ZUHNE Single Bowl Curved Front Stainless Steel Kitchen Sink, 24-Inch
Last updated: February 20, 2023
This deep basin farmer's sink comes with a host of free accessories. The drying rack fits neatly over the left side of the sink, while the sponge holder attaches to any of he sink's inner walls. Of course, this kitchen sink's best feature is its surgical-grade stainless steel construction, which is not only rustproof, but also easy to clean.
We looked at the top Kitchen Sinks and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Kitchen Sink you should buy.
Product Details
Key Takeaway: This kitchen sink is designed to mute loud noises and eliminate vibrations when the garbage disposal is in use.
In our analysis of 83 expert reviews, the ZUHNE Single Bowl Curved Stainless Sink, 24-Inch placed 6th when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
Zuhne sinks are made exclusively from solid surgical-grade ultra-performance rust and corrosion proof stainless. Your sink is protected against rust over it’s lifetime. If a rust-prone item such as a cast iron pan is left in the sink in standing water, the pan will deposit rust on the sink. This is not permanent and can be removed with a standard stainless cleaner. In areas with extremely hard water, wipe the sink dry for the night. Refer to the sink care flyer included with your Zuhne purchase and see how 30 seconds a day is all you need to keep your sink sparkling and hygienic forever.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
