F. Dick Specialty Tools

Curing ham, bacon or corned beef depends on a brine of the right strength, and this F. Dick brine tester measures it. The glass instrument floats in the solution and shows the salt content on a scale from 0 to 25 percent.A brine that is too weak may not cure the meat safely, and one that is too strong makes it salty and firm. Checking each batch with a tester takes the guesswork out of following a recipe, and checking again during a long cure shows whether the brine has been diluted by moisture drawn from the meat.Recording each reading in a log builds a reliable record for the next batch.To read it, float the tester gently in a tall container of brine and read the scale at the surface once it settles. Rinse it in clean water after use. In the brining room, the F. Dick hand hook lifts meat from the tank without putting hands in the solution. Learn More

Removing the bone from a whole ham without opening it up is the job of a ham boner. This ErgoGrip tool is sharpened at the tip and slides up along the ham bone to separate it from the meat, then frees the bone at the ball-and-socket joint so it can be drawn out.Boning a ham this way leaves the meat in one piece, ready to be tied, cured or smoked. Shops that sell boneless hams keep it as a dedicated tool, and the sanitary handle is easy to clean between pieces.Keeping the tool for this one job also keeps its tip sharp for the next ham.For the remaining trimming and seaming on a ham, a stiff boning knife such as the ErgoGrip 6-inch straight stiff boning knife handles the cuts the ham boner does not. The ErgoGrip 6 Piece Butcher Set gathers the core knives for a butcher shop. Learn More

A F. Dick 8 in. Straight Larding Needle With Clamp 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

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

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

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

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

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

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