Traditionsmarke der Profis

Knife Manual. Quality knives for quality chefs

» The art of cuisine lies in the preparation « Wolfram Siebeck on special features of quality craftsmanship in the kitchen: the true cook then knows that he or she is holding just the right utensil – the
» No sensible person would go for treatment to a dentist who looked after teeth best knife for the job. And just as the connoisseur of good wines selects a dif-
using pliers and a tin opener. The right tools, as every patient knows, saves a lot of ferently shaped glass for different wines in order to obtain the optimum taste,
pain and a lot of costs, they can even turn work into pleasure – apart from at the the good cook will just as carefully select the right knife for each foodstuff and
dentist’s, that is. For work in the kitchen at any rate, one thing is very clear: a good for each job. It goes without saying for all cooks who believe in quality that
knife halves the effort in preparing food; a first-class knife turns both the profes- this knife has to be a hand-forged tool. If he also believes that even tools and
sional and the amateur chef into something of a magician – someone who can utensils can be beautiful, then sooner or later he will take a DICK Premier Plus
manage everything with amazing deftness of hand. When the knife slides through knife in his hand. Then he will know: this is a top-of-the-line kitchen tool and a
a piece of meat as if it were butter; when the tomato no longer leaps disobediently product of the fine tradition of German craftsmanship «.
over the table and when the onion opens itself to each cut of the blade with ease (Wolfram Siebeck, famous German restaurant critic and gourmet hobby chef)
–
A knife isn’t just a knife Premier Plus: the sum of many
clever details
How to spot quality:

1 You can tell the forged knife by its bol-

ster, the thickening between the blade
and the handle, and by its continuous
tang. Premier Plus was developed
for ideal balance, edge retention and
Our chef’s knife with 21cm blade length in original size
ergonomic properties.
2 The stable back of the blade is used
2 for fine gristle, for example, but also
1 for breaking seafood shells.
3 Small vegetables can be cut and
6 minced with the front section of the
3 blade.
4 The curved blade design is ideal for
both rocking cuts and slicing. This
blade section allows cutting of almost
4 5 all food materials.
5 The back section of the blade is used
for cutting tough and difficult materi-
als, as it allows easy application of
force.
Just pick up a common knife and hold it for a second; then a DICK Premier Plus. residues of food or liquid are kept away. Another important feature is the steel
6 The wide blade side is also used for
You can feel the difference immediately: cutting is now a pleasure. alloy and the hardening process. Our knives are manufactured from the alloy
flattening and shaping prepared
The Premier Plus is a thoroughly forged knife, perfectly balanced and ergo- X45CrMoV15, containing chromium for wear resistance, molybdenum for cor- food. It also provides sufficient space
nomically shaped. Just look at the form of the handle – unique. The special Dick rosion resistance and carbon for hardness, and because only a sharp knife is a between the hand on the handle
manufacturing process fastens blade and handle securely together, without a good knife, each Dick knife is hand sharpened and honed before it leaves our and the cutting board.
gap. This means that, in contrast to handles being assembled, even the smallest factory.
Kitchen Essentials
High quality utensils are indispensable items in every kitchen. They fulfil your
wishes and requirements for all the different stages of food preparation.

Paring Knife: Small, versatile and Boning Knife: For extracting bones, Utility Knife with serrated cut- Chef’s Knife: The classic knife Slicer: The smooth cutting edge and Fork: The fork assists you with the
sharp. The paring knife is an indispen- removing fat and cartilage. With ting edge: The pointed serrations and the heart of every professional the thin blade easily cuts roasts, meat preparation of roast or with cutting
sable tool for a wide range of uses in its flexible blade, this knife adjusts on the blade are suitable for cutting kitchen. The most important kitchen and ham into perfect, thin slices and poultry as well as for turning meat.
the kitchen. For peeling, small cutting ideally to the food you are cutting, bread, crusts, cakes and skins of fruit utensil for a wide variety of uses. For reduces the loss of delicious gravy.
jobs and decorating. removing neither too little nor too and vegetables. mincing herbs, cutting vegetables,
much. slicing and carving meat and fish.

> Prod. No. 8 1447 09 > Prod. No. 8 1445 15 > Prod. No. 8 1151 26 > Prod. No. 8 1447 21 > Prod. No. 8 1456 21 > Prod. No. 9 1009 18
Complementary knives
These complementary knives satisfy the high demand for kitchen utensils with
a range of perfect tools. These are always needed in the professional kitchen, in
the home on special occasions and for special meals.

Tourne Knife: With this handy Decorating Knife: This allows you Slicer with serrated edge: The Fillet Knife: The thin, flexible blade Bread Knife with serrated edge: Salmon Slicer:Salmon slices look
knife cut, peel, or prepare fruit and to cut cucumbers, carrots and other serrated cutting edge cuts roasts allows easy filleting of fish and meat, Special knife with serrated cutting perfect and have optimum flavor,
vegetables. The curved blade is vegetables (or fruit), as well as but- with crusts simply and quickly. Also and removal of skin and fish bones. edge for all hard and soft bread types when they are cut paper thin. The
adapted to fit the material to be cut ter or cheese in appetizing “zigzag” suitable for fruit and vegetables with Fillets then look the way they should: – with a clean cut for uniform slices. knife is fitted with a flexible blade
and allows quick and effective work. slices. hard skins. appetizing, in one piece and with a and Kullenschliff (hollow edge),
precise cut. which prevents the fish from sticking.
> Prod. No. 8 1446 07
> Prod. No. 8 1450 10 > Prod. No. 8 1455 21 > Prod. No. 8 1454 18 > Prod. No. 8 1039 21 > Prod. No. 8 1149 30K
To complete the kitchen assortment
A complete assortment is necessary for the professional kitchen in its daily,
professional work and for cooking enthusiasts wishing to expand their range of
equipment to meet their exact requirements.

Tomato Knife with serrated Steak Knife with fine, partly Santoku: The classic Japanese knife Sandwich Knife with serrated Spatula: Spatulas help you to cut Cheese Knife: The cheese knife is
edge: Cuts smoothly without crush- serrated edge: Cut your steak, for meat and vegetables. The special edge: Rolls and sandwiches couldn’t baked pastry and to apply icing. They provided with a special etching on the
ing. The fine serration of the edge roast and fillet with one slice – bite feature of the Santoku is its thin blade be easier to slice than with this sand- can also be used for turning crepes cutting edge, which prevents sticking
allows a smooth cut even on delicate size and appetizing - with wedge-shaped edge. Extremely wich knife. The offset blade allows and pancakes as well as for other of even the softest cheeses from the
and tender foods. Use the tips to pick versatile, can even be used for deco- quick, smooth and precise cutting. works in pans. blade. The offset handle provides
up the slices. rating purposes. sufficient space between the user’s
hand and the cutting board.
> Prod. No. 8 1444 13 > Prod. No. 8 1400 12 > Prod. No. 8 1442 18 > Prod. No. 8 4055 18 > Prod. No. 8 1332 23 > Prod. No. 8 1058 12
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 lose its
sharpness. A good sharpening tool should therefore always be available in every
kitchen, because only cooking with sharp knives will really be fun

DICK titan > Prod. No. 7 9103 30 Recommended by the international gourmet journal »Der Feinschmecker«, (March 2004)

Correct use of the sharpening 1 3 Rapid Steel Action – the sharp-

steel: To sharpen the knife, draw the ening alternative:
cutting edge several times alternately 20º Draw the knife with slight pressure
from the left and right along the entire quickly and in a curved stroke through
length of the sharpening steel, ensur- the gap in the middle of the sharpen-
ing the same number of strokes on ing unit. Repeat several times - you
both sides. Move the edge along the will have a sharp knife with a perfectly
sharpening steel at an angle of 2 4 formed angle. Simple and safe sharp-
15 – 20°. ening which provides the ideal cutting
edge.

> Prod. No. 9 0092 00

Professional cutting methods
Horizontal cutting, e.g. vegetables with uniform pressure from the top to the The rocking cut, rock the knife back and forth from the tip to the end of the Uniform chopping by short downward and forward motions, keeping the tip of Long downward and at the same time forward cuts, using the tip and the
bottom, with the back section of the cutting edge. blade. Suitable for mincing work, e.g. herbs. the knife constantly on the cutting board. The hand holding the knife determines center part of the cutting edge.
the width of the cut, the guiding hand with fingers bent and securely holding the
food material is moving back for the next cut.
Storage Care A special gift idea

For added safety and to protect blades, we recommend to use a suitable knife Some important tips on how to care for your high quality knives, to guarantee Bread knife No. 69a is a new edition of the original version in the Bauhaus style
block or magnetic bar for storing your knives. When purchasing a knife block long service life and pleasure in cooking: of 1912. Its special gentle edge is far superior to the usual serrated edge designs
you must ensure that the block has sufficient space for your knives and that the of today, because the edge cuts the bread, whether hard or soft, and does not
knife slots are horizontal so the knife-edges remain sharp. For storing knives in Blades are ground thinner towards the cutting edge and should be used only tear it. The knife is packed with a hygienic cutting board in a specially designed
drawers we recommend two options. Compartments designed for the particular for cutting and not for heavy chopping. Bones or similar material should be tin box of the period.
knives being stored or our special Knife Guard that provides perfect protection cut only with a cleaver. Your working base should be a cutting board made > Prod. No. 8 8050 00
for your blades. of wood or plastic. Hard bases, i.e. glass, marble or granite, will very quickly
lead to blunt knives. Although DICK knives can certainly be washed in the
dishwasher, this form of washing is much more aggressive than cleaning by
hand. The fine cutting edge can be slightly bent in the dishwasher and thus
loses its ideal cutting features. Highly concentrated washing agents and long
periods in hot steam can lead to stains on the blade. We therefore recommend
that our knives are washed by hand - under flowing water with a gentle cloth
and a mild detergent. Dry the knives carefully with a cloth after washing to
prevent staining on the blade.

Knife Guard – the special knife protection for storage, especially in drawers. Knife Block with: • Tourne Knife • Paring Knife • Boning Knife • Slicer • Bread
Knife • Chef’s Knife • Meat Fork • Sharpening Steel • Kitchen Scissors
> Prod. No. 9 9000 75 > Prod. No. 8 8070 00
Swabian inventiveness from Deizisau

Small exclusive ideas from the knife manufacturer Friedr. Dick:

Friedr. Dick is the only manufacturer in the world offering a comprehensive pro-
gram of knives, sharpening steels and tools for the kitchen and the butcher. Dick is
the leading brand for professional kitchens and equips various national teams of
chefs. The long tradition and experience in production allows continuous develop-
ment of innovative ideas.

Competition Knife – Measurement of classic cuts, so during competition

points will not be deducted. This knife was used for the first time in the Culinary
Olympics in 1996, it has proven its great value. The symbol measurements etched
on one side of the blade match exactly the requirements of the classic garnish cut,
and a ruler on the other. These etchings allow the cook to prepare the food mate-
rial with greater accuracy in competitions and to work more precisely than ever
before. > Prod. No. 8 1447 23C

The Diamond Sharpening Steel: Millions of the finest diamond grains are em-
bedded in a tough core of stainless steel in this special sharpening tool. The hard
surface ensures high abrasion in whetting and sharpening, and at the same time
guarantees long service life of the knife. As the market leader in quality sharp- Punctuations
ening steels, we offer a unique variety of shapes, lengths and cuts. Cutting and
sharpening has been our world since 1778. > Prod. No. 7 9203 25

The triangular tip of the Meat Fork: Standard fork tips are manufactured Traditionell Dick
from the raw material with four edges. At DICK we make our forks with three
edges. This reduces the puncture of the meat by 50%. The valuable roast gravy
therefore stays in the meat. > Prod. No. 9 1009 15
HACCP* knives
Due to hygienic requirements the idea
of color separation was born. Knives
with colored handles are a safe way
to ensure clear separation of utensils
according to different foods, thus pre-
venting any cross contamination (e.g.
poultry to raw vegetables). An interna-
tional color concept was developed for

Poultry

Meat

Fish
Vegetables
the different categories: meat (red), fish
(blue), poultry (yellow) and vegetables
(green). The user will, however, not be
satisfied just by having all knife types
in different colors. He expects rather
a clear, competent selection of all the
necessary knives and tools. Our product
range has been carefully selected
from the point of view of the needs of 1 2 3 4 5 6 7
contemporary cooking in consultation
with professional chefs and leading
training centers.
From the smithery to the kitchen. All DICK products are manufactured according to traditional methods and by the most sophisticated
production processes. Our knives are meant to give many years of service to the user. That means they have been well planned and designed down to the smallest
detail. Approximately 45 different production steps are required for each knife. The knives are forged from a solid piece of chromium-molybdenum steel, with the blades
being specially hardened to at least 56° Rockwell. Great care and precision in the most important production processes, such as grinding and hardening, the quality
* HACCP = Hazard Analysis and
control, as well as the steel alloys, lead to the high quality of our knives.
Critical Control Points

The most important manufacturing steps are: 1. Blank 2. Forged blank 3. Blank hardened with protective gas at over 1000° C (1850° F) 4. Precision ground
blade 5. Rivets applied, injection moulded handle 6. Handle, bolster and cutting edge ground 7. Etching, finish of the edge and quality control.
Friedr. Dick:
Famous for precision since 1778

The company Friedr. Dick, based in the Swabian town of Deizisau in southern
Germany has held its own in the manufacture of precision tools against other
traditional cutlery capitals. Knives, files, special tools and grinding machines have
been manufactured here with the highest quality standards for over 225 years.
Friedr. Dick is well known to professional chefs around the world as the leading
innovator in the field. Its international reputation as manufacturer of quality tools
is based on the consistent reliability and long service life of our products. We
are continuously working on further developments of our products. Environment-
friendly use of energy and operation of our production plants exceed all relevant
international and EU standards.

The bison image was used for the first time by the former owner, business
magnate Paul Friedrich Dick after the World Exhibition of 1890 in Chicago. He
had namely seen a bison for the first time when he was there. The bison has
been combined with the figure of Diana, which goes back to Ancient Greek and
Roman mythology. Both are used as a visual symbol of the company’s strengths.
Diana, the legendary heroine and goddess of hunting, holding her bow and
arrow, stands for hardiness and reliability. Her unerring arrow is also used in
the Dick logo. Power and strength of the bison, combined with consistent reli- Knife with special soft center blade from the limited jubilee series (1778), manufactured on the occasion of 225 years history of Friedr. Dick.
ability of Diana, are the pillars of our company and remind us even today of the
milestones along the way.
 Traditionsmarke der Profis

Friedr. Dick GmbH & Co. KG . P.O.-Box 1173 . D-73777 Deizisau, Germany . Phone +49 (0) 71 53 / 817-0 . Fax +49 (0) 71 53 / 817-219 . www.dick.de