Don Wiss wrote:
On Sat, 08 Jul 2006, Robert Gammon wrote:


Garnite is appealing for all countertops, but staining can be issue that
tilts the decision towards an engineered surface (Silestone, Xodiac,
Corian, and the like)


I have used daily both granite (a ruby/imperial red) and glacier white
Corian. I'll take the Corian any day. But Corian doesn't impress anybody.
Granite does. White Corian glows when your down spots and under cabinet
lights are on. It doesn't stain. It doesn't chip, but can scratch. It is
easy to keep clean. It has resiliency, so you can slam things down and
something dropped may not break. And you always know where any dirt is, or
where all those little bits of broccoli are.


Island at 32 inches makes alot of sense


Tables are 30. If you plan to sit at the island maybe even lower.


Island will be a food prep area. No seating areas will be provided in
the kitchen except for a stool or too, no food service to be provided in
the kitchen.

We'll have a seating area facing the kitchen from the breakfast area
using a counter above the sink (keep folks out of the way while food
prep is underway - but still able to watch and talk to us)

Yes Corian, Silestone and similar materials are VERY practical
surfaces. However, Granite, SoapStone and similar are the IMPRESSIVE
kitchens.

So I wonder if we cold mix materials in the kitchen, with impressive
Granite in some areas, Corian or similar in other areas. Silestone for
sink, stove and island areas, granite everywhere else. I've already
decided that the front edge of the counters will be faced with wood, not
granite, not Corian. The cabinet mfgs provide stained furniture grade
hardwoods to match the cabinets with profiles similar to the Granite and
Corian edge profiles. Its easier and cheaper to replace a damaged
section of wood, than to replace a countertop.

I worry alot about banging into the edges of these expensive counter
tops with things that are heavy and sharp that are dropped (or thrown)
against the edge.