Friedr. Dick
Cutlery and sharpening steels, German manufacturing since 1778
F. Dick kitchen knives have received mixed reviews (specialist forums enthusiasts), with some users preferring Wüsthof or Messermeister. Sharpening and butchery tools, however, remain an undisputed reference.
Philosophy
German cutlery tools and sharpening equipment since 1778. Undisputed reference for sharpening steels and butchery tools. Nearly 250 years of Swabian know-how.
History
Esslingen am Neckar, 1778. When Friedr. Dick opened its doors, Mozart was 22 and the French Revolution hadn't happened yet. Nearly 250 years later, the company still makes cutlery tools in Baden-Württemberg.
The specialty: sharpening. Dick sharpening steels are an industry standard, the kind of tool every butcher, every chef, every slaughterhouse uses without thinking. Stones, grinders, sharpening systems, when it comes to putting an edge back, Dick is the reference.
Butchery knives follow the same logic: robust, precise, designed for professionals who use them eight hours a day. Not collector's items, working tools.
For kitchen knives, the picture is more nuanced. Among enthusiasts, some prefer Wüsthof or Messermeister, Swabian competition is fierce. Dick remains solid but isn't always the first choice for demanding home cooks.
Where Dick is undisputed is professional meat equipment. Butcher knives, slaughtering knives, trimming tools, 250 years of Swabian know-how serving the most precise gesture in the kitchen.
Dick is also the supplier for most German butchery and culinary schools, when an apprentice butcher learns to sharpen, it's on a Dick steel. When a culinary student gets their first case, it's filled with Dick knives. This pedagogical status says everything: the brand is chosen by those who train professionals, not those who impress amateurs.
Prices are competitive for professional German tools: €50-150 for a chef's knife, €20-40 for a steel. A third of a Wüsthof for a tool professionals often prefer.
Iconic Products
Fusil à aiguiser Dick
THE industry standard. The sharpening steel every butcher, every professional chef owns. Hard chrome steel, ergonomic handle, available in multiple lengths and grits. The kind of invisible tool, you don't notice it, but without it nothing cuts. 250 years of know-how in a 5-second gesture.
Couteau de boucher ErgoGrip
The professional butchery knife. Rigid or semi-flexible blade depending on use, non-slip ErgoGrip handle, German stainless steel. Designed for 8 hours of work per day. Not a glamorous kitchen knife, a working tool. The kind of knife chosen for precision, not for photos.
Couteau de chef 1905 Series
Dick's premium range, named after the year the brand established itself as a professional cutlery reference. Forged stainless steel blade, riveted ergonomic handle. The Dick chef knife professionals use when they don't want to think: reliable, balanced, indestructible.