Friedrich Dick NSF Plastic Handle Knives

High-volume deboning puts constant pressure on the hand, and this 5-inch curved stiff knife pairs a firm poultry blade with F. Dick’s cushioned ExpertGrip 2K handle. It is shaped for opening joints on chicken and turkey and for working around the bones of a pork shoulder.The curve gives more edge in a short blade and an upswept tip that finds the joint. Stiffness lets the cutter lever the joint apart. On the handle, a soft outer shell over a hard core keeps the grip secure through fat and moisture, and the molding leaves no gap between blade and handle where residue could collect. At Knife Merchant we call this a “double pour” handle.Five inches turns quickly inside a bird, which makes it a fit for lines that cut the same joints all day.For a longer reach, the 6-inch ExpertGrip 2K curved stiff boning knife is the next size up. Lines that need some give choose the 5-inch curved semi-flexible model. The MasterGrip 5-inch curved stiff boning knife carries a similar blade on an open-ended handle. Learn More

Removing chicken bones is where this 5-inch semi-flexible ExpertGrip 2K knife does its best work. The curved blade gives a little as it follows the keel and thigh, then springs back, so the cut stays clean and close.Semi-flex is the middle ground in boning blades. It has enough give to follow a rounded bone and enough spine to cut a joint, which suits lines where one knife handles every cut on the bird. The soft-shell handle keeps a secure grip when hands are wet, and its open shape fits most hand sizes.At 5 inches, the tip stays close to the fingers for the short cuts around wings and thighs, and the soft shell cushions the palm when the knife is held like a dagger.The 6-inch ExpertGrip 2K curved semi-flexible boning knife extends the same blade for turkey. A stiffer choice is the 5-inch curved stiff model, and the MasterGrip 5-inch curved semi-flexible boning knife offers a similar blade with an open-ended handle. Learn More

The most flexible blade in the ExpertGrip 2K boning range, this 6-inch curved knife is for work that rewards finesse, such as lifting silver skin, trimming fat close and following the contours of a poultry frame.A flexible blade bends to stay against the bone and leaves less meat behind. The curve lengthens the edge for smooth drawing cuts. On the handle, the hard core and soft shell give a grip that holds when wet, and the open shape lets the hand change position between a dagger grip and a standard hold.Flexible blades reward a light touch. Guide the edge with steady pressure and let it bend against the bone rather than forcing it through.For joint work that needs more backbone, the 6-inch curved semi-flexible ExpertGrip 2K boning knife or the 6-inch curved stiff model holds a firmer line. The same flexible blade style on a harder handle is the ErgoGrip 6-inch curved flexible boning knife. Our knife shapes guide covers the boning profiles. Learn More