Quarry tile used to be the thing to use in commercial kitchens. Although on the surface, it's somewhat absorbtive, water doesn't really penetrate all that far into the tile, making it rather easy to keep clean. Then along came porcelain. That's now the tile of choice for kitchens for a couple of reasons. First, it's a much more versatile tile. More available colors, textures, and so on. Secondly, it's not absorbtive at all, making it even easier to keep clean. Back a couple of years ago, I had a partner, and we went all over New England doing the tile work for Wendys and Tim Hortons, and every one of them had porcelain tile on their kitchen floors. With Wendys, it was an unglazed 8x8 Crossville tile with what they call "Crossdot" texture (hundreds of small raised dimples on the face of the tile that make it virtually impossible to slip on), and at Tim Hortons, it was a glazed Italian porcelain 12x12.

Use the porcelain. You'll be happier with it, both from an aesthetic point of view, as well as a practical one.

Thanks so much Bill -- That's exactly what I wanted to hear!

Another happy satisfied customer. :-)