Chefs knives

At Friedr. Dick, more than 40 process stages are necessary in the manufacture of a forged chef’s knife. A forged blade is produced from a single piece of red-hot steel under high pressure without any welding. This greatly compacts the steel. Blade, bolster and the full tang guarantee optimum weight distribution. The base material is a high-alloy stainless steel.

The material is delivered and cut into lengths. During the subsequent forging process, the blank is heated until it is red hot and then pre-forged and subsequently finish-forged. The forging hammer presses the raw material into the die from a height of up to 2.5 m with a drop weight of approx. 1.5 – 2.5 t.

After forging, the blank is soft-annealed with the protruding material in order to stamp out the blade, including bolster and tang, as a single piece without cracks.

Hardening is crucial to the quality of the finished knife. The blank is hardened in a protective gas atmosphere at temperatures exceeding 1,100° C. The equipment used at Friedr. Dick meets the current state of the art and guarantees a defined and continuously controlled hardening process. Any contact with oxygen is avoided to prevent surface oxidation since this would necessitate additional grinding.

The next process stage is so-called tempering. As the hardened steel is brittle and inelastic, tempering at temperatures between 200 and 300° C now has to eliminate the greatest internal stress within the steel. The molecules in the steel can re-align and impart the desired ductility and strength to the steel. Freezing to –70° C gives the blade another final “shot” of elasticity.

Special CNC-controlled, automated grinding machines are used for the actual grinding of the blade; these guarantee a consistently high quality. The subsequent finish-grinding produces a completely smooth surface. The handle is then attached. Dick handles are attached by means of a special method, resulting in a seamless welding of blade and handle.

The handles are made from high-quality, durable, food-safe plastic. The knives are, of course, dishwasher-safe. However, we recommend that, after use, the knives are simply rinsed in hot water and then wiped dry.

Final honing of the cutting edge is performed by specialists working on machines that have been developed in-house and that give the knife the optimum cutting performance. Laser angle-measuring equipment is used to check whether the optimum grinding and honing angle has been achieved.

Documented process checks are carried out throughout the production process.

Finally, each knife is given the unmistakable Dick etching, which is synonymous with quality and tradition. In addition to ongoing quality checks during manufacture, all Dick products are also subjected to a strict final inspection. This is because, for Friedr. Dick, quality is a way of life.

Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and own ideas are converted into high quality products.

1778, the Jubilee series

The 1778 series

A secret formula based on that of Councillor of Commerce Paul Friedrich Dick, a protected manufacturing process that involved manual work – all this makes the knives of the 1778 series quite simply unique. Each finished knife is a work of art, requiring more than 45 different operations for its completion.

The core of these exceptional knives at the same time holds the secret of their quality: a thin layer of high-alloy ‘Double X VG 12’ carbon steel. Based on a special formula that goes back to the founder of the company, this contains ingredients like cobalt, manganese and molybdenum. The result is that all the knives of the 1778 series have an elastic and cutting core unit, coupled with an extreme degree of hardness (amounting to 61° HRc). This is a combination that not only gives you incomparably fine and even cutting, it also lengthens the service life of the cutting edge considerably. As carbon steel is liable to corrosion and is not neutral in terms of taste, the core of the knife is sandwiched in between layers of high-alloy steel.

And as is usually the case with first class products, most of the work is done by hand. The handles are made of selected plum tree wood, in virtue of which each knife is a unique specimen. Both these and the blades are manufactured step by step by specialist craftsmen, the blades being carefully sharpened and whetted. This results in quality that you can see and touch – for the whole service life of the knife.

Premier Plus, the forged series

The Premier Plus series

Of course with the knives of the Premier Plus series the composition of the steel and the special hardening technique are the most obviously important factors. The steel elements are made from the alloy X 45 Cr Mo V15, in which each component has a special part to play: chromium strengthens the steel against wear and tear, molybdenum gives it resistance to corrosion and carbon its absolute hardness. This first class substance is then forged into a perfectly balanced and ergonomically shaped knife.

Particularly worthy of note, however, is the sophisticated design of the handle. A special manufacturing technique results in the blade and the handle being so tightly linked that not even the finest crack or gap is left. Unlike traditional knives with a handle housing, it is impossible for food residue or liquids to penetrate. As is standard with the Friedrich Dick company, each finished knife of the Premier Plus series is sharpened and honed by hand. Cutting becomes an experience – this is something you can expect from Friedr. Dick.

1905, the exclusive series

The 1905 series

In 1905 the Swabian knife manufacturer Friedr. Dick developed a series of knives with aesthetic metal rings around the handle. These replaced the previously common rivets which were used to mount the handle onto the steel of the knife. Friedr. Dick was founded in Esslingen in 1778 and after more than 225 years is still a family-owned enterprise. Maximum quality and optimum handling, designed according to the ergonomic requirements for professionals, make Dick products the leading brand for professional chefs worldwide.

The special design of 1905 and the therefore necessary special techniques have been further developed by Friedr. Dick. Both then and now the knife series 1905 is captivating thanks to its exceptional appearance. Modern materials and manufacturing processes are used today. The symmetrical steel rings are inseparably connected to the moulded handle, using a unique technology. The blade is well sharpened and the knife enjoys perfect equilibrium, with tapering at the tip. It goes without saying that the blade is made of best quality German XCrMoVMn stainless steel, preferred by reputable chefs.

A finely dispersed martensitic structure is produced (with a hardness of over 60 HRc) thanks to a hi-tech tempering process at temperatures of approx. 1950° F and cryogenic treatment at temperatures as low as -310° F. Targeted tempering in several stages at approx 392° F produces a unique, dynamic and sharp cutting edge. During this process, the hardness is carefully reduced to 55HRc. This hardness is required as it guarantees sharpness and retention of sharpness and also facilitates resharpening. Combining these two requirements in a balanced manner is an art. Highly experienced craftsmen add on the end cutting edge by hand

1893, the innovative damascus knife-serie

The 1893 series

If the word ‘exclusive’ had not existed, it would have been necessary to invent it for the 1893 knife series. The ultra-fine Damascus steel consists of 67 layers – just to look at it, you know that you have something unique in front of you.

In view of the different sequence of metals in the numerous FD VG10-33 steel layers, not one of these tools is like any other. A special environmentally friendly technique reveals the grain of the steel in all its beauty. Another feature that makes the 1893 series absolutely irreplaceable is the fact that the finest Damascus steel has been used even for the bolster and the end piece. This would not be possible without the help of the most modern and elaborate laser technology.

As well as the steel body, the handle too is a masterpiece of the craft of knife-making. It is held exactly in position by means of a built-in spring, is absolutely water-tight and firm in the hand, does not exude moisture and conforms to the highest hygienic standards. The high-tech material is not glued or riveted, but formed layer by layer. The result is a surface that gives the impression of leather, and rests softly and flexibly in the hand. The name of the series is imprinted on the blade by a patented method, and looks like a watermark. This gives the knife the final optical touch.

Bread Knife, serrated edge

Premium individual packing

Santoku, Kullenschliff

Premium individual packing

Paring Knife

Premium individual packing

Chef´s Knife

Premium individual packing

Slicer

Premium individual packing

Carving Fork

Premium individual packing

Damascus knife set, 3 pieces

Knives and ancillary items for butchers

The butcher’s knife is made exclusively from high-alloy stainless steel. This material forms the basis for further machining in order to achieve the finished high-quality knife. The blank is stamped out of specially rolled conical rods.

The next step in the manufacturing process, the hardening process, is crucial to the quality of the knife. The blanks are hardened in a protective gas atmosphere in continuous operation at temperatures exceeding 1,000°C. The equipment used at Friedr. Dick meets the current state of the art and guarantees a defined and controlled hardening process. Any contact with oxygen is avoided to prevent surface oxidation since this would necessitate subsequent grinding under high contact pressure and thus heating of the blade, which can lead to embrittlement.

The next process stage is so-called tempering. As the hardened steel is inelastic, tempering at temperatures between 200 and 280°C eliminates the greatest internal stress within the steel, i.e. the molecules in the steel are “aligned”. This imparts the required ductility and strength to the blades.

Special CNC-controlled, fully-automatic grinding machines are used for the actual grinding of the blade; these guarantee uniform quality. The subsequent finish-grinding and polishing produce a completely smooth surface.

After grinding, the handle is attached. Dick handles are moulded in accordance with a special method, resulting in a seamless connection of blade and handle. The hygienic handle is made from high-quality, non-slip and durable plastic without abrasion. The knives are, of course, dishwasher-safe and heat resistant up to 150°C.

Final honing of the cutting edge is performed by specialists working on machines that have been developed in-house and that give the knife the optimum cutting performance. Laser angle-measuring equipment is used to check whether the optimum grinding and honing angle has been achieved. Documented process checks are carried out after each of the approx. 25 process stages.

Finally, each knife is given the unmistakable Dick etching, which is synonymous with quality and tradition. In addition to ongoing quality checks during manufacture, all Dick products are also subjected to a strict final inspection. This is because, for Friedr. Dick, quality is a way of life.

Sharpening steels

The Sharpening Steel

Good quality tools require care and must be regularly sharpened. Through constant contact with the food or the cutting board, even the best knife will in time loose its sharpness. A good sharpening tool should therefore always be available in every kitchen, because only cooking with sharp knives will really be fun.