Steels

Knife Sharpening Steels keep your professional chef knives performing at their best service after service. This range covers diamond, ceramic and traditional honing steels in a choice of lengths from leading brands such as Vogue, Victorinox, Wusthof and Dick. Ideal for restaurants, hotels, butchers and catering kitchens, these tools restore a fine cutting edge in seconds. Durable, easy to handle and designed for heavy commercial use, they help maintain knife hygiene, precision and speed of prep.

• Diamond knife sharpening steels for fast, aggressive sharpening on worn or dull blades.
• Ceramic honing steels that refine and maintain a razor-sharp edge with minimal metal removal.
• Heavy duty butcher steels designed for meat prep counters and high volume production.
• Various lengths, typically around 25cm to 30.5cm, to suit different knife sizes and working styles.
• Ergonomic handles and hanging loops for safe grip, quick access and organised storage on knife racks.
• Options from trusted professional brands including Vogue, Victorinox, Wusthof, Dick and Gustav Emil Ern.

How to choose the right Knife Sharpening Steels

• Match the length of the steel to your longest knife blade so you can draw the full edge in one smooth stroke.
• Choose diamond steels for rapid sharpening of very dull knives, and ceramic or fine steels for regular honing.
• Consider how often you sharpen; busy restaurant or butcher counters benefit from heavy duty, commercial grade models.
• Look for comfortable, non-slip handles and finger guards to keep staff safe during fast-paced prep.
• Check brand compatibility if you already use professional knife ranges such as Victorinox, Wusthof or Dick.
• Plan storage, using hanging loops or magnetic racks to keep steels accessible but safely out of the way.

Care and maintenance

• Wipe sharpening steels clean after each use to remove metal filings and maintain consistent performance.
• Wash with warm water and mild detergent when heavily soiled, then dry thoroughly to prevent corrosion.
• Avoid abrasive pads or harsh chemicals that can damage diamond or ceramic surfaces.
• Store steels separately from knives to prevent accidental damage to cutting edges and to protect staff.
• Inspect handles and guards regularly for wear or cracks and replace any damaged steels promptly.
• Train staff on correct honing technique to extend knife life and reduce the need for professional regrinding.

Pair your steels with our professional chef knives, knife sharpeners, whetstones and knife storage solutions to build a complete, efficient prep station.

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