The recommendation is workspace, not sink space. If you plan to use the drainboard as prep space and not as a dish drainboard, I guess you could include it in the 36". That would also mean that the drainboard would be on the opposite side of the sink as the DW.

All sinks should have at least 18" of space b/w the wall and the sink. You need "elbow" room and landing space. When working at a sink you need room to move your arms without hitting the wall. With the drainboard, I suppose you could include that - but, what about working on the drainboard if it's used for prep? You need elbow room then as well.

What it comes down to is:

(1) How do you plan to use the sink's drainboard? As a dish drainboard? As a Prep Zone (which means not dish draining!)?

(2) Where is the wall in relation to how the sink is configured?

What layout did you finalize on? (I've been out of touch for most of the week, except for a quick stop or two.)

@buehl: Thanks for the very informative reply.

I am still struggling with the layout. I have a few questions for you on the other thread :)

Thanks

I've lived with 12" of total working counter space for 20 yrs so the 24" on either side of the Stages 45 is a luxury.

You want to be able to put your large prep bowls on either side of the sink...18" of countertop on either side works but it is tight.

Doesn't the Kohler Stages sink come with a set of 6 prep bowls?

It comes with 6 small prep bowls, walnut cutting board and white cutting board/tray

I make a lot of things with vegetables and I find that I use my largest salad bowls all the time. Those little prep bowls appear to be just fine for prepping the meat course for cooking dinner.

So you are saying you will need a good amount of space on either side of the sink for it to be comfortable to use?

This is a Kohler 45 sink. The distance from the right edge of the edge of the sink (edge of the cutting board) to the where the counter changes direction (about where the outlet is in the backsplash) is about 18.5". The cutting board is 17", and I leave it there most of the time as I use it contantly. Sometimes I slide the board to the left so I can put one or two of the Kohler bowls on the ledge which increases the prep area even more. The left side of the sink over the DW usually has a dish drainer, so I rarely use that side for prep. I would miss having the stove run right there (it's currently covered in ripening tomatoes), but I could adequately prep without it. If you have other options, consider them, but your short space shouldn't be ruled out entirely.

Thanks this is super helpful.

I did not quite understand this comment: I would miss having the stove run right there (it's currently covered in ripening tomatoes),

Oh, I meant that if the counter stopped just to the sink side of the onions in the bag - as in there was a wall there - vs having it turn 90º and having an adjoining counter, I would miss that extra space. Miss, but it's not essential for sink function.

*Ragú sauce (eat now)

*whole canned tomatoes

*tomato sauce

*green tomato hot dog relish

Depending where you plan on putting your dish rack (stainer) . If you plan on putting onto the sink ledge then 6" clearance is fine. But if your putting somewhere on the counter, than maybe leave 14" of room on the short side?

@suzzane: Thanks for the clarification. Now it all makes perfect sense ;) Lovely tomatoes BTW.

@RCKSinks: Thanks for your input. yes I figured 14 - 18" clearance is needed to work comfortably.

@bbtrix: Now I am convinced more than ever that I need the stages sink in my kitchen! In your second picture what are you using to collect the cut vegetables? Is it an accessory that comes with the sink?

Thanks everyone for the great inputs.

It's a baking tray. I have several of different sizes. They work great for organizing and transporting across the aisle to the range. I don't use the accessory bowls unless I'm entertaining where they work nice for serving. They are rather heavy for everyday use and not as practical as the trays.

What is the countertop that you used?

I just wanted to put in a positive comment for the stages sink. I dont cook, but I love the sink! I actually use the bowls that it came with to feed my parrots because they are so heavy, they dont knock them off the counter. I love having the large sink space and the little shelf on the side. I really recommend this sink. Not a great pic, but you can see the sink here:

mielep, not sure if you were asking me, but my counter is black walnut.

I was asking you, bbtrix. Thanks! How did you finish the wood? We are thinking of a raised end to our island for a small casual eating or glass of something area. We chose walnut for the island--no wonder I loved your counter!! We thought beautiful wood like yours with a waterfall edge would be pretty and your finish looks awesome. How do you maintain it? How has it held up? Thanks again for your answer!

I finished it with Waterlox. It was a long process with lots of sanding and you have to be patient with the drying and curing time. I intended to do the Satin finish but loved the way the grain popped with the Original. I maintain it with a tiny bit of Dawn and water with a microfiber cloth. It's held up as I expected since it is a furniture finish. You need to take care mostly with dragging ceramic type objects along it. It will scratch. Shiny magazines stick to it but that may be because I put more coats than recommended. I have no water damage or rings. The scratches really aren't noticeable and I don't have very many. You have to look on an angle. I've noticed they diminish with time. This finish can be repaired and have the top lightly sanded and a new layer added but i don't feel the need yet. It gets lots of abuse from my DH and toddler grandson who loves helping me cook. The bottom line is that no, it's no longer perfect, but it's still beautiful and a workhorse island. I have no regrets.

It's gorgeous. Thanks for the info...I think I'll be using your strategies for our tiny version.