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Best Sellers
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F. Dick Carbon Steel Replacement Blade for 20-inch Bone Saw
This carbon steel blade fits the F. Dick 20-inch bone saw (item 9100750) and replaces a blade that has broken or gone dull. It installs with the saw’s quick-clamp mechanism in a minute or two.Carbon steel takes and holds a keen tooth, which makes a carbon blade a good choice for sawing heavy bone at volume. It needs drying after each use, because carbon steel rusts if it is left wet. The stainless steel replacement blade is the alternative for wet environments or when the saw sits between uses.To change the blade, release the tension on the frame, unhook the old blade, and seat the new one with the teeth pointing in the cutting direction before re-tensioning. A properly tensioned blade cuts straight and is less likely to snap. Keep a spare on hand so a broken blade does not stop the line. For frozen food, see the 14-inch bone and frozen food saw, which takes its own blade. Learn More -
F. Dick 2000 11-inch Flat Fine Cut Steel
A flat steel touches the edge along a line rather than at a single point, so it straightens and smooths the edge faster and more gently than a round rod. The Dick 2000 is an 11-inch flat steel with a fine cut.Alternating strokes bend the edge back and forth less on a flat face than on a round one, which is easier on a thin edge. The broad face also helps a cook hold the angle. Its grooves are cut deep to last, so the steel keeps its effect through years of daily use in a butcher shop or kitchen.An all-metal flat rod is the Balkan 10-inch flat butcher steel. For a flat rod that combines fine and regular cuts, see the F. Dick MultiCut 11-inch flat steel. An oval rod is another way to get a wide contact face, as on the EuroCut 12-inch oval fine cut steel. Learn More$134.55 -
F. Dick Master Steel HyperDrill II Knife Sharpener
Reworked fine cut HyperDrill II rods give this Master Steel fine, even material removal and a smoothed edge in the same pass. It is a hand sharpener for meat cutters who want a guided alternative to a honing steel.The angle is preset, so every pass treats both sides of the edge alike, and burrs come off without the cutter needing to hold an angle. Removing a little metal lets it bring back an edge that a polished rod alone would not, while leaving a fine finish. It can be used in the hand or mounted at the workstation for both-hands work.It suits a busy cutting line.For straightening and smoothing alone, the Master Steel Polish uses polished rods. The table mount is the Master Steel holder, and replacement rods are the HyperDrill II replacement rods. For a mounted unit with guiding magnets, see the Magneto Steel HyperDrill. Learn More$92.95 -
F. Dick Superior 5-inch Offset Spatula
This Superior 5-inch offset spatula is our best-selling offset spatula. It is very strong and can lift a heavy bone-in steak, but its real advantage is its small size.A short blade reaches easily into a pan to move individual sea scallops, and it is well suited to plating pâté and canapés. It has good flexibility for sliding under delicate food and fits easily into a knife bag. The classic three-rivet Superior handle gives it the feel of a good kitchen knife.Cooks keep one in the knife roll for plating, where a large turner would crowd the plate. It also lifts cookies from a baking sheet and smooths icing on a small cake. For a home cook, it is a handy size for turning fish fillets and fried eggs.A slotted version that drains as it lifts is the Superior 5-inch slotted spatula. With a sealed plastic handle, the ProDynamic 5-inch offset spatula is the alternative, and the Superior 8 x 3-inch hamburger turner handles larger items. Learn More$28.60 -
F. Dick Superior 5-inch Offset Slotted Spatula
Slots in the blade let oil and liquid fall away as food is lifted, so this Superior 5-inch spatula moves fried and poached food to the plate without a trail of grease. It is a small fish spatula for scallops, fillets and eggs.The offset gives clearance and leverage to slide under delicate food in a crowded pan, and the blade widens toward the tip to support a fillet or a poached egg. Its compact size makes it a plating tool as well as a turner. The classic Superior handle gives the balanced feel of a riveted kitchen knife.It also lifts fried food from hot oil and serves poached fish from the pan without breaking it.A solid blade version is the Superior 5-inch offset spatula, our best-selling offset spatula. For a larger perforated blade, see the ProDynamic perforated turner. Pin bones come out with the F. Dick fish bone tweezers. Learn More$31.20 -
F. Dick ExpertGrip 2K 6-inch Curved Stiff Boning Knife
Deboning at volume asks a knife to hold up to pressure and repetition, and this 6-inch curved stiff ExpertGrip 2K blade is made for that work on larger birds and pork. The extra inch over the 5-inch model gives longer draws along leg and loin bones.F. Dick calls this a two-component handle. We refer to it as a “double pour” handle. A hard core gives the knife structure, a soft shell gives grip, and the two are molded so no bacteria can lodge between blade and handle. The rigid curved blade pries joints and keeps a steady line while the curve lengthens the edge.On a pork shoulder, the stiff curve follows the blade bone and frees it with a few long strokes.Cutters who prefer a straight edge for flat bones choose the 6-inch ExpertGrip 2K straight stiff boning knife. For more flex at the same length, the 6-inch curved semi-flexible model and 6-inch curved flexible model follow the bone more closely. Learn More$17.55 -
F. Dick 4-inch Poultry Knife, Yellow Handle
Poultry processors use this short F. Dick knife to remove bones and split joints on chickens, and the yellow handle makes it easy to spot on a line or in a bin of tools. Color-coded kitchens may assign yellow to raw poultry.A 4-inch blade keeps the tip close to the fingers, which is where poultry work happens. It slips between the thigh and drum, frees the wing at the shoulder and trims the oyster from the back. The sanitary handle is easy to clean between birds.A bright handle is also easy to find when it is set down among birds on a crowded table, and easy to check at the end of a shift.For longer boning cuts on turkey or pork, the ErgoGrip 5-inch curved stiff boning knife offers more reach and a thumb rest, and the ErgoGrip 5-inch semi-flexible boning knife adds give for filleting breast meat. Those and the rest of the boning range are in the table below. Learn More$13.65 -
F. Dick 12-inch Round Regular Cut Steel with Non-Slip Handle
Everyday honing on a 12-inch rod lets most knives pass evenly from heel to tip, even long ones, and this round F. Dick steel adds a non-slip handle for a secure grip. It is a dependable steel for butchers, processors and line cooks.The grooves are cut deep and even so they keep working with age, and the handle is sealed to the rod for cleaning in demanding environments. A regular cut restores bite to knives that have started to slide on meat or vegetables. The round profile gives precise control along the curve of a boning or breaking knife.Hang it at the station between uses.A shorter rod is the 10-inch round steel with non-slip handle, and the 14-inch handles scimitars. With a black handle and metal finger guard, the F. Dick 12-inch round butcher steel is a comparable rod. For a smoother edge, step up to the FineCut 12-inch round steel. Learn More$42.25 -
F. Dick 16-inch Beef Splitter
Where a mechanical saw is not an option, this 16-inch F. Dick splitter separates cattle, pork and lamb carcasses by hand. Small farms and commercial butcher shops use it to split the spine in clean, straight strokes.At about 6.5 pounds, the splitter relies on mass. The thick spine keeps the blade from twisting or wandering mid-swing, so the split runs straight down the backbone. The steel is tempered for toughness, which helps it absorb the shock of bone impact without chipping. The edge is hand-sharpened at the factory with wide bevels.Swing in a straight line along the backbone and let the weight finish each stroke. Keep the free hand well clear, and work on a stable rail or table so the carcass does not shift. A clean, straight split gives even sides and saves trimming later.For hogs and lambs, the lighter 14-inch beef and pork splitter is easier to swing. Store a splitter where its edge cannot be struck by other tools, and hone it with a few passes on a regular cut steel after each session. Learn More$390.00 -
F. Dick 6-inch Pasta and Sausage Fork
Long pasta is easiest to portion when it is twirled into a neat nest, and this 6-inch F. Dick fork lifts and twists fettuccine and linguine from the pot to the plate. It also turns sausages on the grill without tearing the casing.Straight tines pierce and lift vertically, so the fork can reach into a deep pot or a jar where fingers do not fit. At the board it anchors a small roast or a chicken while a chef’s knife does the cutting. The extra inch over the sausage fork gives more reach above a hot pan.Twirl the pasta against the bottom of the pot or a ladle to form a tidy nest, then lift it straight onto the plate for service.The shorter version is the F. Dick 5-inch sausage fork. For carving larger roasts, see the F. Dick 7-inch straight tines fork, and the F. Dick 12-inch plating tongs handle plating. Learn More$26.00
