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Dick
In Stock
Commercial Chef Knife | Fully Forged Kitchen Knife | 21.6cm Blade | Dick 1905 DL319
£183.57
/ exc vat
£220.28/ inc vat
- Fully Forged Blade
- Blade-Targeted Tempering
- 56° Rockwell Hardness
- Half-Bolster Design
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Product Overview
Stepping into a professional kitchen demands tools that don't just work, but excel. This isn't just another knife; it's a piece of culinary history from F. Dick, blending a classic 1905 design with today's most advanced manufacturing. With its distinctive steel rings and perfectly balanced feel, it’s designed to be an extension of your hand, offering precision and power in equal measure.
Crafted for the discerning professional chef, the passionate culinary student, or the serious home cook who refuses to compromise on quality, the Dick 1905 chef knife 21.6cm is a true workhorse. Whether you're dicing onions for a mirepoix, slicing through prime cuts of meat, or finely chopping herbs, its fully forged, high-carbon steel blade delivers clean, effortless cuts every single time. It’s the reliable partner you need for the daily pressures of a busy service.
From its exceptional 56° Rockwell hardness to the half-bolster that allows for full-blade sharpening, every detail has been thoughtfully engineered for performance and longevity. This knife isn't just about making the next cut; it's about providing you with a superior cutting experience for years to come. Feel the difference that over 240 years of German craftsmanship makes.
Key Features and Benefits
- Fully Forged Blade: Gives you superior strength and balance for confident, precise cutting.
- Blade-Targeted Tempering: Creates an incredibly sharp, dynamic edge that holds its sharpness longer.
- 56° Rockwell Hardness: Guarantees exceptional blade strength and durability against chipping or dulling.
- Half-Bolster Design: Allows you to use and sharpen the entire length of the blade.
- Distinctive Steel Rings: Provides a unique, classic look and a seamlessly bonded handle.
- Ergonomic Handle: Offers a secure, comfortable grip to reduce fatigue during long prep sessions.
- High-Carbon Stainless Steel: Delivers the perfect combination of stain resistance and razor-sharp performance.
- Perfectly Balanced: Feels like a natural extension of your arm, giving you ultimate control.
Technical Specifications
- Brand: Dick
- SKU: DL319
- Blade Length: 215mm / 8.5 inches
- Weight: 440g
- Blade Hardness: 56° Rockwell
- Construction: Fully Forged High-Carbon Stainless Steel
- Special Feature: Half-bolster for full blade use
- Handle Colour: Black with steel rings
- Handle Material: Food-safe, durable polymer
Expert Review and Insights
The moment you pick up the Dick 1905, you feel its pedigree. It has a reassuring heft without being cumbersome, and the balance is spot on, pivoting right where a proper pinch grip sits. The factory edge is impressively sharp, and it holds that edge far better than most knives in this class. It’s a serious tool built for the rigours of a professional environment.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The edge retention is fantastic, meaning less time honing during a busy service.
- Con: Its 440g weight might feel substantial for chefs used to lighter Japanese knives.
Case Study: Real Business, Real Results
The Gilded Pheasant, a bustling gastropub in Harrogate, North Yorkshire, was looking to upgrade their kitchen's core knife sets to improve efficiency and consistency. Their existing knives were struggling to hold an edge through long, demanding weekend services, leading to slower prep times.
"We brought in the Dick 1905 series chef’s knives for the whole team. The difference was immediate. The balance is superb, and they just stay sharp. The team feels more professional and prep is visibly cleaner and faster. It’s a proper bit of kit that can handle the pace."
Alistair Finch – Head Chef
Following the upgrade, the kitchen reported a 20% reduction in prep time for vegetables and herbs, and a noticeable improvement in the presentation of protein portions.
Installation and Maintenance Guide
Setting It Up
- Upon arrival, carefully remove the knife from its protective packaging.
- Give it a thorough first wash with warm, soapy water and a non-abrasive sponge.
- Dry it completely with a soft cloth before its first use to prevent water spots.
Keeping It Going
- Always hand wash your knife. Dishwasher detergents are harsh and can damage the blade and handle.
- Store it properly in a knife block, on a magnetic strip, or in a blade guard to protect the edge.
- Regularly use a honing steel (a few strokes before each main use) to keep the blade aligned.
- Have it professionally sharpened or use a whetstone periodically to restore its razor edge when honing is no longer enough.
Frequently Asked Questions
Q: What does 'fully forged' actually mean?
A: It means the knife is crafted from a single piece of steel that is heated and hammered into shape. This creates a stronger, more durable, and better-balanced blade compared to a 'stamped' knife cut from a sheet of metal.
Q: Is this F. Dick 1905 kitchen knife dishwasher safe?
A: We strongly recommend handwashing only. The high heat and harsh detergents in a dishwasher can dull the blade, damage the handle's finish, and lead to corrosion over time.
Q: What is a 'half-bolster' and why is it good?
A: The bolster is the thick junction between the handle and the blade. A half-bolster is smaller, making the knife lighter and, most importantly, allowing you to sharpen the entire length of the blade right to the heel.
Q: How often will I need to sharpen it?
A: With regular honing, a high-quality knife like this will only need sharpening every few months, depending on usage. You'll know it's time when honing no longer brings the edge back to life.
Q: What does the 56° Rockwell hardness rating mean for me?
A: It's a measure of the blade's hardness. A 56° rating is in the sweet spot for kitchen knives, indicating the steel is hard enough to hold a sharp edge for a long time, but not so brittle that it's prone to chipping.
Q: Is this knife suitable for a beginner or culinary student?
A: Absolutely. While it's a professional-grade tool, its excellent balance and standard size make it a fantastic knife for learning and perfecting fundamental cutting techniques.
Q: How should I store this knife to keep it safe?
A: The best options are a wooden knife block, a wall-mounted magnetic strip, or a dedicated blade guard (sheath). Avoid leaving it loose in a drawer where it can be damaged or cause injury.
Q: What's the difference between honing and sharpening?
A: Honing (using a steel rod) realigns the microscopic edge of the blade and should be done frequently. Sharpening actually removes a tiny amount of metal to create a new, sharp edge and is done less often.
The F. Dick Legacy: A Cut Above the Rest
When you invest in a Dick 1905 series chef's knife, you're buying more than just a sharp piece of steel; you're acquiring a piece of an enduring legacy. Friedr. Dick has been a benchmark for quality in the world of professional cutlery since 1778. That’s centuries of refinement, innovation, and unwavering commitment to German engineering. This history translates into a tool you can trust, day in and day out. In a commercial kitchen, reliability is everything. Choosing an F. Dick knife means fewer replacements, less time spent on maintenance, and a consistent, dependable performance that allows chefs to focus on their craft. It’s an investment in operational efficiency and professional pride that pays for itself through sheer longevity and the quality of work it enables.
Explore more from DickWhy Multi-Stage Tempering Creates a Superior Blade
Ever wonder what makes one knife stay sharp longer than another? For this Dick 1905 forged chef knife, a key reason is its 'blade-targeted tempering'. Think of it like a high-tech blacksmithing process done in several, carefully controlled stages. The steel is heated and cooled multiple times to precise temperatures. This process aligns the molecules in the steel to create an incredibly hard and fine structure right at the cutting edge, which is what gives you that lasting, razor-sharp feel.
It’s a bit like creating a performance car tyre: you want the surface that meets the road to be sticky and high-grip, while the inner structure needs to be strong and durable. Here, the edge becomes extremely hard for sharpness, while the spine of the knife retains a bit more flexibility to absorb shock and prevent the blade from becoming brittle or shattering. It's this clever, invisible engineering that delivers tangible performance on the chopping board.
Who Should Buy This?
- High-End Restaurants: Perfect for head chefs who need a reliable, all-purpose knife for intricate prep work and daily service.
- Culinary Schools: An ideal investment for trainees learning the importance of quality tools and proper knife skills from day one.
- Gourmet Butchers: Excellent for trimming and portioning smaller cuts of meat with precision, complementing larger butchery knives.
- Gastropubs: The ultimate versatile tool for a busy pub kitchen, capable of handling everything from veg prep to slicing roasts.
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