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Care Instructions & Guideline CARE INSTRUCTIONS & GUIDELINE FOR KNIVES & SHARPENING STEELS TABLE OF CONTENTS F. DICK Your choice for highest quality FOREWORD Knives Interesting facts about cutting edges and blades Basic information about knives ........................................... 6 Basic knife terms ................................................................ 8 Cutting parts of a Chef‘s Knife ........................................... 8 1 An overview of cutting edge shapes ................................... 9 Stamped blades ................................................................. 9 Forged blades ...................................................................11 Careful material selection ..................................................11 Advantages of the F. DICK knife ........................................12 Handling knives Properly and safely 2 Cleaning and care .............................................................14 Safe is safe .......................................................................15 Types of knives Complete assortment for all purposes Always the right knife .......................................................16 Assortment of chef‘s knives ..............................................16 3 Assortment of butcher‘s knives..........................................21 Sharpening steels The ABC‘s of sharpening Friedr. Dick – the sharpening steel specialist .......................25 4 Correct handling ..............................................................26 Sharpening steel characteristics .........................................27 2 Sharpening steel shapes and lengths ..................................28 Sharpening: when and how? .............................................28 Which sharpening steel for which purpose? ...................... 29 Sharpening steel recommendations for chef‘s knives ......... 29 Sharpening steel recommendations for butcher‘s knives .....31 Cleaning and storing sharpening steels ..............................31 DICKORON The best quality and design Legendary featuring the sapphire cut .................................33 5 F. DICK premium sharpening steels ....................................33 Alternatives to sharpening steels Easy handling .................................................................. 36 Sharpening steel alternatives ............................................ 36 6 Whetting stone ............................................................... 39 Grinding techniques Sharpening with a machine Regrinding ....................................................................... 40 The ideal grinding angle ................................................... 40 Cutting edge profiles ....................................................... 40 7 Grinding device ............................................................... 40 Abrasives ..........................................................................41 Grinding machine assortment ............................................41 Your competent partner We are happy to advise you Contact information ........................................................ 44 3 7 INCE 199 AU S IZIS DE IN G IN D IL U B Y N A P M O C HISTORIC CO MPA NY BU ILD IN G IN E S S L IN G E N 4 F. DICK YOUR CHOICE FOR THE HIGHEST QUALITY Congratulations – you have chosen a high qua- and professional chefs from around the world work with lity F. DICK product. Our products are distingu- our products. ished by their classic design, well-thought-out functionality and the highest level of quality. Unique complete assortment Their value endures and they outlive temporary We are the only manufacturer worldwide with a complete trends. Thank you for the confidence you have assortment of knives, sharpening steels, grinding machines placed in us and our products. and tools for chefs and butchers. Furthermore, our assort- ment also includes files and tools for craftsmanship and Care guide with valuable tips industry as well as special tools. We have put together a care guide for you so that you can enjoy your knives and sharpening Highest degree of quality and precision steels for as long as possible. Because the right The long tradition and experience in manufacturing world- care and handling is everything when it comes renowned brand products combined with know-how to maintaining a long product life. We have about ideal handling come together in every product that summarised our expertise for you in a compact we develop. Every day, approx. 180 employees at our head- and comprehensive way, while providing you quarters in Deizisau work on satisfying our highest quality with many valuable tips. standard and on continuously developing our products even further. We use state-of-the-art production techno- Lifetime guarantee logies to guarantee the highest degree of precision. In this All of our products come with a lifetime war- way, we continue our company‘s long-standing tradition, ranty. If, despite our greatest care, there hap- which has made Friedr. Dick a leading brand for both pro- pens to be faulty material or workmanship we fessional purposes and hobbies. will repair it free of charge or you will receive a replacement product. Normal wear is excluded Responsibility from this guarantee, as well as improper usa- Friedr. Dick believes in an ecologically responsible approach ge. You can easily prevent this by using the tips to preserve people‘s livelihoods and the environment. Our in our care guide. products are distinguished by high benefit value and a sustainable profile. We deliberately abstain from producing Friedr. Dick – since 1778 in countries where cheap labour keeps costs low. Instead, Friedr. Dick was founded in Esslingen, Baden- we specifically use state-of-the-art technologies in our Wuerttemberg in 1778, and it is still family- production in combination with the traditional art of crafts- owned, even after 240 years. Butcher‘s shops manship. 5 TIP FLAT SIDE SPINE The tip of the The flat side is also The spine is knife is the referred to as the the blunt part tapered area wide blade side. of the knife at the front There are various blade, the side of the knife surface structures facing away blade. here depending on from the cut- the knife type and ting edge. series. CUTTING EDGE The most important section is the cutting edge. The sharp side of the knife is used for cutting. The angle, shape and surface of the cutting edge are important for optimum sharpness. KNIVES INTERESTING FACTS ABOUT CUTTING EDGES AND BLADES BASIC KNOWLEDGE ABOUT KNIVES The history of knife production began create a bronze alloy. Since bronze has HIGH-ALLOY STEELS about 600,000 years ago. The first a higher tensile strength and is easier Only stainless, high-alloy steel is used at knives were made from flint. A cutting to process, over time the alloy replaced Friedr. Dick. The balanced composition edge was created by hitting the edges stone tools. At the start of the Iron of materials guarantees long-term edge of the hard stone. At the end of the Age, around 700 BC, bronze tools were preservation and a high level of hygie- Neolithic Period, around 1,800 BC, the replaced by knives made of high-quality ne. There is no risk of taste disturbance stone tools were already being ground steel, to which different metals have caused by a metal flavour on the item and fastened to axe handles through been added depending on the require- being cut. drill holes. Starting around 1,000 BC, ments. Carbon (C) is the most important and tin and copper were being mixed to most influential alloying element in 6 BOLSTER On forged knives the bolster is the massive thickening between the blade and the tang. It ensures optimum weight distribution, balance and stability, while acting as finger protection with a full bolster. TANG The tang is not always visible to the user as it disappears into the handle. Nevertheless it is an important quality feature. It strengthens the handle and stability of the knife. Together with the handle it also contributes to the guidance of the knife. steel. The strength and hardenability of from steel with a composition of due to hygiene policies. steel improves with increased carbon X 55 Cr Mo 14: The stainless steel has The plastic handles on F. DICK knives are content. Another important addition is a carbon content of 0.55 %, chromium characterised by their strength, hardness chromium (Cr), which improves corrosion content of 14 % and smaller quantities and rigidity. In addition, the handles are resistance while increasing edge reten- of molybdenum and vanadium. abrasion-resistant and ergonomically tion and wear resistance. Molybdenum GOOD HANDLES shaped; they have a high heat deflection (Mo), vanadium (V), silicon (Si) and The knife handle is moulded from plas- temperature and low fat and water ab- manganese (Mn) are added in smaller tic, which is the typical handle material sorption abilities. amounts to perfect the knife steel. since handles made from wood are pro- Our reliable ErgoGrip knives are made hibited in the food processing industry 7 BASIC KNIFE TERMS THE CUTTING PERFORMANCE The cutting performance of standard knives relies on the cutting edge and its sharpness. A well-maintained, sharp knife as well as a stable, non-slip cutting board is needed in order to cut food properly. A precise and even cut can only be achieved with sharp kni- ves. A sharp knife also increases work safety. The knife cut is characterised by a smooth cutting motion (speed) with either a slicing, chopping or rocking action. HORIZONTAL CUTTING ROCKING UNIFORM
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