F Dick 1905 Knives

F Dick 1905 Knives

In 1905, a year of upheaval and technical progress, Friedrich Dick developed a series of knives which used aesthetic metal rings to secure the handle scales to the blade rather than the traditional 3 metal rivets used by all other German makers. This special design became the trademark of F. Dick knives as their blades could be identified easily when compared to any other maker. The symmetrical steel rings are inseparably connected to the handle using a proprietary technology that has never been replicated. Seamlessly polished and comfortable to hold, the 1905 series quickly became a favorite of German knife enthusiasts, so much so that these knives are still in production over 100 years later. Beautifully balanced 1905 Series blades are precisely ground from spine to heel and heel to tip resulting in a perfect taper that glides through food with ease. These knives are forged using a solid piece of X50CrMoV15 that holds an edge well, responds quickly to honing and can be sharpened with ease. A half bolster finger guard protects your fingers, but gives the user full access to the knife's edge in order to resharpen the cutting edge completely. Each knife in the 1905 series was thoughtfully designed and lovingly crafted to the exceptionally high standards associated with the name Friedrich Dick. The original marking of "F. Dick" is stamped by hand onto each blade as a quality mark. 1905 Series knives are Made in Taiwan using a process that combines traditional design and modern technology.

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  • F. Dick 1905 12.5-inch Granton Edge Salmon Slicer

    A whole side of salmon needs a long, narrow, flexible blade, and this 12.5-inch 1905 slicer is made for skinning and portioning it. The length lets the cook make long, single drawing strokes for thin slices of smoked or cured salmon.Sawing back and forth tears oily fish, and a long blade avoids it. The granton hollows along the edge reduce the surface that touches the fish, so thin slices release cleanly instead of clinging. The same knife slices gravlax, cold roast beef and other cold meats for a buffet.For a buffet or a deli counter, the long blade turns out uniform slices quickly. That keeps platters looking consistent and reduces waste. It also slices cured ham and other cold meats.For portioning fresh fish and smaller roasts, the 1905 8-inch carving knife is handier. A Superior alternative is the Superior 12.5-inch granton salmon slicer. To pull pin bones before slicing, use the F. Dick 5-inch fish bone tweezers. Learn More

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