SC - Lord Ras- Dicks for Christmas

[Philip & Susan Troy]

Mike and Pat Luco wrote:
> 
> I would like to get myself a Dick for Christmas.  Could you
> comment on the merits of either a 9" or longer Dick?  No,
> seriously they look great and of high quality.  I just want
> to know if the longer ones get in the way.  I use a 9" Cutco
> now and would wonder if you could make any comments on
> QUALITY.  I know this topic came up earlier, but I wasn't
> paying attention, and have since deleted the files while
> cleaning the hard drive.  I seem to remember that you enjoy
> yours.  Do they stand up well to splitting chickens?  I am
> asking humbly of the Master Cook.

I own a couple of F. Dick brand knives (including the 10" Dick of much
fame on this list), and the particular ones I own were acquired as parts
of sets provided for culinary arts students. For that reason, they are
pretty much student grade equipment. 

What that means is that they are stainless, somewhat but not extremely
high-carbon steel, which will hold a decent edge for a decent while,
will lose that edge if you abuse the knife, and which can easily be
repaired, resharpened, and rehoned if the knife is damaged. 

While I do own several other knives of much higher quality, I'm very
comfortable using the Dick, either because it happens to fit my hand
really well (hey, cut that out, you guys!), or because it was what I was
trained to use. I happen to have long arms and large hands, and a 10" or
even a 12" knife is comfortable in my hand. If you think of the knife
blade as the radius of the arc your hand will describe when chopping
something like parsley, etc., some people prefer a shorter knife with a
smaller arc. I know I had several classmates (mostly, but not all,
female) switch to 8" knives of various brands.

In answer to your specific question, I'd say every Dick chef's knife
I've seen has been eminently able to split chickens and other poultry
bones (and I almost lost half my left index finger to one, too), while I
think they'd be dulled or damaged if used on heavier bones. The
possibility also exists that the Dick knives you're thinking of are of a
different grade than the ones I used. They probably make finer-quality
knives than a student would need, and if that's what you're thinking of
buying, I can only say there should be no problem splitting any bone
you'd care to use a knife, rather than a cleaver of some sort, on. I
mean, if you have to use a hammer or something to get a knife through
large bones, it becomes preferable to use a cleaver anyway.

In general, a good knife will be reasonably heavy and thick (maybe
3/16"-1/4" where the back of the blade meets the grip), well-balanced,
should have a rivetted wooden handle (at least 3 rivets preferred) with
a tang that runs the entire length of the handle. No plastic handles, no
amazing Tri-zor, never needs sharpening, edges, and you should never,
ever have to worry about the knife flexing under pressure and cutting
where you don't want, like, say, your left index finger...;  )

I hope this helps you make up your mind!

Adamantius
Østgardr, East  
- -- 
Phil & Susan Troy

troy at asan.com
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