Knives for butchers Dick

The butcher’s knife is made exclusively from high-alloy stainless steel. This material forms the basis for further machining in order to achieve the finished high-quality knife.

The blank is stamped out of specially rolled conical rods. The next step in the manufacturing process, the hardening process, is crucial to the quality of the knife. The blanks are hardened in a protective gas atmosphere in continuous operation at temperatures exceeding 1,000°C. The equipment used at Friedr. Dick meets the current state of the art and guarantees a defined and controlled hardening process. Any contact with oxygen is avoided to prevent surface oxidation since this would necessitate subsequent grinding under high contact pressure and thus heating of the blade, which can lead to embrittlement.

The next process stage is so-called tempering. As the hardened steel is inelastic, tempering at temperatures between 200 and 280°C eliminates the greatest internal stress within the steel, i.e. the molecules in the steel are “aligned”. This imparts the required ductility and strength to the blades.