need to invest in a couple more cameras and learn some basic video editing skills. I was on the verge of doing that a couple years ago when l was suddenly forced to move and then promoted at work so that my life changed quite a bit. But it's definitely still on my mind!
I don't know, it looks like your blade has really got a round to the middle and quite a bit taken off the tip. I think this knife is basically a 210mm santoku and should be sharpened flatter, but then again my cutting style is a lot different from yours and I aggressively push cut or draw with the tip so I want more tip. I have the V2 which is I believe is leaf spring, and a V3 which is 52100. Haven't sharpened them enough to get to this point to see for myself. The thing I notice is the blade is pretty rough but acceptable for the price and I really like the handle. I just sharpened it up and used the fucker without trying to turn it into a rocking Takeda.
Trust me when l say that l have done nothing to change the profile on this blade. All l did was thin the bevel a bit and thank goodness that l stopped before l completely removed rhe hardened steel in the tip area!
I think they are fun little project knives and they do perform well for the price. I just received a version 3 of this knife and will be testing it out soon to compare with this one.
Yeah, l actually have a few friends who forge and harden and heat treat culinary blades. And l actually would not mind sacrificing this particular knife one day to see if someone could correct this problem!
Such a beautiful blade and also great geometry. Too bad they messed up the heat treatment. 10xx steel series have low hardenability and benefit from water quenching but water quenching has its own problems. It can work well but requires skill and may warp, break or have the issue you noticed. I think a better alternative is to use 52100. It has a slightly better corrosion resistance and is much easier to heat treat. It also has great edge stability reaching good hardness and good toughness if property heat treated. If you quench a thin knife it may warp. It's a risky project but I guess you don't have much choice once it wears down. You either remake the heat treatment or shorten the knife cutting out the soft steel tip.
That is soon to be determined. I've been extremely busy lately and have not yet had a chance to polish the bevel on the V3 and verify that it is better.
Stop buying Dao Vua, it's a shame for me to buy it as a Vietnamese. We have way better blacksmiths and beautiful knives. Check out Hoc Kieu he makes awesome Japanese stylen knife with better heat treatment and finish. Dao Vua is like a middle tier class by our own standards. They are doing good marketing.
I didnt know that Dao Vua knives are edge quenched. That's bummer.
This information is crucial but no seller tells it.😕
Hi David, I'm going to ask them about this. I'll let you know what they say.
I appreciate that! Looking forward to any feedback.
@@davidtatro7457did you get an update on this?
Any update? In the market for a new knife and Daovua are high on my list
I’ve got the V3 sitting in my cart right now, but I’m not 100% on pulling the trigger. Any chance you have an opinion?
Wow the Knife so sharpnes😮
Hey david it would be pretty cool if you did a video on your sauce and how you make it. Ive been looking for an excuse to give some of my knives a work out
I have been wanting to do some cooking videos for a long time now. Not only on my own, but pairing with local chefs to combine knife sharpening and maintenance with good cooking. And for that to happen, l need to invest in a couple more cameras and learn some basic video editing skills. I was on the verge of doing that a couple years ago when l was suddenly forced to move and then promoted at work so that my life changed quite a bit. But it's definitely still on my mind!
I don't know, it looks like your blade has really got a round to the middle and quite a bit taken off the tip.
I think this knife is basically a 210mm santoku and should be sharpened flatter, but then again my cutting style is a lot different from yours and I aggressively push cut or draw with the tip so I want more tip.
I have the V2 which is I believe is leaf spring, and a V3 which is 52100.
Haven't sharpened them enough to get to this point to see for myself.
The thing I notice is the blade is pretty rough but acceptable for the price and I really like the handle.
I just sharpened it up and used the fucker without trying to turn it into a rocking Takeda.
Trust me when l say that l have done nothing to change the profile on this blade. All l did was thin the bevel a bit and thank goodness that l stopped before l completely removed rhe hardened steel in the tip area!
That straight quenching line is kinda weird indeed. You're going to want to make a double bevel Usuba Kamagata out of this one 😅
Haha yeah man, over time as l sharpen it down it is definitely going to become a straighter profile! 😅
Are these knives worth buying?
I think they are fun little project knives and they do perform well for the price. I just received a version 3 of this knife and will be testing it out soon to compare with this one.
@@davidtatro7457 Thank you. I'm curious about this comparison. No wonder, always sold out.
Dang that's sad. Great looking knife, maybe you can heat it up and quench it again after you've sharpened past* the hardened area
Yeah, l actually have a few friends who forge and harden and heat treat culinary blades. And l actually would not mind sacrificing this particular knife one day to see if someone could correct this problem!
@@davidtatro7457 please try to capture that on video, would be very cool to see:) great videos by the way
@lawrenceragnarok1186 Thank you! And if l ever manage to work that out, l will definitely post it.
Such a beautiful blade and also great geometry. Too bad they messed up the heat treatment.
10xx steel series have low hardenability and benefit from water quenching but water quenching has its own problems. It can work well but requires skill and may warp, break or have the issue you noticed.
I think a better alternative is to use 52100. It has a slightly better corrosion resistance and is much easier to heat treat. It also has great edge stability reaching good hardness and good toughness if property heat treated.
If you quench a thin knife it may warp. It's a risky project but I guess you don't have much choice once it wears down. You either remake the heat treatment or shorten the knife cutting out the soft steel tip.
Did they fix the problem in V3???
That is soon to be determined. I've been extremely busy lately and have not yet had a chance to polish the bevel on the V3 and verify that it is better.
Havd you had a chancd to check?@@davidtatro7457
all santoku are tall gyuto?
Well, some of them are close to that, but not all. I have at least one tall gyuto in my collection which is not at all ahaped like a santoku.
Stop buying Dao Vua, it's a shame for me to buy it as a Vietnamese. We have way better blacksmiths and beautiful knives. Check out Hoc Kieu he makes awesome Japanese stylen knife with better heat treatment and finish.
Dao Vua is like a middle tier class by our own standards. They are doing good marketing.
@tommyle628 Thank for the recommendation. I will check him out!
@@davidtatro7457 Hoc Kieu knives has been tested positive for lead in the past. Be aware.
I couldn't live with it. That will cause me excessive thinking and anxiety. The quicker I remove that belly the better I will sleep.😆😆
😅😅😅
Either that or just shine up the whole bevel with sandpaper and then try to forget about it. Lol