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cstein8

Need help deciding on appropriate oak flooring for kitchen.

cstein8
4 years ago

We’re talking with contractors about removing the walls that separate our kitchen, foyer and dining room, refinishing the existing oak floors and putting new oak hardwood flooring in the kitchen, blending them to the extent possible. We’ve been told by a contractor that the 5/16” top-nailed planks in our dining room and foyer would not be appropriate in the kitchen, because moisture will eventually find its way in to corrode the nails. He recommends 3/4” tongue-and-groove planks that can be blind-nailed. We’d like to avoid the elevation change that would result from using 3/4” planks in the kitchen. Our thought was that we would finish the 5/16" top-nailed floors with Loba 2k Supra AT, to provide maximum protection against moisture. Does anyone have experience, good or bad, with top-nailed hardwood flooring in kitchen settings?

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