Knife Sharpening Course
Gain expertise in sharpening, honing, and maintaining butcher knives to razor sharpness. Discover steel varieties, optimal edge angles, safety measures, hygiene practices, and efficient workflows that improve cutting speed, yield, quality, while minimising fatigue and mishaps in professional environments.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This practical Knife Sharpening Course equips you with skills to choose appropriate stones, rods, and powered sharpeners, establish precise angles, and produce razor-sharp, long-lasting edges. It covers systematic sharpening and honing techniques, routine maintenance schedules, safe workstation preparation, hygiene protocols, and inspection methods that enhance efficiency, productivity, safety, and reliability in demanding kitchen settings.
Elevify advantages
Develop skills
- Expert knife edge assessment: swiftly evaluate, interpret, and rectify dull butcher blades.
- Efficient stone and belt sharpening: detailed processes for achieving razor-sharp butcher edges.
- Routine daily and weekly knife maintenance: straightforward practices to ensure knives remain ready for professional use.
- Secure sharpening procedures: personal protective equipment, ergonomic design, and food-safe butchery workspace configuration.
- Proficient tool selection: identify optimal stones, honing steels, and equipment suited to 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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