When I decluttered my kitchen the first thing I got rid of were the duplicates (why did I have three colanders, two tin openers and four different graters?), ALL the mugs, useless gadgets (they are the worst!) and my blunt knives. Having now lived with less than half the kitchen stuff I had before I realise just how important it is to have quality over quantity and this rule applies to kitchen knives more than anything. Therefore, I was thrilled to help Robert Welch celebrate the millionth sale of their iconic Signature knife range and try out their wondrous knife block at home.
I joined the Robert Welch team last week to do a bit of cooking led by chef Georgina Davies where we got to try out the knives for ourselves. Georgina showed us how to make a delicious summer salad of fennel, radish, fig and noodle with salsa verde dressing – yum.
We were then challenged to recreate the salad at our own cooking stations. No pressure then!
A good tip that Georgina shared with us is to use lemon juice to keep salad vegetables fresh and to stop them going brown. The last time I worked with Robert Welch I learnt the BEST way to cut up a lemon so that you’ll never need a lemon squeezer again – another thing you can chuck out of your kitchen cupboard.
Once we had sliced all our vegetables with ridiculous ease (good knives make cooking so much more pleasurable and so much quicker) we made a delicious salsa verde dressing. I’m always a bit lazy with dressings and end up just sloshing on balsamic vinegar and olive oil so this was a great reminder to make a bit more effort as it makes such a difference.
The Signature Cook’s Knife is perfect for chopping herbs as it enables a brilliant rocking motion.
The brilliant thing about the knife block is the inbuilt knife sharpener. We were advised by the Robert Welch team to sharpen the knives little and often so after every use sweeping it through the sharpener a couple of times. Because it is on my worktop and so easily accessible this is no longer a chore.
Another quick trick that Georgina taught us on the day is to use the serrated Signature Utility Knife from the knife block for cutting tomatoes and onions, which makes it so much easier. I think this is one of my favourite knives from the set.
So, here is the finished salad…
Georgina then decided which one looked best (it wasn’t mine but it tasted delish!).
Six amazingly sharp knives that can change the whole cooking experience saving time and make chopping a pleasure rather than a chore: the perfect addition to my kitchen. If you would like to win your own, enter to WIN here. Good luck!
*This post was written in collaboration with Robert Welch.