F.DICK knives are available in a wide variety of blade sizes and types to meet the specific cutting needs of both professional chefs and home cooks. Learn more about flexible and curved blades, and the unique differences between a smooth cutting edge versus a serrated cutting edge.
SMOOTH CUTTING EDGE
Produces a smooth, clean cut without pulling the food apart. Knives with a smooth cutting edge are good for cutting hard and soft food.
SERRATED EDGE
The food being cut with this edge design initially comes into contact with the protruding serrations. The serrated edge allows easier cutting and slicing of hard and solid food.
GRANTON CUTTING EDGE
The scallops create air cushions, preventing thin and soft slices from sticking to the blade, particularly with fatty food.
CURVED BLADE
The cutting edge is longer than a straight knife with this curved shape, thus allowing a long drawn cut.
FLEXIBLE BLADE
The thin, highly flexible blade allows precise cutting. It adapts perfectly to the food being cut. The flexible blade is ideal for cutting meat and fish.
EUROPEAN CUTTING EDGE (PROFILE BEVELLED EDGE)
Long life blade.
Easy resharpening.
Low abrasion when sharpening
Stable cutting edge.
The food being cut is deflected from the blade when cutting with a knife sharpened with a bevelled edge.
ASIAN CUTTING EDGE (PROFILE V SHAPED EDGE)
Long life blade.
Easy resharpening.
Low abrasion when sharpening.
The food being cut sticks to the blade when cutting with a knife sharpened with a V-shaped edge.