Holly - I had exactly that issue. The good news is that it was easily solvable. When I realized by cutting board, etc. didn't fit, we called the granite installers. The woman on the phone said we should call Home Depot. ??? So we talked to her boss and he sent out the guys to have a look. The Kohler sink is long and likely to get a bow in the long side somewhere along the way. They saw exactly what the problem was and fixed it by gently and progressively wedging a padded 2x4 or two across the width all along the long sides. I think they had to release the silicon on the one side to make this work. Essentially they were pushing the bow back out to straight to get back to rectangular. It didn't take long, less than 1/2 hour from beginning to end, and nothing was damaged. All fixed and good as new. Love this sink.

I don't have a disposal on my prep sink. I peel into it, but then scoop up the peels for the compost, or if it's too small for that I toss it into the clean-up sink. My meal prep has always been mostly veg, but with the new kitchen working so well I've found myself more willing to prepare meats. My sinks are at about the positions that Holligator's are, though the garbage is a pail I move around to suit myself. My clean-up counter is an inch and a half lower than my island prep counter. What I've been gravitating toward is handling raw meat and eggs at the clean-up sink, on the cooking side. I hadn't thought about it before, but I find that a lot easier than worrying about cross contamination in my main prep zone, and the lower counter is good for taller food (bird) or mixing bowl (eggs). Everyone handles their kitchen differently, and your lack of clean-up appliance leads me to think you don't have minions for other chores too. If so, the work stations aspect of zones is less important than the expediency of having everything within reach. How inconvenient would it be to have the clean-up separated and over by the window? The set-up you were talking about with one large central sink area can be excellent. You're basically making yourself a galley, which is very efficient. One thing I love about my prep-stove-cleanup triangle is that I can be prepping on the island and easily just pitch something--literally--into the clean-up sink from where I stand. I would have been happy with one sink, but I needed two large bowls, in that case, and didn't have enough contiguous linear counter for that. What I have works well too. But remember that zones are a way of mind and organization, as much as they are physically discrete localities. The more I've learned what works for other people in their kitchens, the more I've realized that optimal is still with the central functions at easy access points, with more specialized functions and storage radiating outward. So how far away from the action would the clean-up sink be? Even if you're hand washing the big items, what about the spoons and prep bowls and all the little pieces? Are you going to be carrying them a distance dripping on your clean floor to put them in the DW? Or is it just a few steps and having the separate zone gets them out of your way until you're ready to deal with them?

This looks like Kohler's version of Blanco's silgranit sinks. I would definitely see one in person or get a sample before buying it so that you understand what the finish is really going to look like.

I really miss having a prep sink in my current rental and can't fit one in the kitchen in my new digs. In my previous kitchen the prep sink was near the fridge on a counter that served purely as a prep area....large woods chopping counter, with built in slots for knives. The clean-up sink was six feet away on the other side of the kitchen. I used the area to wash and chop fruits and legs, and to cut meat & poultry, and pretty much do everything else to prepare foods before putting it in the oven or on the cooktop (or straight into serving dish if it wasn't being cooked.) The only thing I didn't do on that counter was my baking prep. The one regret ( a rather big one) I had about it is that I did NOT install a disposal in that sink. I really wish I had. Then, I could have just dumped veg peelings, meat scraps, etc. right into the prep sink. As it was I did tote them across the kitchen to the clean up sink. But I would definitely NOT worry about soap and washing dishes in a prep sink. Just dump the scraps in and grind 'em up, and MAYBE give a dish a rinse if it looked like it would drip nasty stuff on the floor getting it to the clean up sink for a proper washing. Remember that a prep sink is often, if not usually a much smaller sink...just large enough to rinse off produce, for example. But it also did make it handy to be able to get a glass of water or dump out a pot of pasta water, when the main sink was otherwise engaged!