Jeremy wrote:
Nobody that does serious cooking ever wants tile countertops. They are
difficult to clean, you cannot use a tenderizer on them, slippery,
usually not level, and generally the grout will develop leaks and mold,
a pain in the rear.



I agree, but why have only one surface?

Here from the beginning of the counter, past the sink and through the corner and
~ 1.5 feet of that leg gets tile, then there's a 2'x 3' cutting board. The rest
of the wall will be a wood work bench to store the cast iron collection with a
'raw' top to set hot pans on. Then there's going to be an island with a heavy
wood top that's urethaned.

Four surfaces, one for each occasion.





--

Mark

N.E. Ohio


Never argue with a fool, a bystander can't tell you apart. (S. Clemens, A.K.A.
Mark Twain)

When in doubt hit the throttle. It may not help but it sure ends the suspense.
(Gaz, r.moto)