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 efficient workflows that improve cutting speed, yield, precision, while minimising fatigue and workplace incidents in busy kitchens.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical 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, honing techniques, routine maintenance schedules, safe workspace organisation, hygiene protocols, and quality assessments to enhance efficiency, safety, output, and reliability in demanding 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 remain ready for professional use.
- Secure sharpening procedures: incorporating PPE, ergonomic design, and food-safe butchery environments.
- 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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