Cooking with passion 01 www.dick.de
02 The art of cuisine is in the preparation the art of cuisine is in the preparation.»a first-class knife transforms both, amateur and professional chefs into something of a magician, allowing them to cut through anything with almost magical ease. When the knife slices through a piece of meat as if it were butter; tomatoes no longer leap disobediently across the table or an onion opens itself up to the sharp steel of the blade with delight, then a chef knows that he or she is working with the right utensil; to be exact, with the best knife. A good knife reduces the effort in preparing food. Just as a wine connoisseur selects differently shaped glasses to fully appreciate the flavours of his various wines, a good chef will just as carefully select the right knife for each foodstuff. That these knives are crafted goes without saying for cooks who expect and demand quality. If a chef affords more than a quick thought for the knife s aesthetics, then sooner or later, a F. Dick knife will land in his hand and he will know that he has chosen a premium product of German craftsmanship.«wolfram Siebeck Restaurant critic, hobby chef and gourmet www.fdick.com
03 MADE IN GERMANY»A good kitchen is the foundation of all happiness.«auguste Escoffier, French master chef
04 Quality»Made in Germany«/ Environment Quality»Made in Germany«. Friedr. Dick was founded in Esslingen a. N., Germany, in 1778 and is still family owned after more than 230 years. Friedr. Dick is the only manufacturer in the world to offer a complete range of knives, sharpening steels and utensils for chefs and butchers as well as butcher s equipment and grinding machines. Their longstanding tradition and experience in manufacturing, coupled with high quality standards and technical expertise, have transitioned the company into the global brand of choice for passionate and quality-conscious chefs, whether amateur or professional. Each Friedr. Dick product is characterised by its remarkable design, sophisticated functionality and high level of quality. Our products are manufactured in a sustainable manner using a mix of traditional methods and state-of-the-art technology. At the world headquarters in Deizisau, Germany, 180 employees work on meeting the high quality standards we have set for ourselves while continuing a longstanding tradition.ahlreiche Preise und Aus
05 www.fdick.com The quality of our products is reflected by the number of awards and prizes we have received from the industry. Customers wishes, observations from the heat of the kitchen and our own ideas are all transformed into high quality products, enabling a continual stream of innovation. Nominiert ENVIRONMENTAL RESPONSIBILITY. Friedr. Dick believes in environmentally and ethically responsible behaviour in order to conserve both, the environment and our place in it. Our products are characterised not only by their first-class functionality and usefulness, but also by their sustainability contribution. It is not our intention to keep our costs down by manufacturing in low-wage paying countries. We have invested in state-of-the-art technology in our production process, yet also we appreciate the value of and encourage the use of craftsmanship. To this end, resources are not wasted and emissions are kept down, whilst the customer is guaranteed a product of the highest quality. The awarding of the Eco-management and Audit Scheme (EMAS) certificate testifies Friedr. Dick not only sets itself environmental guidelines, but also adheres to them. To this end, environmental practices at Friedr. Dick are above those stipulated by law.
06 The professionals only choice THE PROFESSIONALS only CHOICE. Friedr. Dick is well known to professional chefs around the world as the leading innovator in its field. Its international reputation as a manufacturer of quality utensils is based on the consistent reliability and longevity life of our products. Friedr. Dick supplies numerous national culinary teams with knives and utensils. The firm s longstanding tradition and experience in manufacturing as well as close cooperation with professional chefs facilitates a constant stream of innovation. CSCAT www.fdick.com
07 MADE IN GERMANY A selection of our satisfied customers. Photos from left to right: National Culinary Team Ireland, National Culinary Team Wales, National Culinary Team Slovenia, Michelin star rated chef Mario Kotaska, National Culinary Team Canada, Michelin star rated chef Bernhard Diers (Zirbelstube, Stuttgart/Germany), Junior Culinary Team South Africa, National Culinary Team New Zealand
8 Premier Plus All knives are not the same. Premier Plus ALL KNIVES ARE NOT THE SAME. No other knife series impresses professional chefs throughout the world like the qualities of the Premier Plus range. The knives are forged from a single piece of steel, perfectly balanced and ergonomically shaped. The perfect surface of the handle is drawn to your hand. This handle is securely and seamlessly attached to the blade through a specially-developed Friedr. Dick manufacturing technique. This means that in contrast to handles which are merely riveted to the blade, not even the smallest piece of food and liquid can sneak between steel and plastic. Another important feature is the steel alloy in combination with the special hardening process. Our knives are manufactured from alloy X50CrMoV15. As only a sharp knife is a good knife, each F. Dick knife is sharpened precisely and honed and polished by hand before leaving our factory. www.fdick.com
09 MADE IN GERMANY Sharp material compensation F. Dick only uses stainless, high-alloyed steel for manufacturing knives. The most important elements of steel are the following: C Carbon is the most important and most influential alloying element of steel. The more C-content, the higher resistance and hardenability is achieved. Cr chromium is essential for the resistance to corrosion, the carbids increase the edge retention and the wear resistance. Mo Molybdenum is also essential for the resistance to corrosion, a high content reduces the susceptibility to selective corrosion. V Vanadium increases the wear resistance, the edge-holding property and the heat resistance.
10 Thought-out blade and hande geometry for the perfect handling Thought-out blade and handle geometry for the perfect handling Hard-wearing cutting edge of high-grade stainless chromium -molybdenum-vanadium steel and ice-hardened with state-ofthe-art-technology. The stable blade back is used for the chopping of small bones or the cracking of shellfish. The wide blade is suitable for plating and forming. Laser-tested cutting edge geometry highly efficient blade thanks to the gritted edge. The front part of the cutting edge is used for cutting small vegetables. Suited for small cutting works. The middle part of the cutting edge is used for hard and soft cutting works. The best result is achieved by a pulling and mincing cut. www.fdick.com
11 MADE IN GERMANY Perfectly balanced. Perfectly formed handle with no rough edges. Handle made of high-quality, resistant plastic, seamlessly connected to the tang. The back part of the cutting edge is used for heavy cutting food. The transmission is optimal at this part. Comfortably wide finger guard. Forged from a single piece of steel, seamless bolster provides high stability.
12 Kitchen essentials / Complementary knives / Complete kitchen assortment KITCHEN ESSENTIALS BASIC. These high quality utensils are indispensable in any kitchen, meeting your needs for the preparation of all the basic ingredients.
Basic 13 www.fdick.com Paring knife Small, versatile and sharp. The paring knife is an indispensable tool with a wide range of uses in the kitchen. For peeling, small cutting jobs and embellishing. 8 1447 09 Boning knife, flexible For extracting bones, removing fat and sinew. Thanks to its flexible blade, this knife slices exactly where you want it to, removing neither too much nor too little. 8 1445 15 Utility knife, serrated edge The blade s serrated edge is perfect for cutting bread and cake, removing crusts or peeling fruit and vegetables. 8 1451 26 Chef s knife The classic knife is the heart of every professional kitchen. Your most important helper for the widest variety of tasks. For chopping herbs, cutting vegetables, or gutting and carving meat and fish. 8 1447 21 Slicer The smooth cutting edge and thin blade easily cut roasts, meat and ham into perfectly thin slices, while minimising the loss of the delicious juices. 8 1456 21 Santoku, Kullenschliff The classic Japanese knife for meat and vegetables. The Santoku is characterised by its thin blade with a tapered cutting edge which can even be used for embellishment. The knife s Kullenschliff keeps what you are cutting from sticking to the blade. 8 1442 18K Paring knife / Boning knife / Utility knife / Chef s knife / Slicer / Santoku
14 Kitchen essentials / Complementary knives / Complete kitchen assortment THE EXTENDED RANGE PLUS. The extended range consists of a range of utensils to satisfy the highest culinary demands. These will be in constant use in the professional kitchen; for special occasions at home and for particular preparation techniques. www.fdick.com
plus 15 Made in Germany Tourne knife With this handy knife you can cut, peel or prepare fruit and vegetables. The curved blade is adapted to fit to the material being cut, allowing quick and effective work. The blade s tip allows you to remove damaged areas or blackspots quickly and easily. 8 1446 07 Decorating knife This allows you to cut cucumbers, carrots, fruit, butter or cheese into attractively rippled slices. 8 1450 10 Slicer, serrated edge The serrated cutting edge cuts off crusts and ends simply and quickly. Useful for roasts as well as hardskinned fruit and vegetables. 8 1455 21 Fillet knife, flexible The thin, flexible blade allows easy filleting of fish and meat and removal of skin and fish bones. Fillets then look the way they should: appetizing and precisely cut. 8 1454 18 Bread knife, serrated edge Special knife with serrated cutting edge for all hard and soft bread types with a clean cut for uniform slices. 8 1039 21 Salmon/ham knife, Kullenschliff Salmon or ham slices look and taste better when they are cut paper thin. The knife is fitted with a flexible blade and Kullenschliff which prevents the fish or ham from sticking. 8 1150 32K Tourne knife / Decorating knife / Slicer / Fillet knife / Bread knife / Salmon/ham knife
16 Kitchen essentials / Complementary knives / Complete kitchen assortment THE entire KITCHEN ASSORTMENT COMPLETE. The complete kitchen assortment is intended to aid professional chefs in their everyday, professional work as well as cooking enthusiasts who wish to expand their kitchen equipment to better meet their wishes and requirements. www.fdick.com
complete 17 www.fdick.com Tomato knife, serrated edge Cuts smoothly without crushing. The fine serration of the edge allows a smooth cut even on delicate and tender foods. Use the tip to spear and pick up the slices. 8 1444 13 Sandwich knife, serrated edge Rolls and sandwiches could not be simplier made than with this sandwich knife. The offset blade makes it easier to cut rolls and baguettes quickly, smoothly and precisely. 8 4055 18 Steak knife with fine, partially serrated edge Cut your steak, roast or fillet with one deft cut bite size and appetizing. 8 1403 12 Cheese knife The cheese knife comes complete with a specially etched cutting edge, preventing even the softest cheeses from sticking to the blade. The offset handle provides a comfortable gap between the user s hand and the cutting board. 8 1058 12 Spatula Spatulas help you to separate cake bases and ice them. They can also be used to turn crepes and pancakes as well as other pan work. 8 1332 26 Roasting fork The roasting fork assists you with the preparation of roasts, in carving poultry as well as for turning meat. The forks are given three edged tips, reducing the puncture of the meat by 50 %. The valuable juices therefore remain inside the meat, where they belong. 9 1009 18 Tomato knife / Sandwich knife / Steak knife / Cheese knife / Palette knife / Roasting fork
18 Knife series FRIEDR. DICK KNIFE SERIES. 01 1778 The jubilee series Consisting of Paul Friedrich Dick s secret formula, a trademarked production technique and plenty of craftsmanship: the knives in our series»1778«are designed, not to put too fine a point on it, inimitable. Each knife is a unique work of art. What makes them particularly special is a very thin layer of alloyed»double X VG 12«carbon steel sandwiched between two layers of German stainless steel XCrMoVMn. 02 1893 The damascus series If the word»exclusive«had not yet existed, it would have to have been invented for the 1893 knife series. The 67 layers of ultra-fine Damascus steel immediately show the user that he or she is looking at something remarkably special. The numerous blade layers of FD VG-10-33 stainless steel result in extraordinary edge retention as well as a surface which is particularly pleasing to the eye. 03 Premier WACS The brilliant series Unique in the classic market of forged chef s knives, this premium series from Friedr. Dick comes with a hygienic non-stick coating, gritted cutting edge and a mother of pearl style handle. The forged blade is manufactured from German stainless steel X50CrMoV15. 04 1905 The exclusive series In 1905, Friedr. Dick developed an unusual series of chef s knives with solid metal rings on the handle. This new technique replaced the rivets used to mount the handle onto the steel of the knife. Today, this forward-looking series is reproduced using the latest technology and meets our highest hygienic standards. The forged blades are manufactured from the German XCrMoVMn stainless steel. 05 RED SPIRIT The Inspiring Even at first sight, the beholder will get to know the inspiration and passion of this knife series. Red Spirit is designed uncompromisingly for sharpness. The blades are grinded extremely fine and the cutting edge is polished. The handle lies comfortably and smooth in hand. 06 Premier Nature The natural series Each knife is unique through its special African Blackwood handle. This durable hardwood has been used for centuries to make high quality musical instruments and is very elegant, moisture resistant and almost immune to contraction. The forged blades are manufactured from the German XCrMoVMn stainless steel. 07 Premier Plus The forged series A star feature of this range is once again the steel alloy in combination with the hardening process. Special attention needs also to be paid to the innovative handle design. The forged blade is manufactured from German stainless steel X50CrMoV15. 08 activecut The Consistent The forged ActiveCut series captivates by its consistent shape and construction of the blade and the seamless handle made of solid plastic. The knife is balanced perfectly and lies comfortably in hand. The double final honing guarantees an exceptional sharpness. The half-bolster allows the complete resharpening of the blade. 09 Superior The traditional series This series has been designed for professional users. The combination of its classic, timeless design and the light riveted handle make this cutting tool a knife that meets the highest quality standards. 10 ProDynamic The light series These knives are usually found in large kitchens or behind the food counter. Their impeccably hygienic handles of solid plastic and their quality blades mean that they are modern knives in a stylish design. www.fdick.com
Knife series 19 MADE IN GERMANY 1778 1 JUBILEE SERIES 1893 2 damascus series Premier WACS 3 brilliant SerieS 1905 4 EXCLUSIVE series Red Spirit 5 Inspiring series Premier Nature 6 NATURAL SerieS Premier Plus 7 FORGED series ActiveCut 8 Consistent series Superior 9 traditional series ProDynamic 10 LIGHT series The basic range is available in nearly every series. For the complete range, please have a look at www.fdick.com
20 PROFESSIONAL CUTTING PROFESSIONAL CUTTING METHODS. 1 Horizontal cutting Cut vegetables from top to bottom with the rear part of the blade, taking care to apply even pressure. 2 The rocking cut Rock the knife back and forth from the tip to the end of the blade. Suitable for fine chopping work, e. g. herbs. 3 Uniform cutting Push downwards and forwards in short movements, keeping the tip of the knife constantly on the cutting board. The width of the cut is determined by the knife hand while the second hand, with fingers bent and securely holding the food, guides the direction. www.fdick.com
21 www.fdick.com 4 Long, simultaneous downward and forward cuts Use the tip and the centre part of the cutting edge for this cutting technique. Tip: The prepared food products can be removed from the cutting board by using the back of the knife to preserve the cutting blade edge. ALWAYS BE CAREFUL WHILE USING A SHARP KNIFE! Most accidents results from improper use, therefore: Never cut towards your body The knife handle must sit safely in your hand Always use well-sharpened cutting tools Make sure that hands and knife handle are dry Do not store knives with edge facing upwards Do not store knives amongst food, or stuck into food Do not try to catch falling knives Do not leave knives in water Do not use knives for purposes other than what they were designed for (e. g. as tin-opener) Take care to always use the right knife for the job Clean knives after each use Resharpen regularly with sharpening steel. Regrind after longer use Keep out of the reach of children Keep away from hotplates or direct contact with any other source of heat
22 SHARPENING / CARE / STORAGE SHARPENING. Good quality utensils need to be looked after and must be regularly sharpened. Through constant contact with the food or the cutting board, even the best knife will lose its sharpness after a while. Every kitchen therefore needs access to a good sharpening tool as only sharp knives make cooking really enjoyable. Friedr. Dick has manufactured honing and sharpening steels since 1873 and is still a market leader in this field. Tip: Sharpen your knives like a real professional. Use a sharpening steel regularly, ideally before or after every single use of the knife. Don t wait until it is going blunt. Sharpening steel How to use a sharpening steel correctly: To sharpen the knife, guide the cutting edge several times along the entire length of the sharpening steel, alternating between and ensuring the same number of strokes on both the left and the right side of the blade. Move the edge along the sharpening steel at an angle of 15 20. 1 2 15-20 Cleaning / Storage The cleaning of your sharpening steel is indispensable and keeps it hygienic sterile and functional. Incorrect cleaning can cause rust and selective corrosion that can even do damage to the sharpening steel. Therefore, we recommend using a mild cleaning agent and to wash the sharpening steel thoroughly with water. After cleaning, it should be wiped dry carefully by using a soft, non-fuzzing cloth. The sharpening steel should be stored at a dry place, preferably in a DICK knife block. To preserve the magnetism of the sharpening steel, they must not abut one another. Rapid Steel Action (the sharpening alternative) Draw the knife in a curved stroke through the gap in the middle of the sharpening unit (s. fig. 1+2), quickly and applying slight pressure. Repeat several times for a sharp knife with a perfectly formed angle. Simple and safe movements give an ideal cutting edge. 1 2
CARE. 23 MADE IN GERMANY Important: Correct care of your high quality knives guarantees them a long, useful life and many years of pleasure in cooking for you. Blades are ground thinner towards the cutting edge and should be used only for cutting, not heavy chopping. Bones or similar material should only be cut with a cleaver. Cutting should be done on a plastic or wooden cutting board. Hard bases, e.g. glass, marble or granite, will very quickly lead to blunt knives. CLEANING. We recommend that our knives are washed by hand under flowing water with a soft cloth and a mild detergent. Dry the knives carefully with a cloth after washing to prevent staining on the blade. Never use the dishwasher as this will result in slight damage to the fine cutting edge. STORAGE. For added safety and to protect blades, we recommend using a suitable knife block (fig. 1) or magnetic bar (fig. 2) to store our knives. When purchasing a knife block, you need to ensure that the block has sufficient space for your knives and that the knife slots are horizontal so the knife-edge remains sharp. If storing knives in drawers, we recommend our knife sheaths - Edge Guard (fig. 3). Alternatively, place knives into specially-moulded compartments in a dedicated utensils drawer. 1 2 3
9 8000 22 - Auflage 3-09/13 dealers Information www.fdick.com Friedr. Dick GmbH & Co. KG. D-73779 Deizisau / Germany Phone + 49 7153 817-0. Fax + 49 7153 817-219 mail@dick.de. www.fdick.com. facebook.com/friedr.dick