When we bought our townhouse, there was no question that the first project would be a kitchen remodel. Say goodbye to builder-grade tile with muddy grout and goodbye to the black, stained, reddish-brown countertops that I called “gross dinosaur eggs.”
Instead, I went with a muted, light, bright color scheme, featuring a beveled-edge waterfall sink peninsula and a beautiful, sparkling, aqua-colored leather-covered quartzite, and even sacrificed new cabinetry to make the new counters more luxurious.But then I made one big mistake that took away all the sparkle from that splurge. I opted for the 60/40 double sink.
I'd never had a double sink in any of my homes before. As an avid cook, I thought multiple sinks were the hallmark of a well-equipped, efficient kitchen. Wow, you can wash and dry at the same time! I told myself. You can soak beans, leafy greens, fruit, and more without getting your counters wet. and You can drain food and dishes in one sink without splashing water onto dishes waiting to be washed.
But that's not the case. If anything, this 60/40 double sink has proven to be the most annoying feature in my kitchen, even more annoying than the stupid center stile between the cabinet doors that blocks access to large appliances. In fact, I hate it so much that I've considered paying an exorbitant amount of money to have it replaced by a professional who will guarantee they won't destroy my counters, which most contractors will tell you will inevitably destroy your counters when replacing an undermount sink.
Our biggest complaint: It's not big enough. The larger basin is too small to lay a 10-inch frying pan flat, much less a standard 12-inch pan. That means I'm forced to scrub pans at an angle, holding them awkwardly to avoid hitting my precious counter. But doing so means the sides of the pans scrape against the sides of the stainless steel sink, and with handles sticking out from the sink, it can damage the finish of both over time, which is both unsightly and dangerous.
Forget scrubbing. Any kind of sturdy, large-capacity pot or wok would force you to lean its long handle against the stone for stability, putting the delicate quartzite at risk. Too much pressure would put pressure on the edge of the counter, making it prone to chipping. Also, it can't be soaked, as the water would run off at a required angle. Perhaps if the 70/30 ratio you originally requested had been available, you might have had plenty of room to maneuver, but a 60/40 ratio would basically render both sides useless and inconvenient.
I also realized that the very idea of plugging my sink and soaking or washing my fruits and vegetables on its surface is actually a bit repulsive: No matter how hard I try to keep it clean, soap scum, limescale, and other residue builds up, and unlike bowls and dishes, I don't sanitize my sink after using it. every Also, the drainage from the dish drying rack flows directly into that basin, adding an extra element of annoyance, and losing precious inches of limited space to the drainage tray and drain.
Plus, because the sink is jigsaw shaped, you can't even put a silicone or fabric protector around the faucet to keep water from splashing onto the countertop. That means the counter is more susceptible to water damage and a ton of splashes. Because of the shape of the sink, the faucet is always at an angle and close to the edge, otherwise water would splash back into the sink divider, which is another pain point. More corners and flat surfaces to collect water means more soap scum and limescale, and more to clean.
So, I clearly understand the irony of the fact that the one feature that is supposed to help keep your kitchen clean is actually one of the main things that prevents it, and I'm sharing this costly mistake as a lesson learned: learn from my mistake and avoid the double sink.
What's the biggest mistake you've made in your kitchen renovation? Tell me in the comments below!
This article originally appeared on The Kitchn. Read it here: Kitchen “upgrades” make cooking (and cleaning) really hard
