Knife Sharpening Course
This course equips you with professional techniques for sharpening, honing, and maintaining butcher knives to razor sharpness. Explore steel types, optimal edge angles, safety measures, hygiene standards, and efficient workflows that improve cutting speed, yield, quality, while minimising fatigue and accidents 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 and honing techniques, daily and periodic maintenance routines, safe workspace organisation, hygiene protocols, and quality assessments to enhance speed, efficiency, safety, and consistency in demanding kitchen settings.
Elevify advantages
Develop skills
- Proficient knife edge assessment: swiftly evaluate, interpret, and fix dull butcher blades.
- Efficient stone and belt sharpening: detailed processes for creating razor-sharp butcher edges.
- Routine daily and weekly knife maintenance: easy practices to ensure knives stay ready for professional use.
- Secure sharpening procedures: personal protective equipment, ergonomics, and food-safe butchery setups.
- Expert tool selection: identify ideal stones, honing steels, and machines suited 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 workloadWhat our students say
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