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30. January 2020 - Limited special edition forged chef's knife
Premier Plus “GO FOR GOLD” - IKA / Culinary Olympics


On the occasion of the Culinary Olympics, Friedr. Dick presents a limited special edition of its forged chef's knife with a blade length of 21 cm from the Premier Plus series. The knives are coated with a special ceramic enforced hybrid coating. The antibacterial non-stick coating prevents cuttings from sticking and allows easy cleaning. In addition, ceramic particles enable the best sliding properties with reduced effort and higher wear resistance.

The IKA/Culinary Olympics is the oldest, largest and most diverse international culinary arts competition in the world. Professional teams of chefs passionately compose the perfect interplay of ingredients, preparation and presentation. For 100 years, new culinary trends have been emerging here in fair competition. The competition is taking place in Stuttgart for the first time, parallel to the INTERGASTRA 2020.

The motto of the Olympic Games is “citius, altius, fortius” - Latin for faster, stronger, further. The Olympic concept of “being there is everything” is also a guiding principle for the festival as an event. In a quote about the Olympic Games, Bishop Ethelbert Talbot said:

“The important thing in the Olympic Games is not winning but taking part, for the essential thing in life is not conquering but fighting well.”

On the occasion of the Culinary Olympics, Friedr. Dick presents a limited special edition of its forged chef's knife with a blade length of 21 cm from the Premier Plus series. The knives are coated with a special ceramic enforced hybrid coating. The antibacterial non-stick coating prevents cuttings from sticking and allows easy cleaning. In addition, ceramic particles enable the best sliding properties with reduced effort and higher wear resistance.

Forged from a single piece of steel, perfectly balanced with a high-quality coating on the blade and a unique marking - the perfect tool: not just for participating in the IKA/Culinary Olympics.

23. January 2020 - New magnetic rack made of acacia wood


It would be a real shame to hide F. DICK chef's knives away in a drawer. With Fried. Dick's new magnetic rail made of acacia wood, they can now be stylishly presented and safety stowed away.

Ordner now through one of our authorized dealer partners!

It would be a real shame to hide F. DICK chef's knives away in a drawer. With Fried. Dick's new magnetic rail made of acacia wood, they can now be stylishly presented and safety stowed away.

It has a linear design and gives the knives a stylish appearance. It is 40 cm long, 7 cm wide and 2 cm deep and therefore provides sufficient space for the basic knife range in any kitchen. The strong neodymium magnets ensure a secure hold, even for heavy knives. Two mounting holes on the back ensure that it is easy to fix to the wall. Acacia wood has an elegant grain, a natural tone and even surpasses oak in terms of strength and hardness. Just the perfect material for the demands made on a magnetic rail in the kitchen.

18. January 2020 - “KitchenInnovation of the Year® 2020” award and “Golden Award” for the AJAX 1905 Chef's Knife


The AJAX chef's knife was able to inspire both the panel of experts and the consumers with an above-average overall performance in the unique evaluation procedure for the “Kitchen Innovation” award. The AJAX chef's knife also received the “Golden Award – Best of the Best“

The AJAX chef's knife was able to inspire both the panel of experts and the consumers with an above-average overall performance in the unique evaluation procedure for the “Kitchen Innovation” award. Quality, functionality and material quality coupled with an attractive design and product features that consumers expect – the AJAX was able to impress with these qualities. The chef's knife also received a very special and coveted award: the “Golden Award – Best of the Best“ for the most popular product with the highest overall rating in the respective category.

01. August 2019 - Friedr. Dick adds another winner to the Red Spirit series!


The new distinctive tool for the processing of meat easily separates meat from the bone and removes skin, tough fat and sinew – the new Red Spirit boning knife.

The new distinctive tool for the processing of meat easily separates meat from the bone and removes skin, tough fat and sinew – the new Red Spirit boning knife.

The narrow blade design comes from the meat industry and has been specifically adapted for work on fresh meat. It allows the knife to penetrate between the bone and meat and effortlessly separate meat from the bone. With its short 15 cm blade, work can be carried out effectively in a controlled manner; if the blade were longer, itwould be all the more difficult and unsafe to make precise cuts.

Red Spirit knives are uncompromising in their design when it comes to sharpness. The blade is ground extremely thin and, in addition, the cutting edge is polished. The flexible blade of the boning knife is ideally suited to the contours of the bones and the meat no longer needs to be reworked.

The new Red Spirit boning knife is available immediately from authorised Friedr. Dick dealers or through our Website.

13. June 2019 - Friedr. Dick beim TOP Talent 2019 - Das TOP Talent 2019 heißt Elise Scholl aus der Helm AG


Für die Teilnehmer/innen (Auszubildende Koch/Köchin) drehte sich alles in den letzten Wochen um den Kochwettbewerb TOP Talent 2019 - den Wettbewerb, der der Kochlegende Auguste Escoffier gewidmet ist und aus der Silbernen Escoffierschale hervorgegangen ist. Dabei setzte sich am 13. Juni 2019 Elise Scholl (Helm AG) in einem zeitintensiven und anspruchsvollen Kochwettbewerb mit drei Herausforderungen gegen ihre fünf Mitstreiter/innen durch.

Für die Teilnehmer/innen (Auszubildende Koch/Köchin) drehte sich alles in den letzten Wochen um den Kochwettbewerb TOP Talent 2019 - den Wettbewerb, der der Kochlegende Auguste Escoffier gewidmet ist und aus der Silbernen Escoffierschale hervorgegangen ist. Dabei setzte sich am 13. Juni 2019 Elise Scholl (Helm AG) in einem zeitintensiven und anspruchsvollen Kochwettbewerb mit drei Herausforderungen gegen ihre fünf Mitstreiter/innen durch. Sie überzeugte die Jury nicht nur in der Einzelkategorie „Produzieren“, sondern fuhr auch den Gesamtsieg ein.

Das Siegermenu war:
Vorspeise: Curry-Langostino-Wan Tan, Belugalinsensalat, Mousse von der geräucherten Buttermakrele
Hauptgang: Gebratenes Iberico-Kotlett unter Bärlauchkruste, Malzbiersauce, Glasiertes Spargel-Artischockengemüse, Kartoffel-Karottenpüre
Dessert: Passionsfrucht-Mascarponetörtchen, Muskatananas, Kokoseis

Friedr. Dick unterstützte den Wettbewerb und sponserte den drei Erstplatzierten einen Messerkoffer für eine erfolgreiche Zukunft.

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