Kebab Knives and Electric Knives

Kebab Knives and Electric Knives are specialist cutting tools designed for fast, accurate slicing of doner meat, roasts and other cooked proteins. This range covers traditional metal kebab knives and powered electric carving knives suited to busy kebab shops, takeaways, restaurants and mobile catering. In a commercial kitchen they help maintain portion control, speed up service and improve presentation. Robust construction and sharp blades ensure reliable performance in demanding hospitality environments.

• Manual metal kebab knives for controlled, precise slicing of doner meat and skewers.
• Electric knives with powerful motors and serrated blades for rapid, low-effort carving.
• Ergonomic handles designed to reduce fatigue during continuous service.
• Durable, commercial-grade materials for long-lasting performance in professional kitchens.
• Suitable for kebab houses, takeaways, food trucks, hotel buffets and carvery counters.
• Helps maintain consistent portion sizes and neat presentation on every plate or wrap.

How to choose the right Kebab Knives and Electric Knives

• Decide between manual and electric models based on your service speed and volume; high-output kebab shops usually benefit from electric knives.
• Consider blade size and shape to match the diameter of your doner stack or the joints and roasts you slice most often.
• Look for comfortable, non-slip handles that suit long shifts and reduce strain for chefs and counter staff.
• Check build quality and spare parts availability so your knife can withstand daily commercial use and be easily maintained.
• Match the knife to your service style, whether front-of-house carving, takeaway counter work or back-of-house prep.
• Review power requirements and cable length for electric knives to ensure safe, convenient positioning near your grill or carving station.

Care and maintenance

• Clean blades thoroughly after each service, following food safety guidelines and avoiding prolonged contact with acidic residues.
• For manual kebab knives, sharpen regularly with professional steels or sharpeners to maintain a clean, effortless cut.
• On electric knives, inspect blades, guards and screws frequently and replace worn parts before they affect performance.
• Keep electrical components dry, wipe down housings with a damp cloth and never immerse motors or plugs in water.
• Store knives safely in racks, sheaths or dedicated cases to protect edges and reduce the risk of accidents.
• Schedule periodic checks of cables and plugs on electric models to ensure safe operation in busy kitchen environments.

Pair your carving setup with our chefs knives, cutting boards, gastronorm pans and food storage solutions to streamline meat preparation and service.

Need help choosing? Call Caterboss on (01) 687 5772.