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Friedr Dick Blade Manufacturing Process

 

History

 

In 1778 the Friedr. Dick company was founded in Esslingen, Germany and is still family owned after more than 225 years.

 

Friedr. Dick is the world's only manufacturer to offer a complete range of knives, sharpening steels and ancillary items for chefs and butchers, as well as butcher's machines, grinding machines and knife-cleaning equipment. The long tradition and the many years of experience gained in the manufacture of products for chefs and butchers enable the ongoing development of innovative new products.

 

Materials

 

Only stainless steel is used at Friedr. Dick for manufacturing knives. The most important elements in the steel are the following:

 

C: Carbon is the most important and most influential alloy element in steel. With increasing C-content, the strength and hardenability of the steel increases.

 

Cr: Chromium is required for the corrosion resistance; the carbides increase the edge retention and resistance to wear.

 

Mo: Molybdenum is also responsible for resistance to corrosion; a high content of molybdenum reduces the tendency to pitting.

 

V: Vanadium enhances the resistance to wear, the edge retention and resistance to heat.

 

Si: Silicon increases the resistance to wear and the edge retention and resistance to wear and the edge retention as well as the elasticity and reduces susceptibility to crevice corrosion.

 

Types of Blades:  

 

Forged Knife Blade:

 

To manufacture a forged chef's knife it takes more than 45 separate production steps. A forged knife can be easily recognized by the exceptional thickness between the blade and the handle- the so-called bolster. Forged means manufactured from a single red-hot piece of steel without any welding and under high pressure. The steel is strongly compacted as a result. The blade, the bolster and the continuous tang ensure an optimized weight distribution.

 

The steel is supplied and cut to lengths. During the subsequent forging process, the blank is then heated until it is red-hot, and then several pre-forging strokes are made, followed at the end by the finish-forging hammering. 

 

After the forging process, the forged blank is soft-annealed with the projecting material (forging cake) in order to stamp out the blade including the  bolster and tang--all one unit, free of cracks.

 

The hardening decisively influences the quality of the finished knife. The forged blank is hardened in inert gas at above 1000 degrees C. The production plants used at Friedr. Dick state-of-the-art, and guarantee a uniform, continuously monitored quality of the hardening process. When hardening stainless steel, any contact with oxygen is to be avoided, since the surface otherwise gets scaled. The advantages of the metallic bright raw materials would be totally nullified as a result. These negative effects are avoided with the use of inert gas.

 

This is followed by the so-called tempering. Since the hardening steel is brittle and inelastic, most of the stress is taken out of the steel by annealing at temperatures of up to 250 degrees C. The molecules in the steel can align themselves again and the edges get the desired elasticity and toughness. Through a special deep-freezing process down to -70 degrees C, the blades are given a last "kick" of elasticity. The grinding of the blade is done on special CNC-controlled grinding machines, which guarantees a uniform top quality grind. The final finish-grinding, called dry-fining, ensures a uniformly fine surface.

 

This is followed by the assembly of the handle. At Friedr. Dick, the handles are assembled in a special production process. Steel and plastic are firmly welded absolutely gap-free to one another. The handles are made of high quality, resistant and foodstuffs-compatible plastic.

 

The final sharpening of the kitchen knives is done by specialists on machines specially developed by Friedr. Dick to give the knives the optimum cutting capacity. The knives are checked on a laser angle gauge to ensure the optimum sharpening and honing angle.

 

Finally, every knife gets the unmistakable Friedr. Dick etching, that stands for quality, tradition, and quality to meet the most stringent demands. Apart from the continuous quality control during the production, all F. Dick products are subjected to a strict final inspection. This guarantees a uniformly high quality and long life.

 

Stamped Blade:

 

Manufactured from high-quality alloyed steel. The raw material, in rod form, constitutes the basis for the stamping of the molding blank. Thereafter the knife has to undergo another 16 working steps before it's completed. Another 6 production steps are required for the surface and the cutting edge alone. These knives are designed for professional use. A lightweight tool with plastic handles, gap-free rims and edgeless handle surface.

 

Overview of F. Dick Blades

Knife Series                                                   Blade Composition

 

1778                                              Double X VG12

1893                                              FD VG 10-33

1905                                              XCrMoVMn

Premier Plus                                  chrome-molybdenum-Vanadium-steel X50CrMoV15

Eurasia                                          chrome-molybdenum-Vanadium-steel X50CrMoV15

Superior                                         X55CrMo14

Pro Dynamic                                 X55CrMo14

EUROCUT                                   DlCromanganium X46CrMn13

Asiacut                                          high alloyed German steel X50CrMoV15

Ergogrip                                        X55CrMo14

Mastergrip                                     X55CrMo14

Sanigrip                                         X55CrMo14

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ChefTalk.com › Articles › Friedr Dick Blade Manufacturing Process