F.Dick 1905 Filetting Knife Black 7" - Sharp and Durable

F.Dick 1905 Filetting Knife (Flex) Black 7"

Item # 8195418

11 (EACH) in Stock
CA$156.50

Details

Details


TRADITION AND QUALITY MEET DESIGN
The year 1905 was one of radical change and technical progress. It was precisely during these exciting times that the Swabian knife manufacturer Friedr. Dick scrutinised the knife designs that had been common up to that time. Knife handles had always been attached to the forged blade with 3 rivets. This meant that the knives of many knife manufacturers were identical down to the last detail. Friedr. Dick developed a unique series of knives that clearly stood out from all previous designs. 


INNOVATIVE DESIGN
Friedr. Dick already had an eye for beautiful design in 1905 when it developed a knife series with solid collars. These replaced the round rivets that had been known and in use until then. Unfortunately, this early 20th century design has fallen into oblivion, but it experienced a revival in 2010. All knives in the 1905 series have a distinctive handle. Steel rings alternate with the high-quality and resistant plastic without gaps, making the handle a haptic as well as a visual experience. The F. DICK embossing on the knife blade completes the classically modern design of the series.


SHARP BLADE
Yet the knives in the 1905 series can do more than just look beautiful. They also have very sharp quality features: The high-end chrome steel XCrMoV15 keeps your blade sharp for a long time. This edge retention supports you in your daily use. The blade is honed twice and is therefore particularly sharp.


SAFETY
Safety is also taken care of. A half bolster finger guard protects your fingers, but you can also easily resharpen the cutting edge completely. In the 1905 series, many classic but also special knife shapes are available, leaving nothing to be desired.

Instructions

Instructions


KNIFE CARE
All F. DICK knives deserve special care and attention when it comes to maintenance. Proper knife care is crucial. Knives that are forged or have a wooden handle should never be cleaned in the dishwasher. Knives with plastic handles are completely dishwasher safe; however cleaning in a dishwasher is much more aggressive than washing by hand.

The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. We recommend clean the knife by hand with a soft cloth and a mild alkaline detergent. Wipe your knife after cleaning to ensure that tit is thoroughly dry – this will prevent any pitting on the blade. You can occasionally maintain knives with wooden handles with food-safe oils (e.g. olive oil). The oil makes the handle nice and smooth and prevents shrinkage and cracks.


PROFESSIONAL KNIFE STORAGE
For your safety and to protect the cutting edges of the blades, we recommend that you store the knives in a suitable knife block or on a magnetic rail. When buying a knife block, make sure you buy one with enough space and horizontal slots to protect the knife blades. We recommend our own blade guard for storage in a drawer - Edge Guard. or alternatively, dimensionally accurate compartments built into the drawer.


BLADE GUARD FOR KNIVES
Blade guard – Edge Guard, the special blade guard for storage, especially in drawers. Click here to see the blade guard for blades up to 26 cm.


KNIFE BLOCK FOR KNIVES
Knife block: Knife block with tourne knife, paring knife, boning knife, carving knife, bread knife, chef's knife, meat fork, sharpening steel and kitchen shears.


HOW DO KNIVES STAY SHARP FOR A LONG TIME?
Knives stay sharp for a long time if they are only used for their intended purpose. The knives should only be used for cutting and not chopping.
Bones or the like should therefore only be cut with a cleaver.


WOODEN OR PLASTIC CUTTING BASES
Hard surfaces such as stone (e.g. marble) or glass should not be used as a base, as they quickly blunt the knives.

FAQ & Technical

FAQ & Technical


   
People Also Ask:

Q: What is the F.Dick 1905 Filetting Knife (Flex) Black 7" best for?

A: The F.Dick 1905 Filetting Knife (Flex) Black 7" is best for precision filleting, skinning, trimming, and portioning delicate proteins such as fish, poultry, and fine cuts of meat. Its flexible 7-inch blade allows users to follow natural contours closely, which is especially important when removing skin, trimming silver skin, or creating clean fillets with minimal waste. In seafood counters, butcher shops, and professional kitchens, this level of control directly improves yield and presentation. Because it belongs to the 1905 Series, it also combines professional cutting performance with premium craftsmanship. The double-honed XCrMoV15 chrome steel blade delivers long-lasting sharpness, while the half bolster helps protect fingers and allows full-edge resharpening for consistent daily performance.

Q: Who should use the F.Dick 1905 Filetting Knife (Flex) Black 7"?

A: This knife is ideal for professional chefs, butchers, fishmongers, seafood departments, and serious culinary users who need precise control when working with proteins. Operators handling fresh fish, poultry breakdown, or premium meat preparation benefit most from a flexible fillet knife because accuracy affects both food cost and final presentation. A rigid blade can remove too much product, while a properly flexible blade helps maximize usable yield. For culinary professionals who value both performance and presentation, the 1905 Series adds a premium design language with its signature steel-ring handle and forged professional feel, making it suitable for open kitchens and customer-facing prep environments as well.

Q: Can the F.Dick 1905 Filetting Knife handle fish preparation and skinning efficiently?

A: Yes, the F.Dick 1905 Filetting Knife is specifically designed to handle fish filleting, skin removal, and delicate trimming efficiently. The flexible blade bends naturally along bones and skin lines, helping users make smooth, accurate cuts without tearing delicate flesh. This is especially valuable when preparing salmon, trout, whitefish, and similar proteins where presentation quality matters. In practical terms, this means cleaner portions, less waste, and faster prep during busy service periods. For seafood counters and restaurant prep stations, that efficiency improves both workflow and profitability.

Q: Is the F.Dick 1905 Filetting Knife suitable for beginners or mainly for professionals?

A: The F.Dick 1905 Filetting Knife is built primarily for professionals, but skilled home cooks and culinary students can also benefit from it. Its flexible blade requires more control than a general-purpose chef knife, so users with some knife confidence will get the best results. Professionals appreciate the responsiveness because it allows highly accurate trimming and filleting under pressure. For beginners focused on learning proper protein fabrication techniques, it can be an excellent long-term investment, especially when paired with correct sharpening habits and safe knife handling practices.

Q: How durable is the F.Dick 1905 Filetting Knife for daily commercial use?

A: The F.Dick 1905 Filetting Knife is built for long-term daily professional use and strong edge retention in demanding kitchen environments. The blade uses high-end XCrMoV15 chrome steel, known for durability, corrosion resistance, and reliable sharpness retention. Food Supplies highlights that the blade is honed twice for exceptional sharpness and engineered to stay sharp longer under regular use. The gap-free handle construction with alternating steel rings and high-quality resistant plastic also supports hygiene and durability, making it well suited for commercial kitchens, butcher departments, and seafood operations with frequent cleaning and repeated service cycles.

Q: What results should users expect from the F.Dick 1905 flexible fillet knife?

A: Users should expect cleaner cuts, improved yield, smoother filleting, and more consistent presentation. A flexible fillet knife reduces unnecessary product loss by allowing the blade to stay close to bones, skin, and connective tissue. This is particularly important when preparing premium proteins where margin and appearance matter. Beyond the technical features, what matters most is how this performs in your kitchen. In practical terms, this means less rework, faster prep, and a more professional finished product for service or retail display.

Q: Does the F.Dick 1905 Filetting Knife work well with professional sharpening systems?

A: Yes, the F.Dick 1905 Filetting Knife is designed to work well with professional sharpening steels and sharpening systems. Its half bolster design is especially important because it allows the full cutting edge to be resharpened completely, unlike oversized bolsters that interfere with maintenance over time. This helps preserve cutting consistency throughout the life of the knife. Since Friedr. Dick is built around a full knife-and-sharpening ecosystem, many professional users pair the 1905 Series with F.Dick sharpening steels and maintenance tools for long-term performance and edge management.

Q: What accessories are recommended for the F.Dick 1905 Filetting Knife?

A: The most recommended accessories are a proper sharpening steel, a blade guard, a knife block, or a magnetic storage rail. Professional knife storage protects both user safety and blade performance. Food Supplies specifically recommends suitable knife blocks, magnetic rails, and the F.Dick Edge Guard for drawer storage to protect cutting edges. Using the right storage solution prevents premature dulling, accidental damage, and workplace safety issues, especially in busy commercial kitchens where knives move frequently between prep stations.

Q: Is the F.Dick 1905 Filetting Knife easy to maintain?

A: Yes, the knife is easy to maintain when proper professional knife care is followed. Food Supplies recommends hand washing with a soft cloth and mild alkaline detergent, followed by immediate drying. Although the plastic handle is dishwasher safe, hand washing is strongly preferred because dishwashers can accelerate blade wear, pitting, and corrosion over time. Consistent cleaning, proper drying, and regular honing significantly extend blade life and help maintain the premium cutting performance expected from the 1905 Series.

Q: Is the F.Dick 1905 Filetting Knife dishwasher safe?

A: Technically the plastic handle can tolerate dishwasher cleaning, but hand washing is strongly recommended. Dishwasher environments expose knives to aggressive detergents, prolonged heat, steam, and food residue buildup that can lead to pitting or corrosion on the blade. This affects both appearance and long-term performance. For a premium professional knife like the 1905 Series, hand washing and immediate drying are the best practices for protecting sharpness, finish, and service life.

Q: What versions of the F.Dick 1905 fillet and protein-prep knives exist?

A: The 1905 Series includes multiple protein-prep options including the 7" flexible fillet knife, flexible boning knife, carving knives, butcher knives, and chef knives in several sizes. This allows operators to build a full workflow around one consistent handle system and cutting feel. For example, the 6" flexible boning knife supports tighter detail work, while carving and butcher knives handle larger portioning tasks. That consistency matters in professional environments because it improves speed, comfort, and staff familiarity across prep stations.

Q: What is included when purchasing the F.Dick 1905 Filetting Knife?

A: The purchase includes the individual F.Dick 1905 Filetting Knife (Flex) Black 7" as a standalone professional knife. Sharpening tools, blade guards, knife blocks, and storage systems are typically purchased separately based on operational needs. This allows kitchens and butcher shops to build the exact knife maintenance system they require. From a business perspective, this supports smarter purchasing because teams can match accessories to workflow instead of buying unnecessary bundled items.

Q: How does the F.Dick 1905 Filetting Knife compare to the F.Dick 1905 Boning Knife (Flex)?

A: The fillet knife is optimized for thinner, more flexible precision cuts, while the boning knife is better for tighter control around joints, bones, and denser trimming work. The 7" flexible fillet knife excels with fish and delicate proteins where smooth sweeping cuts are needed. The 6" flexible boning knife is typically preferred for deboning poultry and meat where maneuverability around structure matters more. Many professional kitchens use both because they solve different preparation tasks rather than replacing one another.

Q: How does the F.Dick 1905 Series compare to entry-level knife lines like ProDynamic?

A: The 1905 Series is positioned as a premium professional line with stronger design detail, forged feel, and elevated presentation compared to workhorse entry-level lines like ProDynamic. Both are built for professional performance, but the 1905 Series adds its iconic steel-ring handle design, higher-end presentation, and a stronger premium positioning for chefs who want both performance and craftsmanship. ProDynamic is often selected for high-volume operational practicality, while 1905 is preferred where premium feel, long-term ownership, and visible quality matter more.

Q: Is the F.Dick 1905 Filetting Knife reliable during high-volume service?

A: Yes, it is built for consistent high-volume use where speed, accuracy, and clean presentation directly affect profitability. Seafood departments rely on fast filleting with minimal waste, and the flexible blade supports clean portioning while protecting product value. The strong edge retention reduces downtime for frequent sharpening during service. Combined with the hygienic gap-free handle design and easy maintenance, this makes it a dependable daily tool for demanding retail seafood operations.

Q: Does the F.Dick 1905 Filetting Knife support fine plating and premium presentation?

A: Yes, this knife is especially valuable when presentation standards are high and precision matters. Fine dining kitchens and chef-driven operations need exact trimming and clean cuts for fish courses, protein plating, and premium prep. The flexible blade helps preserve texture and appearance while reducing rough cuts or unnecessary product loss. That is where the 1905 Series becomes a real advantage, professional cutting performance paired with a refined visual identity that reflects the standards of the kitchen.

Q: Is the F.Dick 1905 Filetting Knife a worthwhile long-term investment?

A: Yes, for users committed to developing strong knife skills, it is a professional-grade investment that delivers value over many years. Unlike disposable or lower-quality knives, a properly maintained F.Dick knife is designed for repeated sharpening and long-term performance. Learning on a true professional blade also improves technique and confidence. Choose proven brands, expert guidance, and a tool that supports real skill development rather than short-term replacement cycles.

Q: Is the F.Dick 1905 Filetting Knife a strong choice for premium protein preparation workflows?

A: Yes, the F.Dick 1905 Filetting Knife is an excellent choice for premium protein preparation workflows where precision, consistency, and presentation matter. Whether used in seafood counters, butcher departments, or chef-driven kitchens, the flexible blade supports accurate trimming and portioning while reducing waste and preserving product value. Its forged construction, premium handle design, and full sharpening compatibility make it more than a single knife. It becomes part of a professional cutting system built for long-term performance and operational efficiency.

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