Mahlgold - thanks for remembering. Makes me feel warm and fuzzy :) It's really VERY EASY to do. Order as many drawers as you need but request that the front piece be put on ONLY the lower drawer but that it also covers all the drawers. Ours was custom made and the reason it works especially well is that the clearance between the drawers was carefully measured to fit the diameter of the cans we planned to store in there so the drawers are actually very close together. We have three drawers in 15 inches of space. If you are handy and willing to DIY, order one drawer the depth you want with a face then order extra shallower drawers with out face panels. Once the cabinet is in place, remove the big drawer, take off the front, cut the draw down to the depth you want it, install the other drawers above it as close as you'd like, put the face back on the bottom drawer and you're good to go. Our drawers have a cut out handle in the middle so you can pull them open. Hardware would not have worked unless we reduced the front to back measurements of the drawer and I felt that was wasted space. I have similar drawers inside drawers in my spice drawer so as to maintain the kerfs of the drawers/cabinets doors in my bases. I also have a drawer just like it in my office - the original one we copied for the kitchen - although the office cabs were also custom made to my specs. Look in this picture. The spice drawer is on the left. It looks like there are 3 drawers there and three on the right. Well in fact, there are TWO drawers on the left. The top two are on one panel that pulls open to reveal my spice drawer and 2 "hidden drawers" above that. By the way the bank to the right in the picture isn't drawers at all. It's the cabinet door for our corner unit. I

helou, Yes you are correct. I needed to first rip the boards from their original 4 inch width, down to about 3 inches to fit in the drawers. (or about 1 3/4 inched for the front section of the silverware drawer. Also once I had the boards the correct width, I needed to carefully cut the boards to length. Then to get the boards to the correct length a powered miter saw is the best option, but again depending on what tools you have available, maybe a hand-held circular saw and a speed square, or a miter box and a hand-held pull-saw. If you have a table saw, ripping the boards is trivially easy. If not there are probably a number of other ways to make the boards the correct width. (The easiest might be to find a friend with a table saw, and ply that friend with a bottle of wine, to cut them to width.) But you should also be able to do it with a straight-edge and a hand-held circular saw, or maybe even a straight-edge and a utility knife.

Let's see.... (1) Pot Holders in the drawer b/w my cooktop and ovens (24" wide) (2) Knives and Prep & Cooking utensils & tools under my cooktop (36" wide) (3) Foil, parchment paper, and my gluten-free utensils (a special need) (31" wide) (4) Silverware (24" wide) (5) Wraps and plastic bags (24" wide) (6) Electrical things like extension cords, switches, etc. (24" wide) (7) Linens (dish cloths and dish towels) (33" wide) (8) Coffee supplies: K-cups, sweeteners, filters (my in-laws are resistant to changing to K-cups), coffee scoop, and butter (the toaster is next to the K-machine) (33" wide) (9) Serving utensils (pizza cutters, corn holders, serving spoons for pot-lucks, etc.) and oven tools (thermometers - both manual and electric) (27" wide) (10) Flashlights & batteries (27" wide) (11) Dog supplies (spare collars & leashes, meds, etc.) (27" wide) I have one 4-drawer stack with 3 shallow drawers: #s 4, 5, 6 The rest are 3-drawer stacks The Dog supplies are in a roll out tray shelf (ROTS) that is the equivalent of a shallow drawer b/c it's placed as high as I can get it to have the most vertical space possible for the dog food cans on the bottom ROTS. The contents and locations are based on what goes on in that area. So, my prep and cooking tools are in the Prep & Cooking Zones, my baking and roasting tools are in the Cooking Zone and Baking Center, etc. Here is a link that might be useful: Link to the insides of the drawers in Buehl's cabinets

I did this... I have 3 equal height drawers to the right and left of my range rather than shallow on top over 2 deeper drawers. On the left side of my range I have a two tier cutlery divider. The top tier is your standard cutlery divider, below is a pacific cloth lined sterling silver cutlery holder. This keeps the sterling completely hidden away yet easily accessible. I love my sterling and wasn't using it because it was a major process to take it out, unwrap it from its individual little felt holders, etc. Now its right there. The added benefit to this, is that the top drawer on the right side of the range is also deeper and this is where I am keeping my utensils and cooking things. I have a divider down the center of the drawer. On one side of the divider is things like lemon juicer, cheese grater, onion chopper, apple coarer - things that are too bulky for a shallow drawer but not really bulky enough for a deep drawer. On the other side of the divider I have spatulas, large spoons, etc. -- things I want to have handy near the stove. In my old kitchen I had these in a shallow top drawer and they were a little crowded and sometimes causing me not to be able to close the drawer without rearranging - now I don't have that problem. Here is a pic of my two tier cutlery divider which is essentially a drawer nested in a drawer