I’m looking to buy a set of meat processing knives for mainly deer and the occasional farm animal. I came across the brand F. Dick, They seem good but it’s hard to get any information from anyone that actually uses them. I’m mainly interested in boning, steak/ breaking knife, and skinning knives. I’d just like some opinions before making the commitment.
Thanks

I've had a few meat cleavers pass through my hands. I'm sure the older stuff was good quality but I couldn't tell you about whats being made today.

Yes I use some.
Good quality stainless steel skinners.
On par with Victorinox.

The old F Dick knives are excellent. I have cleavers, scimitars and butcher knives made by them from the 1800s and early 1900s. I don't know anything firsthand about their newer blades, but suspect they are still good quality. All the German blades I have had have been very good or better.

I have a pretty huge collection of cleavers and some other blades. F Dick is a brand I watch for.

Keith

Not familiar with F. dick knives but their steels were quite common in the meat packing industry.
I would have no qualms with them.

I'm using one of their steels (extra hard) the last two years and it has been a game changer for keeping my blades how I like them. Good brand!

They've been in business for over 200 years so I'd say it's safe to do business with them and they must do thing's right or they'd probably of gone the way of the albatross ha ha

I wonder what the F stands for…

I'm not familiar with the F. Dick knives but I've been using the Victorinox 6" boning knives for many years and you can't really go wrong with them. I use them for skinning and processing deer mostly. I like the ones with the white handles.



I do use F. Dick steels in the kitchen and fur shed.

Those are commercial knives so will be fine, but why buy a set?
A 6" boning knife will do 90% of what you need to do, a longer slicer is better for cutting large primals into steaks or cubes... I use a reground 10" chef knife for that and everything else I don't use the boning knife. Save some money and start there. IMO...YMMV

I have a Cold Steel flexible commercial grade boner and have been more than happy with it. Holds a good edge and easy to sharpen.
Here's a link to Cold Steel meat knives.

https://www.coldsteel.com/blades/cullinary/

I can clean skin the hide off a big beaver in a few minutes with my f dick skinner.
It takes and holds a razor edge and I prefer the longer blade design over the victorinox for the largest beaver.

(knife in the pic was just to show length of small beavers tail)
I would not clean skin small beaver with that size of knife.

They are good knives,my little nonserrated pelted,paring knife is my steak knife at the moment

The F is for Frederick. Many years ago working at a fine dining restaurant I was introduced to those knives from the chef/ owner. He gave me one (chef knife) as a gift and I loved using it. Don't know where it is today. Quality knives.

Ok this is great news. I ordered a 8” and 10” breaking knife. A few semi flex 6” curved boning knives and a nice round skinning knife. I will update with my opinions after getting them in. Also I grabbed a few 6” victorinox boning off Amazon because they were on sale. I have handled them before so I know they are decent.

I appreciate all the help!

I had no idea cold steel made knives that actually could be used. I thought they only made tactical knives that were designed for the cool factor. I’ll check them out

What one do you use? I’m a complete novice with knife steels. I have only used sharpening stones.

I'll look forward to hearing your review. I have a collection of old butcher knives that will be all I could ever need, but still interested in seeing your thoughts on it.

They have a bunch of different steels to choose from. The one I got is their hardest and aligns the edge but not over-aggressively like softer steels. For the steel in the knives I'm using it's perfect.

You really need a steel, if your knife is sharp to start with, a few swipes on the steel keeps it that way, it's not a sharpener but and edge straightener...