Here's a photo during install - the cutting board was the only horizontal surface available, so the installer put all his stuff on it (and thoroughly cleaned it when he was done). It has glides on the sides, and a stop at the back, so when it's pushed in there's just enough room to grab the lip to easily pull it out. Nothing stops it from coming out which is intentional: it can come out to be washed, or flipped over to the other side, or replaced. My installer said he doesn't see them much any more. My DH wishes we had another one on the other side of the kitchen. Obviously we don't use it for meat, but it gets used a lot for breads and veggies, and is great for hot cookies.

I prefer the single level as well. My new island will house my main sink and will be a single level. It is also open to the dining room and living rooms. I'm removing the previous island with raised bar in part because the single level gives me SO much more counter space. It also opens up the kitchen more and doesn't interfere with the view of the rest of my pretty kitchen! I will have a deep sink on this island and another cleanup sink on the perimeter - for day to day use I expect some clutter on my island countertop, perhaps a few drying dishes or plastics that didn't fully dry in the dishwasher. And I don't mind seeing that stuff on a day to day basis, our house is definitely lived in and the kitchen is well used and loved. But it will clean up nicely and quickly for entertaining, the single level island is a great place for putting out appies or drinks or for serving buffet style. Still in progress or I'd post a few pics. Demo all done, site measurements for the cabinets next week!

All good comments and things to consider. Having a 45" sink would be nice but couldn't work with my Ikea cabs. The drainboard allowed for a minor mod and use of two base cabs rather than one large one. I find the drainboard very useful. I love cleaning and chopping veggies in that half. I like being able to slide them to pans in the ledge below. I like having the water and soap right there for my obsessive hand washing. You can still accomplish a similar arrangement with the other sinks you're looking at, but with less space. My use of the ledge evolves throughout the day. Right now I have a dish drainer in it with clean dishes. If I'm cleaning a lot of veggies, I'll first use it for all the debris so I do not have to let it get stuck in the grid. A garbage bowl can be used instead, but this is so easy and the trash/recycle is in the pullout below. I thaw most meat in the fridge, but do quick thaw fish, pork tenderloins, and chicken breasts in the plastic accessories. They are the perfect size, are right there to drain and refill with cold water. Since they are raised I still have room on the grid below for other items draining in colanders as I work on the drainboard side chopping. I mostly keep the other side for dirties, cans draining, and water use by others. The drainboard came in very handy during the holidays for opening and cleaning large, messy items, like turkey, ham, and tenderloin. The ledge is a clean part of my sink so keeping those items out of the basin is a plus for me. Of course, I disinfect before and after. I always open my meat packages there to keep the mess as contained as possible. I like that the sink becomes my command center and I pretty much do not need to move much. I take recipe items from the pantry and fridge that is just across the aisle to the right. As I finish each stage of prepping I move the trays of prepped food to the counter behind me. DW is out of the way to the left. I only go a few steps in each direction. I mention this as layout to suit your cooking style, minimize movement, and stay out of the paths of others help make your prepping experience good. A large sink surely helps, whichever you can fit and afford. Critical to my good experience with the Stages 45 is the Kohler Karbon. It is a wonderful faucet that greatly enhances my time at the sink. All said, we can adapt to our equipment and make the best of what we have. If your cooking style is mis en place, I think you would use the accessories.

Not advised to create a ledge. You physically can, but now you depend on silicon to keep things water tight. If you keep a zero reveal or an overhang, then water is less likely to accumulate on the sink flange (Which is used to create the ledge). The silicone then can stay intact longer, and not be needed as the primary water guard. Often the biggest problem we see with ledge sinks is with the installation. Some issues we have been told is with accessories not fitting. However, this is easily avoidable with two best practices: 1. The fabricator should always follow the template 2. Once the hole is cut for the sink, dry fit the accessories to ensure smooth sailing from the client. If you like ledge sinks then check this new release: Kraus Kore