Replies

1. 
   plantlust | Aug 15, 2003 05:27pm | #1

   If you really cook go w/granite (huge thread in Cookstalk about this very subject), however be advised there is granite and there is granite.  Advice has been to find a very good stone person and get the hardest most durable granite.

   Life is too short so eat dessert first, especially if it happens to be Cookingmonster's triple cinnamon truffles or her ginger-fig caramels.

1. 
   markb70 | Aug 17, 2003 08:55am | #9

   thank you  for the reply and the time to make it.  I will look into the different types of granites and thier properties.  If a contractor can't answer these questions then I will scratch them from the list. 

2. 
   skids | Aug 15, 2003 10:05pm | #2

   consumers reports magazine did an article on countertops last year and after reading that as well as other research i too am in the same place, no one material stands out as best.

   i read a thread in here on the subject previously, and the granite guy said if you knew what i know about granite you would never have it for a countertop. just one persons opinion, go with what looks the best to you. do you prefer the look of granite or solid surface?

1. 
   markb70 | Aug 17, 2003 08:58am | #10

   thank you for the reply and the  time to make it.  Two questions. Who is the granite guy and why wouldn't he have granite?  Again, thanks.

1. 
   skids | Aug 17, 2003 07:23pm | #17

   i don't remember who it was, sorry. i think i read it on a thread in here and it was just one persons opinion. usually when you work with a particular material you become very familiar with its strengths and weaknesses. my wife loves wood floors and she has one in her kitchen. my mother also loves wood floors but wouldn't have one in her kitchen because of the maintenence issues. granite will break wine glasses, and need to be sealed periodically. for some people thats an issue.

3. 
   CapnMac | Aug 15, 2003 10:55pm | #3

   Does it have to be granite?  I've been seeing more and more soapstone used, down around Austin.  The prices have been less than granite by a good piece.  The color range has been impressive, and it only needs a wipe down with mineral oil to finish.

1. 
   markb70 | Aug 17, 2003 09:03am | #11

   Thank you for the reply and the time to make it.  I have not looked into soapstone. I have not had that suggested to me by anyone I have dealt with.  I will look into soapstone next.

4. 
   woodguy99 | Aug 15, 2003 10:59pm | #4

   Personally, I don't like solid surface (Corian et al) because they look like crap within a short period of time.  Yeah, I know you _can_ sand out scratches, but who really does that?  Absolute black granite, soapstone, slate, and fireslate all look nice and are somewhat reasonably priced, but dark counters show spills and water stains.  "Quartz" counters sound like they are a good compromise, but look too uniform in pattern, like Corian.

   My choice when I do my own kitchen someday?   Stainless steel, with a reclaimed southern pine island, or maybe a concrete island.  I think stainless looks great, holds up well, and is reasonably priced compared to other high-end materials. 

   What features/qualities are most important to you?  Color, stain resistance, durablity, pattern, historical use, cost, do-it-yourselfness? 

1. 
   markb70 | Aug 17, 2003 09:05am | #12

   thank you for the reply.  I will look into some of the other materials I have not thought of.

5. 
   WayneL5 | Aug 15, 2003 11:34pm | #5

   I have both solid surface (Cerata) and stone (polished green marble) in my 3 year old kitchen.  Here are my observations.

   My stone is around the stove.  You can put hot pots on it, and I do it all the time.  It's really easy to clean.  I have not stained it yet.  However, it is a dark color.  Acid foods will etch the surface, removing the shine, but I haven't spilled any on mine yet.  Though acid foods will affect marble, they will not affect granite.  Granite is quite unstainable.  The dark and mottled pattern hides dirt so incredibly well, I have to run my hand around the counter to see if I missed a spot cleaning.  I can't spot most dirt, even around the stove.  Plates, glassware, and such make noise when you set them down on stone.

   Solid surface is quiet.  The material scratches fairly easily.  Just setting a cast iron pan on the surface with a little slide will leave a mark.  Marks show on dark colors, but not much on light colors, expecially those with a speckled pattern.  The shine you see in the showroom doesn't last, unless you polish the countertop.  It "weathers" to a matte finish.  The seamless connection between the counter and sink is a wonderfully easy area to clean.  I have a routed-in drainboard in mine which looks nice.  The sinks stain easily.  Even dumping a glass of juice or spaghetti sauce in the sink and rinsing down immediately, it leaves a stain.  Stains do scrub out with Soft Scrub.  I have one-hole faucets which are much easier to clean around than the standard 8" O.C. faucets.

   Of course, you don't have to use the same material everywhere.  There are some really beautiful laminates, too.  In my area stone was less expensive than solid surface, but I think in most areas stone would cost more.  Both are expensive materials.

   
   

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   Edited 8/15/2003 10:37:13 PM ET by WAYNEL5

1. 
   markb70 | Aug 17, 2003 09:10am | #13

   Thank you for the reply and taking the time to make it.  I had planed on a matte finish for which ever material and also have a great three bowl stainless steel sink I will be using.  I will re-think the plastic laminates.

6. 
   JeffBuck | Aug 16, 2003 08:52am | #6

   sometimes there is no "best".

   Just pick what ya like the looks of.

   Jeff

   Buck Construction   Pittsburgh,PA

    Fine Carpentery.....While U Waite                  

7. 
   WorkshopJon | Aug 16, 2003 05:35pm | #7

   "After some shopping neither solid-surface(any manufacture) or granite stand out as the best, at  least that is how I see things.  Anyone have any convincing comments?"

   Mark,

   Why chose just one material? In my kitchen I used Corian for the sink area with a molded sink and back splash. Very easy to keep claen and sanitary.

   A  2.5" X 30" X 80" rock maple (butcher block slab) for the main prep area and Dakota granite for the remaining 4 countertops where the oven and cooktop are, as well as the breakfast bar over by the sink.

   Everyone who sees it raves how good they all look together.

   Jon

1. 
   markb70 | Aug 17, 2003 09:14am | #14

   Thank you for the reply and the time it took to make it.  I  planned to make several large cutting boards to cover the counters where they will need to be.  The thought of different materials has crossed my mind as well as different colors.

8. 
   KARLSTER | Aug 16, 2003 10:34pm | #8

   I think I have posted this sometime in the recent past but I installed granite in an architects personal residence/kitchen.  He had butcher block penisula on the left leg of a "u" shaped kithen.  The center of the "u" was a stainless countertop and splash formed from one piece of SS with a sink welded seamlessly into it.  The right side of the "u" was granite surrounding the stove.  All countertops had a 1.5" thick square edge on the front so it tied together well.  I think it was a great application of materials according to how they will be used.

   I find the weakest point on most granite installations is the bowl hole on undermount sinks.  I see a lot of installations with chipping from careless handling of pots and pans.  It would probably pay off to have a 1cm radius put on the bowl hole if you are worried about chips there.  I have a chip in my granite splash from a knife dropping of the magnetic knife holder.  Personally I don't worry about a chip here or there.  I see granite as a functional surface not a cosmetic one. I like the seamless surface, ease of undermounting a sink, and imperviousness to heat damage. 

   Most clients obsess over a chip or scratch but they will also rave over a century old european kitchen with a continous patina of gouges, scratches, stains, chips etc.  Figure out what your personal philosophy is, especially if you go with a porous "granite" that can be stained or a soft stone like marble, soapstone, or limestone. 

   It seems like a lot of people want the kitchen to look like a gleaming showroom kitchen.  I wish more people would view it as a workplace where they prepare food and allow it to take a beating and acquire a few scars thereby personalizing it and giving it some character.

   If you go granite, post the names of colors you are considering and get some input from me/others on the various characteristics and concerns with that stone.  In general light colors tend to be porous and require sealing to avoid food stains.  Some colors like Kashmir gold barely have enough tensile strength to be installed and are easily chipped broken once in use.

   Just my opinion, take it with a grain of salt.

   Karl

1. 
   markb70 | Aug 17, 2003 09:34am | #15

   Thank you for the reply and the time it took to make it.  I have a family that uses things.  I made the cabinets using Honduras Mahogany and the flooring is 2 1/4 solid red oak planks.  My two boys have banged into the cabinets with everything from kitchen chairs to skateboards and the floor has had skates, toy trucks and too many other things rolled over it to even try and think of, and my reaction-- that just adds to the memories and there isn't anything that cannot be fixed,repaired or replaced.  The sink, a really great three bowl stainless steel one, will be surface mounted and not under mounted.  Thanks for the thoughts.

1. 
   TomT226 | Aug 17, 2003 01:54pm | #16

   I built all my kitchen cabs and topped them with Corian "Platinum," for the large counter area, and a 16 GA 304 brushed stainless steel top for a prep area next to the stove. I slide things around on the Corian and havn't noticed any scratching, even with cast iron, which I use a lot.

   If you decide to go with some stainless, make your top and have the sheet metal shop cover it there. I'd suggest rounding over the edges 3/16" so the stainless bend over smoothly. The welds are not noticeable when polished. Use good 3/4" ply for the top, and use hardwood for the overhang to bring the thickness to 1-1/2". It's tough stuff and you can do all sorts of things for trim. You can get the sheet stuff in gauges from 16-24. 16 is the thinnest they like to weld. 22 gauge is nice for a backspash behind a stove.

2. 
   shake_n_stir | Aug 17, 2003 10:43pm | #18

   Give those boys a lecture and or a slap on the backside.  LOL!

9. 
   EricGunnerson | Aug 18, 2003 06:40am | #19

   We put solid surface in a small downstairs wetbar area, with a matte finish, because the gloss surfaces don't hold up well. It has in bonded in sink, and works okay, but it still has a plasticy look. That's okay because of the look we chose for cabinets.

   When we remodeled our kitchen, we went with granite (Dakota Mahogany), and I couldn't be happier. It harmonizes very well with the maple cabinets, and it lends a lot of solidity to the kitchen. I don't often put hot pans on it (mostly out of habit), but it's nice to be able to do so if you want. The gloss finish has held up well, and really makes the stone shine. We used the same stone in our living room fireplace surround (this time in tiles) to help tie the two rooms together.

1. 
   markb70 | Aug 19, 2003 05:44am | #20

   Thank you for the reply and the time you took to make it.  It seems that most replies are in favor of granite, and so-so about solid-surface.

   Again, thank you.