F.Dick 1778 Chef Knife 10"

PRECIOUS AND ELEGANT CRAFTSMANSHIP. THIS IS OUR MOST PREMIUM KNIFE SERIES.
​This knife series reflects F.DICK's history like no other. The year 1778 is the founding year of the Friedr. Dick company in Esslingen, Germany. All of the knives in the “1778” series are sharpened and whetted by hand. The handles and cutting edge of each and every knife are forged by hand by F. DICK specialist craftsmen and inspected in accordance with Friedr. Dicks' high quality. Each knife is a unique specimen solely because of its handle that is made of selected plum tree wood.  

THREE-LAYER STEEL
The core of this chef's knife consists of a wafer-thin layer of high-alloy Double X VG 12 carbon steel. This makes cutting particularly efficient and considerably lengthens the life time of the cutting edge. This keeps the knife sharp for longer and the cutting edge needs to be resharpened less often. The development work on the 1778 knife series combined the technical advantages of carbon steel with those of a harmless, food-safe, stainless, high-alloy steel. The cutting core of the knife that is based on a special formula contains ingredients like cobalt, manganese and molybdenum, guaranteeing a smoother texture and thus ensuring finer and more even cutting. This special steel was embedded in two layers of stainless steel. This skilfully combined the advantages of both steels.

SHARP, SHARP, SHARP
Cutting and cooking will become a weightless pleasure thanks to the extremely thin and sharp cutting edge. The knives are perfectly controllable, fit well in your hand, create a pleasant feeling when cutting and produce a stunning, clean cut. Perfectly balanced and ultra-sharp – working with the 1778 knives becomes a fascinating experience.

KNIFE CARE
The valuable knives of the 1778 series deserve very special attention and care in maintenance. Properly cared for, each of these knives will be a friend for life. For long-term protection, the blade and the natural wooden handle should be lubricated with a good, food-safe oil from the kitchen (e.g. olive oil). Under no circumstances should the knife be put in the dishwasher. Otherwise, the extremely fine cutting edge will become slightly bent and lose its optimal cutting performance. In addition, the handle is made of natural wood and is by no means dishwasher-safe. Ideally, you should rinse your knife with clean water immediately after use and then clean it with a soft cloth and dry it.

All F. DICK knives deserve special care and attention when it comes to maintenance. Proper knife care is crucial. Knives that are forged or have a wooden handle should never be cleaned in the dishwasher. Knives with plastic handles are completely dishwasher safe; however cleaning in a dishwasher is much more aggressive than washing by hand.

The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. We recommend clean the knife by hand with a soft cloth and a mild alkaline detergent. Wipe your knife after cleaning to ensure that tit is thoroughly dry – this will prevent any pitting on the blade. You can occasionally maintain knives with wooden handles with food-safe oils (e.g. olive oil). The oil makes the handle nice and smooth and prevents shrinkage and cracks.

PROFESSIONAL KNIFE STORAGE
For your safety and to protect the cutting edges of the blades, we recommend that you store the knives in a suitable knife block or on a magnetic rail. When buying a knife block, make sure you buy one with enough space and horizontal slots to protect the knife blades. We recommend our own blade guard for storage in a drawer - Edge Guard. or alternatively, dimensionally accurate compartments built into the drawer.

BLADE GUARD FOR KNIVES
Blade guard – Edge Guard, the special blade guard for storage, especially in drawers. Click here to see the blade guard for blades up to 26 cm.

KNIFE BLOCK FOR KNIVES
Knife block: Knife block with tourne knife, paring knife, boning knife, carving knife, bread knife, chef's knife, meat fork, sharpening steel and kitchen shears.

HOW DO KNIVES STAY SHARP FOR A LONG TIME?
Knives stay sharp for a long time if they are only used for their intended purpose. The knives should only be used for cutting and not chopping. Bones or the like should therefore only be cut with a cleaver.

WOODEN OR PLASTIC CUTTING BASES
Hard surfaces such as stone (e.g. marble) or glass should not be used as a base, as they quickly blunt the knives.