I'm trying to determine the best place to create a chopping/prep center. What I want is is to be able to use my knife to scrape all the unusable scraps into a compost container that is beneath the cutting board. Please see the attached layout--it should probably go either in the island (across from the stove) or between the stove and prep sink. My countertops and island top will be Calacutta marble. What I don't want is: 1)wood around the sink (because it's impossible to keep clean) or 2)a sink in the island (because I want the island to be a large prep/staging area for pie, pastry, and pasta making or serving). I like pullout cutting boards that can be cleaned properly.

If you are wondering about the limited dimensions of the plan, we live in The City, so we're at the mercy of permit regulations that even demand composting.

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