1893 knife information
1. Background
In 1778 the Friedr. Dick company was founded in Esslingen and is still family owned after more than 225 years.
Former headquarter in Esslingen
The Friedr. Dick company supplies its products to customers worldwide. Sales branch offices in the USA, France and Italy as well as stockkeeping importers in nearly every country guarantee the best possible, customer-oriented service.
Friedr. Dick is the world's only manufacturer to offer a complete range of knives, sharpening steels and ancillary items for Chefs and butchers, as well as butcher's machines, grinding machines and knife-cleaning equipment. The long tradition and the many years of experience gained in the manufacture of products for chefs and butchers enable the ongoing development of innovative new products. Customer wishes, the impetus provided by practical experience and own ideas are translated into high-quality products.
The best possible quality, optimum handling according to ergonomic requirements turn Friedr. Dick products into the leading brand in the professional sector.
The environmentally friendly use of energy and production without waste water exceed existing EC and international regulations.
2. 1893
2.1 The beginning
Damascene swords were legendary in the Middle Ages and superior to conventional iron swords. As a particularly high quality combination of various metals, Damascus steel has always possessed all of the good characteristics of both soft and hard steels at once; hence it is extremely stable and remains sharp while at the same time being flexible and very strong. In the olden days, these advantages made the difference between victory or defeat and turned their owners into winners.
Knives made from Damascene steel have been around for centuries. These knives can be distinguished by their special surface. The steel is bent using a special process. Both rusting and non-rusting steels are used in this process and these knives therefore have a particular fascination and ability to retain their sharpness.
The Damascene technology originally arrived in Japan via China and reached its zenith there. There are many legends surrounding famous swords and their masters. The steel was bent, forged and hammered in many layers in order to achieve the famous strength and toughness of this steel.
With this new series, we would like to further underline our position as a leading manufacturer/supplier of a complete range. 1893 also serves for the expansion of distribution and the opening up of new circles of customers.
2.2 The name
In 1893 Friedr. Dick took part for the first time internationally in the most important exhibition of the outgoing 19th century – the World Exhibition in Chicago. It was a complete success! Dick products became famous all over the world.
2.3 The series
The manufacture of Damascene steel requires the highest degree of technical know-how. Due to the varying courses of the non-rusting 33-steel layers (FD VG10-33), each workpiece is unique. By means of a special environmentally-friendly process, the texture is exposed and hence unfolds it full beauty.
The use of this material on the bolster and end piece of our knife is absolutely unique. Laser technology enables the bolster of the knife also to be manufactured from Damascus steel with the closest tolerances.
The series name appears like a watermark on the blade. A patented process that became possible due to absolute precision and the latest technology, and which matches the aesthetics of the knife.
The end piece is marked with the well-known F.D. quality logo.
Tension, similar to that in a spring, is generated in the handle by means of ingenious undercuts when fitting the handle and the blade together under pressure. It is absolutely watertight and complies with the highest hygiene standards. This hi-tech material is formed layer-by-layer, thus determining the leather-like appearance of the handle surface. This new development has a secure grip, doesn’t swell up, is neither glued nor riveted and feels soft and smooth in the hand.
2.4 The assortment
Six types are available in this series, with which virtually all kinds of cutting work in the kitchen can be performed.
Office knife, 9 cm: Short, agile and sharp. The office knife is an indispensable and versatile tool in the kitchen. For peeling, small cutting work and garnishing.
Carving knife, 21 cm: The sharp, thin blade cuts meats, such as ham and roasts, easily into perfect thin slices and reduces the running out of tasty roasting juices.
Chef’s knife, 21 cm: The chef’s knife with a stable blade is a classic and the centrepiece of the professional kitchen. The most important kitchen aid for versatile use: for cutting vegetables, meat and fish. The curved blade facilitates the so-called cradle cut, ideal for herbs and onions.
Bread knife with serrated edge, 26 cm: special knife with a jagged serrated edge. Suitable for all types of hard and soft bread. In addition it can also be used for very large poultry, such as turkeys, and fish as well. Melons can also be cut up easily using this knife. The 32 cm long blade enables particularly even slices to be cut off with just one cut.
Santoku, Kullenschliff, 18 cm: This traditional Japanese blade form enables versatile use, for cutting fish, meat and vegetables. The ground scalloping creates air cushions that prevent the cut foodstuffs from sticking. Particularly fine cuts are hence possible.
Fork, 20 cm: The fork assists you in fixing a roast or when cutting poultry open, as well as turning meat.
3. Competition
Virtually all of our main competitors now produce Damascene series.
KAI markets the Shun series. This series is continuously supported by advertising, for example by a well-known TV chef.
The J.A. Henckels and Mac companies both presented Damascene knives at the Ambiente 2006.
WMF offer etched ‘Damascene’ knives.
Dick distinguish themselves by the following product advantages:
§ Bolster and end piece made from Damascene steel
§ Special handle with innovative mounting technique
§ Made in Germany
§ Each knife is unique
§ Non-rusting steel
.1 Target groups
v Ambitious hobby chefs
v Professional chefs who like specialties
4.2 Brand and positioning
Brand: Friedr. Dick / 1893
Positioning: upmarket level, between Premier Plus and 1778
4.3 Packaging
v Retail packaging:
The packaging comprises a tin can and a filler material made from biological cardboard packaging. The packaging encloses the entire knife; no open handles. The cans are stamped with F. DICK; they are provided with a white slipcase for protection during transport.
A label is attached to the side of the can with the EAN code and UPC code, as well as the article number and name in four languages.
5.1 Testimonials
It is intended that the introduction of this series will be supported by testimonials. Amongst others by Heinz Beck, three-star chef and the best chef in Italy, chef de cuisine at ‘La Pergola’ in Rome: "The first knife that I was given as a young man was offered to me by my twin brother, and it was a knife from the Dick Company. From that day on it's been my double. The latest collection 1893 is simply fantastic."
5.2 Media
The series will be supported primarily by press reports. The series has been exclusively presented in advance in the ‘Küche’ magazine. (Küche, issue 7/2007, pages 50/51)
7.1 Care
DICK knives are perfectly suitable for the dishwasher, but all the same the dishwasher is considerably more aggressive in its action than is cleaning by hand. Highly concentrated cleaning agents, long periods in which the knives are left in hot steam, and even the residue of certain kinds of food can lead to spots or corrosive actions on the blade. We would therefore recommend to clean the knives by hand, using a soft cloth and a mild cleaning agent. After cleaning the knife should be carefully wiped dry, so as to avoid spotting of the blade.
For the storage of your knives, we recommend a suitable knife block, a magnetic strip or any other place where the blades will not rub up against one another. Storing the knives in a drawer is not the ideal solution. At least the blades should lie in such a way that they are separated from one another, e.g. by using Dick’s blade cover called “knife guard”.
7.2 Sharpening
DICK knives will remain sharp for a long time, if they are used exclusively for the purpose for which they are designed. The knives should be used only for cutting and not for chopping. Bones and the like should only be chopped using a cleaver. We recommend wooden or plastic boards. Hard surfaces (like marble for instance) make the knives blunt very quickly. With the wear that results from the cutting action or from the cutting surface, even the best knife will in time lose something of its sharpness. Knives can then be resharpened with a suitable sharpening steel. By sharpening a knife, the user can enhance its cutting capacity and edge retention, and so to a high degree have a direct effect in determining the economic advantages of a knife and the quality of the cutting results obtained.
When a knife is used, the blade suffers wear. It then runs, viewed in cross-section, no longer in a pointed way, but – this effect is hardly visible to the naked eye – in a slightly rounded path. When the blade has suffered wear in this way, it should be sharpened on a sharpening steel. This cycle, of slight blunting followed by sharpening, can be repeated frequently, provided that two important points are observed:
1. The sharpening steel and the knife blade must come into contact at the correct point.
2. The steel and the knife blade must be at a right angle.
The sharpening movement should begin at the tip of the sharpening steel. Put the knife edge on the steel with an angle of about 15°. Then direct the edge constantly in a wide arc down in such a way, that it ends with the knife tip close to the handle of the sharpening steel. When doing this, it is important to ensure that both sides of the knife should be applied to the sharpening steel in turn. Moving first the one side a number of times, and then the other side a number of times along the sharpening steel will not work. Otherwise a burr bending towards the other side of the blade will form, which will still be left after the last sharpening movement.
When you sharpen alternate sides, on the other hand, only an exceedingly fine burr is created on either side (also known as a thread), which can be removed by bending the knife back and forth in alternation. To make this fine burr progressively slighter, when approaching the end of the sharpening operation you should apply progressively less pressure from one sharpening movement to the next.
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Angle approx. 15-20° |
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Angle is too big |
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Angle is too
small |
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correct |
And it’s very easy to operate our sharpening steel substitute called Rapid Steel action:
Draw
the knife with light pressure through the rods. Please use the spring action of
the rods without bottoming the knife. Repeat this action a few times and the
result will be a razor sharp edge.
The sharpening rods of the Rapid Steel action are provided with a super-hard special coating that is resistant to wear, and ensures maximum abrasion. Drawing the knife through, with one constant movement, will give you an ideal cutting edge.
After frequent sharpening, the angle of the cutting edge will, of course, increase from one time to the next, that is to say, it becomes blunt. Then you have reached the point where grinding and honing, using a professional sharpening machine, is called for.
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shape before regrinding |
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reground shape |
Combi whetstone with slip-proof holder
Orange: grain 360 for grinding away unevennesses and resharpening
White: grain 1000 for whetting and polishing
Wedge sharpening, with a very narrow angle, is the suitable method for knives in the Asiatic tradition. In practice this results in extreme sharpness, but this sharpness needs to be continuously maintained, ideally by whetting on a wet stone.
As a result of the ideal bonding and open-pored structure of our whetstone, fresh grinding particles are constantly released in the course of the grinding process. This makes our whetstone considerably more effective than the hard Arkansas stone, for example, or the Belgian Brocken.
Instructions for sharpening:
§ Before using the whetstone, place it in water for about 5 to 10 minutes. When air bubbles no longer rise through the water, the stone has reached the ideal saturation point.
§ Please be aware that the stone is always wet with water during sharpening. The dust given off by the stone during sharpening should remain on the stone, forming a sharpening surface.
§ Please always use our whetstone with the supplied slip-proof holder.
§ Start first of all with the coarser orange side of the stone.
§ Draw the blade away from your body and back again towards yourself at an angle of approx. 15°, applying it with a light pressure to the entire surface of the stone. Start with the point of the blade. Repeat this process until a fine edge is formed.
§ Change the side of the blade and repeat the process, sharpening until a fine edge is formed. It is extremely important that you should keep the same angle between the blade of the knife and the stone.
§ For ideal results, with a very fine sharp cutting edge, repeat the process using the finer white side of the stone.
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Finally,
rinse the whetstone and clean your knife carefully, using a mild detergent.
PRESS RELEASE
1893 Knife Series – Exclusive Pieces from the Friedr. Dick Knife Studio
It is clear at first sight that this is something unique.
The iridescent shine of the finest Damascus steel on the blade, bolster and tip is reminiscent of a damask silk towel. There is actually a historical connection to the old town of Damascus. In the middle ages, this became a center for silk weaving and Damascus steel. Both products were coveted abroad, and were only available for selected clientele.
Originally the Damascus technique arrived via China in Japan, where it experienced its heyday. Many legends revolve around famous swordsmen and their masters. The steel was folded, forged and pounded into many layers to achieve the famous solidity and durability of the steel.
These days, however, manufacturing Damascus steel requires highly technical skills. Due to the different metal characteristics of the 33 rust-free steel layers (FD VG 10-33), each piece is unique. The grain is exposed using a special, environmentally friendly procedure, which displays its full beauty.
The use of the Damascus blade steel for the bolster and heal of a knife is absolutely unique. Here, it was possible to use expensive laser technology to manufacture the bolster of the knife from Damascus steel. The name of the series appears like a watermark on the blade. A patented procedure, which is only possible with absolute precision and the most up-to-date technology, and which matches the aesthetics of the knife.
The grip is attached using a spring mechanism, which is moulded in the grip, and is assembled using this refined stressed type fastening. It is absolutely watertight and meets the highest hygiene standards. The high-tech handle material is formed layer by layer, and thus forms the surface of the grip, which appears like leather. This new development is non-slip, does not swell, is not glued or riveted, and rests soft and smoothly in the hand.
With the 1893 studio knife series, Friedr. Dick presents a product that combines aesthetics, strength and functionality at its very best.
The series is named after the year in which the World Fair was staged in Chicago. This was the year, in which the DICK company exhibited for the first time, and the product program became known around the world.
* To protect and maintain the hand-made surface, only clean your knife by hand carefully, and avoid using abrasive cleaning materials.
Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and own ideas are converted into high quality products.
