Do you prep on a counter where there is an upper cabinet?
7 years ago
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- 7 years ago
- 7 years ago
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Upper cabinets resting on the counter, yes or no?
Comments (14)Nice "lego" kitchen! Are you reassembling it the same way it's shown in the pic with the range/cooktop on the wall and using the decorative hood? (I hope so!) Now the practical/functional point of view.... Cabinets-to-the-counter...it's a nice look and if you have room, then go for it...but be sure you have enough counterspace in the right places. Just having counterspace for the sake of counterspace isn't the goal, the counterspace needs to be in the right places for a truly functional kitchen. Counterspace in other areas is usually considered "wasted" unless you design a Baking Center, Beverage Center, Snack Center, etc. into the less-useful places. So... Be sure you have enough work room around each appliance/fixture not counting the small bit of counter that will be in front of those to-the-counter cabinets (that counter is pretty much useless...see point 2) Around the sink, you should have 24" on each side of the sink that's not shared with the range or refrigerator for landing and/or work space. If it's shared, add another 12" to 18". Around the range, 24" on each side for work space, emergency landing space, and general landing space that's not shared w/the sink's work/landing space. Next to the refrigerator or across from it no more than 48" away (actually, make that 42" away b/c you won't have the reach of someone taller), 18" (not shared w/anything else). For work space in the Prep Zone, at least 36", preferably not shared with the Cleanup Zone but OK to be shared w/the Cooking Zone. The Prep Zone should be next to a water source and near the Cooking Zone. Oh, and it should contain the trash pullout (if you have one) or at least have the trash pullout very close by (trash pullouts are most useful in the Prep Zone and near the Cooking Zone but also accessible from the Cleanup Zone). If the Prep Zone will be sharing the sink with the Cleanup Zone, then aim for at least 42" of workspace on the Prep Zone side of the sink. To make up for the loss of counter space for the Cleanup Zone on the prep side, I recommend 30" to 36" of counterspace on the other side of the sink. Be sure the DW is not in the Prep Zone or b/w the range and sink or b/w the refrigerator and range and/or b/w the any of the three: refrigerator/range/prep sink (if separate sink). Keep in mind the workflow is: Refrigerator/Pantry --> Prep Zone --> Cooking Zone --> Serving or Cleanup Zone. So, try to have the Prep Zone flow into the Cooking Zone without crossing the Cleanup Zone (or DW). The goal is to have no zone-crossing so more than one person can work in the kitchen at one time. Realize that the counter in front of those to-the-counter cabinets is useless. Not only will it be too shallow a space to do much on it, but it will need to be completely clear to access the drawers or doors that are at the counter level. The only way to avoid this is to get a "tambour" or garage-style door. Any other style door or drawer will......See MoreTo prep for counters, do you take out all drawers? Or just tops?
Comments (8)Hi, thanks everyone! I apologize for not explaining what would be cut on-site. The main rep, who was there for the templating, said they'd cut the faucet hole on site. The sink would be cut at the fabricator. The sink is an undermount sink, and the cabinet is a basic sink base (no tip out, just two doors). So there are no glides or anything under where the faucet hole will be cut, just the door hinges. Just to let you know, I had not asked them if they used a vacuum for the on-site drilling. Our GC recommended this countertop vendor because they usually work with them, and I had thought that would mean the cost/quality would be in line with the other subs that our GC had. Which is why I didn't do my research in GW as thoroughly for what to cover with the guy as I did for my cabinets. Now, I did ask them to get things tight to the walls, so I'm hoping they won't have to drill along the wall sides of the stone to make it fit. At templating, hey did not use a laser for like badgergal's team did, so in 20:20 hindsight, I don't know if that means they'll have to do some cutting along the back edge to get it right. breezygirl, thanks for the link to the other thread! And for the good luck wishes too. :-) I'll definitely be posting pictures. --Lee...See Moreupper counter longer and touches counter
Comments (7)I'm building a cabinet just as you describe: in a corner between two windows (one side of the corner is wider, so the cabinet will be 30" wide and 12" deep). The purpose is to hide the tangle of coffee grinder, electric kettle, and infrequently-used espresso maker (main coffee maker will be out in full view). Coffee is important to me but so is an uncluttered countertop. There are several types of doors you can use: 1) A single door that lifts up and out. This doesn't allow access to the upper part of the cabinet when open. 2) "Flipper" doors that fold to the sides and then get tucked inside the cabinet sides. These require at least 2" extra inches on each side. 3) A barrister-style door that lifts up and slides into the top part of the opening. If the opening is much taller than it is deep, it will stick out quite a bit when open (so not really tucked away). 4) Tambour door (rolltype style). I have never been a big fan of this style, but for my application - opening that is 20" tall x 27" wide in a 12" deep cabinet - I decided it's the most functional because it allows easy access to the inside and the door doesn't block anything else when it's open. But these range from hard-to-use and short-lived to lifetime doors, depending on how they're constructed and maintained. As with anything, the devil is in the details, and price and quality are positively related....See MoreDo you have Cambria chiseled edge counter top? Do you like it?
Comments (19)We did this in a showroom, on an island that we used to set up buffets. Yes, people snagged their fuzzy sweater type clothes on it, and yes, it was difficult to clean. Requires a scrub brush, lots of towels, and a directed spray of clean water to rinse. Thus the towels, to keep the water off of the cabinets. The great chocolate syrup spill during our ice cream sundae gathering was a pain to get it looking right again....See MoreRelated Professionals
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