Knife Sharpeners

Knife Sharpeners keep your kitchen knives performing at their best, shift after shift. This range covers manual and electric sharpeners, sharpening steels and whetstones designed for busy commercial kitchens. Ideal for restaurants, hotels, cafes, butchers and catering operations, they help maintain razor-sharp edges for safer, faster prep. Durable construction and professional-grade abrasives ensure consistent results and longer knife life.

• Manual two-stage knife sharpeners with guided slots for quick, consistent edge restoration on site.
• Electric knife sharpeners from leading brands for rapid, low-effort sharpening in high-volume kitchens.
• Ceramic and diamond sharpening steels for regular honing and maintaining a fine cutting edge between full sharpens.
• Dual-grit whetstones for traditional sharpening with precise control over edge finish and sharpness.
• Compact, countertop-friendly designs that fit easily into busy prep areas without taking up valuable space.
• Models suitable for a wide range of chef knives, from general-purpose cooks knives to specialist blades.

How to choose the right Knife Sharpeners

• Consider your knife usage and volume of prep; heavy-use kitchens often benefit from an electric sharpener plus steels for daily honing.
• Check compatibility with your knife types, including Western, Japanese and serrated blades where required.
• Decide between manual and electric models based on staff skill level, available time and preferred sharpening method.
• Look at abrasive materials such as ceramic, diamond or stone to match the hardness and quality of your knives.
• Assess available counter space and choose compact units or wall-mounted steels to suit your kitchen layout.
• For maximum control and ultra-fine edges, consider adding dual-grit whetstones alongside everyday sharpeners.

Care and maintenance

• Clean sharpeners and steels regularly to remove metal filings and maintain consistent sharpening performance.
• Avoid harsh or abrasive cleaners on housings; wipe with a damp cloth and mild detergent, then dry thoroughly.
• For electric sharpeners, follow the manufacturer’s instructions on usage time, cooling periods and internal cleaning.
• Store whetstones flat, allow them to dry fully between uses and re-level the surface if it becomes uneven.
• Inspect sharpening slots and steels for wear or damage and replace components when they no longer sharpen effectively.
• Train staff on correct sharpening angles and technique to protect both the knives and the sharpening equipment.

Pair your sharpening equipment with our professional chef knives, cutting boards and kitchen tools to build a complete, efficient prep station.

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