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The old Dick appreciation thread

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F-Flash

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A big dick in your hand just feels right. I don't have one currently... but I'll be on the look out.
I usually prefer to dual wield. Once you get the technique right, it's amazing how fast you can get accurate results.
 

Jville

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I’m very sad to hear that. Have you tried boiling it for 10 minutes and then put in a vice and bend with full force? Sometimes it seems to work.
I'm afraid I'm going to break break it.
 

Jville

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I like to use a hammer grip with my dick. It''s much more comfortable than a pinch grip.
 

Noodle Soup

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I have an old 10-inch carbon steel F. Dick chef knife a friend gave me for Christmas a few years ago. Sorry but I think its as good as most of the Japanese blade for its intended purpose.
 

Noodle Soup

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I think I've asked it before but does anyone know when F. Dick quit making plain carbon steel knives? I became one of their dealers in about 1981 and there were none in the catalog at that time.
 

M1k3

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Errrrr, NO!
Not a fan of German Dick? Not even the Dick Micro? Dick Titan? Dick Hygienic?
I think I've asked it before but does anyone know when F. Dick quit making plain carbon steel knives? I became one of their dealers in about 1981 and there were none in the catalog at that time.
I think the Dick 1922 comes in carbon, I think.
 

Benuser

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Haven't found one from Skandinavia.

Retailer Heucher: Dick Dickoron micro 30cm, oval, super-fine # 75003-30

this or Amazon.de was cheapest I found.
Heuchler are very serious guys.
Not sure whether the Dickoron Micro is worth the money in a home setting, though. It's by far the best steeling rod I've ever tried, does not abrade at all. But with the next sharpening round, you will have to remove a substantial amount of fatigued steel.
In a home setting there is no inconvenience in maintaining with a few edge leading strokes on a dry fine stone, as if you were deburring.
 

lemeneid

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I love my Dick!
Sometimes I let my girlfriend use it too!
 

Noodle Soup

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nice looking knife but that is a little too massive for me. I tend to top out at 10-inches in a chef knife
 

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