F. Dick Specialty Tools

A carving fork holds a roast still while the knife does its work, and this 8-inch 1905 fork is made for prime rib, whole turkeys and hams. The forged fork does not flex when it is pushed into a large roast.Rigid tines keep the meat from shifting, so slices come off evenly and the knife stays on line. The long tines reach deep into a roast for a secure hold, and the handle matches the ringed 1905 knives. It also lifts and turns roasts in the pan and transfers carved slices to the platter.The fork also tests roasts and braises for tenderness, since the tines slide in easily when the meat is done. It is a useful tool to keep beside the stove as well as on the carving board, and it matches the 1905 knives on a counter.Pair it with the 1905 8-inch carving knife for roasts and poultry, or the 1905 serrated carving knife for crusty roasts and ham. For a modern-handle fork, see the Premier Plus 7-inch kitchen fork. Learn More

Carving smaller roasts and serving at the table are the jobs for this 6-inch F. Dick fork. Its straight tines hold a chicken or a pork loin steady while the knife slices, and it is designed to match the Premier Plus series.The forged fork is weighted and balanced in the hand, so it does not flex when pressed into a roast. The shorter length is easier to manage on a small board or a platter, and it doubles as a serving fork for sliced meats and cheese.The fork also works as a serving fork for antipasto and cheese boards. It is short enough to rest on a platter beside the carving knife without crowding it.For prime rib, turkey and large roasts, the 7-inch straight tines fork reaches deeper. Pair the 6-inch fork with the Premier Plus 8-inch carving knife for poultry and tenderloin. The table below compares the F. Dick forks. Learn More

A carving fork holds a roast still while the knife does the cutting, and this 7-inch F. Dick fork with straight tines reaches past the crust of a prime rib or a turkey to the center, so the meat does not shift under a sharp slicer. It is made to match the Premier Plus knives.Forged from a single piece of steel, the fork stays rigid under sideways pressure, which keeps slices even and the knife on line. The straight tines also lift a roast from the pan, turn meat as it sears and move carved slices to the platter.It also tests roasts and braises for tenderness. The tines slide in easily when the meat is done.A shorter 6-inch straight tines fork suits smaller roasts and serving, and a blue-handled Premier Plus fork fits color-coded kitchens. Pair it with the Premier Plus 10-inch carving knife or the Superior 12-inch roast beef slicer. Learn More

Small, delicate oysters with wavy shells, such as Kumamotos, Olympias and Belons, need a precise knife, and this 3-inch F. Dick oyster knife has a pointed tip and a sharpened edge to find the hinge and cut the adductor muscle cleanly.Most oyster knives have a blunt blade, which can crush a fragile shell. This one has an edge ground into it, so it also opens clams, which need to be cut rather than pried. The pointed tip slips into a tight hinge with little force, and the short blade gives control close to the hand.At a raw bar, a dedicated knife for small oysters also speeds up service. It keeps the presentation neat on the half shell.For larger, heavier oysters, the F. Dick 2.25-inch stainless steel oyster shucker is the counterpart. Protect the hand holding the shell with a folded towel or a cut-resistant glove. Our knife shapes guide covers oyster and clam knives. Learn More

A short, sturdy blade handles a wide range of oysters and clams, from robust to delicate, and this 2.25-inch F. Dick shucker is built for that everyday work. It is a compact tool for a raw bar or a home cook opening a dozen on the weekend.The short blade gives leverage at the hinge and keeps the tip from slipping deep into the shell. Stainless steel resists the corrosion that comes with saltwater and repeated washing. The compact size makes it easy to control while turning the shell in the other hand.It is a good first shucker for a home cook learning to open oysters.For small, wavy-shelled oysters and clams that need a cutting edge, the F. Dick 3-inch oyster knife is better suited. Hold the oyster in a folded towel or a cut-resistant glove, with the hinge facing you. Rinse the shucker in fresh water after each session. Learn More

Pin bones in a salmon or trout fillet sit in a line along the center, and these 5-inch F. Dick tweezers grip each one firmly enough to draw it out without tearing the flesh. They suit fishmongers, sushi cooks and home cooks who buy whole sides of fish.Wide, flat jaws close squarely on a bone, so it comes out cleanly instead of breaking off below the surface. Run a finger along the fillet to find each bone, then pull in the direction the bone points, toward the head end, which keeps the meat intact. The compact size gives fine control, and the tweezers double as a plating tool for small garnishes.For a firmer grip with more leverage, the F. Dick fishbone pliers are the alternative. To fillet the fish first, the ProDynamic 8.5-inch fillet knife handles salmon and cod, and the F. Dick fish scaler removes scales from whole fish. Learn More

Two scoop sizes in one tool give this F. Dick melon baller more range for fruit salads, appetizers and garnishes. The 22 mm end makes smaller spheres for detail work, and the 25 mm end makes larger balls for fruit cups.Mixing the two sizes on a platter adds visual interest to a fruit display. The scoops work on melons and avocados, and they portion cookie dough and truffle centers as well. Press the edge in, rotate a full turn and lift for a clean sphere.Chill the melon before scooping for cleaner, firmer balls. Leftover melon around the scooped holes can be pureed for smoothies or sorbet, so little goes to waste. Dip the scoop in warm water when portioning dough.For small 12 mm pearls, the F. Dick Parisian melon baller is the companion. The F. Dick 7-piece garnishing set includes a range of decorating tools, and the F. Dick zester and channel knife adds citrus garnishes. Learn More

Kitchen shears take care of the jobs a knife handles poorly, and these F. Dick shears cut through herbs, twine and packaging as readily as poultry skin and small bones. A built-in bottle opener adds one more use.Snip chives and dill straight over a dish, trim fat from chops, cut parchment to fit a pan or break down a chicken along the backbone. The stamped blades are light, which keeps the shears easy to handle for long periods. Keeping shears in the knife block also saves the chef’s knife from cutting through string and plastic.Pull the blades apart for cleaning if they come apart, and dry them well before storing. The bottle opener sits close to the handle, out of the way of the cutting edges.The F. Dick 9-slot knife block has a dedicated slot for shears. For sausages and grilled food, the F. Dick 5-inch sausage fork is a handy companion, and the F. Dick 9-inch mezzaluna minces herbs in quantity. Learn More

A F. Dick 7 in. Curved Lacing Needle With Eyelet is used for lacing lardons of fat through lean cuts of meat to improve flavor and texture. Also used for specialized dishes such as Chef Holly's version of veal tonnato, where you lace anchovy strips through the veal cutlets. This is an old-school cooking technique that is under-utilized and making a come-back in modern cuisine. Learn More