Kraus

C-Tech makes nice sinks.

I have no issue with Blanco...... Franke......Elkay

We have 2 Kraus sinks-cleanup and prep. They are 5 1/2 years old and still look good. We have been happy with them.

I had a 25 year old Elkay and replaced it with another Elkay, both stainless. The new one is 16 ga. Just put a Ruvati in the laundry room and it's nice but does not have the finish of the Elkay.

IMO 16 guage a nice deep single bowl and the size you need but IMO 33" is plenty big. I have Kraus faucets for my back to back very inexpensive Ikea sinks the sinks are 16 yrs old still look like new and I run a catering biz from my home . So I do not think you need to spend a fortune to get a sink that lasts in stainless . I do not like work staion sinks IMO a huge waste of money I do like Elkay where I put my sinks I need drainboards so that is the reason for Ikea . Why are you having 2 sinks in your island ? My choice was for function when there are 6 cooks working or when my hubby does the prep and I do the cooking .BTW I love my Kraus faucets .

Actually one is on the island and one is more of a drink prep sink on another counter (galley kitchen)

Do not rely on comments specifically to your question. I would research specific brands such as those mentioned here and others. Find out what metal type they use. There is one brand mentioned that I have never heard of, and I have been in this industry since 1977. Do your research to see where the sinks are made and what type of stainless steel they use. The below information was researched, word for word, online:

Stainless steel, including type 304, is known for its resistance to rust due to its chromium content, but it is not completely immune to rusting. The chromium within the steel reacts with oxygen in the atmosphere to form a thin layer of chromium oxide on the surface of the steel, which helps to protect it from rust.

However, if this protective layer is damaged or if the steel is exposed to certain conditions, like highly saline environments, certain chemicals, or high temperatures, rust can still form. It's also worth noting that lower quality stainless steel with impurities can be more prone to rust.

To prevent rust, it's important to regularly clean stainless steel and to avoid using harsh chemicals or abrasive materials that could damage the protective chromium oxide layer.

Type 316L stainless steel, similar to other stainless steel types, is known for its corrosion resistance. It has a high chromium content that forms a protective oxide layer on its surface, which helps protect the metal from rust and corrosion. In addition to chromium, 316L stainless steel also contains molybdenum, which enhances its resistance to corrosion even further, especially in chloride environments such as saltwater.

However, while 316L stainless steel is more resistant to rust than many other forms of steel, it is not entirely immune. In harsh conditions or if the protective oxide layer is damaged, rust can still occur.

Therefore, to maintain its rust resistance, it is important to keep 316L stainless steel clean and free from contaminants, avoid harsh chemicals, and limit exposure to corrosive environments when possible.

The protective oxide layer on stainless steel, also known as the passive layer, can be damaged through a variety of means:

1. Mechanical Damage: Scratches or impacts that physically disrupt the surface can break through the passive layer. This is often caused by abrasive cleaning methods, improper handling, or contact with harder materials.
2. Chemical Damage: Certain chemicals, particularly strong acids or bases, or chlorine can react with the oxide layer and disrupt it. These chemicals may be found in various cleaning agents or industrial environments.
3. High Temperatures: Prolonged exposure to extreme heat can also break down the oxide layer.
4. Corrosive Environments: Exposure to highly saline or acidic environments can accelerate the breakdown of the protective oxide layer. This can be a particular concern in coastal areas or environments where the steel is exposed to harsh chemicals.
5. Deposits and Contamination: Foreign materials, dirt, or grime can lead to localized breakdown of the passive layer, particularly if they hold moisture against the surface of the stainless steel.

To prevent damage to the passive layer, it's important to handle stainless steel with care, clean it regularly with appropriate cleaners, and consider the environment in which it's used.

I recommend looking at The Galley line of kitchen workstation sinks. We have an Elkay workstation and a Galley brand workstation. We use both of them but the Galley is better made.