Knife Sharpening Course
This course equips you with expert 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 enhance cutting speed, yield, quality, while minimising tiredness and mishaps in demanding food prep environments.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills in picking suitable sharpening stones, rods, and electric tools, maintaining precise angles, and achieving keen, long-lasting knife edges. Master detailed sharpening and honing processes, everyday and regular upkeep, secure work areas, cleanliness protocols, and checks that improve efficiency, output, safety, and reliability in busy kitchen settings.
Elevify advantages
Develop skills
- Proficient knife edge assessment: swiftly evaluate, interpret, and fix blunt butcher blades.
- Rapid stone and belt sharpening: detailed steps for ultra-sharp butcher knife edges.
- Routine daily and weekly knife maintenance: easy practices to ensure butcher knives stay ready.
- Secure sharpening procedures: protective gear, body positioning, and hygienic butcher setups.
- Expert tool selection: pick ideal stones, honing steels, and equipment 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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