High-quality knives from the traditional company DICK
DICK Cooking and Butchering Knives. Fried.Dick GmbH & Co KG has been manufacturing high-quality products for cooking and butchering since 1778.
Whether boning, butchering, chopping, slicing or gutting knife, this is the right place for anyone who appreciates good tools.
The blank is stamped from specially rolled, conical bars. Hardening, the next step, is crucial to the knife's quality. The blanks are hardened under a protective gas atmosphere in a continuous process at over 1,000°C. The equipment used at Friedr. Dick represents the state of the art and guarantees a defined and controlled hardening process. Any contact with oxygen is avoided, as this would cause the surface to scale. The next step is tempering. Since hardened steel is inelastic, tempering at temperatures of up to 250°C is necessary to eliminate the greatest internal stresses in the steel, meaning the steel molecules are "aligned." This gives the blades the desired elasticity and toughness. The actual grinding of the blade is carried out using special CNC-controlled, fully automated grinding machines that ensure consistent quality. Subsequent polishing creates a uniform, fine surface, and the spine is deburred.
