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A Utility Fighter, in Elmax:


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^Beautiful color, makes me drool. I always am challenged to decide whether on a particular day I want sashimi (quickly blackened or not) or a great rare steak, perfectly and quickly singed over raised coals that have had soaked hickory and mesquite chips applied to the stack of embers. Otherwise, an absolute purist.
 
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What? No carbs to go with that?! Kid, you'll be up again around midnight to 2 AM making yourself a hearty sandwich :D
 
betzner said:
^Beautiful color, makes me drool. I always am challenged to decide whether on a particular day I want sashimi (quickly blackened or not) or a great rare steak, over coals that have had soaked hickory and mesquite chips applied to the stack of embers. Otherwise, an absolute purist.
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Damn it feels good to be a gangsta.
 
I used to attend a North American summit in Halifax twice a year back in the 80s and was fortunate enough that the small gathering of "interesting types" met at a restaurant called Fat Frank's, which has since, many years ago, bit the dust. Back then Craig Claibourne called it one of the best and most elegant restaurants in North America. Hell, what did I know. But that's where I found out all about fiddleheads. OOOhhh! Wonderful stuff. Always reminds me of a vegetable version of the Slinky. And the Halifax restaurant used beef imported from Kansas. OOOhhh again.
 
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Casinostocks said:
What? No carbs to go with that?! Kid, you'll be up again around midnight to 2 AM making yourself a hearty sandwich :D
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Too pressed for time before work. Had to get the dog watered, pooped and fed.

I chased it with a pint of moo juice. That count for anything? :D
 
I wish I had your authoritative intestinal fortitude, Sir... Unless we're talking goat milk?

OK nown, enough of my derailing shenanigans. I promise to take some new pics mañana. I think one of my newly acquired toys and an older long-time-no-see ones may get to me a bit earlier than schedule :)
 
I thought I'd put the NASK to work in the kitchen. I cut a whole rump into steaks, and then into strips which will then be made into jerky/biltong (my favourite food in the world :D)

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I like how the high saber grind makes this knife a good slicer even though the spine is quite thick. That big belly in the drop point also helps with processing meat.
Still need to do some more woodwork stuff with this new acquisition, but I'm already extremely pleased with this blade!
I give it a 6 out of 5 :p

A very big thank you to Nathan, Jo, Lorien and Mark - this is one heck of a versatile cutting tool you've produced :)

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