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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 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 4-inch Straight Stiff Boning Knife
At 4 inches, this is the shortest blade in the ErgoGrip boning range, and the size suits jobs where the tip does most of the work. On a chicken, the short, stiff blade finds the joint between thigh and drum, cuts the tendons around the wing and frees the oyster without the handle getting in the way.A stiff blade transmits pressure straight to the edge, so it can lever around a joint and push through cartilage that would bend a flexible knife. The straight profile also keeps the edge close to a flat bone such as a breastbone or a scapula. Poultry processors, butchers working small cuts and hunters dressing birds or rabbits get the most from it.The short blade is also easier to control when cutting toward the hand, which happens constantly on poultry. A cutter can choke up on the handle and work with the tip alone.If the work moves to larger cuts or longer draws along the bone, step up to the 5-inch straight stiff boning knife or the 6-inch version. For poultry lines that prefer a curved edge, the 5-inch curved stiff boning knife covers the same jobs with a longer cutting edge. The comparison table below lists every ErgoGrip boning blade we carry. Learn More$15.60 -
F. Dick ErgoGrip 4-inch Small Fillet Knife
This short ErgoGrip blade handles the small, exacting jobs in fish and poultry work, such as removing gills, gutting fish and severing chicken wings. At 4 inches, the tip stays right at the fingertips.A small fillet knife has enough point to open a fish and enough edge to cut through a wing joint. The polished blade sheds residue, and the handle seals tight to the blade with no gap, so it cleans quickly between tasks on a busy table.The short length also gives good control when cutting toward the hand, which these jobs demand. Fish processors and poultry cutters can keep one at each station for small tasks, so the larger fillet and boning knives stay on the jobs they suit best.For lifting fillets from larger fish, step up to the 7-inch ErgoGrip semi-flexible fillet knife. Poultry jointing at the same length is also covered by the 4-inch straight stiff boning knife. The table below compares the ErgoGrip trimming and fillet knives. Learn More$18.20
