The "Ask Nathan a Question" Thread

I’ve never used a good knife as a steak knife, because I feel like a weird and delicate aficionado, cutting food *just so* to keep the edge off the plate.

But I do like the idea of using one of these things for both skinning and eating. A beginning-to-end knife. I’ll still eat like a weirdo, but that’s okay. It won’t be the most awkward thing about Thanksgiving
 
Nathan the Machinist said:
If the knife needs it, the Burr will cut into the stone and it will be obvious

And if the knife doesn't need it, it will just glide right over

Either way, it's pretty straightforward and simple and it causes no harm. If it didn't need it, it won't do anything and if it did need it, well...
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It really does make all the difference.
 
SpyderPhreak said:
What’s worth more on the black market, a testicle or a kidney? Asking for a friend
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Kidneys, usually. Known a lot of people who’d give their left nut for something or other. 😂

Besides, without any kidneys, you need regular dialysis to not die. Without any testicles, you can create a YouTube channel reviewing and comparing all kinds of tools and equipment, and make tons of money. 😜
 
bluemax_1 said:
Kidneys, usually. Known a lot of people who’d give their left nut for something or other. 😂

Besides, without any kidneys, you need regular dialysis to not die. Without any testicles, you can create a YouTube channel reviewing and comparing all kinds of tools and equipment, and make tons of money. 😜
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I mean, if Nathan wants a left nut in exchange for some steak knofes… 🤔
 
JearBeatus48 said:
Nathan, what’s your favorite cut of meat? Debating what will be the first cut for my CPK steak knife.
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Not to be all bourgeois...

But a well-marbled piece of premium fillet from my neighbor

I like a prime rib quite a bit

I'm more of a New York strip guy than a Ribeye guy. I don't need all that fat. And a lean cut from an excellent cow still has plenty of fat.

Big fan of a porterhouse (obviously)

If you ever get the chance, try a hanger steak. It's the diaphragm of the cow. Hard to come by, but it has a lot in common with the fillet and the ribeye. Texture and flavor-wise, I mean.

I appreciate an excellent sirloin. Such as the tri-tip.

I'm very fortunate to have an amazing beef farmer next door. I don't buy grocery store meat anymore.

I have an entire cow in my cryo freezer right now...

To answer your question, dry aged filet, with a spicy salty bacon dry rub, grilled over charcoal with hardwood coal for 5 minutes on one side and 6 minutes on the other.

Y'all ought to come to the October cut. I feed y'all pretty good.
 
Nathan the Machinist said:
Not to be all bourgeois...

But a well-marbled piece of premium fillet from my neighbor

I like a prime rib quite a bit

I'm more of a New York strip guy than a Ribeye guy. I don't need all that fat. And a lean cut from an excellent cow still has plenty of fat.

Big fan of a porterhouse (obviously)

If you ever get the chance, try a hanger steak. It's the diaphragm of the cow. Hard to come by, but it has a lot in common with the fillet and the ribeye. Texture and flavor-wise, I mean.

I appreciate an excellent sirloin. Such as the tri-tip.

I'm very fortunate to have an amazing beef farmer next door. I don't buy grocery store meat anymore.

I have an entire cow in my cryo freezer right now...

To answer your question, dry aged filet, with a spicy salty bacon dry rub, grilled over charcoal with hardwood coal for 5 minutes on one side and 6 minutes on the other.

Y'all ought to come to the October cut. I feed y'all pretty good.
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Damn right!!!!!!

But tri tip smoked like a brisket is pretty awesome!

I think next trip I'm wandering to Nathan's neighbor and heading home with some beef lol

I'll bow down to Nathan as the steak king!!!!
 
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Nathan the Machinist said:
Not to be all bourgeois...

But a well-marbled piece of premium fillet from my neighbor

I like a prime rib quite a bit

I'm more of a New York strip guy than a Ribeye guy. I don't need all that fat. And a lean cut from an excellent cow still has plenty of fat.

Big fan of a porterhouse (obviously)

If you ever get the chance, try a hanger steak. It's the diaphragm of the cow. Hard to come by, but it has a lot in common with the fillet and the ribeye. Texture and flavor-wise, I mean.

I appreciate an excellent sirloin. Such as the tri-tip.

I'm very fortunate to have an amazing beef farmer next door. I don't buy grocery store meat anymore.

I have an entire cow in my cryo freezer right now...

To answer your question, dry aged filet, with a spicy salty bacon dry rub, grilled over charcoal with hardwood coal for 5 minutes on one side and 6 minutes on the other.

Y'all ought to come to the October cut. I feed y'all pretty good.
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I really should try and come that would be a lot of fun.

Love hanger steak and picana cut too and flat iron and ny strip and well most cuts lol.

I’m fortunate as well my wife bosses family owns a very large cattle range in eastern Oregon. They did their first run of a hybrid waygu and they were kind enough to give us half a cow. It’s an understatement how delicious this beef is. As I’m sure same with the beef you have as well.

So much better than store bought.

But yeah I like knives beer and beef. Usually all together too
 
I like some jimping close to the tip. That way when your hand is blindly inside an animal, you can use your index finger on the spline and have a good idea of where the tip is. Do you ever use your knife in this manner? Does the 640$ include the wood?
 
Mendoman said:
I like some jimping close to the tip. That way when your hand is blindly inside an animal, you can use your index finger on the spline and have a good idea of where the tip is. Do you ever use your knife in this manner? Does the 640$ include the wood?
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No
No
And yes
 
Nathan the Machinist said:
Abby is very artistic

She has excellent taste and a beautiful soul. She could probably do a pretty good job picking out cool stuff for you.
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She did a fantastic job on my light chopper and was just debating asking her to pick out on all future orders. Or at least after I get my fist Ecam from you.

I’m incredibly indecisive and having someone who is innately talented with artistic skills only helps at least me and I’m sure others!
 
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