Enhance your kitchen knife storage with the Professional Book Oak knife block set, an effective space-saving solution. Made from durable solid oak on stable silicone feet and designed to hold six kitchen knives, the block safely stores knives with the blade to the front, so they're the right way round to reach for, remove and use. The upright design minimises the need for countertop space, fitting against a back or side wall or beneath wall cupboards.
Features
- Solid oak block on silicone feet: A stable, space-saving design that stores knives blade-forward.
- Six Professional knives included: Carving, bread, chef's, santoku, kitchen and paring knives, all in one set.
- Fully forged German DIN 1.4116 steel: Hardened to Rockwell 57, with a full tang for superior strength.
- Ice hardened for lasting sharpness: Allows easy home maintenance alongside a genuinely long-lasting edge.
- Award-winning design: Winner of the Excellence in Housewares Cutting Edge Award 2019.
Specifications
- Depth: 80mm
- Height (inc. handles): 365mm
- Width: 220mm
- Set includes: Book Oak knife block, 22cm carving knife, 22cm bread knife, 18cm chef's knife, 14cm santoku knife, 14cm kitchen knife, 9cm paring knife
- Material: German DIN 1.4116 Stainless Steel, solid oak block
- Blade hardness: Rockwell 57
Care
- Before first use: Unbox and remove all packaging and labels.
- Washing the knives: Never put kitchen knives in the dishwasher. The chemicals can break down the handle, and the blades can chip easily and blunt quicker. Rinse to remove food traces, then wash gently in warm soapy water with a soft cloth. No need to soak. Dry each knife thoroughly and individually, and apply a non-abrasive metal polish for the best finish.
- Chopping boards: Use wood or soft plastic boards to keep the blades sharp for longest. Avoid glass, stone, metal or very hard bamboo, which can dull or damage the edge.
- Caring for the oak block: Wipe over with a damp microfibre cloth and dry thoroughly for a quick clean. Treat regularly with a food-safe mineral oil to maintain condition, wiping off excess oil and letting it dry before using.
- Water sharpening (best): Remove the clear guide, fill the recess under the ceramic wheel with water, and replace the guide. Hold the sharpener firmly on a flat surface, align the blade within the guide, and slide it back and forth through the ceramic wheel 10 to 20 times from heel to tip with light pressure. Rinse and dry the knife thoroughly. Sharpen roughly twice a month to maintain the edge.
- Dry sharpening (quick): Follow the same steps as water sharpening, without adding water to the recess.
- Cleaning the sharpener: Lift the clear guard off periodically and wipe inside with a damp microfibre cloth, then dry thoroughly before replacing. The ceramic wheel can be removed and washed in the dishwasher to prevent sharpener dust building up. Replace the ceramic wheel every 12 to 24 months, depending on use, to maintain cutting performance.
Questions and Answers
Q: What knives are included?
A: A 22cm carving knife, 22cm bread knife, 18cm chef's knife, 14cm santoku knife, 14cm kitchen knife, and 9cm paring knife.
Q: How does Professional compare to Signature?
A: Professional knives are slightly larger and heavier in the hand than Robert Welch's Signature range, while sharing the same classic handle shape for comfort and control.
Q: Is it dishwasher safe?
A: No, knives should never go in the dishwasher, since the chemicals can break down the handle and the blades chip easily and blunt quicker. The block itself should be wiped with a damp cloth rather than submerged.
Q: Do I need to remove the knives before moving the block?
A: Yes, always remove the knives when moving the knife block.