I had an F. Dick 6" chef knife that I used as a "petty" knife for smaller work. IMO, it is a good knife. The steel seemed harder than that of the Wusthof knives, and correspondingly, more difficult to hone well. I would buy a good set of stones to accompany this set, and plan on using the stones every couple of months or so. I since donated that knife to an aspiring young chef, and went with Japanese knives only, as I found them to be more nimble in the hand than Euro style knives. You are correct about F. Dick being sold more to commercial users (butchers and commercial kitchens) than to the general public.
Originally Posted by djmike523
Remember the basics-steel your knives, hand wash only, and hone from time to time with stones, and this set will give you great service for many years to come. Enjoy.
"I'd rather have a bottle in front of me than a frontal lobotomy"-Tom Waits