The hypothesis was that low residual alkali after cooking would cause lignin re-precipitation during washing and in turn affect the subsequent oxygen delignification stage negatively. To test the hypothesis, kraft cooks were performed in lab-scale to different residual alkali levels, ranging from 5 to 15 g/L and the pulps were subjected to washing with either water or 0.1 M NaOH and then oxygen delignified. The results show that even at low residual alkali and washing with water, the pH in the liquor after washing was above 11 which is sufficiently high to keep lignin in solution. No effect of residual alkali level was observed on the performance of the oxygen delignification stage.