IMO those sinks with all the accessories are just plain silly . A nice good quality , large single bowl stainless sink is what you need. All the stuff in there needs to have a home when you need the whole sink so plan that for sure . Cleaning all that stuff IMO is just a PITA a good cutting board and a good sink are all you need. I won’t comment on the garbage disposal.

I don't 100% disagree with your assessment of the ledge sink. I have live 40+ years without one and I seem to have survived. As for the garbage disposal, composting is not an option and I have grown to love them. Let's assume it is what it is. All that aside, do you have any thoughts on depth and drain placement given the parameters set forth above? To anyone who asks about height, I am 5' 4" (and shrinking) and DH is 6' 4", no one will ever be happy.

I like a 10” deep sink and the largest you can put into your sink cabinet. There will always be issues with big height differences our son is 6’5” his SO is barely 5’ so I get the problem

We have a 30" Highpoint double-ledge sink (looks identical to the Nantucket) and a Kohler Whitehaven with a right side drain. We really like both and each has a disposal. The CreateGood sink will give you more room for your under-sink equipment. I am 5'3" and like having a lower board for more leverage but mostly love that the mess goes into the sink and not on my countertops. The small board that came with the sink gets used for 99% of what we do and the colander slides underneath. Both live in the sink. If possible I would ask the fabricator to create a top ledge for you. DH is 6"5" and has no issues using either sink. We have a couple of off-the-shelf boards that we pull out when we need more space. DH likes carving his holiday and BBQ meats over the sink. If we have one sink in our retirement home it will definitely be a ledge sink.

Helen, may I ask which sink you have? Sounds like a Rachiele or Havens. Both options are BEAUTIFUL but their cost is 200% higher than the others I am looking at AND that is before any accessories. At this point I am sneaking things into the kitchen so the DH doesn't have a brain aneurism.

I have a create good sinks ledge sink and really like it. I only bought the cutting board and the rectangular metal colander though. I use the cutting board if I am doing a lot of chopping or messy chopping, that way the mess goes right in the sink, The strainer I use for large amounts of pasta, fruit, etc.

Sue 430, any issues with scratches in the sink due to normal usage? Thought I read that on some post.

@tedb1973 - My sink is indeed from Havens Metal.

When I was planning my remodel, I told my designer that I loved Arts & Crafts, Art Nouveau, Prairie, Art Deco and Hollywood Regency and she came back with a kitchen with a lot of copper.

I had never considered copper but as soon as I saw it, I fell in love with it. Unbeknownst to her - and quite eerily - my father was an apprentice coppersmith as his first job but it wasn't as if copper had been a significant design motif. He had recently died so that was a bit eerie. I wound up with the copper farmhouse sink; a copper hood; an Art Nouveau copper medallion and some copper accent subway tiles :-).

At any rate, I did research extensively because copper is controversial and has a high maintenance reputation. When I found out was that natural finished copper is extremely low maintenance so long as the living finish doesn't bother you. If I spill something acidic in like citrus juice or pineapple, it will get shiny but that quickly turns the lovely dull copper again.

However, if you get copper with an artificially applied finish - typically the dark brown finishes - those finishes will wear off and so the sinks require pampering and are not really suitable for a kitchen sink. I did install one with a factory finish in my guest bathroom because it gets almost no use.

I think that Copper Sinks Online has sinks with a natural finish that will patina at a less expensive price point than Rachiele or Havens. I don't have direct knowledge of this but run like hell from copper sinks which one is advised to wash and dry after each use LOL There might be others currently on the market - if they are a natural finish which patinas, then they should be low maintenance. I just wash with dishwasher detergent if there is real schmootz on the bottom and watch the patina change.

Copper Sinks On Line

Thanks. I think copper is beautiful but for this kitchen the metal scheme is steel and brass. We have copper roofs on our bay windows and after about 15 years they are at the dark brown stage, no green yet.

I ordered the Haven metal samples and quite like p
Prestige (diamond quilt) and Royal Oak (which may be too funky).

The thing that I wonder about is cutting on a board that is below the countertop line. How thick is the average cutting board, an inch? Assume a 1/2 inch is routed out so it can sit on the ledge. If your countertop is 1.25 inches thick, you are 3/4 inch "below grade". Does that bother anyone with the ledge sink? I can envision getting a non-ledge sink and a sturdy board 1 in deeper and having a carpenter router out a 1/2 inch from each end so the it notches into the bowl and stays put. Voila! My own ledge sink.

I wouldn't even read past the 10" depth -- 8" is not enough. 10" feels luxurious. full stop.

A 10” deep sink can be hard on the back for some people. Add an inch for countertop and you have almost a foot to reach the bottom of the sink. The issue is worse if you are taller as you’ll have to stoop more to reach the sink bottom. Having said that, my sink is 9” deep, plus about an inch for the counter. I think it’s a perfect depth, but I don’t have back issues (yet!).

I am not a fan of the ledge sinks with the accoutrements. It’s just more stuff, it crowds the real estate of the sink itself, and in particular I like a sturdy cutting board on a counter where I can give a big wack to a chicken if I want. Other people don’t use cutting boards the same way, and prefer a cutting board perched over a sink. So you have to ask yourself what you’d prefer.

I am a big fan of corner drains. Is the Create sink the one with the rimless drain? I recall a poster or two saying those seamless drains were problematic for the disposal model they chose, but don’t recall the details.

I am a big fan of 16 gauge over 18 gauge SS. I disagree with people who say there is no difference. There IS. At least to me.

Have you looked at the Kraus sinks?

I did look at Kraus and Ruvati and if I recall correctly they only offered right offset drains. My dishwasher is on the left and hot water tap will be on the right closer to the "coffee" area. I will look at them again though.

M Miller, I have a HUGE Chinese cleaver waiting to have the spotlight. No, I would not hack away at a whole chicken over the sink. I think over the sink chopping is peppers, onions and carrots.

My previous sink was a cast iron Kohler Dickinson that had an 8" depth. I honestly never thought it was shallow. Prior to that I had a super deep Blanco that doubled as a baby tub. I could fit a whole 18 lb. turkey in there and it would not come past the countertop.

IMO one of the best things about having a ledge is that if you are cleaning a vac pac tenderloin or cutting up a chicken the juices run into a stainless sink that can be easily sanitized. The board that I use for those tasks is bigger and sits on the lower ledge which cuts down on splashing. So easy to tilt the board and let the gunk run into the sink. No more gingerly trying to get the board into the sink without spilling and contaminating other surfaces. YMMV.

https://www.spiceplace.com/commercial-cutting-board.php

You can have your drain on the right side and still keep your dishwasher on the left...

I've got the hot/cold tap equipment under there as well. Was looking at 3 countertop holes, left to right: air switch - faucet - hot/cold tap. Corner area is the coffee and tea stuff will be located.