Kitchen Remodel Soffit Dilemma: Full, Partial, or None? Decision ASAP
9 days ago
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Kitchen Progress...Backsplash Suggestions Welcome
Comments (42)Hi Laurie_2008, I really like my Mercier engineered wood flooring. I looked for over a month before deciding on the Mercier floor. It is 3 1/4" red oak natural premium (not classic) satin finish (not semigloss). This floor can be glued, nailed OR floated. Ask the installer what would be the best method for your type of sub floor. Also, make sure you ask about the extra supply cost of glue vs. floating. I actually wound up gluing because my contractor told me my floor (which was a concrete slab) was very uneven and I needed to use a leveling product first. The glues and the leveling products were very expensive and the smell was horrible for a few days (we spent three of those days away). Lukily, the results were beautiful. It cleans up very nicely (I bought the mercier cleaning spray online). I already have a few dings on the floor and I can say the light color is very forgiving for dings, scratches and dust. If you have any other questions, please feel free to write again. Good luck with your project. Sincerely, Melanie1121...See Morefrustrated with how the kitchen is turning out and oak bashing
Comments (71)I have bashed my previous kitchens' oak cabinets but only because they were the awful pickled kind (not put in by us!). In our first kitchen, I liked everything but the finish on our cabs. The layout was nice, the size was good and even the seafoam green laminate did not bother me. I love the size and amount of the cabs. Dh liked the house instantly because of the cathedral ceilings, skylights, open layout, etc... I liked everything but the kitchen cabs and knew they were in too good of shape to justify taking them out. So, I dealt with them for 7 years and would probably still be dealing with them now 6 years later. In our current house, the pickled oak cabs were small, the surface was wearing poorly, the layout was wrong and there were no pullouts or anything functional about them. When the pickled finish starts to wear on oak, it is a sorry sight to see. Other materials develop patina and character, while pickled oak looks diseased with age. I have seen nice kitchens done with oak and may even consider one someday if we were to move (God forbid, after all the effort put in here, lol). I have also seen ones done poorly and done as the cliche of "builder's oak". I also feel that way about some of the new materials that all builders in our area are using (and I do mean "all"). Those kitchens look alike and all are brown wood with beige tumbled travertine, St Cecilia granite or similar, Tuscan type accents and a yellow/gold wall paint. In a few years, people around here will be bashing the heck out of those. Remember the laminate cabs with the oak strip on the bottom? They went from fabulous to hideous pretty quickly in popular opinion from the 80s to the 90s. See anyone using them lately? Oak just needs some time until it becomes retro enough to be cool. Most things come back in time. Just be patient, and you will be ahead of the curve again ;)...See MoreHelp with another two-tone kitchen: white uppers + stained lowers
Comments (54)stephanj - yup, DIY projects will certainly test a marriage! ;) Another decision change here: since those two upper cabs over micro/fridge are on the opposite side of the kitchen and separate from my planned white cabs by the sink/window, I think I'm going to have those stained, too. That way, if I decide to do a full white on that accent wall, the stained cabinets may provide some nice contrast...just more thinking out loud. Re: BS, thankfully, we'd be adding only 12 sq ft by extending it to the top. Does that still qualify it as giant? :) Maybe the space just looks larger in the photo. I did my nerd thing last night, actually. :) Know what? It's a necessary step to take, and I promise it'll make you feel much less overwhelmed -- I know I do. Are you getting new cabinets or just reorganizing where things will go? If the former, here's another super, super helpful thread just on the topic of drawers. Scroll down about halfway, til you get to: This was such an eye opener for me, as up to now, I was applying vertical storage concepts only to pizza pans and cookie sheets. I was up and down out of my chair all night, measuring all my glass baking pans, casseroles, etc. Now I have to go weigh items (that I plan on storing in the same drawer) to see if I'll need to upgrade the drawer hardware -- knowing me, I will, just to be on the safe side. And absolutely LOVING this: Can you smell another DIY around the corner?! Because of the current configuration of my island and the way the downdraft ducting and electrical is set up down there, I'm going to end up with a (get this!) space in the left/front that measures 30" high x 24 wide x 12" deep. Goofy/Wasted space (I think) to put a stack of drawers there (each one would have, what, about 10" front-to-back length of usable space?). I wanna hang one of these across the top of the space (so, sitting just under the granite top), and hang my everyday skilles, pots, etc. off here. I wonder if these hooks are on a sliding rail: how cool would THAT be, to accommodate pans/pots of varying heights?!...See MoreWeek 149 - How do you set the budget and pay for your remodel?
Comments (42)Yes to so much of this. My husband loves spreadsheets (I prefer paper and pencil), and tracks every penny spent with our projects. He'll also estimate costs when we get to that point, to help us set a budget and decide where we want to spend our money. As I stated previously, we are generally savers. Even though I know that is the right path, it can sometimes be frustrating. It can seem that other people spend foolishly, and then continue to get bailed out. When we did FAFSA this year for our oldest going off to college, they expected us to be able to spend all of our college savings on her, nevermind that she has 5 younger siblings that we're saving for as well. (Thankfully, she'll only use a small portion of her college fund.) If we had saved nothing, we probably would have only had to spend a few thousand out of pocket. I try not to think about it too much though. :( On the topic of cheese...I gave our daughter some Sartori Montamore cheese when we moved her into her dorm. She's a generation removed from WI, but it's in her blood! ;)...See MoreRelated Professionals
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