The "Ask Nathan a Question" Thread

This is a great list, I would buy all of them, and hope the 10 inch chef has a little girth to it, like a meat and bone knife, it’s hard to find those these days, everyone makes the Japanese style, but a twist on the good ole American butcher knife would be 👌
 
This is a great list, I would buy all of them, and hope the 10 inch chef has a little girth to it, like a meat and bone knife, it’s hard to find those these days, everyone makes the Japanese style, but a twist on the good ole American butcher knife would be 👌


If it intimidates brisket and other smoked meats.... it will not leave my hand while cooking

My body is ready
 
This is a great list, I would buy all of them, and hope the 10 inch chef has a little girth to it, like a meat and bone knife, it’s hard to find those these days, everyone makes the Japanese style, but a twist on the good ole American butcher knife would be 👌
if I were to design a CPK chef knife, it would probably look a little like this
jHxLKf9.jpg

I might give it a silly name, like 'BBQ Cowboy' or something

just speculating
 
That reminds me of a bar in Jackson Hole called "The Virginian." Or the "Virg" as most locals refer to it. Used to be a classic dive where you could easily get your ass kicked if you weren't careful. Now it's just about as lame as every other place in that godforsaken tourist pit. :cool:
I'm at an age where I no longer invite getting my ass kicked, nor particularly look forward to returning the favor. But I've spent much time in such environs over the years and witnessed what they had to offer.

The old "Kettle of Fish" in NYC back in the 70's was a place where you could find that your mouth might write a check your ass couldn't pay. (Fortunately, I wasn't one of those particular denizens, only a witness.)
 
Back
Top