F. Dick Specialty Tools

Long enough to protect well at a hot barbecue, this F. Dick leather apron is handmade in Germany from soft nappa leather. It suits pitmasters, grill cooks and anyone who wants a working apron that lasts.Supple leather moves with the body, and adjustable leather straps with a buckle let it fit a wide range of builds. Extra leather protection on the neck strap keeps it from rubbing during a long cook. A hanging loop holds a tea towel or barbecue tongs within reach, and contrasting logo appliques in antique-look leather finish the front.It makes a lasting gift for a barbecue enthusiast. Wear it through a long smoke and it will soften and darken with age, gaining character over the years.A matching F. Dick 5-slot black leather knife roll carries knives to the grill. For barbecue knives, see the Red Spirit Pit Master BBQ set, and the Red Spirit 8-inch carving fork handles the brisket. Learn More

Butchers, meat plants and hunters use a hand bone saw to cut through bone and large cuts of meat cleanly, and this 20-inch F. Dick saw is made for that work. It cuts through a beef shank or a deer pelvis with a straight, even kerf that a cleaver cannot match.A saw leaves fewer bone fragments than chopping and keeps the meat on either side intact. The quick-clamping action makes blade changes fast, so a dull or broken blade does not stop the work for long. The long frame gives a full stroke on large pieces.The quick blade change also lets the user switch between carbon and rust-resistant blades between jobs.Replacement blades come in stainless steel and carbon steel, and we keep both in stock. For frozen food and smaller cuts, the 14-inch bone and frozen food saw is shorter. When bone is too large for a saw stroke, a two-handed tool such as the 14-inch splitter takes over. Learn More

The F. Dick Knife Scabbard with Belt holds up to 4 knives, and comes with a separate strap for your honing steel. This scabbard is perfect for small boning and butchery tools, but will not fit wider knives. Ideal for use in industrial settings like processing planes, slaughterhouses, smokehouses, grocery stores even on commercial fishing vessels. Made in Germany made to last. Learn More

A carving fork keeps a roast still while the knife does its work, and this 8-inch Red Spirit fork matches the knives in the series. It holds turkeys, roasts and hams steady at the board or the table.Long tines reach deep into a large roast for a secure hold, and the fork also lifts slices to the platter once they are cut. The round Red Spirit handle turns easily in the hand, which helps when steadying a bird from different angles. Pressing the back of the fork on a roast also shows how tender it is.It also lifts a roast from the pan to the board and transfers sliced meat to a platter for serving.Pair it with the Red Spirit 8-inch carving knife or the Red Spirit Hektor 10-inch scimitar. A shorter forged fork is the F. Dick 7-inch straight tines fork, and the Red Spirit 6-piece chef set includes a forged meat fork. Learn More

One tool covers two garnishes with this ProDynamic zester and channel knife. One side has sharp zesting holes that lift fine citrus zest and leave the bitter pith behind; the other is a channel knife for cutting long decorative strips.The channel strips twist into cocktail garnishes and dress desserts, while the zest adds aroma to sauces, dressings and baking. Pull the tool across the fruit with firm, even pressure for strips of a consistent width. The ProDynamic handle is sealed to the head, so there is no gap where juice and pulp can collect.For a cocktail twist, cut a strip from the length of an orange, then wind it around a straw to set the curl.For finer zest in quantity, a rasp-style grater is the alternative. Peel and core fruit with the F. Dick micro serrated swivel peeler and the F. Dick apple corer, and see the F. Dick 7-piece garnishing set for a full kit. Learn More

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

A slim, short fork turns sausages on the grill or in a pan without tearing the casing, and this 5-inch F. Dick fork is built for exactly that. It also serves cold cuts, pickles and olives from a platter.Two straight tines pierce cleanly and hold securely, so bratwurst and frankfurters turn without rolling off. The short length gives close control at a crowded grill or a deli counter. At a buffet, it is a tidy serving fork for sliced salami and cheese cubes.On a charcuterie board, it serves pickles and slices of salami without guests reaching in with their fingers. At the grill, it tests sausages for doneness by piercing the skin to see the juices. It is short enough to keep in a knife roll or a drawer.A longer version that also twirls pasta is the F. Dick 6-inch pasta and sausage fork. For holding roasts while carving, see the F. Dick 7-inch straight tines fork. The table below compares F. Dick forks and tongs. Learn More

Whole baked apples, apple rings and stuffed pears all start with a clean core, and this F. Dick corer takes it out in one push. The round cutting tube goes from stem to base and lifts the core and seeds away together.Center the corer over the stem, push straight down through the fruit, then twist and pull it back out with the core inside. The fruit stays whole for baking or slicing into rings for drying. It also cores pears and hollows zucchini for stuffing.Coring before baking lets the fruit hold butter and spices in the center, and cored apples cut into even rings for drying.Peel the fruit first with the F. Dick micro serrated swivel peeler. For decorative melon and fruit balls, see the F. Dick double ended melon baller. A paring knife such as the F. Dick Premier Plus 3.5-inch paring knife trims any remaining seeds. Learn More

Tomatoes, peaches and other soft-skinned produce defeat an ordinary peeler, and this F. Dick swivel peeler has a micro-serrated blade that grips the skin and takes it off thinly. It handles carrots and apples just as well.The swivel head follows the curve of the fruit or vegetable, so it removes an even layer with little waste. Serrations also hold their bite for a long time, which makes the peeler a heavy-duty tool for a prep station that peels by the case. It can also shave thin ribbons of zucchini or hard cheese.Pull the peeler toward you in long, even strokes for the thinnest peel. The swivel head adapts to round and long produce alike, from apples to cucumbers.For coring apples after peeling, the F. Dick apple corer is the companion. Citrus zest and decorative strips come from the F. Dick zester and channel knife. The table below lists F. Dick produce tools. Learn More