Dick Boning Knife 13cm 1/2 Flex 2007714

The ErgoGrip boning knife is an absolutely hygienic butcher knife for professional use. An ideal boning knife, the narrow blade is curved and available in a semi-flexible or flexible version. The ErgoGrip knife series consists of absolutely hygienic butcher knives for professional use – uncompromising in ergonomics and sharpness. The balanced hardness of 56° HRC is the ideal compromise for perfect edge retention and easy resharpening. Top quality for fatigue-free work – uncompromising in ergonomics and sharpness.

ErgoGrip knife – uncompromising in function and safety

• polished, stable blade, laser-tested, precise cutting geometry
• no gaps between plastic and steel
• extra wide thumb rest
• Safety through pronounced finger protection
• Non-slip, ergonomic handle without abrasion

Butcher knife

The butcher knives from Friedr. Dick are made exclusively from high-alloy, stainless steel. This basic material is the basis for further processing up to the finished quality knife.

The blank is punched out of specially rolled, conical bars. Hardening as the next step contributes significantly to the quality of the knife. The raw bodies are hardened under protective gas in a continuous process at over 1,000°C. Those with Friedr. The systems used are state-of-the-art and guarantee a defined and controlled hardening process. Any contact with Sauer fabric is avoided, otherwise the surface will become scaled. The next step is the so-called tempering. Since the hardened steel is inelastic, the greatest stress in the steel must now be removed by tempering at temperatures of up to 250°C, i.e. the molecules of the steel must be “aligned”. This gives the blades the desired elasticity and toughness. The actual grinding of the blade is carried out using special CNC-controlled fully automatic grinding machines, which ensure consistent quality. The subsequent polishing ensures an even, fine surface and the back is deburred.

After the grinding process, the handle is attached. At Friedr. These are molded handles using a special process. With this process, the blade and handle are firmly connected to each other without a gap. The handle is hygienically perfect and made of high-quality, non-slip and durable plastic without abrasion. The knives are of course dishwasher safe and heat-resistant up to 130° C.

The final removal of the cutting edge is carried out by specialists on machines that were developed in-house and give the knife optimal cutting ability. Laser angle measuring devices are used to check whether the optimal grinding and honing angle is ensured. After each of the approximately 25 work steps, process controls are carried out and documented. Finally, each knife receives the unmistakable F. Dick mark, which stands for quality and tradition.

In addition to the ongoing quality controls during production, all products are also subjected to strict final inspection. Because quality is for Friedr. Dick is not a question, but the answer.

Friedr. Dick offers the right knife for every purpose and cut, whether with a short or long blade, rigid or flexible, narrow or wide, smooth edge, scalloped edge or serrated edge. F. Dick products stand for high quality such as excellent cutting ability and good edge retention. Experience a cutting experience of surprising sensitivity and perfection with F. Dick knives. The knives are easy and precise to use and produce a breathtaking, clean cut. Due to the balanced hardness, they use significantly less material, and the high edge retention means that less re-sharpening is necessary, resulting in improved efficiency.

material

DICK only uses blade materials and plastic handles that comply with food regulations.

cleaning

Butcher knives and sharpening steels are suitable for cleaning in sterilizers up to 130° C. Residues of highly concentrated cleaning agents, long stays of the tools in the cleaning system, but also protein and meat residues can lead to stains on the blades. Therefore, immediate cleaning with a mild alkaline cleaning agent is recommended. To store the knives and sharpening steels, a suitable knife holder, a knife sheath or another place where the blades cannot collide should be selected.