Calling all soapstone owners!
mamabirrd
15 years ago
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cheri127
15 years agopluckymama
15 years agoRelated Discussions
Calling all Richlite/Paperstone owners - please talk to me!
Comments (0)We have gone back and forth on countertops (never thought this one decision would be so hard!) for our 1910 farmhouse kitchen remodel - cherry shaker cabs, slate like tile flooring, white subway tile. After originally turning away from Paperstone (they don't make the indigo we love anymore) and Richlite due to a bid that was more than twice stone for our project (!), we are now back to considering Richlite in Blue Canyon as we got a new bid that's equal to the soapstone we were considering as a second option. SO I want to know how your Richlite (or Paperstone) is holding up. I have read as many posts as I could find on this fabulous site, but many are from '07-'09 so I am curious, if you're still out there, what your experience over time has been. How's the scratching? Does it really buff out? Do you love/hate the patina? And what about water damage around the sink (which I've heard was an issue with Richlite)? Please let me know what you think! TIA....See MoreCalling all marble owners!
Comments (20)I have a small counter of honed unsealed Carrara marble and a second piece I placed in a moveable cart next to my range. I spill coffee on my marble in the morning, tea in the afternoon, and oil in the evening. The first etch was from lemon and I just don't notice anything anymore. Oddly, I think that I have had occasional stains that disappear in days. I can't speak to an all-marble kitchen but I am thrilled with the performance of my small pieces. I've had my kitchen a couple years and I no longer examine everything up close in bright light. I wipe up with a damp washcloth & keep going. Marble might not be the first pick for a persnickety homeowner but we're messy enthusiastic cooks over here & I would definitely choose marble all over again. If you know you're fastidious and want that brand-new kitchen look to stay put, forget about marble. But if you want the look and understand patina happens, go for marble. Another thought -- don't over-light your kitchen! Design task light for real kitchen work and soft light for hanging out to admire the ambiance of your marble-warmed kitchen....See MoreCalling Soapstone Sink Owners-Is this a problem for you?
Comments (2)I have a single bowl soapstone sink, and I did not notice the water getting cold. I also do not use a dish pan. But my heat register is right below my sink and I've only had it since October (winter) so I will test it again tonight....See MoreCalling all Undermount Sink owners
Comments (13)I didn't go for the flush look. Basically, the idea is that it's hard to line up all four sides perfectly, and even then after this technical achievement, you find that you are never standing exactly overhead to admire it that way. You always end up seeing one rounded lip more than any other. So, we let the counter overhang a bit all around, covering the rounded lip and removing that from permanent consideration for all eyes. We called it an overhang to make it sound more positive, more appealing, more palatable, more whatever. The opposite is a "reveal", also a positive term. This got rid of the underlying bias against having something called a "negative". ; - )) I have nothing against the reveal either. I think it is feasible to have a big enough reveal to hang cutting boards on. My sink had a 45 degree slant just under the top lip, so that gave me some wiggle room, along with having full bullnose edging all around the inside of the cutout, and I have found that I can manage to squeak in colanders and cutting boards. Since you have a zero radius sink, you could do a half bullnose, quarter round, or a small bevel. Anything that makes the edge less than a 90 degree corner, since a 90 degree corner edge is more prone to being chipped than an edge that has been softened or reduced a bit. HTH...See MoreRudebekia
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