F. Dıck 2007 Ergogrip Meat Cutting Butcher Knife 18 Cm

German Made F. Dick 2007 ErgoGrip Meat Cutting Butcher Knife 18cm

Model Number:

Purpose of Use: Head Taking Knife and Meat Chopping / Dicing Knife

Knife Steel Length: 18 cm

Width of Blade:

Thickness of Blade:

Color: Blue

Place of Manufacture: Germany

General Description About F.Dick Brand

F. Dick chef's knife, butcher in Frankfurt, Germany knife and decorative knife types, as well as swords, steel gloves, knife carrying It produces bag and wet knife sharpening machines, scissors sharpening machines. F. The Dick brand is a family owned business founded by Johann Friedrich Dick in 1778. is a business. Since then, in order to obtain high quality and happy customers, It exports to 4 continents.

F. Dick Butcher Knife Features

• F. Dick butcher knives are 100% German Made.
• Blades It is stainless and made of the highest quality German steel.
• F. Non-slip handle specially used in Dick Ergogrip butcher knife production used.
• Ergorip Butcher knives are produced in accordance with food contact and are NSF quality It has the certificate and produces accordingly.
• Knife The handles are also produced from hygienic material.
• Superior They are produced with German technology and quality.
• fabrication It is guaranteed for life against defects.

Operating Instructions for F. Dick Butcher Knives

• Iced Do not try to cut meat.
• F.Dick Do not wash butcher knives in the dishwasher after use.
• cleaning for; After using your knife, wash it by hand with a wet sponge and We recommend that you dry it and store it dry.
• your knives under high temperatures and with harsh cleaning chemicals  You should be careful not to wash it. (High temperatures and heavy cleaning chemicals may cause damage to the mouth and handle.) may cause malfunction.)
• your knife Do not hit bones or similar hard surfaces.
• of your knives When the blade becomes dull, it needs to be sharpened by knife sharpeners. Sharpening with the usual large wheel stones can burn your blade and causes the steel to lose its hardness. Please wet knife sharpening Choose experienced sharpeners.
• your knife The biggest reason why it becomes dull quickly is the surfaces you cut on. Marble Do not cut on hard surfaces such aswe do not recommend.
• Cut You should use polyethylene cutting sheets with TSE certificate for the surface. It will both extend the life of your knives and provide a high level of hygiene. will provide.

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How to Clean Butcher Knives Should be done?

After you are done with your knife, wash it with warm soapy water. We recommend that you wash it and dry it with a dry towel. a lot of food contains acid (fruits, vegetables, meat, etc.). on your knife Remaining food particles will wear down your blade and It may cause oxidation or even rust. Please wash your knives by hand. Store dry.