Thoughts on Nick and Thin Nick

infocus2006

infocus2006

Joined
Feb 18, 2012
Messages
1,571
I have been interested in these two for quite some time and was wanting to get some opinions from owners. Are they actually good in the kitchen or more of a collector piece? I do a lot of cooking and would love to have one of these in the kitchen but am scared to get such an expensive knife if it doesn't perform well for what I am wanting to do with it. Any thoughts would be appreciated!
 
I wish I had one to tell you from personal experience, but I can only bring you cooking experience and look at the specs.
If you cook a lot in the kitchen, just consider the thin one. The others are just too thick. I would consider those as collector pieces, but if Jerry's words are anything to go by:

Jerry Busse said:
This is for the INFI Hog who has everything.
Click to expand...

... the Thin NICK is for collectors, too. I think a NICK would be great in the kitchen. Maybe overkill, but hey, if you ever accidentally hit something hard, like a bone or your countertop, it's easy to steel INFI's edge back. And not much worrying about rust.
 
I figured the thin would be better in the kitchen but either would satisfy the cool factor. I would like the Nick for my ribs for the heft of the blade. I really like the looks of the Canvas micarta handle and would probably be more interested in one with it.
 
IF, ask Ian over at Swamp, he might have both.

I pretty sure I'v seen pics in the W&SS here with someone using Nick to baton wood and general camping chores :eek:
 
The Thicknick makes a fair light weight cleaver.

The Thinick, I mostly use to be able to make available a kitchen knife for people I am teaching to cook and how to use knives. (aka I do not need to worry that the untrained might hurt it, very durable)

Full chisel it makes a fair slicer, bear in mind the knife needs to be moving back and or forth for slicing.

I keep thinking that when it finally gets dull that I will thin the edge, but in just the last 7 or 8 years of occasional kitchen use it has, so far always returned to sharp with just a crock stick used as a strop of sorts.

A very good starter knife for Daughter In-laws, do make some attempt to remind them NOT to put into the Dishwasher.
 
I had a thick NICK for awhile, like Andre said it makes a good light weight clever.

It was ok for slicing turkey, wished I'd had a thin for tasks like that. Wound up selling it.

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It would make a great camp knife.
 
kept the the thin and sold the thick. THe thin resides in my butcher block.

THe wife loves it too:)
 
Nick's a good guy, and don't remember him bein that big of a guy.

IsmellINFI.jpg


Never met thin Nick... :p
 
The XXL NICK is prob. one of the few kitchen knives you can go chop down a tree with. It makes a fun to use camping knife. This thing chops extremely well. It feels like a satin jack with the ability to chop like a convexed bushwhacker battle mistress. For the XXL to perform optimally in the kitchen I recommend slightly thinning the zero edge. I have done a full polish/zero edge on one of mine and its literally one of the sharpest blades I own. It now performs very very well for kitchen duty. I prefer it to the thin. I have found the thin NICK to actually damage very easily for kitchen use on the needle thin edge. I believe the thin is .09 " thick and the XXL is .22"


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I think I will go after both of them if the stars lineup just right! What year were these released and about how many were released? I smoke a lot of pork and I think the thick nick would be perfect for cutting rib racks and the thin for veggies and boneless cuts. Seeing all these pics makes me want them even more! Thanks to everyone for giving your two cents on these two awesome blades!
 
I have both and use both. The thicker of the two goes camping with me. I like the ability to cut up a roast and then chop the fire wood with the same blade. The thin one lives in a knife block in the kitchen and gets used often, mostly for slicing meat for jerky or chopping onions.

Garth
 
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