Not quite a year ago, I wrote a story about the merits of good oyster knives, getting a shucking lesson from a pro in the process. I walked away from the lesson with a refreshed appreciation for finding the right tool for the job, but what was most impressive was the shucker's technique, which was like nothing I'd ever seen. My lesson came from Lucas Stone, a shucker at Seattle's fantastic Westward restaurant, and he demonstrated a subtle technique with the formal beauty that recalled the tango.
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