The boning knife ErgoGrip is an absolutely hygienic butcher's knife for professional use. The narrow blade is worked in a stiff version. Top quality for fatigue-free work - uncompromising in terms of ergonomics and sharpness.

ErgoGrip knives – uncompromising in function and safety

• polished, stable blade, laser-tested, precise cutting edge geometry
• no gap formation 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. The at Friedr. The systems used by Dick are state-of-the-art and guarantee a defined and controlled hardening process. Any contact with oxygen is avoided, otherwise the surface will scale. The next step is the so-called tempering. Since the hardened steel is inelastic, the greatest tension in the steel must now be eliminated 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 sharpening of the blade is done with special CNC-controlled fully automatic sharpening 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. Dick are molded handles using a special process. With this process, the blade and handle are firmly connected 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 honing of the cutting edge is carried out by specialists on machines that have been 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 approx. 25 work steps, process controls are carried out and documented. Finally, each knife is given 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 a strict final inspection. Because for Friedr. Dick 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 cutting edge, hollow 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 stunning, clean cut. Due to the well-balanced hardness, they have a significantly lower material consumption, due to the high edge retention, less re-sharpening is necessary, which means improved efficiency.

material

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

cleaning

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