CaptC Posted May 7, 2014 Report Share Posted May 7, 2014 (edited) Very large meat cleaver made by F D ick Germany Nr 1053 On reverse is Schliff V gut falsch 4 x 69 Blade 10" across. Weighs 1.5 kilos Its old with a small crack in the wooden handle (which has three brass studs) and someone has whacked it with a hammer (?) on the top of the blade - easily ground out. A scarce bit of kit --- £35 posted SOLD ------------------ THANKS!!!!!!!!!!!! Edited May 7, 2014 by CaptC Link to comment Share on other sites More sharing options...
linny Posted May 7, 2014 Report Share Posted May 7, 2014 (edited) a big chopper made by f D ick Edited May 7, 2014 by linny Link to comment Share on other sites More sharing options...
colin lad Posted May 7, 2014 Report Share Posted May 7, 2014 These are great chopper's i would love it if only we were still allowed them, too many rules and regs now but will be ideal for someone using it at home Colin Link to comment Share on other sites More sharing options...
CaptC Posted May 7, 2014 Author Report Share Posted May 7, 2014 a big chopper made by f D ick Yes, the puns are endless!! Well done!! These are great chopper's i would love it if only we were still allowed them, too many rules and regs now but will be ideal for someone using it at home Colin What rules and regs? I wouldn't like to be caught carrying it around but what "rule" says its not allowed? Link to comment Share on other sites More sharing options...
Rexcernui Posted May 7, 2014 Report Share Posted May 7, 2014 No wooden handled knives allowed in butchers anymore and all blades have to be stainless steel. Link to comment Share on other sites More sharing options...
CaptC Posted May 7, 2014 Author Report Share Posted May 7, 2014 (edited) No wooden handled knives allowed in butchers anymore and all blades have to be stainless steel. The blade on the "D#ck" is stainless but alas, for commercial use the handle is hardwood. Good old Health and Safety! Edited May 7, 2014 by CaptC Link to comment Share on other sites More sharing options...
Mungler Posted May 7, 2014 Report Share Posted May 7, 2014 (edited) I have a D*ck knife sharpener and it's the nuts. German engineering at it's best. Mind you, on the last load of ribs I got I tried to "chop" them with a big steak knife and I shattered the blade (one of the cheap yellow handled carbon do-doh bladed jobbies) and was lucky not to lose an eye - the blade splinters went everywhere. Anyways, after working out the dangers of those knives I gave the other one I had to Evil Elvis I should probably buy this, but if I bring yet another knife into the house the wife will leave me Edited May 7, 2014 by Mungler Link to comment Share on other sites More sharing options...
FatherandSon Posted May 7, 2014 Report Share Posted May 7, 2014 We have an F Dic# knife sharpener. My mother in law bought it at a car boot for me thinking it was a fire poker. Really nice with an antler handle. Link to comment Share on other sites More sharing options...
tonker Posted May 7, 2014 Report Share Posted May 7, 2014 PM Sent Link to comment Share on other sites More sharing options...
colin lad Posted May 7, 2014 Report Share Posted May 7, 2014 No wooden handled knives allowed in butchers anymore and all blades have to be stainless steel. spot on we now have to use them nasty nylon style handles captc its the wooden handles the heo don't allow now in our trade i had an old wooden handle knife that i loved was gutted when i had to give it up colin Link to comment Share on other sites More sharing options...
Rexcernui Posted May 7, 2014 Report Share Posted May 7, 2014 (edited) When I started as a butcher years ago it was wooden handled full tang carbon blades, the best you could possibly wish for. Not any more. Had to change over to nylon handled blades. I tried victorinox but found that the f d1ck blades were about the best. Not a butcher any more alas. I do miss the trade sometimes. Edited May 7, 2014 by Rexcernui Link to comment Share on other sites More sharing options...
CaptC Posted May 7, 2014 Author Report Share Posted May 7, 2014 (edited) Tonker - I have replied - Many thanks. Edited May 7, 2014 by CaptC Link to comment Share on other sites More sharing options...
mick miller Posted May 8, 2014 Report Share Posted May 8, 2014 Ummm, they're still using wooden handled blades in the shop I trained in and cleavers. No problems when enviro health visited? My knives are all plastic handled but there's two of those cleavers hanging on the rail and still used. Link to comment Share on other sites More sharing options...
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