You need to pick a slab that will be easy to match seams, and make sure island template is placed exactly where you want it. Some shops have digital programs to show you how it will look when complete. Even man-made materials such as quartz can vary, especially one made to resemble real stone.

The quality of the seam will depend on the experience of the fabricator and installers, and the tools used. Ask if they have the proper tools to cut a perfect seam and to compress the seam while the epoxy sets.

Have you considered bookmatching the island top? Will you have a sink in the island?

Images--bookmatching countertops

Site info--bookmatching countertops

Oldryder's 'good seam' thread

Good luck!

Please post a drawing of the island with dimensions.

I don't have photo of drawing in my possession at the moment, but, as soon I as do, hopefully this evening, I will get it posted, the island is 7' by 7'. Thanks for your willingness to take a look...appreciate it.

Will you be able to reach the center of an island that deep? I know that is not the topic of your thread, but just wondering.

Why would you want a 7 ft deep island? Planning on climbing on top of it to clean it?

No worries, a very legit question as I asked the architect the same thing! :) Anyway, he took me to a house that has an island of this size, and it was a bit of a reach! I'm still thinking about it, and, in the end, I will probably take it down to 6'x6' so I can reach middle without a stretch, and, I was also thinking to maybe do 2' of one end, where the prep sink is, in butcher block, leaving only 4'x6' in stone, then I will be able to get a slab with no worries of seams!

If it was my decision (and without seeing your layout), I would keep the 7 foot length and then reduce the width to what is available in your stone choice. Too wide and not only is it difficult to clean that middle area, but also.... what will you be able to use it for? I'd rather have a bit more aisle width.

we used butcher block on the island..so no seams (as such) i really like it

What's your layout? I'd keep it longer but not so deep. Maybe 48" deep

I quickly drew this in CAD, it is not from architect or kitchen designer, i.e., therefore, not perfect! But, it gives a visual as to why I don't want to take any depth off the island. There is 4'6" of aisle width between refrigerators and island, and 4' aisle width around other two sides. :) We do a lot of fresh veggie cooking, so cleaning and chopping is something we are always doing, so, maybe doing the end of island near cooktop and ovens in butcher block is my best solution to avoid the long seam that would be necessary if fabricated in all stone.

Your layout needs help. Start a different thread on that. Right now, too much distance from fridge to prep sink and fridge to cooktop. Double ovens at corner take up way too much space closing up the top right of kitchen.

When you're an architect, you can draw anything and some often do without considering the limitations of the materials specified. I just had a marine architect specify a 12' long "U" end of a countertop that got veined material that only comes in 10' sheets. It got a decent match and a seam, but fabricators can only pick up after these guys so much.

And a word to fabricators, be ready for pencil-pusher-pushback. Some architects deeply resent a lowly tradesperson suggesting alterations to their artwork.

I'm sorry to say but your kitchen layout could be much better in terms of function. Right now your island is a barrier. And as mentioned, that corner oven divides your counter space.

Best kitchen function is when you work from fridge, to sink to prep to cooking without having barriers between those functions.

Right now the way that kitchen is set up, whoever is the cook will be doing a heck of a lot of running back and forth and crossing zones.

I would seriously suggest you read up here on the forum on kitchen design and function. Lots of excellent threadsHERE.

I know people have sinks in butcher block, but it would be a disaster in my house! All stone or quartz is more forgiving, I think. Since you have seating, I would increase the aisle width, and thus, narrow the island; then center the prep sink so you can still have the same number of stools on the bottom.

That is a kitchen designed by someone who doesn't cook. Or clean. We've seen too many architect's kitchens that are just plain bad. That is another one. It can be so much better.

Thanks for input...on it's way back for edits...appreciate the feedback I have received from everyone. Have a great night, and, again, thank you. :)