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 protocols, hygiene standards, and efficient workflows that improve cutting speed, yield, quality, while minimising fatigue and workplace accidents in demanding environments.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on 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, daily maintenance, safe workspaces, hygiene practices, and quality assessments to enhance speed, efficiency, safety, and consistency in busy 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 ultra-sharp butcher knife edges.
- Routine daily and weekly knife maintenance: easy practices to ensure knives stay ready for professional use.
- Secure sharpening procedures: personal protective gear, body positioning, and food-safe butchery setups.
- Expert tool selection: pick ideal stones, honing steels, and equipment 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 workload.What our students say
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