We have a 1916 home; just a few remarks re our own experience: 1) Are you sure the entire floor is concrete? We have a concrete slab just where the stove was. It is visible from the (unfinished) basement. (The rest is wood subfloor.) 2) When we moved in, the kitchen floor was green linoleum and the small countertop was the same, held in place with metal edging. Don't know how long that it been there, but long. (I think it was real linoleum, but not sure. But it wasn't pretty!) 3) We very much respect our house's character and try to maintain it. But we don't live in a museum. When we expanded/remodeled we matched the mouldings, windows, etc, but felt no compulsion to match every kitchen detail. We put down a "standard" oak floor similar to that in the rest of the house, and used a medium-light, marble-like, greenish granite (with white cabs). It seems completely in sync with the house, even though it is not period. Unless you plan on getting 1919 appliances, you're not going to have a 1919 kitchen no matter what you do. Don't feel compelled to do anything you don't really like, just to be "authentic." P.S. Don't get too hung up on the home's specific style. Fact is, most houses from that period -- like ours -- are a mishmosh of styles, and simply reflect what was currently popular. (As remains the case with most new homes today, though I would say to less pleasing effect!)

CountryGirl217 - if you happen to still be around these forums I'd love to know what size Top Knobs Aspen pulls you used in various places. I'm planning these pulls and have been debating sizes. It looks like most of your drawers might have the 9 inch pulls. Maybe 18 on the fridge handles. I was thinking mostly 6 inch but 9 on my largest drawers. But I reaply like yours and I think they are likely 9. Not sure on trash and dishwasher. Looks like 18 on fridge.

Thanks Lily Spider :) My inspiration photos all have marble counters lol!!! butI think I'm back on track again - I love classic and I wanted real stone so I think thats why I went the black granite route (though I guess this seems strange after considering marble!)… I've always liked honed black granite and I need to be somewhat practical re the kids - one of the reasons for the kitchen reno (besides the fact that we moved here a year ago and the current kitchen is awful) is to provide space for the kids to be able to 'eat in kitchen' at the peninsula during the younger years while they are still messy (i.e. dropping food everywhere) and to provide a place for them to color/hang out etc while I'm cooking…I don't want to be on top of them the whole time which is why I ruled out the stones that etched/stained/scratched - I think the black granite is a good compromise for me and usability for them and will work in well with the other components of the kitchen…thanks for getting me back on track Lily Spider (my husband almost had a heart attack when I said I was second guessing lol)

I have to say, thus far, you've done a beautiful job with your renovation. You have a very functional flow, and your space is well lit for functionality, which is something that a lot of people don't pay attention to. You've selected some nice quality tiles for your kitchen, and are making a wise decision in choosing a tile that is not a stone with a grain that will detract from your counter top selection. As a designer, the first thing we're taught is not to use blue tile in a kitchen. Though it might look nice in your kitchen, there is a psychological basis for this fact. As blue is not a common colour in food itself, people don't associate it well with food. There have been several studies that prove that the colour actually kills your appetite. There's an article about it at https://www.colormatters.com/color-and-the-body/color-and-appetite-matters Another issue with using blue is that when light reflects off it, onto your food, the tint actually makes your meal look less appetizing. So, blue? Pretty for the eyes, and good if you want to start a diet, but not an entirely practical colour for your kitchen backsplash. Of the samples you have shown, the white one on the far left would be the best choice. It will keep your space light, modern, and not affect your psychological attitude towards your food; not to mention the fact that as it is a good tile, not dated, and complements the rest of your room, it is a good choice for re-sale value. Trust me, the smallest things can set people off. All in all, though, you've created a magazine quality kitchen, and you should trust your taste and your instincts. They definitely haven't failed you thus far!