Knife Sharpening Course
This course equips you with professional techniques to sharpen, hone, and maintain butcher knives for razor-sharp performance. Explore steel types, optimal edge angles, safety measures, hygiene standards, and efficient workflows that improve cutting speed, yield, quality, while minimising fatigue and workplace accidents in demanding culinary environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in selecting sharpening stones, rods, and powered tools, setting precise angles, and achieving razor-sharp, long-lasting knife edges. Master step-by-step sharpening and honing techniques, daily and periodic maintenance routines, safe workspace organisation, hygiene protocols, and quality assessments to enhance speed, efficiency, safety, and consistency in busy kitchen settings.
Elevify advantages
Develop skills
- Proficient knife edge assessment: rapidly evaluate, interpret, and restore dull butcher blades.
- Efficient stone and belt sharpening: detailed processes for achieving ultra-sharp butcher knife edges.
- Routine daily and weekly knife maintenance: straightforward practices to ensure knives stay ready for professional use.
- Secure sharpening procedures: incorporating PPE, ergonomic design, and food-safe butchery workspace setup.
- Expert tool selection: identifying ideal stones, honing steels, and equipment tailored for butchery tasks.
Suggested summary
Before starting, you can change the chapters and 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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