Talk to me about sinks please.... if you could choose any sink, what would it be - material, double/single etc?? We currently have a 1 and a half sink and the half just gets filled with rinsed recycling and I don't really get it. But so many people have a double sink on their must have list, so I must be missing something!
I have a huge steel sink that is overmounted, just a single not 1 and a half. Steel is easy to clean and practical but can scratch. I love the size, it has a medical grade feel to it so is really good for scrubbing roasting dishes and large items. Would rather have an under mounted but worktop wouldn't allow. In my studio I have ceramic and it's supremely practical. Avoid Corian and think about the water where you live. I sometimes think we forget, kitchens are meant to be practical....
I've chosen a single 550mm wide stainless steel sink- big enough to get oven trays and racks in to clean, and also big enough for a wash bowl with space down the side to pour liquids down the drain if needed. Also got a roll up draining board that sits over one end if needed.
I used to have a 1.5 sink. As you say the half was rather useless so when it was replaced I went with a one bowl Smeg undermounted sink (worktops are solid to enable this) which is large enough to fit a roasting pan/baking tray in to hand wash. Most of my items go in the dishwasher.
I was always going to opt for stainless steel which is easy to keep clean. Never use a washing up bowl in a sink as they harbour germs and scratch the bottom.
I have a boiling water tap so stainless steel was a suitable material as you’re not supposed to have them on ceramic sinks because they can crack.
I have never considered a double sink and in all our years of fitting kitchens can’t recall being asked for one. I guess one side is for washing and one for rinsing/drying but that uses more worktop space if you have a small kitchen.
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Juliet Docherty
K OB
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