'Consider your space as divided into zones for specific functions, planning appropriate storage for each area and creating an easy sense of flow around the room. In larger spaces, for example, you might plan a dresser on a wall between the kitchen and dining areas, linking the two zones and providing crockery and cutlery storage close to the dining table and to a dishwasher, perhaps built into an island close by.
A good size island can range from about 2m to 3m long and 1.1m to 1.4m wide (any wider tends to create wasted space in the centre). Allow at least 1m of space around the island, more if the route is to be used as a walkway, and if you have seating at the island, remember that not all bar stools tuck right in, so take this into account when measuring from the back of the island to the nearest wall or cabinet.
 
 
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High-quality materials are more expensive, it's true. But they are a worthwhile investment. Let's say you spend $2000 to $5000 more for better materials and craftsmanship - that's still significantly less than you'll pay if you have to re-design or rebuild your kitchen in five years because you used cheaper stuff that isn't holding up.
What are those skills? Read on to find out.