Chefknivestogo Forums

Hey everyone, it's been a while, 'hope all are well! I love the Daovua spring steel knives.....The tall nakiri is one of my favorite knives in my stable, & that includes $450+ customs. I'm just wondering what people have to say about the pipe line models. Anyone have any experiences to share, po...

I'd move your budget up a bit then. Doing large scale meals requires edge retention and I would look for a blade with HRC 62 or higher. I'd look at the Kohetsu stuff, either AS or HAP40 - probably the most bang for your buck stuff out there in a high volume environment. I have a good number of thei...

I picked up a Daovua Honesuki, thinking it would be good to try out, & then eventually upgrade. I see absolutely no reason to upgrade now, this thing is awesome. It takes a scary sharp edge & holds it, is well made & designed, & is only $50! Awesome knife for the money right here: ht...

Aaaaand final price drop. $170 shipped.

TOP flight knife for sure. Amazing, this is an heirloom!

'Gonna straight murder some apricots with these bad girls.... Ooooo where did you get these? I really like the handles on them! They look like something a mobster would carry in his sleeve in case he needed to cut up some fresh fruit or solve some other type of problem I bought these from a guy who...

Hey, Hopefully I helped make a sale! I'm sure I'll get a commission check in the mail any day now......lol I wanted to snag that knife bad, but I'm in selling mode right now, not so much buying.....Well, I guess I'm ALWAYS in buying mode, if the right knife/deal comes along, but you know...

AAAAAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaand it's gone.

Shun Edo VG10 that I picked up with chips in it - that's the hardest knife I've had to sharpen, especially since I had to re-bevel it. Bird's beaks are easy to sharpen with a dowel or two with sandpaper glued, taped, or otherwise held in place. I have a thinner rolling pin, & a couple of dowels ...

Holy crap! 'Just saw this on the home page, who's going to be the lucky new owner of this one?

https://www.chefknivestogo.com/dofo52mich13.html

Praise Optimus, oh on this holy day of his.....he died for your 80's childhood.

I just used my Daovua tall nakiri an hour ago! It's one of my least expensive knives, but it's one of my overall favorites. I sharpen mine with an acute angle (Probably around 12-13 on each edge), & I've had the opposite experience a Altadan - I sharpened it when I first received it, have used t...

'Gonna straight murder some apricots with these bad girls....

Still available, price dropped to $180, shipped

The only way you're actually going to get any sort of decent seasoning that matters, & all us old timers know this, is eye of newt, mixed with orc blood & dragon pee, boiled for 3 hours on a full moon, ONLY in Norway, on the 3rd full moon of the (Mayan Calendar)year, at between 300 & 10...

I don't say it as a negative point, by all means, discuss away! It's just funny to me, as I've personally seen this same thread, in many, many forums, many many times over. That's just some of us though, not everyone has thrown in the depressing amount of internet time that I have :P I've tried a fe...

The only way you're actually going to get any sort of decent seasoning that matters, & all us old timers know this, is eye of newt, mixed with orc blood & dragon pee, boiled for 3 hours on a full moon, ONLY in Norway, on the 3rd full moon of the (Mayan Calendar)year, at between 300 & 100...

Chocu1a wrote: ↑Wed Jul 10, 2019 8:06 pm My most recent acquisitions: Anryu A2 tsusime 240mm gyuto & Kurosaki R2 Shizuku 270mm sujihiki. Birthday presents to myself.

Happy Birthday! Nice pair!

That was a really fun knife to have for a short time (it certainly does live up to the hype), but it went to someone who definitely wanted it WAY more than I did, lol. I just got my new customs, I was a bit in over my head by snagging that Masamoto anyway, but I also got a great deal on it from Davi...