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Commercial-Grade Boning Knife Engineered for Precise Meat and Poultry Preparation
The F. Dick 6-Inch Boning Knife is designed for controlled trimming, deboning, and portioning in professional kitchens, butcher shops, and high-volume food preparation environments. Its forged alloy steel blade provides the precision needed to work closely around bones, joints, and connective tissue while maintaining dependable control throughout repeated prep cycles.
Technical Specifications & Engineering Data
| Specification Metric | Commercial Field-Tested Data |
|---|---|
| Manufacturer Brand | F. Dick |
| Manufacturer | Friedr. Dick |
| Model / Series Line | 82982151 |
| Material Composition | Forged Alloy Steel / Chrome Steel |
| Blade Construction | Forged |
| Blade Edge | Plain Edge |
| Blade Length | 6 Inches / 15 Centimeters |
| Handle Material | Durable Nylon |
| Handle Color | Black and Blue |
| Blade Color | Silver |
| Dishwasher Safe | No |
| Recommended Care | Hand Wash and Dry Immediately |
| Professional Application | Deboning, Trimming, Portioning, and Meat Fabrication |
Core Operational Features
Forged Professional Construction: The forged alloy steel blade provides the strength and structural stability required for repeated trimming and deboning tasks in active commercial kitchens.
Precision 6-Inch Blade Profile: The compact blade length offers excellent maneuverability when working around bones, joints, tendons, and narrow cuts of meat.
Controlled Plain Edge: The smooth cutting edge supports clean, deliberate slicing without tearing delicate proteins or leaving excessively rough cut surfaces.
Secure Nylon Handle: The durable nylon handle provides a stable, practical grip for controlled cutting during extended preparation sessions.
Efficient Meat Fabrication: Designed to improve accuracy when separating meat from bone, removing fat, trimming connective tissue, and preparing uniform portions.
Professional Applications
Ideal for deboning poultry, trimming beef and pork, removing silverskin, separating meat from joints, preparing fish, and completing detailed protein fabrication. Its compact design makes it especially useful for precision work where larger chef knives offer insufficient control.
Why Professionals Choose It
Professional chefs, butchers, and meat processors rely on F. Dick knives for dependable construction, practical ergonomics, and consistent cutting performance. This 6-inch boning knife combines the strength of forged steel with the maneuverability needed for detailed butchery and high-precision prep work.
Care & Maintenance
Hand wash the knife using warm water, mild detergent, and a non-abrasive sponge. Dry immediately after cleaning to protect the blade and handle. Do not place the knife in a dishwasher, as excessive heat and aggressive detergents may damage the cutting edge and handle. Hone regularly and sharpen as needed to maintain optimal performance.