I had bad experiences with KD's (most were worst at bath design, but not great at the kitchen either) and finally gave up and designed my own (baths and kitchens). But, when I finally did order cabinets, I did use a fabulous KD who went over my plan with a fine tooth comb. Her knowledge of "what's hot" and what's available far outweighed even months on GW :) She was able to add a couple of my wishes into my design, and tweeked a couple of things for me to cut out most filler pieces. She typically charges for her design work, but didn't charge me because I came with a mostly finished plan, and ordered some high quality (expensive...so she made bucks LOL) cabinets from her. If you like your design, keep it ;) You paid the architect good money for it, but if that architect isn't a Kitchen Certified architecht (most aren't) I'd have a KD look it over for tweeking at the very least. Or go the free route and have us look at it and comment...then take that to a KD :)

Are you only asking about the sink? If so, in a kitchen this size and the other large items, I would not go bigger with the sink. You want enough room for dirty dishes, etc., on the right side of the sink so they don't get in the way of the primary Prep Zone b/w the range and sink as well as a wide enough cabinet to the right of the DW for silverware, etc. Taking 6" away from that cabinet could be a major impact. I hope that isn't a blind corner cabinet in the corner - they're cabinets "of last resort" when no other cabinet can possibly work and you desperately need the storage space (so you can't void out the corner). I would rather see a corner susan with a 90-degree cutout (pie-cut) front. . "...I didn't like the weird regular cabinet where you can't see into the back of the shelf..." What do you mean by that? Are you talking about the upper or the lower corner? Are you talking about a corner susan or something else? . Regarding uppers: Get rid of the narrow wine shelves and incorporate that space in the adjacent upper cabinets. They're intended for wine, but be aware that you should not store wine near the range like that. If they're for "variety" as well as wine - they're not very good at that - they actually look out of place, as if you put them in b/c you ran out of upper cabinets or you mis-measured/mis-ordered the upper cabinets. Corner, upper -- yes, I do recommend eliminating the diagonal upper cabinet. It's too deep for easy access, even if you're tall. It's also "in your face" if you're working in the corner - which you will be since that's where your primary Prep Zone will be (unless you put a sink in the island). Instead, put in an "easy reach" - a 24"x24" upper cabinet that has a 90-degree cutout (pie-cut) in the front. . Island: Are you putting a sink in the island? I'm asking b/c right now if there is no sink in the island, your kitchen flow is... Refrigerator --> Cooking Zone --> Prep Zone (w/water) --> Cleanup Zone ...instead of the actual Kitchen workflow when working in the Kitchen: Refrigerator --> Prep Zone (w/water) --> Cooking Zone --> Cleanup Zone If there is water in the sink, then you can prep on the island, assuming it's wide enough. (The bare minimum recommended prep counterspace is 36", with 42" much better.) You'll need enough width for: Landing space/buffer of 8" to 12" (or more) + Sink base width of at least 18" (21" would be better) + Counterspace of at least 36" (42" would be much better) = ============ 62" (5'2") [Better: 18" + 21" + 42" = 81" (6'9") -- I would go with another 3" for the 1.5" overhangs on each side of the island for nicely sized cabinets, so = 84"]

Is this a new build or a remodel? Where do the different doors go to (and do they both doors that swing into the kitchen or are they openings)? How many people live in the house & cook in the kitchen? What if anything can be moved or changed (walls, doors, windows, plumbing, venting) Can you provide a general sketch of the rest of house surrounding the kitchen so folks can have a sense of traffic patterns and usage

That would fall within NKBA guidelines (12" landing area on one side of a cooktop, and at least 15" on the other), but it would crowd everything in the corner, and since it would be so crowded, I'll bet a person would be more comfortable prepping to the right of the sink anyway. The fridge could be relocated, as was suggested, but that would block the light from the slider, and kind of block off the kitchen from the dining alcove. Venting to the exterior would not be as easy as it would with the range on the back wall. I'd keep the plan with the range on the back wall, but if you are considering relocating the fridge to the back wall, the clean-up zone and dish storage could go on the shorter wall, so that it's separate from the cooking and prep zones. Primary prep would have the window view, and it would be easy for helpers to load or unload the DW, or gather dishes to set the table, without entering the cooking aisle. In the following plan, a prep sink could be added to the island, for two independent prep zones, if the in-laws enjoy cooking together.(Not sure if scale is exact--just posting the general idea.)