I've heard the experts say that you only need one good knife. Honestly, I don't feel that way. When I want a sharp, clean knife I want to be able to reach out and get one, not have to walk over to the other side of the room. I have a lot of knives in my kitchen, and I use them all. Having a couple of work stations, it made perfect sense to have knives easily available to each area. After a few discussions with my husband, truly Bob-the-builder, I put in a work order (Bob loves work orders) for a vertical knife block that hugs the wall. I love the practicality of it and that no counter space is compromised.
While we were re-inventing this corner, Bob built a 17" x 68" wooden sleeve of a sort, to fit over the 7" x 48" wall cap that was just above the
counter, giving me even more kitchen surface. A large cutting board for that space would only make life easier. This built to fit, 34" x 21" oak cutting board, helps make this my go-to area for serious vegetable cutting and chopping. It's also my salad prep station. I keep a bowl at the ready for my next task.
While I'm here, I may as well make tonight's salad. I believe the start of every dinner benefits from a fresh, organic, green, vegetable-laden salad. Not that Fathers are known for kitchen advise, but I got my salad making skills from Dad. A salad is more than lettuce, he would say. You need to add carrot, celery, radish, avocado, tomato, some chopped nuts, and a cheese. The more accoutrements, the better.