It's funny WilsonArt had no idea what you were talking about. You will probably have to find a local countertop fabricator that works with laminate. They will have the breaks and such to heat and bend to make the edges. By that time I bet stone countertops would be cheaper especially if you can DIY soapstone.

This company is in Alberta, but it gives a good visual and names of the edges.Counter fabricator

I have a laminate countertop with the plain ole square edge. The fabricator built a thicker edge. In this type of edge you'll always see the dark line where the laminate is cut. I'm guessing that's what mgmum has (a square edge that isn't built-up to look thicker). But it isn't noticeable, because the surface matches the cut edge of the laminate.

Where have you been looking for your laminate countertop? Have you asked about a square edge?

I'm confused by your question. Are you looking for a thinner laminate, or a thinner substrate, that the laminate is adhered to? Or are you talking about a solid surface material? If you're referring to traditional laminate adhered to a substrate, you can adhere it to any thickness you like. It's traditionally adhered to 3/4", with a built-up edge to make it appear 1-1/2" thick, but you certainly don't have to build up the edges if you don't want to.

@zsmith, I think that you are right. IT just was not built up to look thicker (as catbuilder also mentions). I know that mgmum does NOt have the brown line though. I think that should be a fairly esy request. I'm guessing they would be able to do the same wrapping procedure (that avoids the brown line) but just not do the build-up.

@Catbuilder, only talking about laminate here.
As most homeowners likely are not, I am not familiar with the term "substrate" but your post leads me to believe that is indeed what I am talking about!

I couldn't care less how thick the actual laminate sheet is. I care about the visual *perception" of the thickness of the laminate (which would include the substrate). So, it sounds like the optional building up of the edge is what we want to avoid. Excellent!

Thank you both!

I went down this path a ways and was told by a local fabricator that they could do 3/4 inch with does look markedly thinner than the standard 1 1/4. The problem was that the wrapping to avoid the brown line could not be done on thinner material because the machine only worked on 1 1/4 material.

I took a closer look at mgmum's pictures. It looks like a postformed countertop edge. They have something called a "sharp curve" where the laminate is bent around an edge with a 3/8" radius. I found the link below via the Wilsonart site where they have links to a few "postformers."

http://www.capitoline.com/countertops/7-edge-profiles

You can get solid core laminate, which eliminates the brown line. There will still be a joint where the horizontal meets the vertical, but it will be virtually imperceptible, since the laminate is the same color throughout. You should care about the thickness of the laminate. Horizontal grade is typically 1/16" thick, while vertical grade is 1/32" thick. You don't want to use vertical grade on a countertop. The substrate is the material that the laminate is adhered to, usually high density particle board (industrial grade).

That edge is a post formed edge like zmith mentions. I had such an edge from a stock laminate I got in 9' lengths from HD.

Wow! I'm blushing at all the compliments! So, of the links that zmith posted, I'd say mine is more like the mystique sharp curve, but it is definitely the eased edge as posted in iowacommute's link. I don't know if the terminology is different in Canada than the US, but it is definitely more square than round, and I am fairly sure the guy that made them had the laminate sheets and put it on the substrate himself. I gave my contractor the big 5x7 sample I had and he took it to his countertop guy. It might be called a D-wrap, but I think the D-wrap was more round, whereas mine is more square,but rounded off. It is 3.5cm, measured in cms, not converted from inches. I actually picked the pattern out at Lowes Canada and asked them about the various edge samples they had in the kitchen department and I'm pretty sure that's where I got the "eased edge" name from.

Thanks for the additional info, mgmum. I'm amazed that laminate can be bent that tightly without cracking. Must be heated or something. I'm keeping all this in mind for when I redo my hall bathroom. Thanks to mrsjamc for posting on this topic!

Thank you everyone for all of the feedback. It was very helpful.

Mgmum, you are famous on here- didn't you know!? At least to me you are. : ) "Kitchen inspiration" is an understatement. I may have to drive to Canada, but I am determined to get countertops just like yours!

Zsmith, yes- I believe they achieve that tight bending/wrapping by applying heat. And, you are right; that ability is a total game changer!

Mgmum, it's me again!

Can I have the name of your contractor? I promise to not bother him. I actually want to get in touch with the countertop guy that he used.

I've found some people at WilsonArt who are very helpful but I think it would help us to actually get something accomplished if they can speak with a countertop guy who has done this.

Thank you so much!

Laminate itself is very thin - it can be rolled up. What you put underneath determines how thick it appears.

Make sure your fabricator uses specifically 'horizontal grade for postforming'. There are two different horizontal grades.

mrsjamc, I'll see if I can get the countertop guy's info for you.