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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-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 -
F. Dick 1905 Steak Knife Set
Steak night and backyard barbecues are what this 1905 steak knife set is for. The knives share the banded handle design of the 1905 series and are forged for a solid, balanced feel at the table.A good steak knife makes a clean slice that keeps the meat’s juices in, and a forged knife with real weight does that with little effort. These knives are made for years of use, and with hand washing and occasional honing they will outlast disposable sets.For a restaurant or a home that entertains, a forged steak knife also feels more substantial in the hand than a stamped one. The weight helps the blade do the cutting with little pressure, which keeps each slice clean and the plate unscratched.Single knives are available as the 1905 4.5-inch plain-edge steak knife. For a serrated set in a more modern style, see the Premier Plus 4-piece serrated steak knife set. Hand wash the knives and dry them before putting them away. Learn More$191.10 -
F. Dick 1905 Knife Roll Set with Black Leather Bag, 6 Pieces
Chefs who carry their knives to work want them organized and protected, and this set brings four 1905 knives and buffet tongs together in a handmade leather roll. It is a kit for a working chef or a culinary graduate.The knives cover the core jobs of a professional kitchen. A paring knife handles peeling and trimming, and a butcher’s knife breaks down meat. The granton edge santoku takes on vegetables, and the AJAX chef’s knife handles heavy prep. The tongs finish plates and serve at the pass.For a graduate or a cook starting a new job, it is a complete kit that looks professional at the station. The leather ages well with use and cleans with a damp cloth.The roll holds each tool in place, closes with a strong fastener and accepts knives of different lengths, so the kit can grow. The 1905 AJAX is sold separately with its own Ajax sheath, and the 1905 granton edge santoku is also available alone. Learn More$500.00 -
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 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 8.5-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 7-inch Flexible Fillet Knife
Filleting fish cleanly takes a thin blade that bends with the frame, and this 7-inch 1905 knife has one. It lifts fillets in one piece and removes skin and bones, so the fillets come out tidy and whole.The knife balances well, with a comfortable handle that feels like part of the hand during a long session at the fish board. The thin, flexible blade also trims meat and removes silver skin.The 7-inch length suits trout and other fish of a size cooked whole or as fillets at home. It fits easily into a knife roll for a trip to the dock. A thin blade also skins fillets cleanly.For fish such as halibut and salmon, the Premier Plus 8.25-inch flexible fillet knife adds reach. Boning meat and poultry suits the 1905 6-inch flexible boning knife, and pin bones come out with the F. Dick fish bone tweezers. Our knife shapes guide compares fillet and boning knives. Learn More$80.60 -
F. Dick 1905 10-inch Bread Knife
A slight curve along the edge helps this 10-inch 1905 bread knife roll through a crusty loaf in long strokes. Its serrations are long and sharp, with a wide bevel between them for durability, and the length clears a large country loaf in one pass.The reduced bolster leaves room to choke up on the blade with a pinch grip, which gives more control when slicing thin. Each knife is tapered from spine to edge and checked for balance, so it saws evenly rather than pulling to one side. It slices sourdough, rye and soft sandwich bread alike.The 10-inch length also suits splitting cake layers and slicing large tomatoes. A long blade also lets the cook cut a wide loaf without sawing back and forth.For everyday loaves, the 1905 8.5-inch bread knife is easier to store, and the 1905 12.5-inch bread knife handles the largest breads. An offset alternative for sandwiches is the ProDynamic 7-inch offset serrated knife. Learn More$113.10 -
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$134.55 -
F. Dick 1905 4.5-inch Herb Knife
Mincing herbs, garlic and shallots goes quickly with this 1905 herb knife. Its 4.5-inch blade is tall, with a curved edge made for rocking back and forth over a pile of parsley, and the height gives plenty of clearance for the knuckles.A small bolster lets the cook choke up on the blade for control, so the knife works in tight, quick motions. The same shape portions hard cheeses such as Parmesan and cuts small fruits and vegetables. It fills the gap between a paring knife and a full chef’s knife on a crowded board.On a busy line, a dedicated herb knife also keeps the chef’s knife free for larger cuts. That saves a wipe-down between tasks and keeps the flavors of herbs off other foods.For larger produce, the 1905 6-inch chef’s knife is the next step up. A cheese board pairs well with the F. Dick 6-inch brie knife. The 1905 chef’s knives and santoku are compared in the table below. Learn More$92.95
