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f.dick knifes

Sun Apr 07, 2013 6:49 pm

Hey guys, I'm looking for a s knife set to bring with me to my next job, the only knifes I've owned are victorinox, global. I've been recommended to try f.dicks and wondering if any one has any oppinions about these knifes. And if not any other recomendations

Re: f.dick knifes

Sun Apr 07, 2013 7:07 pm

I think the Tojiro's would be good...


Re: f.dick knifes

Sun Apr 07, 2013 7:52 pm

F. Dick makes a ton of different knife lines; so you'd have to say which ones interest you in order to get specific feedback.

F. Dick makes German knives which are fairly typical of German knives at their price point, except F. Dick uses X45CrMoV15 for most of its knives instead of the X50CrMoV15 or even X55CrMoV15 preferred by other German makers. Even given the lower carbon content, they're okay knives for their prices, but I think you can find better German (or German-type) knives anywhere along the price continuum.

For instance, if you're looking to keep prices low, Forschner Fibrox are enough better than the plastic handled, stamped F. Dicks, that the Forschners are still a better value even though they're slightly more expensive.

A larger question is whether you want to go with German style knives at all.

Most important of all, no knife will be better than your ability to keep it sharp. So, include that in your plan.


Re: f.dick knifes

Mon Apr 08, 2013 7:21 am

Yeah, if you're looking for a decent German style knife for a kitchen, the Forschner Fibrox are rather difficult to beat.


Re: f.dick knifes

Mon Apr 08, 2013 10:15 am

If you don't have to chop through any bones, the Artifex line may be a good option to try. Also the Fujiwara FKM line is affordable too.

Re: f.dick knifes

Mon Apr 08, 2013 10:16 am

Just to be a smart ass, as of 2011 Victorinox stopped using the name Forchner. They are now Victorinox Fibrox. Forschner was a US distributor that was later bought out by Victorinox and they have now changed it's name. :geek:

Re: f.dick knifes

Mon Apr 08, 2013 4:32 pm

ah right i see, thanks for your feed back guys, tbh i was not specific because i was just asking because ive heard a few good reviews, my price range, im willing to spend money on knifes, probably up to 700 pounds, so in that price range, as of specs on the knifes i like to use, i prefer agile knifes, hence i had a set of globals, and im considering getting a new set of globals as they dont let me down. but when i was talking to my executive chef he reccomended f.dick. im only 19 with about 4 years experiance so still alot of learning to do in the knifes side of things. ive also heard of a couple of good reviews from tojiro senkou range?? again ive never used these and im aware of the price but it isnt a problem, any advice again is apreciated, and theres alot of buzz in the kitchen of the late about mac knifes?

http://www.russums-shop.co.uk/knives-c4 ... senkou-c88

Re: f.dick knifes

Mon Apr 08, 2013 5:34 pm

There's some nice stuff available for a grand. Personally, I'd want carbon for vegetables and AEB-L, HD or something resistant for meats.

You have to know what kind of knives(size, steel, etc) you want to use for each purpose.

Re: f.dick knifes

Mon Apr 08, 2013 5:45 pm

ah nice, but then im looking at that price, i dont think i could afford that. although its gave me an insight into what to expect for that steel, is there any sites that can explain what type of material is good for what use, like i said only 19 not got as much experience as you guys :)

Re: f.dick knifes

Tue Apr 09, 2013 9:07 am

700 GBP for which knives and in which sizes? It makes a difference. 700GBP is lot of money for two knives, but not much for twelve.

The alloy Global uses, Cromova 18, is relatively soft and has relatively lousy edge characteristics, compared to what's available in similarly and even lower priced knives. As professional knives, Globals have lost most of their luster outside of the UK and Oz. Given the other better and less expensive choices, why you guys still like them, beats the hell out of me.

As far as I know there's no guide for which steel alloy will perform a given task or set of given tasks better than others. Too many people give far too much weight the idea that some specific alloy will do a better job for them than a bunch of other similar alloys. Not that there won't be some slight differences, but any one of at least a dozen alloys would serve your purposes at least as well as any of the others.

There are already some decent attempts at listing the better and more popular knife alloys on the net. Take a look at Joe Talmadge's (slightly dated) FAQ. It's posted in several places, but I've linked you to zkinves.com, which is a very good reference site for knife steels in general.

What you want are comfortable knives in whatever shapes and sizes are appropriate for your use, which are comfortable take a good edge, hold it for a long time, and are easy to maintain.

How and how well you sharpen is going to be a big part of choosing the right knives for you. So, how and how well do you sharpen?


PS. The whole Forschner thing has got to be confusing for someone who's paying in GBP. For the little it's worth, knives which used to be labeled Forschner in the US and Canada are now labeled as Forschner by Victorinox on the blister pack (or at least they were the last time I got one), and -- as always -- labeled Victorinox on the blade. Yes indeed, R. H. Forschner was and is the North American importer of Victorinox knives, never a knife maker in its own right. Victorinox is Forschner's primary owner.
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