Knife Sharpening Course
This course equips you with professional techniques for sharpening, honing, and maintaining butcher knives to razor sharpness. Explore steel varieties, optimal edge angles, safety measures, hygiene practices, and streamlined workflows that improve cutting speed, yield, and quality, while minimising fatigue and workplace incidents in busy butchery environments.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in selecting appropriate sharpening stones, rods, and powered tools, establishing precise angles, and achieving razor-sharp, long-lasting edges on knives. Master detailed sharpening and honing processes, everyday and regular upkeep, secure workstation preparation, hygiene protocols, and inspection techniques to enhance efficiency, productivity, safety, and reliability in demanding kitchen settings.
Elevify advantages
Develop skills
- Diagnose knife edges like a pro: swiftly assess, interpret, and fix dull butcher blades.
- Sharpen efficiently with stones and belts: detailed steps for creating ultra-sharp butcher edges.
- Maintain knives daily and weekly: easy routines to ensure butcher knives are always ready.
- Implement safe sharpening practices: use PPE, ergonomics, and food-safe butchery setups.
- Master tool selection: pick ideal stones, steels, and machines tailored for butchery tasks.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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