I have corian countertops, but never cut on them, as it's hard on my knives. If I get some sort of windfall, I'd consider a thick butcher block island, like 24" thick, with knife slots on one side.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)