What does it take to become a kitchen designer?
sjerin
10 years ago
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_sophiewheeler
10 years agolast modified: 8 years agosjerin
10 years agolast modified: 8 years agoRelated Discussions
How long does a seed take to become a plant?
Comments (6)take them out of their little greenhouses and put in a pot? By all means! If I understand you correctly these are still growing in a covered container of some type ("little greenhouse")? That is used for germination only. The cover needs to be removed once they germinate or it stays too wet and the roots rot. And germination mixes don't contain any nutrients. Once the plants have developed their first set of true leaves they need to be transplanted to a little larger cups/cell packs with a good growing soil-less mix. Most mixes come with some fertilizer mixed in but if not you need to feed them something - many use a good liquid but only use 1/4 strength. Hope this helps. Dave...See MoreKitchen Design - Take 2
Comments (32)We're all different and have different taste, but also perceptions of space, needs, wants, etc. Those all influence what each of us design. Just saying I won't be offended if you don't like any of this. The picture isn't a plan as much as some different thoughts about your space. So personally, I'd connect the kitchen to the dining room completely and ditch the wall and the additional seating area. I guess I feel that there is nothing wrong with using a dining room for dining and kabitzing. Even with dropping the wall completely, I would think about a peninsula just to control traffic by channeling it away from the business end of the kitchen as suggested above. In this instance, it would also keep everyday prep happening in a space with a good connection to the dining room. If this space was for me, I wouldn't do the peninsula. I like free flow and big long vistas, so the very long run without uppers would be very appealing as a work area. Partly because of how I use space, I would move the door to the pantry to the kitchen. Its also a heck of a lot more convenient there. The opening could be any size you'd like, I tend towards plain, wide openings, but it would also work as a smaller opening with its original door or with a pocket door or a pair of pocket doors. Because the other openings in that hall have doors, I'd also lean towards taking the hallway door off its hinges. I've shown two alternates for prep sinks (one with the peninsula and the other if you don't have a peninsula. I've taken the run by the counter and turned it into a cleanup area. It is possible to turn it into a "great wall of tall" things also - ref, ovens, deep gear storage and perhaps a lift door opening up to an appliance counter as well as a landing area for the ovens. It could be used to have above and below storage around the ovens instead of stacking. Or even a small bar with its own tiny bar sink. That would push cleanup into the bit in front of the 66" window - further to carry the dishes and an interesting puzzle as to placing dish storage. It pretty much works with the peninsula and prep sink but not so good without it. I've shown a range option with the micro by the big ref next to the cleanup sink. If you have use for it, you could tuck a 24" combi oven undercounter on the window side. Heck, you could tuck a full sized oven under a cooktop too. I'm also showing other refrigerator options, like tucked under the stairs or adding ref drawers to one side or the other. Part of looking at ref options is back to your original question about getting everything on one side. It isn't that everything has to be on one side, but its nice if all the stuff you normally need is together. Part is about adding some other options for prep. If the ref is on the chimney side of the room, it's 11.5 feet from the range (or cooktop). It's further to either prep area. Adding ref drawers lets the big ref stay over there by adding space for milk, cream, eggs, butter, a hundred and one bottles of "stuff" that area used periodically plus some storage for food in process. That reduces the number of times people go back and forth from one side of the room to the other. Almost the same thing is true if the ref is under the stairs except I'd try to do something for drinks and ice closer to the dining room because that would keep people outta the pantry all the time - like one of those undercounter refs or a 24" wide sort of euro-refrigerator. It provides a place for the alcohol to be chilling and accessible during larger events too. Depending on where refrigeration ends up, you can add a small or pretty goodly sized island - actual size would vary with where everything else ended up. It could be up to 42" wide depending on what aisle widths would feel good for you - at 42" wide (countertop), an example aisle might be 4.5 feet on the cleanup side and 3.5 feet on the cooking side. The max length is something around 75" including generous 60" aisles off both ends. As shown, because it suits my ideas of flexibility, I might do something close to a mobile baking/large project island that I could take over for the Sunday bake-a-thons but otherwise roll it to where I needed it. And maybe have a couple of fold-up stools hanging in the pantry for whomever is being sous-chef to be able to sit for longer projects. So, take some or leave it all - but that's what I was thinkin'. hth...See MoreNeed kitchen design help - can't take ugly kitchen anymore
Comments (18)Why are you replacing with triple sliding with double (not single)? I am you have thought through this but.... What if you replaced it with standard single door with large glass area (since you have decided to bite the bullet and replace door and spend the money).... I think this will be fine since you have access to the "deck" from the sliding door in the living room. So you still have double access to the deck. Sliding double door versus single door has the exact same access width. The only difference is the amount of light coming in. I think you have enough light that you can do this. I would not do any uppers between the frig and sink to open up the room a little. You could move the frig to that wall, so you have frig, sink, then range on the L going from left to right. This will give you more landing around the stove. I think you will still have enough room for a table in the eating area. Visually, if you are running the cabinets to the ceiling, you need trim that is as wide if not slightly wider than the stiles of the cabinets. Even if the crown is simple in detail, you still need a little more "weight" to balance the cabinets than what is drawn. If you want more modern clean line look (which would not look good with your 6 panel doors), then you can use slab or very plain doors with minimal trim....See MoreHow long does it take karume hybrid cutting to become a sizeable plan
Comments (2)Lots of variables to take into account here. First what is sizeable? How are growing conditions? Fertilization regime? I know of some Dutch nurseries that can get a saleable/sizeable plant from cuttings in about 2,5 to 3 years. This is of course under very professional conditions with heavy fertilization. The pot size is usually 2 or 2,5 liters (you have to do the gallon conversion yourself!). But note that it is not that easy to get an azalea cutting rooted under amateur conditions. It is not impossible but success rate may be low....See MoreGreenDesigns
10 years agolast modified: 8 years agoislanddevil
10 years agolast modified: 8 years agosjerin
10 years agolast modified: 8 years agolisafleishman
8 years agoHankins & Associates, Inc. - Kitchens and Baths
5 years agolast modified: 5 years agoJean Nist Design
5 years agolast modified: 5 years ago
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