Ómós Digest #126: Knife Sharpening Class
In collaboration with Filip Visković and Indigo & Cloth
Knife Sharpening Demo at Indigo & Cloth
We’re delighted to share that we will be holding a workshop on knife sharpening! On the 24th February, we’re collaborating with our friends at Indigo & Cloth and the brilliant knife expert, Filip Visković, for a morning all about knife care. The event will include:
Morning coffee by Indigo & Cloth, alongside Pasticcini (baked goods) by Cúán
Knife sharpening demo and how to care for your knives with Filip
Q&A
A selection of Japanese knives and stones available for purchase
The chance to drop off your knives for sharpening at Indigo & Cloth
This is an exclusive event for paid subscribers to the Ómós Digest. Tickets are required and limited places are available. Details about the event are below.
A conversation with Filip Visković:
I spoke with master knife sharpener, Filip Visković last week. Filip is one of those guys who I knew from seeing around the best coffee shops in Dublin, but had never met personally. While I was aware that he was a brilliant barista, it was only recently that I discovered his passion for kitchen knives. Since then, I’ve learnt a lot from Filip and I hope that he can be of use to you too. Last week I spent a wonderful evening in his apartment, where I got to know Filip as a person, as well as a professional.
Cúán: Filip, tell me about yourself. Where are you from and how did Ireland become your home?
Filip: I come from a small town in the east of Croatia called Našice. Growing up in a rural town with a big family meant I experienced a slower way of life. Our lives were spent planning our crops, vegetables and fruits and rearing our livestock. The harvest was an important time of year and we lived primarily off the fruits of our labour. I suppose it makes sense that when I attended high school, it was to become an agricultural technician. However, times were difficult back then in Croatia - it was hard to make a good living. Around that time, my uncle moved to Ireland, finding work in IT. Being honest, I hadn’t much knowledge of Ireland. What I had been told was that there was a lot of rain and green land, people were friendly and there were good job opportunities. My brother and cousin were also involved, so I kinda felt at ease with everything. As all three of us were young guys with our entire lives ahead of us, we set a date, packed our bags and in 2016, arrived in Ireland.
C: What did you do when you got here?
F: For my first job, I started working in a cafe as a cook, preparing breakfast and lunch. After 5 months of working in a kitchen, I exchanged Back of House for Front of House, which got me into coffee. Ever since I have been working in cafes and coffee shops all over Dublin. I competed in three of the Irish latte art championships in 2018, 2019 and 2020 and placed second each time (I won’t lie, that one still hurts!).
C: How did you get into knives?
F: I really love to cook and as I started cooking more at home, I got myself a few Japanese knives and became obsessed with their handcrafted nature. Knives of this quality are works of art to me. Becoming more obsessed by the day, I soon became very serious about sharpening, learning about the optimal methods and techniques for knife care. The stories about artisan bladesmiths producing extraordinary knives fascinated me, and thus, I became hooked, my collection growing, and indeed, my bank account dwindling as a consequence.
When I reflect on my upbringing in Croatia, it’s fair to say I always had a keen interest in knives. Each year, around January, we would have our annual pig slaughter. Stocking up the freezer and the smokehouse for the year with all the delicious cuts and dry cured meats was a necessity. It was a community affair. All the men would gather early in the morning preparing for a busy day of butchery, while the women would collectively cook breakfast, tend to the fires and replenish supplies. Lunch was always a big affair because there would be interesting fresh delicacies like liver, kidneys and fresh sausages. It was always a merry atmosphere; the community fuelled with rakija, a traditional Croatian fruit brandy that would put hairs on your back. Generations would gather, muck in and celebrate the slaughter together.
From a young age at the slaughter, I would always keep an eye out for who had the most impressive and sharpest knives. People took real pride in their tools and I always loved the moment when the men unraveled their kit to the on-watchers. It was a defining moment in the day - a sharp knife was a badge of honour, garnering instant respect.
Over the years working in cafes and restaurants, I’ve had the opportunity to meet a lot of cool and extremely passionate home cooks and chefs who cook and serve the people of Ireland. It is my project and passion to keep their tools sharp and ready to go at all times. It inherently feels like a part of my DNA.
C: Is Dublin home now?
F: I can proudly say Dublin is my home now, after spending 8 years living here. Especially from working in hospitality, I've met tons of interesting people. I’ve had many wonderful experiences. When I reflect on what has kept me here in Dublin, a lot comes down to the people and my work. People are sound, easy going and easy to chat with; they always have interesting stories to tell. I also feel appreciated for my work. I would say that’s a significant difference from Croatia. I feel there is an appreciation for my craft. People respect skilled baristas here and it probably explains why the coffee industry here is so good. Truthfully, whenever I go and travel somewhere for an extended period I start missing Dublin. It’s a special place!
C: Do you think there is a growing appreciation for craft in Ireland? Do you think people now value skills like yours, quality objects or tools like knives?
F: I do feel like there is a big appreciation for craft in Ireland especially because there is a big emphasis on community. People are more willing to help and see you succeed and in return, the community benefits from cultural heritage. Ireland’s steeped in it!
Today, quality knives and cutlery in a lot of cases are sentimental and treated as gifts. Knife sales over Christmas rocket! To me, a knife feels not only like a gift, but a prize. I compare it sometimes to a quality wool coat. When you get it, it feels like a prize; something you want to look after. People will tell you not to put your coat in the wash or it will shrink. Whereas, in a lot of cases, when it comes to knives, you are not given the knowledge to look after them. Many knives are very thin and fragile at the edge, so they cut through food better but subsequently are more prone to chipping. What happens is when people get their fancy knives, soon after the tip breaks or the knife gets dull or rusty, it goes back in the box or gets shoved in the back of their drawer. So, my mission is to offer a service to fix all the broken tips and chips, remove all the rust and bring back the shine and the edge on your prize. I feel compelled to share my knowledge and give people the education when it comes to sharpening, storing and maintaining their knives.
C: Lastly, and a big question for you, Luka Modrić or Roy Keane?
F: I'm not a big football fan or even a sports guy…but Modric of course.
About the event (annual paid subscribers only):
This event is free to attend for annual paid subscribers. Capacity is limited to 20 people and tickets are required. Details below: