Stay sharp with the ultimate knife guide

When it comes to a solid set of knives you want them to last and do the right job.

Do you know the difference between honing and sharpening? Or which knife should be used when slicing vegetables? Using your gift list to upgrade your blades is pretty common, but where do you start? Rupert Welch, Managing Director at Robert Welch gives us the answers we've always wanted to know when it comes to kitchen knives.

Robert Welch

How can I tell the quality of a knife?

Look out for knives that are fully forged, made out of a single piece of steel with no welds or joins. This is a good indicator of top quality and provides overall strength, rigidity and balance in use. A long guarantee is also a good indicator of the quality of a knife as it shows confidence against manufacturing defects.

How do you know when to care for your knives?

A well maintained knife will last a lifetime. Knowing when your knife is dull and needs maintenance is important so you can shop safely and with confidence. When a knife gets dull, the sharp edge has been lost or the blade edge is no longer aligned due to use. Even if the blade is still sharp, losing that alignment means that it won't cut through food properly.

Robert Welch

How often should you sharpen a kitchen knife?

Little and often is key, before blades become blunt and in need of professional re-sharpening. Honing your knives will ensure years of happy usage, but it often gets confused for sharpening. Sharpening is taking away material, whilst honing is straightening out of an already-sharp blade.

How should you clean and store your knives?

Some knives may be dishwasher safe but we recommend hand washing and drying immediately afterwards using a soft cloth. Rough contact with other items may damage the cutting edge; synthetic or wooden chopping boards are the ideal cutting surface while using acrylic, glass, marble or granite boards can damage blades over time. As well as being safe and hygienic, correct knife storage helps maintain your knives for longer. Storage solutions such as a knife blocks, in-draw units and magnetic knife racks are the best choice.

Robert Welch

Know Your Knives

Honing & sharpening

The hand-held sharpener can easily hone any kitchen knife back to a razor sharpness while the sharpening steel is the choice for professional chefs around the world.

Robert Welch
Robert Welch

Carving & slicing

Designed to effortlessly carve and slice meat, poultry and fish, the longer blades cut fine slices in a single stroke. The serrated blade of the Signature bread knife effortlessly slices bread and cakes.

Slicing, dicing and chopping

Santoku knives have a wide blade for slicing, dicing and chopping delicate foods. The scalloped indentations create air pockets, pushing food from the blade and reducing friction when slicing.

Robert Welch
Robert Welch

Cutting and chopping

Ideal for meat and hard vegetables as well as herbs, nuts and salad, the curved blades allow for two-step chop and rock action.

Filleting and boning

Available with a rigid or flexible blade, the Signature utility and boning knives have flexible blades for ultimate control with precise and clean filleting.

Robert Welch
Robert Welch

Peeling and slicing

A smaller blade length is ideal for peeling fruit and vegetables while the serrated utility knives are ideal for cutting tomatoes, fruit and food with tough skin.

Robert Welch