I've been looking at their bar sinks since you posted this, and would be curious to find out if anyone has ordered from them. Where did you see that they're made in America? I've searched their website high and low and can't find any information on their sources. The company is based in GA, but it doesn't say they're making their own sinks, at least not that I can find. I'm interested in their copper sinks, the pricing is great. But there is no source listed anywhere, and I'd really like to know where it's made. Also, the depth on the sink is really shallow, which concerns me a bit.

Thanks all - I really appreciate the input. I just returned from the plumbing store - I caved and spent money on the Elkay sink my brother has that is in great shape after 5 years. I figured since it was going into granite and changing it out was iffy, I would pay for a sink I could feel pretty sure of rather than going with a free sink that I couldn't read reviews of.I think GreenDesigns was right - it's not the place to economize. So I'm taking the free faucet from the granite supply (which I can change out easily in a year or 2 if it's awful), waiting awhile for UCL lighting and economizing or holding off where I can etc etc. My father and grandfather built this house when I was little and every time I've had an appliance guy in to fix appliances (never the range), they would take one look at my old built-in Tappan range and say "That was the cadillac of ranges in its time". So I figured, with a nod to my mom who designed and used the heck out of the kitchen and my dad and grandfather who built it, I'm going to go with the best quality I can afford for the permanent and semi-permanent stuff. Thanks for your help!!!!

Thanks again for the thoughtful responses -- such a huge help. Rococogurl, Circuspeanut and Buehl: alas there's no getting around the tightness of that corner. There's 16" inches between it and the range (not 12"), which we discovered is the minimum amount that allows the range door to open without any "preppers" having to move (we tested it). Sadly, I will never have more than 16" UNLESS I give up A) the peninsula itself B) the secondary prep zone on the other side of the range (it needs oven door clearance, too), or C) the table and seating area. I've already shrunk all three to their tightest limits, and there's not one of them that's less important to me than a prep sink. Which makes it a simple choice between having a prep sink in that less-than-ideal spot, or not having one at all. Circuspeanut: if you had less space between range and corner (like me) do you think you might use that peninsula on the other side of your prep sink for prepping? If not why not? Is your fridge too far from it? Or is there some other impediment I haven't thought of and should? (As a side note, I had long ago made a mental note of your prep sink, as of your kitchen in general -- the way you've embraced your kitchen's original spirit and scale has been very inspiring to me and my 125 year old kitchen... Patina is beautiful!) Buehl: what do you see as the downside to me prepping at peninsula, as opposed to directly next to range? That's where I do it now, without the prep sink, and I'm wondering how the prep sink will effect that, or what obstructions I might discover in the future... Also, thanks for clarifying problem of the DW door getting between the main prep area and only sink. You will have saved me a giant headache if I do end up nixing the prep sink. Antss, excellent note about the butcher block. As it turns out, I've already purchased my soapstone slabs (killer sale), but maybe others will read this and know they have this option. As to your other points, they are extremely valuable to me coming from you. They confirm what I've been thinking, but lack the expertise to KNOW. Thank you.

My first thought is an 18" dw is fine for a small rental kitchen. We rented out part of the lower part of our first house. We went to trouble and expense to make the kitchen better than what was there. Long story short, every single tenant we had religiously bought take out and used the larger fridge we bought for some lonely leftovers, beverages and condiments. The second to last tenant asked us to remove the island to fit his big sectional in and the last guy did not use it either. We wasted well over $1k, when we were new homeowners and cash was tight, in an effort to have a better rental unit. I'd do a modest size sink and give them more drawer space. You don't want them able to pile up too many dishes anyway.... Ikea has great options for smaller kitchens. Try out their online planner and ask for help when you go there.