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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 8.5-inch Serrated Carving Knife
Crusty roasts, ham and pork with crackling are easier to carve with serrations, and this 8.5-inch 1905 carver bites through a hard exterior cleanly. The blade has a light flex, which also makes it practical for chicken and fish.A plain edge can skate on a crisp crust, and pressing harder crushes the meat underneath. The serrations catch immediately, so the slice starts cleanly and the knife travels through with light strokes. The hard but tough steel suits a serrated edge, which stays sharp for a long time.A serrated carver also stays sharp longer than a plain blade when it meets bone. That suits a busy carving station, where the knife may not be sharpened until the end of a long service.For roasts without a crust, the plain-edged 1905 8-inch carving knife gives smoother slices. A 1905 carving fork holds the roast steady, and the Premier Plus 10-inch serrated carving knife adds length for larger roasts. Learn More$89.70 -
F. Dick 1905 6-inch Utility Knife
A utility knife takes on the jobs that are too big for a paring knife and too small for a chef’s knife, and this 6-inch 1905 knife handles prepping fruit and vegetables in quantity as well as delicate cuts such as a julienne or a fine dice.Using a second knife for smaller jobs also spreads the wear, so the chef’s knife stays sharp longer. The narrow 6-inch blade slices a chicken breast, segments an orange and trims a pork tenderloin. It is a practical knife for both professional and home cooks.It is a sensible second knife for a home cook building a kit, and a handy spare on a professional line. The blade is narrow enough to slip between segments of citrus.A 1905 6-inch granton edge utility knife adds hollows that keep starchy vegetables from sticking. For serrated work on tomatoes and bread rolls, choose the 1905 5-inch serrated utility knife. The 1905 6-inch chef’s knife is taller at the same length. Learn More$74.10 -
F. Dick 1905 8-inch Carving Knife
A shorter slicer is the right tool for roast chicken, a pork tenderloin or a small roast, and this 8-inch 1905 carving knife portions meat and fish with control. It comes very sharp out of the box.The narrow blade makes thin, even slices with little drag, and the reduced bolster suits a comfortable pinch grip. Its balance and weight make delicate cuts easier, which helps when carving at the table or plating slices of fish. It also serves as a long fillet knife for smaller fish.The 8-inch length is also handy for slicing cold meats and terrines for a platter. It fits a standard knife block, which a longer slicer may not. That makes it a practical first carving knife for a home kitchen.Hold the roast steady with the 1905 8-inch carving fork. For crusty roasts and ham, the 1905 serrated carver bites through the exterior, and for whole sides of salmon the 12.5-inch salmon slicer is much longer. Our knife shapes guide covers carving knives. Learn More$87.75 -
F. Dick 1905 8-inch Carving Fork
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$105.95
