The "Ask Nathan a Question" Thread

Jack Lewis said:
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
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At home I usually try to use a personal sized wood cutting board for eating meat, when using a good knife. Otherwise, and in restaurants, with my own knife, I will cut very close to the plate and pull the piece off. I did get a weird look from a chef once, when he was making the rounds and noticed I wasn’t using the standard issue very dull serrated knife. I think that he understood when he saw how cleanly my knife sliced through the meat. 😊
 
tinfoil hat timmy said:
Time to start hooking.

Nathan, were are the best corners to be picked up by babies with lots of money and low standards?

Asking for a friend.
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Most babies I’ve ever known are pretty broke. All they do is eat, sleep and poop.

All they do is chill in their crib instead of going out and getting a job. Lazy little buggers.

😅
 
Mike157 said:
At home I usually try to use a personal sized wood cutting board for eating meat, when using a good knife. Otherwise, and in restaurants, with my own knife, I will cut very close to the plate and pull the piece off. I did get a weird look from a chef once, when he was making the rounds and noticed I wasn’t using the standard issue very dull serrated knife. I think that he understood when he saw how cleanly my knife sliced through the meat. 😊
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I do the same at restaurants since I use my own knives. I keep meaning to buy some nice wooden plates for dinner at home, but I can't decide which ones and then I forget.
 
toker said:
I do the same at restaurants since I use my own knives. I keep meaning to buy some nice wooden plates for dinner at home, but I can't decide which ones and then I forget.
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I’m intrigued. I’ve always figured wooden plates and whatnot would be challenging to keep hygienic. Is that not the case?

Also now investigating a little stone to keep in the kitchen, à la Nathan.

I foresee myself in a year or so, knocking on our countertops. “You know, darling, soapstone is awfully soft. Maybe we should look into something more… abrasive.”
 
Nathan me luv, I has a couple of few questions for you. Please enlighten me as I am a bit daft and slow:

- If I understand it correctly, all three steels options (T.D3V / MC / D2) will be offered for both the Signature Series and the Standard versions of the Skinner 2.0, correct?

- You will most likely be offering the Standard version in future Fridays' sales but the chances of scoring the SS version and the Steak Knives Set will be much less, correct?

- Lastly, why not consider offering the S.K. Set in a set of 2 instead of 4? IMHO, this is better marketing 🤷🏻‍♂️
 
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Casinostocks said:
Nathan me luv, I has a couple of few questions for you. Please enlighten me as I am a bit daft and slow:

- If I understand it correctly, all three steels options (T.D3V / MC / D2) will be offered for both the Signature Series and the Standard versions of the Skinner 2.0, correct?

- You will most likely be offering the Standard version in future Fridays' sales but the chances of scoring the SS version and the Steak Knives Set will be much less, correct?

- Lastly, why not consider offering the S.K. Set in a set of 2 instead of 4? IMHO, this is better marketing 🤷🏻‍♂️
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Yes
 
Jack Lewis said:
I’m intrigued. I’ve always figured wooden plates and whatnot would be challenging to keep hygienic. Is that not the case?
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Hardwood cutting boards are porous, which allows microbes to remain in the board, but that porosity also absorbs moisture from the surface, depriving the microbes of water. So depending on the wood and the method of cleaning, it can actually be more hygenic than a plastic board. Bottom line: don't worry about it, just use what you like and clean it properly.
 
Synov said:
Hardwood cutting boards are porous, which allows microbes to remain in the board, but that porosity also absorbs moisture from the surface, depriving the microbes of water. So depending on the wood and the method of cleaning, it can actually be more hygenic than a plastic board. Bottom line: don't worry about it, just use what you like and clean it properly.
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And many types of wood have inherent antimicrobial properties.

Simple answer; if someone is a disgusting slob who tends to leave stuff wet and dirty for a week or two, before cleaning, stick to ceramic.

If you have a wood cutting board and it still looks like wood, instead of being greenish black and fuzzy; wooden steak boards/plates shouldn’t be a problem.
 
SwarthyGnome said:
Nathan, how will texture on the osage scales affect its chatoyance?
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#notNathan Texturing will definitely hamper the ability to see the chatoyance. To really see the depth and shimmering effect the wood needs to be smooth and usually shows better with a polished glossy finish.

As much as I love seeing the chatoyance in woods like osage and koa, I really appreciate the texture on a hunting/skinning knife. Now on a steak knife ... it would look amazing.
 
JJ_Colt45 said:
#notNathan Texturing will definitely hamper the ability to see the chatoyance. To really see the depth and shimmering effect the wood needs to be smooth and usually shows better with a polished glossy finish.

As much as I love seeing the chatoyance in woods like osage and koa, I really appreciate the texture on a hunting/skinning knife. Now on a steak knife ... it would look amazing.
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Absolutely.

I was attempting to get answer from Nathan that wasn’t “yes” or “no.”
As Nathan mentioned the jewel-like chatoyance of the osage he showed from Steve’s pictures, his enjoyment for use of Osage because of the properties, I think the texture will reduce some potential here.

Your point of texture and use with its intended purpose ring true.
 
Burton Knut said:
Hey Nate, I posted a question yesterday, but it may have got lost in all the comments. Any chance of adding a “user grade” hollow skinner in D2 to the preorder menu? I was thinking micarta, kydex and tumbled (if possible.)
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They're all user grade. A satin ground finish on a skinning knife is actually pretty nice. It's my preference.

For simplicities sake, I want to try to streamline the options.

I will make ecam an option on the signature series for folks that don't want wood. It is an excellent micarta.

The signature series will come with a very functional nice leather sheath.

Jo is already complaining to me that I'm making this pre-order too complicated. I'm trying to streamline it as best I can.
 
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