Counter options...any opinions? :)
nondesigneraaron
6 years ago
last modified: 6 years ago
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traci_from_seattle
6 years agoRelated Discussions
Need reassurance/opinions on counter top and backsplash
Comments (11)Thanks for the input. I lean toward the Raven and Calacatta, too. (In fact we just told our contractor to put the order in for the countertop). I'm still not 100% sold on the marble tile, though, I originally wanted a carrera that would be more muted, but the tile shop we're using doesn't have anything that looks right with Raven. I just worry that the Calacatta is SO white. When I see kitchens like this: http://bungalowhomeinteriors.blogspot.com/2012/04/clients-home.html my eye is drawn to how cool the tile looks next to the cabinetry. Guess I'm also concerned that the calacatta has more movement in it, which could be distracting. I'm loving the look of this kitchen (also with Raven), but I don't know what the tile is: https://www.houzz.com/photos/south-pasadena-craftsman-traditional-kitchen-los-angeles-phvw-vp~14622889-Pasadena-Craftsman-traditional-kitchen-los-angeles Does anyone regret getting marble backsplash?...See MoreNeed opinions on wooden "chopping block" counter tops
Comments (7)I had butcherblock counters in my last ktichen. I cut directly on them. I oiled them with mineral oil. You can oil them with mineral or other food safe oils. Or you can finish them with something like waterlox, but then you cannot cut directly on them. I was fine with the patina from cutting and even fine with the small stain from food dye (making icing for cookies--was too deep for me to be able to sand it out). But I didn't like how they held up near the sink. Perhaps if you are more careful than I am about splashing or perhaps if you oil more frequently or if you chose to finish with something like waterlox, that would take of that issue. Butcherblock is the common term for the kind of wood counters that are like cutting boards so you might find more information by searching on that term. There have been lots of thread on the topic here in the past though I don't remember any very recently....See MoreHow to pick a counter top. Opinions please!
Comments (22)kelleg69, I really like that quartz! I just looked it up and of course the nearest distributor is 3 hours away in Dallas (same as the Quartzmasters). I guess I'm going to just have to make another trip. I don't know if the Chinese produced quartz uses the Breton technology everyone seems to talk about on this website. So I don't know what happens if they don't. Here is the link to the pendants, I ordered them a few weeks ago when they were 30% off and free shipping! http://www.horchow.com/Regina-Andrew-Design-Camden-Five-Light-Lantern-Pendants/cprod105150007_cat23930743__/p.prod?icid=&searchType=EndecaDrivenCat&rte=%252Fcategory.jsp%253FitemId%253Dcat23930743%2526pageSize%253D120%2526No%253D0%2526refinements%253D&eItemId=cprod105150007&cmCat=product...See MoreAny decent CounterTop microwaves in 2016?
Comments (10)I also heard that one of the Korean companies was making microwaves. Sharp and Panasonic for sure. All microwaves degrade from the jump. The magnetron (is that what it's called? Too early for me..) degrades with use. Search the forum, and you'll get good explanations from Kas about this. Investing a ton of money in a microwave, therefore, doesn't make a lot of sense. OTOH, that part will last a heck of a lot longer than a few years, if you get a kitchen grade microwave (as opposed to a desktop cutsiepoo unit for which I have no data at all). The thing that makes so many microwaves "disposable" is wear and tear. If you have family members who SLAM the door, PUNCH the buttons, etc., and constantly fiddle with it, starting and stopping and opening and closing, and just using it a lot for one mug of hot water, the box is going to wear out long before the magnetron. If you're nice to it, and use it a couple of times per day rather than all day long, it could last 20 years or more. One of the things you can get with a more expensive unit, along with looks and snooty badge, is potentially a sturdier housing. It is also potentially possible to have a built-in unit repaired (I can't imagine it being worthwhile to repair a freestanding unit). There are people who do microwave repairs and they do make replacement magnetrons. The only situation where that seems like a possible good idea, however, is when you have the beautiful built-in that matches your beautiful kitchen which still looks like new. Re convection: The initial convection microwaves didn't work well as ovens, and also didn't meet the expectations of the buyers. That was before convection ovens themselves were well understood in the US. In the time I've been researching appliances and hanging out here (coming up on ten years), the general tone from users of them has gone from not worth the money to acceptable second oven. Again, I don't know if that's a change in quality or in user expectations. Convection ovens cook with circulated hot air. They do a good job roasting. Great for "cooking" or "baking" a casserole. Even baking a loaf of bread. For small things, like cookies, a lot depends on the pan, the cookie and whether or not it really wanted bottom heat. For most, it'll do an acceptable job. Some outliers really do better with a proper baking mode. Egg rising things like angel cakes and soufflés really don't like being blown about. If you can arrange the angle of the pan to the blower just right, it's possible, but still iffy. The heated air can also bounce off the surfaces in unexpected ways leading to uneven cooking/browning, contravening the evenness that you otherwise get from the movement of the air. It's likely that there are still poor ones out there, especially at the lower end. There must also be good ones. Just familiarize yourself with the features and abilities of the unit, and use that to sift through the consumer reviews to know whether it was the oven or the user, and make your judgment from there....See Morenondesigneraaron
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