It's close but not exactly the same. Look at them if u can
squeeze bottles are how i apply water to my stones as im sharpening knives FWIW. i find its just easier to control how much water you want on your stone that way.
also, i hate having to refill squeeze bottles in the middle of a shift! thats the only downside of using them. so i try and keep back ups.
I also use a squeeze bottle for water while sharpening. Every job I have worked in the ktichen has used as many squeeze bottles as possible. GM uses them for vinaigrettes, dressings, sauces, etc. we use them for different finishing oils as well. On any given night, each station has roughly 5-7 squeeze bottles for service (a total of 6 stations at my previous job, 3 at my current one). For hot sauces, we've always used thermoses.
Now that I think about it, I think the ones you're talking about have a top that twists open and closed, right?
If so, you need a lot of empty Sriracha bottles. They have tops that twist open, allowing you to control the flow. You just have to order a care of sriracha, empty them all out into a lexan, give 'me a wash, and you're good to go. A couple dozen bottles, and a sh*tload of hot sauce!!!
sriracha is delicious in a buffalo wing sauce *hint hint*