Dressler family carries on tradition of german cutlery
- July 2008 Cover Story
Today, it's obvious to anyone who hears their story: the Dressler family seems destined to carry on the prestigious traditions of German cutlery. But when Bernd Dressler was criss-crossing the United States and even the world, building the customer relationships and culinary expertise that would establish the foundation of Messermeister Inc., he didn't know the whole story. It came to inspire him and in turn his wife and daughters, who now are leading the company into the future with a broad and deep range of cutlery and cooking tools.
In the beginning
Dressler was already selling cutlery from his native Germany when he found out that his great-grandfather, on immigrating to the U.S. in 1866, had peddled Messermeister knives. He ran with it. In 1984, his Dressler American Marketing Company (DAMCO) acquired the Messermeister brand and its line of cutlery crafted in Solingen, Germany.
"It was enough for Bernd to sink his teeth into and say, ‘I'm a descendant of an ancient German cutlery tradition; I'm going to develop this brand," says National Sales Manager Ethan Hamme. "He was a real innovator. He was always ahead of the curve. He got out there and was beating the other guys to the punch with new and different culinary products. To this day that's what we're about: innovation, invention and continuous improvement."
Turning points
Since Dressler's death in 2002, it has fallen to Debra, Chelcea and Kirsten Dressler and to managers like Hamme to balance that spirit of innovation with the traditions of Solingen.
"Our knives are still made in Solingen, one at a time," Hamme says. "You'd be shocked at how small some of the factories are. You go down this narrow drive on the side of a house, and in a little workshop some guy is in there with grinders. That's his specialty. Then the knife is transported in a little truck to the next guy. Some of these knives can take two or three weeks to make, in 40-some steps, all hand done."
Meanwhile here in the U.S., Messermeister is developing new products in the way Bernd Dressler would have: working with customers in gourmet stores, culinary schools and restaurants to design the highest quality tools.
"Bernd Dressler is Messermeister; he still is today," Hamme says. "We never want to depart from what his vision was." Hamme can even recite Dressler's mission statement: To strive with full commitment and desire to provide the highest quality cutlery and complementary culinary tools for the professional and home chef. To present the sharpest edge and to never let price drive the quality of our knives and other cutlery-related products.
"He never believed in selling big department stores or large chains," Hamme continues. "He went after culinary schools, chefs, restaurant supply … he did very well. Those relationships are still forged – no pun intended – today."
Looking ahead
Some of Messermeister's best customers remain culinary schools and restaurant suppliers. But over his last four years with the company, Hamme has focused on gourmet independents and what they – and he – do best: education. "You look for key retailers around the country that have a good knife business," he says, "and try to get into their cooking classes, teaching knife skills once or twice a year. I've had classes where nine out of 15 people have bough 9-inch chef's knives."
Hamme's students learn more than how to say "knife master" in German. "The name Messermeister being German, it throws people off that we have any association with Asia. Bernd was not so arrogant he wouldn't go to Japan or China and look around. We've been connected with Asia for 25 years. We have not done for the most part Chinese knives, but a lot of other things – edge guards, bags, gadgets – there's just no point in making those things in Germany.
"The Asian Precision line is well made, very medium-priced, even less than the stamped line from Germany which is Park Plaza. We've just recently taken on the Mu knife series," which Hamme describes as an east-west fusion of Asian manufacture and Italian design.
Messermeister has broadened beyond Germany and beyond cutlery, and will continue to do so. "One thing I can talk about with pride is our whole range of merchandise across the culinary spectrum. Our catalog's front half is cutlery; the back half is where it really gets different," Hamme says.
Three products to watch
Garnishing kit
A perfect example of Messermeister's mastery of all things culinary, not just knives. "This kit gets its roots from the garnishing kit that we provide for culinary students," Hamme says.
Mu knives
The knives are a blend of East meets West and combine the best of both cultures. The bamboo handles are natural, trend right and environmentally friendly. The steel is vintage high carbon molybdenum vanadium stock that has been tempered to a 58 rockwell and ground to a razor sharp edge. The Mu knife design and style is truly international and the quality is the best from around the globe.
FT-960 Culinary Torch
Messermeister's new FT-960 Chef's torch adds an exciting innovation to their culinary food torch line – a fuel indicator. An indispensable tool, the torch is ideal for everything from crème brulee to ice sculptures.
Get to know Messermeister Inc.
Founded by Bernd Dressler
Acquired Messermeister brand in 1984
Headquartered in Southern California
About 50 employees and sales reps
More than 1,000 SKUs in cutlery and culinary tools
Learn more at messermeister.com
