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The old Dick appreciation thread

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HappyamateurDK

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A little bit on everything right now. Trying to get the feel for it
I use it for my soft German knives. And on a Windmühlenmesser 1922 carbon chef knife that should be 60 HRC. With great result on all of them. The micro is a great mix of effective honing and being gentle on the edge
 

McMan

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Looking at this again I realize that what confuses me most is that they didn’t go full circle. Imagine having a continous 750 mm edge. It could do extra work as a pizza cutter.

...
I think I have to send an e-mail to Dick now. Their design is wrong.
Yes, the double D can tricky.

Seriously, I do wonder why this thing is designed like that.
 

brotondo

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slickmamba

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my favorite Dick is my stiff boner. I used to have a flexible one, but I prefer a stiffy.
 

slickmamba

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Oh jeez, I don't know if I could handle such a large dick. Might be uncomfortable at first, but hopefully I'd get used to it.
You'd be surprised. I have a set of incremental Dicks that help me work up my ability to handle larger Dicks. Let me know if you want me to clean them up and send some over
 

brotondo

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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.
I wish my friends would be so kind to give me their old Dick for Christmas
 

Carl Kotte

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Another chance to gain eternal happiness
 

Benuser

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Carl Kotte

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It’s finally arrived. Since no one else has shared any F Dick projects here, I’m taking one for the team.
I found this BNIB F Dick (without a box) in Germany. It’s a perfect knife in pristine condition. It has a workhorse grind with an impressive taper. Custom handle in unidentifiable wood draped in mummified bandaid.
280x58
662 grams.
It needs to be touched up. Taking it to my suita later today.
C3FF5412-8068-483A-8703-AE6B5BF87C9E.jpeg
 

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Benuser

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It’s very slightly lefty biased in grind and edge. That could be a total accident - something due to bad treatment - too.
Edge off-centered to the right? That's the safest criterion. Never seen a specific left-handed European knife so far.
Otherwise, the convexity of the right face is with most European blades spread over the entire width and not always very obvious, while on the left face it's very pronounced on the last 1.5cm.
 

Carl Kotte

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