Which Shaker Door to Pick

13 years ago

I really love the clean look of a shaker door. We are doing on kitchen in natural cherry and working with a cabinetmaker who hasn't started yet on our cabinets. One thing I've been concerned about is keeping them clean...especially those corners. When I was talking to our cabinetmaker yesterday, and I said I was wondering if we needed to do something beveled or beaded (do I sound like I know what I'm talking about?)...anyway, his response was that it's really best to go that route for keeping dust out of the corners. So, now I've been going back through looking at pics, etc. I am still really drawn to the clean straight lines without any extras, but I really need ease of cleaning (especially with my busy schedule, household, etc.).

Any thoughts? If you have Shaker cabinets, how do you keep dust out of the corners? If you went with beading, beveling, etc., can you show me some close up pics?

It seems like I'm always coming up with something new to worry about in this process.

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Comments (7)

kinsey06
13 years ago
I went through the same process, what we decided on was a shaker door with a 45 degree bevel. Ours aren't done yet but I do have a pic of a door like we are going to have.
This belongs to belsea's kitchen

Here is a pic of a beaded edge, I don't recall who's kitchen this is so I apologize for not citing my source

And here is another pic of a bevelled edge from further away and also in a wood color which sounds like what you are going to have. This belongs to Julie

I hope this helps :)
User
13 years ago
We have perfectly square corners and running a finger over the edge with a dustrag generally works. However, once every few months I get the Qtips out and go at the doors.
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calypsochick
13 years ago
We did Shaker doors with a stepped profile. All the edges are straight. It does get dusty, but it's totally not the end of the world! And I just preferred that look over the beveled edge. So I say choose whichever look you like best!

You can see our cabinets here: www.pinkroots.blogspot.com
holligator
13 years ago
Well, we've had our Shaker cabs for two and a half years, and we've only thoroughly dusted them about twice since the construction dust. Your post got me thinking how disgusting they must be by now, so I just went to check, and there is no noticeable dust on the ridges--even the high cabs. Ours are natural cherry, not white, so I was thinking the dust might just be camouflaged, but nope, even a pass with a white paper towel turned up nothing.

We do wipe down the ones that get occasional spills on them (lowers near the sink, stove, and trash pull-out). The ones where the everyday dishes are also get wiped down because of fingerprints and smudges, but the rest are pretty neglected. Still no dust has accumulated.

So, unless your house gets an unusual amount of dust, or if your door style has particularly deep ridges, I can't imagine it being a big problem. Get the style you like better.
lisadlu
13 years ago
I've only had my cabinets in for a couple of weeks (I have the straight edge shaker style)but after they were installed I used my vacuum attachment with the soft brush head to dust them. It was very fast. I had a beveled, stepped shaker style before that never got dusty so I don't anticipate these will either. Get the one you like best.
hydrangea_luvr
Original Author
13 years ago
So, I went and saw a sample. It was just slightly beveled...you could hardly tell. As I think about it now, the rails just aren't substantial enough for me. I did ask him to add 1/2" in width to them, but I'm thinking they aren't deep enough. And, even though you could hardly tell it was beveled, I do think I prefer a 90 degree angle.

So, how are thick are your rails?
hydrangea_luvr
Original Author
13 years ago
Whoops...forgot to add last night...thanks for the pics. I really appreciate it. There sure are some beautiful kitchens out there. Do you ever feel like you are so "into" the whole kitchen reno, that life will be empty when it's done? I mean, whatever will I do with my free time? (I know...cook, cook, cook!)