This handy 'How-To' video features chef Will Greenstock, who shares his everyday knife skills and tips, including how to slice a chilli, using a Signature Vegetable / Paring Knife and finely chopping an onion and making a garlic paste, using a Signature Cook's Knife.

Our Signature knives are designed for purpose and practicality and to be useful in everyday preparations. The specially hardened, high-quality, German stainless steel is durable, easy to clean and maintain. Stainless steel itself is both a recycled material and fully recyclable.

Washing by hand (recommended):

1 - Rinse the Signature knives to remove any traces of food.
2 - Wash gently in warm, soapy, water with a soft cloth. There is no need to soak your Signature knives.
3 - Thoroughly dry stainless steel knives individually.
4 - For the best finish, apply a non-abrasive metal polish.

In the dishwasher:

1 - Ensure your dishwasher setting are set as per the manufacturers' instructions for water hardness in your area.
2 - Maintain the appropriate salt and rinse aid levels in your dishwasher.
3 - Before placing in the dishwasher, rinse Signature knives to remove all traces of food.
4 - Wash stainless steel Signature knives separately to other metals, such as silver, in order to keep them in optimum condition.
5 - The best detergents for Signature knives are free from chlorides and citrus additives.
6 - Standard dishwasher programmes are recommended, there is no need to rinse and hold Signature knives.
7 - Occasional application of mineral oil to the handles of kitchen knives will maintain their colour. Remove any excess oil before use.



Choosing the right kitchen knife makes preparing a meal easier, helps food cook evenly and improves the look, texture and flavour of a finished dish.

When making your choice of knives there are a few things to look out for, starting with the quality of the stainless steel. All Robert Welch knives are made from specially hardened, high-quality, German stainless steel and a Japanese-style 15° angle is applied to the blade edge for superior sharpness.

The feel, the weight and the comfort of the knife in hand are important for ease of use: a specific highlight of The Signature Knife Range.


We’ve grouped our knives under ‘uses’ to help choose the right knife for its required purpose:

1 - Peeling & Trimming: Small intricate work needs a knife with a shorter blade. Best for preparing fruits and vegetables of all sizes.

2 - Chopping: A cook’s knife is a great all-purpose choice. Preparing root vegetables to perfection, use the curved blade and weight behind this knife for a two-step rock and chop action. This is the ideal choice for preparing meat, hard vegetables, herbs, nuts and salads and is a great allrounder to start a collection.  

3 - Dicing: A Santoku knife is ideal for dicing and slicing – the scalloped hollows on the blade push food from the blade ensuring that it doesn’t stick.

4 - Boning & Filleting: A flexible utility knife is ideal for filleting fish. While a rigid utility knife is best for boning and preparing raw meat.

5 - Slicing: A range of knives with specially adapted blades. From bread knives with their serrated edges ensuring straight neat slices to knives for slicing delicate foods.

6 - Carving: A carving knife has a long-curved blade for ensuring delicate slices of meat, poultry and fish in a single slice, as well as Sunday lunch theatrics.


See our Signature Knife Collection.




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