Knife Sharpening Course
Gain expertise in sharpening, honing, and maintaining butcher knives to razor sharpness. Discover steel varieties, optimal edge angles, safety measures, hygiene practices, and efficient workflows that improve cutting speed, yield, quality, while minimising fatigue and mishaps in professional environments.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This practical Knife Sharpening Course equips you with skills to choose appropriate stones, rods, and powered sharpeners, maintain precise angles, and achieve razor-sharp, long-lasting edges. Master step-by-step sharpening and honing techniques, routine maintenance schedules, safe workstation setups, hygiene protocols, and quality assessments to enhance efficiency, safety, output, 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 razor edges on butcher knives.
- Routine daily and weekly knife maintenance: straightforward practices to ensure knives stay ready for use.
- Secure sharpening procedures: incorporating PPE, ergonomics, and food-safe butchery setups.
- Expert tool selection: identifying ideal stones, steels, and equipment suited to 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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Course in PDF