N.I.C.K Performance

[papathud]

I own a regular N.I.C.K number 36, chisel grind, hair popping sharp.

Has anyone thinned out the edge of a Nick to see how the performance improves?

I am thinking about thinning the edge out till the grind is about four times the
size of the current 1/8th inch or so from the edge.

My wife likes the knife pretty well, Shiny/durable, easy to sharpen (all her knives are easy for her to sharpen; She just says; Honey would you "Touch up" what ever the knife in question is)

But when she wants to slice really thin slices of Meat/onion/tomato/pepper,
or to cut raw meat in general, she still reaches for one of her Murray Carter kitchen knives.

I do the Same, However the Murray Carter knives are a bit fragile, I chipped
the edge of one putting it onto a magnet, magnets being how I keep most of my user kitchen knives available for use.(The Carter knives now get stored in their boxes in drawers in the kitchen till needed for use)

What I want is not reasonable, I understand that.

Personally, I Blame Jerry for this attitude about knives.

Before I got my first Busse, I settled for what a knife could reasonably
be expected to do, I do so no longer.

I WANT IT ALL.

I want a really thin edge that will make a single hair into a fuzz stick,
Cut onions so thin that you can still read a paper through three slices laid on newsprint, that is still read through three stacked slices.
The Carter knife does this part.

With enough durability to withstand normal kitchen use without deformation / chipping.

I want the rust resistance I have come to expect of an INFI knife. along with the ease of resharpening

Does anyone know how INFI does when really thin?

At the grind I am currently looking at thinning the Nick to it will still be about twice as thick as the Murray Carter which is sharpend from both sides.

Any suggestions?

 

[Evolute]

The sharpest blades I've ever encountered were Murray Carter's. But the N.I.C.K. is super-spiffy.

I don't exactly have the experience with INFI as thin as you are contemplating, but I can tell you that I had Jerry put an extra acute edge angle on my 3/16 Pepper Shaker, and that the INFI's thickness in the deep hollow grind immediately behind that edge feels like a few sheets of paper's thickness. Anyway, this Pepper Shaker has held up well to several years of very rough use as my pocket knife while living outdoors most of the time.

--Mike