Dick 1905 Fully Forged Serrated Slicer 20.3cm
Product Description
The Dick 1905 Serrated Slicer is a fully forged knife from F. Dick's long-established 1905 range. The serrated edge is designed to grip and cut through foods with a firm...
Specifications
- Blade length
- 8.25
- Colour
- Black
- Construction
- Forged
- Dimensions
- 3600(L)mm | 141¾(L)"
Downloads
Product Description
The Dick 1905 Serrated Slicer is a fully forged knife from F. Dick's long-established 1905 range. The serrated edge is designed to grip and cut through foods with a firm outer crust or skin — breads, tomatoes, cured meats, and similar ingredients — without compressing or tearing. The blade runs to 20.3cm (8 inches) and is forged from German steel throughout, meaning the blade and bolster are formed from a single piece of metal rather than assembled from components.
In a working kitchen, a reliable serrated slicer earns its place at the pass and on the prep bench. The serrated edge holds its cutting ability well across a full service, and because the teeth do the initial work of biting into a surface, the knife requires less downward pressure than a straight edge on the same materials. The 200g weight sits in a practical range — substantial enough to feel controlled, without causing fatigue over an extended prep session.
The 1905 range is built with straightforward professional use in mind. Key practical points include:
- Fully forged German steel construction for durability and edge retention
- Serrated blade suited to crusty, skinned, or layered foods
- Steel reinforcement rings in the handle add rigidity at a common stress point
- Balanced weight of 200g for controlled, comfortable use during prep
- Part of a coordinated range, making it straightforward to build a matched knife set
There are no installation or electrical considerations with this knife, but it is worth noting that serrated blades require a specialist sharpening service rather than a standard whetstone or pull-through sharpener. If your kitchen sharpens knives in-house, factor in whether you have the appropriate equipment for serrated edges.
This slicer is well suited to professional chefs and kitchen brigades who regularly work with bread service, charcuterie, or any prep that benefits from a serrated cut. If your volume or specific slicing requirements are more demanding, it is worth considering whether a longer blade or a different edge profile would serve you better.
If you have questions about whether this knife fits your kitchen's needs, the team is happy to talk it through.
Key Features
- Fully forged German steel blade and bolster in a single piece
- 20.3cm serrated edge designed for crusty and skinned foods
- Steel reinforcement rings at the handle collar for added rigidity
- 200g balanced weight for controlled use during extended prep
- Part of the coordinated Dick 1905 fully forged knife range
Operational Benefits
- Serrated edge grips food surfaces cleanly without tearing or compressing
- Less downward pressure required, reducing hand fatigue during prep
- Forged construction supports consistent edge retention across regular use
- Reinforced handle withstands the stresses of daily professional kitchen use
- Matches other 1905 range knives, keeping your brigade's toolkit consistent
Specifications
- Blade length
- 8.25
- Colour
- Black
- Construction
- Forged
- Dimensions
- 3600(L)mm | 141¾(L)"
- Knife colour
- Black
- Knife length
- 8.25
- Knife origin
- European
- Knife type
- Carving and Slicing Knives
- Material
- German Steel
- Weight
- 200g
Downloads
Frequently Asked Questions
- Serrated blades cannot be sharpened on a standard whetstone or pull-through sharpener — they require a specialist serrated blade sharpener or a professional sharpening service. If your kitchen sharpens knives in-house, it is worth confirming you have the right equipment before adding serrated knives to your set.
- A serrated slicer performs best on foods with a firm or resistant outer surface and a softer interior — bread and baked goods, tomatoes and other skinned produce, cured meats, and layered terrines are typical examples. For boneless proteins or fine slicing work, a straight-edged slicer or carving knife is usually the more appropriate choice.
- The 1905 range is designed for professional use and is robust enough for brigade environments. Because it is a coordinated range, kitchens can build a matched set across different knife types, which suits both shared brigade use and individual chef rolls. If your operation requires very high throughput or specialist cutting tasks, it is worth discussing the full range to make sure you have the right profiles covered.