The Cook’s Kitchen

I stumbled upon these knives at a NACUFS National Convention in Seattle Washington two years ago and have recently been blessed with meeting Gabriele Morgan from the Friedr. Dick Company.  She has opened my eyes and my knife collection to incorporate several of the highest quality knives I’ve ever used.  The pinnacle of knives is the 1893 Officemesser (Paring Knife) with its beautiful balance, extremely sharp cutting edge and made for your hand leather like material that remains soft but will not let the knife slip.

It’s small versatile and sharp and has made small work of many vegetables in my kitchen.  From intricate details work to slicing lemons or limes the knife is remarkable.  The extreme hardness of the blade - 61 degrees HRC lends itself to a long blade life.  Once I used it I tossed away my cheap Russell and Chicago Cutlery paring knifes and gave away my above average Wusthof Grand Prix II paring knife.  With over 33 layers of rust-free stainless steel (FD VG 10-33) the Officemesser looks like a samurai sword as you remove it from your knife kit.

All in all this knife is up to the task of any high production kitchen or simple preparations for the budding gourmet chef.  I highly recommend this knife and every knife in the 1863 line.  Pick one up and try it out, you will not be disappointed and when you take it home it will last you a lifetime.

Give a chef and average knife and he will prepare an average meal; give a chef an Friedr. Dick Knife and he will prepare a bountiful feast.

Photo: Friedr. Dick