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Friedrich Dick NSF Plastic Handle Knives
Knives from F. Dick's Expert-Grip, Ergo-Grip, Master-Grip and Pro-Dynamic lines are designed for professional meat and poultry processing. The soft grip handles are industry staples that can be used professionally and at home. These knives perform exceptionally well, can be easily sharpened with a honing rod and are very well price. Great value and performance.
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F. Dick EuroCut 21.5-inch Kebab Knife
Slicing meat from a vertical spit for gyro, shawarma, doner or al pastor calls for a very long blade, and at 21.5 inches this EuroCut knife is the longest knife F. Dick makes. It takes thin, even slices from the cone with little pressure.The length lets the cutter draw the blade down the full height of the spit in one stroke, so each slice comes away uniform. The blade is specially tempered to keep its edge over that length while staying slightly flexible. Its long, textured handle gives room for both hands and a sure grip.The long reach also keeps the hand well away from the heat of a vertical broiler while slicing.It also slices large roasts and turkeys, though that is more knife than most carving needs. For carving and long slicing at a buffet, the Superior 11-inch serrated slicer is easier to manage. Store the kebab knife on its own, away from other tools, to protect the edge. Learn More$54.95 -
F. Dick 6-inch Brie Knife
Soft cheese sticks to and smears under an ordinary knife, and this 6-inch F. Dick brie knife has one of the thinnest blades we carry, so it slices brie and other soft cheeses cleanly. The offset blade gives a secure pinch grip and keeps the hand above the board.A thin, sharp edge cuts through the rind and the soft center without pressing it flat, which keeps each wedge neat on a cheese board. The laser-tested edge cuts consistently, and the slim profile reduces drag. It also slices other soft-ripened cheeses such as Camembert and triple-cream.It is a good knife to leave on a cheese board for guests.For crumbly and blue cheeses, the F. Dick 6-inch soft cheese knife has scalloped serrations and a serving tip. Semi-soft and hard cheeses suit the Superior 4.5-inch granton cheese knife. Dip the blade in hot water between cuts for the cleanest slices. Learn More -
F. Dick 6-inch Soft Cheese Knife
Feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort and gorgonzola all cut cleanly with this 6-inch F. Dick soft cheese knife. Its scalloped serrations slice thin, even pieces, and the spiked tip picks them up for crackers or toast.The gaps between the scallops act like a granton edge, so soft cheese does not cling to the blade. One of our team also uses it for tomatoes and bread and calls it one of the best sandwich knives we carry from F. Dick. The spiked tip works as a fork for tomato slices too.It is also a handy knife for a picnic or a cheese board, where one tool cuts and serves.For brie and other soft-ripened cheeses with a rind, the F. Dick 6-inch brie knife has a thinner, plain blade. Firmer cheeses suit the Superior 4.5-inch granton cheese knife. The comparison table below lists all three. Learn More$16.25 -
F. Dick 4-inch Poultry Knife, Yellow Handle
Poultry processors use this short F. Dick knife to remove bones and split joints on chickens, and the yellow handle makes it easy to spot on a line or in a bin of tools. Color-coded kitchens may assign yellow to raw poultry.A 4-inch blade keeps the tip close to the fingers, which is where poultry work happens. It slips between the thigh and drum, frees the wing at the shoulder and trims the oyster from the back. The sanitary handle is easy to clean between birds.A bright handle is also easy to find when it is set down among birds on a crowded table, and easy to check at the end of a shift.For longer boning cuts on turkey or pork, the ErgoGrip 5-inch curved stiff boning knife offers more reach and a thumb rest, and the ErgoGrip 5-inch semi-flexible boning knife adds give for filleting breast meat. Those and the rest of the boning range are in the table below. Learn More$13.65 -
F. Dick ErgoGrip 6-inch Sticking Knife
A sticking knife takes its name from sticking, the butcher’s term for bleeding livestock, and this 6-inch ErgoGrip version is sized for lambs, goats and smaller hogs. In practice, it also serves as a trimming knife at the bench.The narrow, single-edged blade ends in a pronounced point that delivers a precise, quick vein incision after the animal is stunned, so it bleeds out completely before processing. The same point and slim profile make it handy for trimming around joints and opening small game. Farmers who raise and process their own animals keep one as a basic tool.Six inches is enough reach for lambs and goats and short enough to handle easily. That makes it a useful knife for small farms and for hunters who process their own animals.Larger animals call for the 7-inch ErgoGrip sticking knife or the double-edged 8.25-inch sticking knife, which hog farmers call a pig sticker. Pair it with a skinning knife to complete the kit. Learn More$19.50 -
F. Dick ErgoGrip 7-inch Sticking Knife
Sized for market hogs and other medium livestock, this 7-inch ErgoGrip sticking knife bleeds an animal after stunning and then goes back to work as a trimming knife. F. Dick makes the same pattern in several lengths so the blade can match the animal.The narrow blade and pronounced tip give pinpoint penetration for a precise vein incision. A complete bleed improves the color and flavor of the meat. The single edge and slim profile also make the knife useful for trimming and for opening smaller game.The 7-inch length gives enough reach for a market hog and still handles like a trimming knife at the bench. That makes it a practical middle size for a farm that raises several kinds of livestock.For lambs and goats, the 6-inch ErgoGrip sticking knife is enough blade. Larger hogs and wild boar suit the double-edged 8.25-inch ErgoGrip sticking knife. To open the abdominal wall after bleeding, use the ErgoGrip special gutting knife. Learn More$23.40 -
F. Dick ExpertGrip 2K 8.25-inch Breaking Knife
High-volume breaking work wears on the hand, and this 8.25-inch knife pairs F. Dick’s breaking blade with the cushioned ExpertGrip 2K handle. It breaks hogs, lamb and deer into subprimals and cleans tendon and fat from the pieces.The two-component handle has a hard core with a soft outer shell, so the grip stays secure through grease and moisture without becoming hard on the palm. Our staff call it a “double pour” handle. F. Dick molds it so there is no gap where the blade enters. The curved, narrow blade is made for the long, flowing strokes of breaking.At 8.25 inches, the blade reaches through a pork shoulder or a leg of lamb in one stroke, and the tip stays close enough to follow a seam. The soft shell also absorbs some of the shock of repeated pulling cuts.The 10-inch ExpertGrip 2K breaking knife handles beef. For a handle with a thumb rest and pronounced guard, choose the ErgoGrip 8.25-inch breaking knife, which is also offered with a granton edge. Learn More$22.10 -
F. Dick ExpertGrip 2K 10-inch Breaking Knife
Beef breaking is long work, and this 10-inch ExpertGrip 2K knife combines a full-length breaking blade with a cushioned handle that grips with speed and precision when it is wet. It is made for cutters who break and trim for a full shift.The narrow blade curves upward to a point, which lets the edge travel along seams and through large pieces in single strokes. It also removes skin and fat from the pieces. The handle is F. Dick’s two-component design, a hard core inside a soft shell, molded tight to the blade so residue has nowhere to collect. Around our store, this is known as a “double pour” handle.On a beef round, the long blade separates the muscles along their seams in a few clean pulls, which saves both time and trim.For hogs and lamb, the 8.25-inch ExpertGrip 2K breaking knife is easier to steer. The ErgoGrip line offers the 10-inch breaking knife and a 10-inch granton edge version on a harder handle with a thumb rest. Learn More$26.00 -
F. Dick ErgoGrip 6-inch Gut and Tripe Knife
A gut and tripe knife opens the abdominal wall while protecting the organs behind it, and this 6-inch ErgoGrip model is the size for sheep, goats, smaller hogs and deer. It has a place in professional slaughterhouses and in home slaughter.Two features define it. The blade has two sharp sides, and a metal ball sits on the tip. The cutter makes the first cut with the point, then opens the wall completely with the hook-shaped end of the spine while the ball slides along the organs. Damaged intestines would spoil the meat and reduce its value, which is why the shape matters.The 6-inch length keeps the knife easy to control inside the cavity of a smaller animal.Cattle and large game call for the longer ErgoGrip 8.25-inch special gutting knife. The same 6-inch blade is offered on an open, orange MasterGrip handle. A full slaughter set adds a sticking knife and a skinner. Learn More$31.85 -
F. Dick MasterGrip 6-inch Gut and Tripe Knife
Hunters and butchers use this 6-inch MasterGrip knife to open game animals and remove the organ meat, and its orange handle is easy to find on the ground or in a pack. It is the same gut and tripe pattern as the ErgoGrip version on F. Dick’s open-ended handle.The blade has two cutting edges and a metal ball at the tip. After the first cut with the point, the hooked end of the spine opens the abdominal wall while the ball slides over the intestines and keeps them whole. The open MasterGrip handle lets the hand change grip as the cut moves along the belly.A closed handle with a thumb rest is available on the ErgoGrip 6-inch gut and tripe knife. For cattle, elk and moose, the 8.25-inch special gutting knife is longer. Hunters building a kit can look at the Master Grip 3 Piece Field Dressing Kit. Learn More$37.05
