Knife Sharpeners and Steels

Knife Sharpeners and Steels keep your chef knives performing at their best in busy professional kitchens. This range covers manual and electric knife sharpeners, honing steels, whetstones and diamond sharpeners to suit every style of blade. Ideal for restaurants, hotels, cafes, butchers and catering operations, these tools help maintain sharp, consistent edges for safe, efficient prep. Durable construction and precise sharpening systems support better hygiene, faster service and reduced knife replacement costs.

• Manual knife sharpeners with suction bases for safe, stable sharpening on any worktop.
• Electric knife sharpeners designed for fast, consistent results in high-volume commercial kitchens.
• Sharpening steels for regular honing to keep blades aligned and ready for service.
• Dual-grit whetstones offering coarse and fine sides for restoring and polishing knife edges.
• Diamond knife sharpeners for hard-wearing, precise sharpening across a wide range of blade types.
• Options suited to chef knives, butcher knives and specialist blades used in professional catering.

How to choose the right Knife Sharpeners and Steels

• Consider how often knives are used and sharpened; heavy-use kitchens may benefit from electric sharpeners for speed and consistency.
• Match the sharpener to your knife types, ensuring compatibility with European, Japanese and serrated blades where required.
• Decide between manual sharpeners, steels and whetstones based on staff skill level and the control you need over the edge.
• Look at grit levels on whetstones and systems with multiple stages for repairing dull blades and finishing to a fine edge.
• Choose robust, easy-clean materials suitable for commercial environments, with secure grips and stable bases for safe operation.
• Plan storage so steels and stones are accessible on the line but protected from damage and contamination.

Care and maintenance

• Clean knife sharpeners and steels regularly with warm soapy water or as per manufacturer guidance, then dry thoroughly.
• Avoid harsh or abrasive cleaners that can damage sharpening surfaces, coatings or handles.
• Flatten whetstones periodically and store them in a dry, ventilated area to prevent cracking or warping.
• Inspect electric sharpeners for worn guides or wheels and replace consumable parts as recommended.
• Store steels safely on magnetic racks or in knife blocks to protect both the rod and nearby blades.
• Train staff on correct sharpening angles and light pressure to extend knife life and maintain safe, consistent edges.

Pair your sharpening tools with our ranges of professional chef knives, knife storage and cutting boards to complete your prep station.

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