Knife Sharpening Course
Develop expertise in producing razor-sharp knives through professional sharpening, honing, and care practices. Explore steel varieties, optimal edge geometries, safety measures, sanitation requirements, and streamlined operations to improve cutting speed, portion yields, and precision whilst minimising operator fatigue and workplace incidents.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in selecting whetstones, honing rods, and powered sharpeners, establishing precise angles, and achieving durable razor edges. Master systematic sharpening and honing processes, routine upkeep schedules, secure workstation arrangements, hygiene protocols, and inspection techniques to enhance efficiency, output, safety, and reliability in demanding kitchen settings.
Elevify advantages
Develop skills
- Diagnose knife edges like a pro: swiftly assess, interpret, and restore dull blades.
- Efficient stone and belt sharpening: detailed techniques for keen butcher knife edges.
- Routine daily and weekly knife maintenance: straightforward practices for peak readiness.
- Secure sharpening procedures: protective gear, body mechanics, and food-safe setups.
- Expert tool selection: pick ideal whetstones, honing steels, and equipment for butchery.
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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