Family & Relationships6 mins ago
granite worktop
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I am in the process of having a new kitchen installed with a central island and am toying with the idea of having the island covered with a granite top so that I have somewhere to easily place hot tins etc. i have heard conflicting stories about granite, some say it shows marks easily and is a lot of work to keep looking nice. some say it is possible to use it as a chopping area avoiding the need for chopping boards, some say definitely not as it shows the marks. i have been offered the option of having a granite block set into a regular top but again, conflicting views on this idea. so am seeking views from members out there who have actual experience of granite tops and those who have, do they regret it, or would they definitely have them again. it adds a significant amount to the cost of the kitchen so want to make the right decision.
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Highly polished, as with Jno's. Certainly use chopping boards. It's not indestructible. Eventually the polish will dull and scratch from direct chopping.
For hot pans etc ......... have some little stainless steel pins fixed into the surface, for a pan to stand on. Keeping it clear of the granite.
Also, the makers could let S/S bars into the top as an alternative.
Highly polished, as with Jno's. Certainly use chopping boards. It's not indestructible. Eventually the polish will dull and scratch from direct chopping.
For hot pans etc ......... have some little stainless steel pins fixed into the surface, for a pan to stand on. Keeping it clear of the granite.
Also, the makers could let S/S bars into the top as an alternative.
Over time granite can show distress from onions and lemons due to the acidity. Never, ever cut directly onto granite/glass/onyx surfaces; they bugger your knives and the blade can slip and cause you damage.
They are a pain to keep looking polished at all times but easy to keep clean (if you get the difference).
I would always use a trivet, be it integrated or otherwise, for hot pans.
For what it's worth I have a combination of oak, granite and steel surfaces.
They are a pain to keep looking polished at all times but easy to keep clean (if you get the difference).
I would always use a trivet, be it integrated or otherwise, for hot pans.
For what it's worth I have a combination of oak, granite and steel surfaces.
We have black granite above oak shaker units. It looks brilliant. I don't believe one buys good granite as a substitute for using chopping boards - it is hard but does mark if cut with the knife (quite aside from what it does to the knife). Ours came with this cleaning kit -
http://www.deltaresea...da_prodotto.asp?id=69
We have used it once but never found the need to do it again. Surface is now 7 years old and still perfect. It is all a question of how you treat it.
http://www.deltaresea...da_prodotto.asp?id=69
We have used it once but never found the need to do it again. Surface is now 7 years old and still perfect. It is all a question of how you treat it.
A couple of things TB... here in the U.S., and, I suspect, the U.K., there are varying qualities of granite. However, a friend that's in the business (actually quaries the slabs) tells me that they often apply a resin during the polishing phase but the resin is actually applied to fill out 'micro fissures' and help eliminate visible imperfections. The resin treatment also assists in the best polish. Even then, he says, after the slab is prepared and installed one should test the product by using a white towel soaked in warm water and wrung out. The towel is then placed on the stone for 5 minutes. If, after lifting the towel, a darkened "shadow" appears, the stone should be allowed to dry and then be sealed. (There are several recommended products).
Another test is to simply sprinkle a small palm full of water on the slab and see if it "beads up". If it forms beads, it doesn't require sealing but if soaks in and leaves streaks of darkened areas it does...
Another test is to simply sprinkle a small palm full of water on the slab and see if it "beads up". If it forms beads, it doesn't require sealing but if soaks in and leaves streaks of darkened areas it does...
Thanks to Clanad for that. Very interesting :o)
Glee ........ it's getting more difficult to choose. I've fitted many hardwood tops, but people are now beginning to tire of the need for regular oiling and maintenance. There seems to be a return to conventional post-formed laminate tops right now. (Rounded front laminate over dense chipboard.)
Glee ........ it's getting more difficult to choose. I've fitted many hardwood tops, but people are now beginning to tire of the need for regular oiling and maintenance. There seems to be a return to conventional post-formed laminate tops right now. (Rounded front laminate over dense chipboard.)
TB, I don't know, of course, if this product is available in the U.K, but were just in the final throes of rebuilding a kitchen and after looking at granite ($70 per square foot intalled (US)), marble (to soft) hardwood... (various problems) and standard laminate, we were very pleasantly surprised at the quality and value of Wisonart's High Definition line. It's textured and looks all the world like granite. It's carries a good guarantee and easy to install (although we had the job done).
One word, at least here, the style for kitchen sinks is now the 'undermount'. This doesn't work very well for any laminate due to water absorption. However, Wilsonart has a special product they call a "Ring". The Hig definition topping is attached to a large piece of waterproof backing rather than the chipboard. One sets the undermount sink into it and then sets the whole thing on the counter. The regular Wislonart then butts up against it and voila...
http://www.wilsonart.com/
One word, at least here, the style for kitchen sinks is now the 'undermount'. This doesn't work very well for any laminate due to water absorption. However, Wilsonart has a special product they call a "Ring". The Hig definition topping is attached to a large piece of waterproof backing rather than the chipboard. One sets the undermount sink into it and then sets the whole thing on the counter. The regular Wislonart then butts up against it and voila...
http://www.wilsonart.com/
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I would not use my granite as a chopping area. Just because it will dull your knife blades along with it is possible to leave marks on the granite that can be hard to remove. It is not the granite being scratched it is your knife blade being left behind on the granite itself. I would use a granite block to chop on if your not worried about having dull blades. Granite is a really hard stone to hurt.
Source http:// www.myi nstalle dcounte rtops.c om/
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