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F.Dick ActiveCut Chef Knife

> High-quality stainless steel (X30Cr13)
> Honed twice during the final sharpening process.
> Non-slip and abrasion-resistant handle.
> Handle and blade are joined without gaps for hygienic standards.
> Perfectly balanced: centre of gravity is exactly in the middle of the knife.
> Expertly designed and crafted in Germany.

F.Dick ActiveCut Chef Knife. Choose from various blade sizes options.
Starting at: CA$116.00

Status: In Stock

Details

Details

PROFESSIONAL QUALITY YOU CAN FEEL
Friedr. Dick will support you in your culinary training right from the start.  Are you looking for a forged knife that will allow you to immerse yourself in the world of cutting techniques, cooking creations and flavour explosions? Are you about to start your culinary training? Do you want to work with professional tools from the outset and experience the highest quality and sharpness? Then the ActiveCut series is the right choice for you. This series will help you master all your cutting challenges.  

 

DURABLE SHARPNESS
X30Cr13 is the secret of the high-quality stainless steel and delivers durable sharpness thanks to its individual qualities. The forged knives in the ActiveCut series are honed twice during the final sharpening process – this gives them their special sharpness. 

 

PERFECT FOR THE PROFESSIONAL KITCHEN
The knife fits comfortably in your hand. The handle is made of a non-slip and abrasion-resistant material, preparing you for all challenges in the kitchen. Now, wet hands and hygiene are no longer a problem. The handle and the blade are joined without gaps and therefore absolutely hygienic. In addition, the ActiveCut knives are perfectly balanced, which means that this knife's centre of gravity is exactly in the middle of the knife, between the blade and the handle. This supports you in your daily tasks and saves your strength.

 

MADE IN GERMANY
The ActiveCut series is made in Germany. A good knife requires many work steps. Our ActiveCut knives go through numerous production steps at our Deizisau site before they are finished. Starting with the machining of the steel and right through to the finishing of the cutting edge.

Instructions

Instructions

KNIFE CARE
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.

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