F.Dick Premier Plus Filetting Knife

PROFESSIONALS TRUST US – FOR A LIFETIME
The knife is the extension of the chef's arm. With the Premier Plus series, your knife works practically by itself. This gives you time not only to concentrate on your craft, but also to give your creativity free rein to create exciting dishes. This is exactly what trained professional chefs and our top chefs appreciate about the F. DICK brand - quality that will accompany you for a lifetime.  

FORGED BALANCE
All Premier Plus knives are forged and perfectly balanced. Already during the development of the knives, we placed special emphasis on optimising the weight distribution between the blade and the handle so that the knife feels light and comfortable in your hand. Imagine your handle is too heavy or your blade too heavy. Your knife would always tend towards the heavy side and you would have to fight against the weight when cutting. This will certainly not happen with Premier Plus knives.

SHARP
The blade is made of the high quality X50CrMoV15 steel alloy. Each component of this steel has its own impressive features. Thanks to the high carbon content, the edge retains its sharpness for a particularly long time, the chromium content reduces wear and the molybdenum makes your knife particularly corrosion-resistant. We have also decided to polish the cutting edge to give the knives a special sharpness. Premier Plus knives are uncompromising in their design when it comes to sharpness. The food is cut exactly and not broken or squashed. This way, you work with precise, clean cuts, allowing the variety of flavours in the dish to come to the fore.

ERGONOMIC HANDLE
The Premier Plus knives support you in your kitchen adventures. Our special handle concept also speaks for itself: The handle and blade are joined together without gaps, making them particularly hygienic and easy to maintain. The handle feels comfortable and adapts to your hand thanks to its ergonomic design. This is important to prevent your hand from tiring quickly when you use the knife for a long time.

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.