Dino’s Blog: Crafted for Kitchen Perfection

54" Custom, Paragon™ dual-tier farm sink in 316L surgical-grade stainless steel The value of a custom workstation sink versus an off-the-shelf workstation sink depends on a variety of factors, including your specific needs and preferences, budget, and design requirements. One of the main advantages of a custom workstation sink is that it can be tailored to your exact specifications, ensuring that it meets all of your functional and aesthetic requirements. A custom sink can be

Time to update your kitchen? Remodeling a kitchen can be an exciting and daunting task at the same time. While a kitchen renovation can add significant value to your home and enhance the functionality of the space, it can also be an expensive venture. However, with careful planning and smart decision-making, you can achieve the kitchen of your dreams without breaking the bank. In this blog, we'll discuss where to splurge and where to spend less when remodeling a kitchen. The

Please remember, the kitchen is the heart of the home. The sink is the heart of the kitchen. Your other appliances do not get nearly as much use!  Designing a kitchen for a new home is an exciting task, but it can also be overwhelming.  The architect likely has a rudimentary plan drawn up. Keep in mind, most architects have little or no kitchen design experience. It might feel a bit overwhelming at the point you receive architectural drawings for your new home.  The kitchen i

Dual-tier Paragon™ workstation sink in Millennia™ stainless steel. Two 9700 Waterstone faucets, soap dispenser and disposal air switch in stainless steel. Introduction : In the ever-changing world of kitchen and bathroom design, it seems that marketing departments might be taking the lead in shaping sink and faucet trends. This post will delve into both commendable innovations and frustrating missteps within the sink and faucet industry in the U.S., with a focus on lavatory f

Sketch of a Paragon™ dual-tier farm sink. In a world of cookie-cutter kitchen designs, I found myself disheartened by the impersonal approach prevalent in the industry. Back in the 70's and 80's, most kitchen designers were men who had little to no experience in the art of cooking. It struck me as odd that they were the ones defining how a kitchen should be designed. Being taught the so-called "proper" way to design kitchens by following rigid rules set by the National Kitche