They have stock sizing. We used the 73" X 39" for our separate peninsula and had a woodworker to the sink cut-out and routing. We also used the Lagan (now discontinued) for the seat of our banquette, which DH cut and joined together himself; the joint is covered by a cushion. IIRC, Lumber Liquidators also sells BB countertops in longer lengths. Or did you mean deeper, as in from front to back? You may have to go more custom route if you have more depth. BTW, we have plenty of cut BB scraps, and none of them look like EmikoF2's. That definitely looks like a "bad" batch. So sorry. :(

We had to cut our IKEA block down to 49 x 25 (it's actually 49 5/8" x 25 5/8") and it was a pain (delayed us for weeks b/c we don't have a table saw and had to wait for our cabinetmaker to have time to stop by and do it for us, and it also took some precision on his part to cut such a small amount off!) Getting one the right dimensions is well worth it, I think. We looked at the Boos and I liked their wood a lot...our issue was needing 49" so we would have had to get the 60" one and cut it down, which was dumb/expensive. If your sizing is perfect, go for it! I'll also say on the birch---we have a freestanding IKEA butcher block in birch leftover from our pre-remodel kitchen, and I'm fairly certain the birch IKEA uses is a European birch that's much higher on the Janka scale than American birch is (about equivalent to hard maple, if I remember from when we were researching it). It's held up fine to cutting directly on it. BUT it is a very cool yellowish birch as a result---not something I would mix with cherry floors. We chose the beech instead for our new kitchen, where we had douglas fir and natural cherry in the mix. It leans to the warm rosy pinkish side once it's finished and blends much better with those woods, IMO---but I'm pretty sure it's not in stock right now. Maple seems like a much better bet if you're going for warm.

Dear C, I found your post and think your little kitchen is adorable! I've done a dozen remodels of varying sizes, and while I don't technically flip them, I only live in them for a couple years before selling. As such, I understand how difficult it can be to remodel when you are trying to divide your goals between your own wants and needs versus those of a potential buyer. I find that I do better when I make one secondary to the other -- it's just too difficult to serve both masters simultaneously. If you haven't already started work, I would recommend talking to a realtor in your area before moving forward. They will have an objective opinion of the home and will know better whether it has a enough value in its current size and configuration to be worth a remodel or whether you are better off doing the least amount possible. Keep this in mind moving forward because if the average local buyer will be looking at it as a tear down or total gut then you are never going to get your money back from any remodel. I have a little experience in some competitive CA markets and know that depending on the city and neighborhood this could be a significant factor. If, on the other hand, there is still a good market for your home in it's current size and state, I can absolutely see why you want/need to remodel -- just tailor it to both your budget AND its future resale niche. In this case, you are also wise to not just do the cosmetic fixes but instead make sure the plumbing and electric are done first by a licensed pro. Not doing so would definitely negatively affect the sale (as well as the safety) and likely make any money spent on cosmetic fixes a total waste. Keeping the stove is also a great plan unless refurbishing it turns out to be exorbitant. It is both beautiful and functional and will inject a lot of style into the small space. I picture your cozy kitchen finished with that lovely stove, painted wood lower cabinets topped with natural wood counters and no uppers, then just mount wood shelves where needed. It will look so nice, open and intentionally designed! Without uppers you will not only save money but also increase the visual space while making it feel functional and comfortable for both you and prospective buyers. I see from the photos that you appear to have some period archways and existing wood floor in the adjacent room -- If so, I can guarantee that laying engineered flooring will not look good. If you want wood then match the existing floor by installing unfinished boards of the same width and species then refinish the whole house the same. A good rule of thumb is to make sure finishes match exactly or don't match at all. If wood material and installation plus refinishing quotes come in too high, an economical yet period appropriate alternative that works with the stove would be white and black checkerboard tiles (or white/grey, white/red or other accent color.) You should be able to get something nice economically at local big box stores. You could also easily repeat it in the bathroom for continuity. Don't hesitate to pick a style and own it! It will help you determine all the smaller details and differentiate your place with good design when it comes time to sell. I hope you post your final results -- I'd love to see the finished room!

Over the last couple of years I have begun to eliminate plastic storage of any kind from my kitchen. As things wore out or went missing, I turned to using my canning jars for storing things. As things evolved, I now use them for almost everything. They are great to store excess and to store leftovers. You can see everything in them, things stay very cold and the jars wash up with no residue left in them. I love them! My mom did this in the last years of her life. She had canned food out of her garden for decades and she had plenty of jars. As she got older, she had plenty of empty jars. The only problem is that now I am canning summer vegetables and my available supply is getting compromised. I have the little 1/2 pint size, to the quart size. You can even get them in larger sizes. Of course, there are some things such as left over pizza and ears of corn that need a differently shaped container. I keep a few things around for that, but mostly canning jars are what I use. I have also found that some cookware, such as covered casseroles, are great for food storage. You don't have to use them just to bake in. I will never buy any plastic storage things ever again. And, I will never replace any of them with new plastic ones. I even freeze in the glass sometimes. Although, it must be done with care with allowing room to expand and taking care when defrosting. As long as you know what you are doing, it works fine. I have a vacuum sealer that has an attachment to vacuum seal jars. That works very well for things that are time sensitive. I can also put a couple of fresh rolls or biscuits in the jars and seal them and they will keep fresh for longer. With the vacuum sealer, you can reuse the lids over and over, unlike with canning. As an added bonus I have rediscovered the joy of a "jelly jar" of iced tea in the summer. When I was growing up, that was what we used. These jars are so wonderfully versatile!