Cut testing with my thinned out Dao Vua tall gyuto

[@danielbottner7700]

Just a few tips for those interested in thinning knives on a budget. 3M purple sand paper performs significantly better than 3M yellow. Start with 80 to 120 Grit. Lay the sand paper on something flat at the edge of a surface so the knife handed does not present problems. Use a small block of wood 3/4" x 2 to 4" to press the portion of the blade into the abrasive. This eliminates the need to sharpen & flatten your stones. Hope this helps, it is a simple but very time consuming process. The results will surprise you.

[@Crazyknives]

Do you have a video on how to do it?

[@danielbottner7700]

​@@Crazyknives I do not have a video, but you can watch videos of people thin knives on a bench stone. The big difference is you will not need to flatten & sharpen your stones. For thin knives use a block of wood to keep the blade flat & more evenly spread the down-pressure. Not sure why this has not been mentioned in the videos I watched.

[@ЦВЕТОЧНЫЙРАЙСветлана]

Гарно готуєте🤩🤩🤩🤩

[@ashmerch2558]

I like the daovua line @ CKTG... I have 2 of the classic V2 line and 1 of the leaf spring line. I sand paper the Kurouchi off, and try too set the finish with a Shapton 120, then smooth it out with a Shapton 320 and really set the finish with a 2x42 belt sander with a 600 belt.... As far as the grind, I even them out with a 120 ceramic belt then back too the Shapton 320... I then soak in apple cider vinegar for 2 rounds, 30 min each. I then wash and scrub the knife with a sponge (green side) I then polish the grind with a progression of stones. 1k, 3k, 5k and 8k. I've found that it gives it a very unique look and great feel. I thin mine too straight up laser beam status.... They perform for basic carbon knives ! Be weary of the belt grinder... Those ceramic belts chew through steel.. you'll start with a 165mm santoku and end up with a ~150mm bunka

[@danielbottner7700]

What's your target for behind the edge thickness? - For my personal knives I like 0.005 to 0.006" but this may be too thin for harder culinary knife blades.

[@davidtatro7457]

I've never actually measured this with calipers, but for my knives which will mostly be cutting meat and veggies, l like to get them to where it's basically a zero grind with a tiny microbevel. If I'm going after squashes or working around bones, l like it a little thicker, where the secondary bevel is distinctly visible. I'm pretty careful about avoiding potential chipping situations with my thinnest blades.

[@Crazyknives]

I had one, but they are really reactive!! Any idea on how to make it less reactive?

[@davidtatro7457]

They get less reactive over time as they develop a solid patina, but yes, quite reactive. In the case of my knife, l didn't find the clean steel overly reactive but the areas above the bevel where the kurouchi finish was partially abraded away due to thinning are now extremely reactive. If l can't get it to settle down in time, l might just polish all that away.

[@bwatt1383]

I have the daovua 360mm slicer, amazing knife for the price. im still looking for a real sharpener down here in south florida, might resort to mail-in sharpening

[@davidtatro7457]

@B Watt l would recommend Ryan Swanson with District Cutlery if you want the ultimate spa treatment for your slicer. But l would be happy to assist you if you want to keep your baby closer to home. Ryan is without a doubt the best choice in the Eastern US for this type of work, and he will finish your edge by hand on whetstones. I would do the entire job by hand on stones but would have to charge more than he does because l do not have the tools and expertise to do the bulk of the work with power tools. So l would absolutely recommend Ryan, but if l can ever be of service, please feel free to hit me up.