why are raw meats coloring the choice of sink? I must REALLY not understand your prep and cooking process!

I asked this on the OP's other thread. What does one do with raw meat in a sink?

I rinse chicken, I rinse off dishes and utensils that had raw meats on them, and leave the dishes in that side of the sink while I cook, I wash my hands after handling raw meats. I just do not like cross-contamination.

Where is the DW that is where the dishes go when you are done with preparing the meat . IMO 2 small sinks will never win over one large one. Maybe learn a different way of prepping food. Restaurants do nor cross contaminate and they have huge sinks . IMO DWs are the best place for all prep materials . As for rinsing chicken do it if you must and wask the water down the drain

I think I'm in the Don't Understand Club too.

I get the importance of washing meat -- my Mamaw taught me that, and I'll never sway from her instructions. But if you have dirty dishes on one end of the sink, and you're washing meat -- well, so what if dirty chicken water splashes on dirty dishes? They're still going to be washed later.

Even if you are exceedingly fastidious about rinsing meat and need a bowl in which to sit it, you can always use a small tub or container in a large sink for this purpose -- while retaining the benefits of the large sink.

Maybe not washing dishes often enough is a habit that needs changing?

I would never put meat in the sink---in a bowl or colander in the sink, yes. But not touching the sink bowl. Flopping raw meat down onto a ?clean sink bottom? Nope.

To answer your question, Kohler and Franke both make very good undermount stainless sinks, in both double and single basin, in a variety of sizes. Check out their web sites, or better yet, go visit a plumbing supply showroom to look at various options.

I still remain confused about why one needs a two bowl sink in which to deal with raw meat.

I am trying to understand the cross contamination that might occur from meat juices since the stuff that is in my sink is there because I plan to wash it.

The only possible cross contamination I can think of is between raw fruits and veggies but I don't put raw fruits and veggies IN the sink as I generally rinse them in running water and put them in a colander to drain.

Even if I were soaking vegetables for some reason - leek preparation sometimes recommends soaking, I wouldn't soak them in a sink bowl as I would just soak in a large bowl.

In the normal course of kitchen prep and clean up, it is way easier to create a "bowl" in a one bowl sink and impossible to provide the functionality of one large bowl in a two bowl sink - especially in a 30" sink. That would mean functionally each bowl is about 13" - cookie sheets, roasting pans - even the grill for my electric griddle is larger than that which means there is no easy way of scouring; soaking or rinsing.

For those that wash their chicken and other meats. Washing meat does not prevent illness and only spreads the bacteria to other surfaces. The only way your going to kill the bacteria is to cook it properly. This is from the CDC who would be an authoritative source for the information about washing meat:

"You should not wash raw poultry or meat before cooking it, even though some older recipes may call for this step. Washing raw poultry or meat can spread bacteria to other foods, utensils, and surfaces, and does not prevent illness."

Here's one.

Ruvati RVH7350 Undermount 16 Gauge 30" Kitchen Sink Double Bowl · More Info

Each of those bowls is 13.5" wide. You can't even fit a pasta pot in there!

Here another one 29".

Ruvati RVH7200 Undermount 16 Gauge 29" Kitchen Sink Double Bowl · More Info

build.com has a number of sinks that meet your requirements, all but one (with a 60%/40% split) with 50%/50% splits. Owners seem particularly fond of this Vigo VG2918K1 which would fit in a 32" cabinet. Home Depot customers like it too. Owners seem to also like this less-expensive Ruvati RVH7350 (33" cabinet required) which is also sold by Home Depot.