Material and Construction

The keys to Dexter quality lie in our steel, heat-treatment of that steel, blade geometry, and our ultimate sharp edges.

Carbon Steel

Carbon steel is an alloy of iron and carbon. Often, it also contains vandadium and manganese.  Carbon steel commonly used in cutlery has a 1% carbon content.  Carbon steel blades are inexpensive, are very sharp, and hold an edge very well. Carbon steel is generally easier to resharpen than most stainless steels, however, it is vulnerable to staining.  Some professional cooks employ carbon steel blades because of their reasonable cost, cutting power, and edge-holding ability, however, others find these advantages are outweighed in the kitchen by extra maintenance.  Over time, carbon steel blades acquire a dark patina of oxidation which acts to block the staining process.  Some people find the patina an alluring sign of age while others find it unattractive.

Stainless Steel

Stainless steel is an alloy of iron, chromium, nickel, and molybdenum with a small amount of carbon.  Stainless steel blades are highly resistant to corrosion.


Dexter’s proprietary, high-carbon, high-alloy stainless steel, that is specially engineered for professional knives. This special blend of elements enhances sharpness, edge holding capabilities, corrosion resistance and ease of re-sharpening.

High Carbon Stainless Steel

High Carbon Stainless Steel refers to high-grade stainless steel alloys with certain amount of carbon. High carbon stainless steel is intended to combine the best attributes of carbon steel and ordinary stainless steel. High carbon stainless steel does not discolor or stain and it maintains an extrememly sharp edge. High carbon stainless steels are higher quality alloys often including molybdenum, vanadiaum, cobalt and other components intended to boost strength, edge-holding, and cutting abilities.

Forged Blade

forged-blade Forged blades are made in an intricate and multi-step process by skilled craftsmen. A chunk of solid steel is heated to a high temperature and pounded while it is hot, to form a blade. The blade is then heated, quenched, and tempered to attain the desired hardness. After heat treating, the blade is polished and sharpened. Truly forged blades are often considerably more expensive than blanked blades due to the increased number of manufacturing steps involved. . A forged blade will serve the same function as a blanked blade. Forged vs. blanked is a matter of preference.

Blanked Blade

stamped-bladeBlanked blades are cut to shape directly from sheet or coil stock. They are considerably less expensive than their forged counterpart. They are heat treated for strength, ground, polished and sharpened. Blanked blades can often be identified by the absence of a bolster. A blanked blade will serve the same function as a forged blade. Forged vs. blanked is a matter of preference.

Wood Handle

Wooden handles provide a good grip and are most attractive, however, they need to be cleaned more thoroughly than plastics or composits and must be occasionally re-treated with mineral oil to retain water repellency. Wooden handled knives should be hand-washed and dried.  Our handles are made from rosewood, beech, and walnut.

Plastic Handles

Plastic handles are more easily cared for than wood and do not absorb micro-organisms. For this reason they are the material of choice in meat processing plants around the world and most kitchens.

Composite Handles

Composite handles are made from laminated woods impregnated with plastic resin. Pakkawood and Staminawood are commonly encountered. They are considered by many chefs to be the best choice because they are easy to care for, are as sanitary as plastic, have the appearance, weight and grip of wood, and are more durable than either.

Scalloped Edge

Scalloped blades feature many curved edges protected by sharp points that help to break through tough skins or hard crusts. As these points break through, the curved edges slice the soft interior without damaging it. They are particularly good on fibrous foods such as vegetables. The scalloped edges are protected by the sharp points making the scalloped edge very durable. Because of this, they may go longer between sharpenings.

Sales Policies


All prices shown are at net. PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. Net prices are shown.


All prices subject to addition of federal, state and local taxes where applicable.


Orders will be filled at the price in effect at the time of shipment.  Should a stock position make it impossible to ship an order complete, partial shipment may be made.


Orders will be shipped via UPS

Returned Goods

No material returned will be accepted for credit without authorization.  Authorized returned goods accepted for credit are subject to a 20% refurbishing charge; all returns must be sent prepaid.  Where a shipping error is made by Dexter and is immediately brought to our attention, there should be no penalty whatsoever unless merchandise is damaged by faulty repacking and shipping.

Defective Merchandise

Merchandise returned as “defective” is subject to inspection before the claim can be allowed.

Shortage or Damage

In case any shortage or damage is detected, notify at once the delivering transportation agent and file claim promptly.  Our responsibility for delivery of goods ends when we have a signed Bill of Lading by our local transportation agent.  We cannot honor shortage claims beyond 30 days after delivery.


Seafood Processing

seafood-processingFish, clam and oyster knives are available in the following product lines:  Sani-Safe, Sofgrip, Traditonal, and Basics.  Select from the broadest line of professional fish knives in the world with the right balance, blade flexibility and handle shapes to fit your cutting needs.  Dexter product lines feature the finest high quality, stain-free high-carbon and high-carbon steel blades with the ultimate sharp edge.  Formed, textured polypropylene handles provide comfortable non-slip gripping surfaces.  See our broad line of butcher steels and sharpeners.

Poultry Processing

poultry-processingDexter poultry knives are available in the following product lines:  Sani-Safe, Sofgrip, Traditional.  Each product line features ergonomically designed knives to perform special cutting tasks such as trimming, boning, stripping and ripping on conveyors, tables or overhead rail/hang conveyors.  Blades are stain-free high-carbon steel with the ultimate edge.  Formed, textured polypropylene and Sofgrip handles provide comfortable non-slip gripping surfaces.  See our broad line of butcher steels and sharpeners.

Meat Processing

meat-processingDexter meat cutting knives are available in the following product lines:  Sani-Safe, Sofgrip, Traditional, and Basics.  Dexter product lines feature the finest high-quality, stain-free high-carbon, and high-carbon steel blades with the ultimate edge.  Dexter ergonomically designed handles are available in white and colored polypropylene, and white and black Sofgrip.  See our broad line of butcher steels and sharpeners.

Knife Guards

Side Guard

Protects the fingers along the side of the handle. 

Bottom Guard

Protects the fingers along the bottom of the handle and stops the knife from pinching fingers between the knife handle and the cutting surface.

Combination Guard

Protects the fingers along the side and bottom of the handle.

Care of Knives

Every Dexter product is designed to exceed the performance expectations of the end user. Each product is individually heat treated, and given the blade and edge geometry that has been perfected for the task at hand. From knives and turners to sandwich spreaders and spatulas, the professional user is always the focus of our efforts.

The performance of these superior products can be diminished, however, if they are not cared for properly. The cleaning and care of Dexter’s products is critical to their long term performance. We recommend adherence to the following guidelines to maximize the performance of Dexter products:

  1. Cutlery should be hand washed in mild to medium strength detergent and towel-dried.
  2. Knives should not be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade. For wood-handled products, heat and detergents cause the natural oils and pigments to be drawn out of the wood, resulting in the handle fading and splitting.
  3. Cutlery should not be soaked for long periods or submerged for cleaning. If a user insists on soaking cutlery in soap, bleach, or chlorine, soaking should be kept to a minimum, the products rinsed thoroughly and dried immediately.
  4. Knives of carbon steel should be washed and dried immediately after use to prevent rusting.

Chlorine and bleach products discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, they must be thoroughly rinsed off immediately.

When cutlery is left to soak in aluminum pans or stainless steel sinks, Galvanic action, the transfer of electrons from one metal to another, may occur. Galvanic action may cause pitting on cutlery blades. To prevent it, avoid long periods of soaking, and remove cutlery from condiments such as mayonnaise when they are kept in aluminum or stainless steel pans.

Only frequent and prompt cleaning of cutlery after each use with non-caustic solutions and prompt towel drying will ensure the performance and beauty of Dexter’s superior products.