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

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain practical skills in selecting appropriate 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, routine maintenance schedules, safe workstation setup, hygiene protocols, and quality assessments to enhance efficiency, productivity, safety, and reliability in demanding kitchen settings.
Elevify advantages
Develop skills
- Proficient knife edge assessment: swiftly 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: easy practices to ensure knives remain ready for professional use.
- Secure sharpening procedures: proper PPE usage, ergonomic practices, and food-safe butchery environments.
- Expert tool selection: identify ideal stones, honing steels, and equipment suited 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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