F.Dick MasterGrip Series, The Special Boning Knife
MasterGrip, the special boning knife
These MasterGrip knives are notable for the high standards of safety and hygiene they offer, having been developed for day-to-day concentrated work in butcher's shops and in the meat industry. Can be supplied in the safety colours orange and gleaming yellow. Obtainable with knife coding, for maximum traceability.
Knives for butchers
The butcher’s knife is made exclusively from high-alloy stainless steel. This material forms the basis for further machining in order to achieve the finished high-quality knife.
The blank is stamped out of specially rolled conical rods. The next step in the manufacturing process, the hardening process, is crucial to the quality of the knife. The blanks are hardened in a protective gas atmosphere in continuous operation at temperatures exceeding 1,000°C. The equipment used at Friedr. Dick meets the current state of the art and guarantees a defined and controlled hardening process. Any contact with oxygen is avoided to prevent surface oxidation since this would necessitate subsequent grinding under high contact pressure and thus heating of the blade, which can lead to embrittlement.
The next process stage is so-called tempering. As the hardened steel is inelastic, tempering at temperatures between 200 and 280°C eliminates the greatest internal stress within the steel, i.e. the molecules in the steel are “aligned”. This imparts the required ductility and strength to the blades.
Special CNC-controlled, fully-automatic grinding machines are used for the actual grinding of the blade; these guarantee uniform quality. The subsequent finish-grinding and polishing produce a completely smooth surface.
After grinding, the handle is attached. Dick handles are moulded in accordance with a special method, resulting in a seamless connection of blade and handle. The hygienic handle is made from high-quality, non-slip and durable plastic without abrasion. The knives are, of course, dishwasher-safe and heat resistant up to 150°C.
Final honing of the cutting edge is performed by specialists working on machines that have been developed in-house and that give the knife the optimum cutting performance. Laser angle-measuring equipment is used to check whether the optimum grinding and honing angle has been achieved. Documented process checks are carried out after each of the approx. 25 process stages. Finally, each knife is given the unmistakable Dick etching, which is synonymous with quality and tradition.
In addition to ongoing quality checks during manufacture, all Dick products are also subjected to a strict final inspection. This is because, for Friedr. Dick, quality is a way of life.