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  • My chiropractor is next door, not to mention Dukes, so I've noticed and walked by this place many, many times but never ventured in. My mistake. It epitomizes what's best in local, passionate retail ownership and is worth a trip if that's worthy to you. It's not big or fancy. They aren't catering to the person wanting the $20 block of Ginsu knives, but they also wouldn't turn you away if you came in looking. It's simply a great place to explore a refined selection of professional quality chef's knives - which is clearly their passion. Most people are content with whatever knife is readily available, but for those who cook professionally - the right knife is as critical as a tennis racquet for Federer or a golf club to Mickelson... natural extensions to their physical skill sets. A good knife doesn't make you better, but simply betters what you do. When I visited, there were several well known chefs, looking for a new favorite tool, and I loved how they were as passionate about the design and fit as a car collector might be when it comes to craftsmanship. The feel in the hand, blade length, metallurgy, composite materials... all were factors. The owner was happy to spread dozens of choices on the counter, helping each buyer zoom in on what fit them best. When it was my turn, I was clueless, but he steered me the right way. In my case, I'm not a chef but have spent many months in kitchens, doing sexy deeds like chopping up cases of onions. So I love a good knife. And what I've since forgotten is how well a sharp knife makes a home cook's life better. You can go in with $40 or $400 and they'll find the best product for your price range. And if you don't want to buy, they'll sharpen your existing stuff.
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