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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 ProDynamic 6-inch Stiff Boning Knife, Red Handle
A red handle marks this 6-inch ProDynamic boning knife for a raw-meat station in a color-coded kitchen. The blade is the same straight, stiff boning blade as the standard black-handled version.It cleanly separates bone from meat, skins meat and poultry and cuts through tendons. The stiff blade keeps a straight line along a bone or a seam, and the thick spine adds strength when levering a joint. The smaller ProDynamic handle suits a kitchen cook more than a plant butcher.A red handle is easy to spot on a cutting table, which helps keep it at the raw-meat station. The stiff tip also frenches lamb racks and pork chops. Hand wash it and dry it before returning it to the station.If color does not matter, the standard ProDynamic 6-inch stiff boning knife has the same blade. For a red handle on a larger butcher grip, look at the ErgoGrip 5-inch curved stiff boning knife, red handle. Learn More$21.15 -
F. Dick ProDynamic 6-inch Stiff Boning Knife
Straight and stiff with a thick spine, this 6-inch ProDynamic boning knife separates meat from bone, skins poultry and cuts through tendons. Its handle is a little smaller than the ErgoGrip and ExpertGrip butcher handles, non-slip and comfortable for kitchen work.A stiff blade keeps its line when it pries a joint or follows a flat bone, which suits pork shoulders and lamb legs. The narrow profile turns easily inside a cut, and the pointed tip finds seams between muscles.For a restaurant that butchers its own meat, the light build is less tiring than a heavy forged knife over a long session. The stiff tip also frenches lamb racks and pork chops for presentation.A red-handled version suits color-coded kitchens. Butchers who bone all day may prefer a larger handle, such as the ErgoGrip 6-inch straight stiff boning knife. For flex, see the Premier Plus 6-inch flexible boning knife. Learn More$21.15 -
F. Dick ProDynamic 4.5-inch Serrated Steak Knife
Serrated steak knives hold up to porcelain plates, and this 4.5-inch ProDynamic knife cuts cooked meat cleanly without tearing. It is a practical choice for restaurants and for home tables.The serrations do the cutting with light strokes, and because only their points meet the plate, the edge stays sharp longer than a plain one. The light plastic handle is sanitary and comfortable, and the knife is built to the same standards as F. Dick’s kitchen knives.A restaurant can stock these knives in quantity, and the serrated edge needs little upkeep between services. They also cut pork chops and roast chicken at the table. Hand washing keeps the handles looking good and the serrations sharp.For a plain edge that slices more smoothly, the ProDynamic 4.5-inch plain-edge steak knife is the alternative. A forged serrated set is the Premier Plus 4-piece serrated steak knife set. The table below lists the rest of the ProDynamic range. Learn More -
F. Dick ProDynamic 4.5-inch Steak Knife, Plain Edge
A plain-edged steak knife cuts like a small kitchen knife, slicing meat smoothly rather than tearing it, and this ProDynamic model brings that to the table in a light, sanitary design. It is a practical way to fill a steak knife set or a restaurant’s cutlery.The black plastic handle is hygienic and comfortable, and the light weight suits everyday use. A plain edge can be honed and resharpened, so with care the knives keep cutting well for years.Restaurants that serve steak can stock these knives in quantity without a large outlay for each place setting. The plain edge also suits pork chops and roast chicken. Hand washing keeps the edge and handle in good condition for years.For a serrated edge that stays sharp on porcelain plates, choose the ProDynamic 4.5-inch serrated steak knife. A heavier, forged plain-edge option is the 1905 4.5-inch steak knife. Avoid scraping plain edges across porcelain or glass plates, which dulls them quickly. Learn More -
F. Dick ErgoGrip 6-inch Curved Stiff Boning Knife
Separating wings and legs from chicken is quick work with a curved stiff blade, and this 6-inch ErgoGrip knife extends the reach of the 5-inch model for turkey and pork. The rigid spine pries joints apart, and the upswept tip finds them.Meat cutters hold a boning knife like a dagger for much of the day. The ErgoGrip thumb rest gives the thumb a place to sit in that grip, so pressure goes into the cut. The curve also lengthens the edge, so each draw along the thigh or keel removes more meat.Six inches gives one-pass cuts along a turkey breast and enough reach to free the leg at the hip.The 5-inch curved stiff boning knife is better in tight joints and is available with blue, black or red handles. For work that needs the blade to bend around bone, the 6-inch curved flexible boning knife is the choice. The boning section of our knife shapes guide covers the profiles. Learn More$18.20 -
F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Red Handle
A red handle makes this curved stiff boning knife easy to tell apart on a cutting table, where a color-coded plan may assign red to raw meat. Underneath the color, it is the same 5-inch F. Dick blade as the blue and black versions.The blade is built for the joints of poultry and small pork cuts. Its rigid spine keeps the tip on target when it opens a hip or shoulder, and the curve puts more edge into each pulling cut. Hunters also like a bright handle that is easy to find when it is set down outdoors.The short, stiff blade turns easily inside a bird and keeps its line when a joint resists the tip.The blue and black handles carry the identical blade. For a longer reach on turkeys or pork loins, the 6-inch curved stiff boning knife is the next size up, and the comparison table lists the flexible and straight options. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Black Handle
Some poultry plants and butcher shops keep black-handled knives for a single station or product, and this is the black version of F. Dick’s 5-inch curved stiff boning knife. The blade matches the blue and red versions exactly.Its stiff spine holds firm when the knife pries a joint open, and the curved edge gives a long draw for following the thigh bone or freeing breast meat. Held in a reverse grip, the knife lets the thumb rest on the handle take pressure off the wrist through long runs of birds.Five inches turns easily inside a chicken carcass, and the stiff blade keeps its line when a joint resists.Color coding is set by each operation, so check the plan before ordering. The blue-handled version and red-handled version are the same knife, and the 6-inch curved stiff boning knife extends the blade for turkeys and pork. Our knife shapes guide covers boning knife profiles in more detail. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle
Separating wings and legs on chicken and other poultry is the job this 5-inch curved stiff blade was shaped for. Its upswept tip slips into the joint, and its rigid spine lets the cutter lever the joint apart without the blade bending.The thumb rest on the ErgoGrip handle gives the cutter a place to press when the knife is held like a dagger, which is how professional meat cutters hold a boning knife for most of a shift. The curve adds edge length for drawing cuts along the thigh and keel, so the knife works quickly on a poultry line.Five inches is short enough to turn inside a chicken carcass and long enough to free the thigh in a single pull.The same blade is sold with a black handle and a red handle for plants that assign handle colors to stations or to raw and cooked product. For larger birds and pork, the 6-inch curved stiff boning knife gives more reach. Learn More$16.90 -
F. Dick ErgoGrip 6-inch Straight Stiff Boning Knife
For pork butts, beef chuck and venison loins, a 6-inch straight stiff boning knife gives the reach to follow a seam in one pass and the rigidity to stay on line. Hunters who bone out their own deer use this length to take the backstrap off the spine.A stiff blade does what the hand tells it. It pushes through fascia and pries at joints, and it holds a flat bone without flexing away. The straight edge keeps contact along the blade bone of a shoulder, and the narrow profile turns easily inside a cut.On a pork butt, the narrow blade turns around the blade bone and follows it out without tearing the meat around it.Stepping down to the 5-inch straight stiff boning knife gives more control in tight spots. For poultry, the curved 6-inch stiff boning knife adds edge length, and the 6-inch wide stiff boning knife brings a heavier blade for seaming larger cuts. Flexible options are in the comparison table below. Learn More$18.20 -
F. Dick ErgoGrip 5-inch Straight Stiff Boning Knife
Deer hunters who remove the backstrap themselves want a blade that stays straight while it runs along the spine, and this 5-inch stiff boning knife does that job well. The same stiffness helps on pork shoulders, beef chuck and any cut where the knife has to push through connective tissue.With no flex, the blade goes where the hand points it. That control makes clean separations along seams and around the hip and shoulder joints, and it lets the tip pop a joint without folding. The straight edge suits flat bones and long, even cuts.On a deer, run the tip down both sides of the spine, then lift the loin away with long strokes against the ribs.For tighter work on birds, the 4-inch straight stiff boning knife is quicker in the hand. For longer seams on a whole loin, the 6-inch straight stiff boning knife adds reach. Cutters who prefer an upswept tip for poultry choose the 5-inch curved stiff model instead. Learn More$16.90
