F.Dick ErgoGrip Knife Set Boning/Sticking/Butcher

THIS 3-PIECE KNIFE SET INCLUDES:

Boning Knife, blue handle #8236813
13 cm = 5 inch

Sticking Knife, blue handle #8200618
18 cm = 7 inch 

Butcher's Knife, blue handle #8234821
21 cm = 8½ inch 

ERGOGRIP KNIVES: 100% FOR PROFESSIONAL USE

The butcher's knives from our ErgoGrip series are uncompromising in ergonomics and sharpness. Are you looking for a reliable, robust butcher's knife for everyday use? Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. For this series, we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle.

BALANCED HARDNESS

The blade's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work.

MAXIMUM HYGIENE

Thanks to the polished surface, less residue can adhere to the blade, making it corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The series includes various handle colours for different areas or purposes of use. The colour coding can improve and facilitate hygiene even further. 

SAFETY FEATURES

For your safety, the handle is shaped with an extra-wide thumb rest and pronounced finger guard, and the back of the blade is rounded. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. The ergonomic handle shape and top quality plastic make the knife sit comfortably and non-slip in your hand for precise guidance and improved efficiency.

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.