What About Stainless Steel Countertops?
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- Опубліковано 7 вер 2024
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I have a 16" section of stainless steel counter in my kitchen, between the stove and the wall, I use it to put aside hot pots. I had it installed over 10 years ago, no stain, no rust, but it does have some micro-scratches. It has brushed finish. It's sturdy, I don't think it will need replacement before many more decades.
I was the one who asked for it when I did a refacing for the kitchen, it was custom made by a local company who do all sort of industrial metal stuff (including restaurant kitchens), as a supplier to my cabinet maker.
Sounds like it is worth the effort to have it installed. Thanks for sharing!
@@MTKDofficial My explanations weren't too clear, I blame the late hour. xD
Let's try again. Galley kitchen, on the stove wall, there's 2 counter sections, the closest when you enter the room has 43" of basic laminate and is where I usually work; on the other side of the stove, is the 16" of stainless steel counter, on the corner with the wall at the back of the room. I don't use that section much, beside hot pots and cooling cookies or cake straight out of the over.
I didn't do all the kitchen's counter in stainless because I wanted to redo the kitchen properly in the future, the 16" in the back I knew I wouldn't change, but I wasn't too sure for the rest. I was also toying with having different counter material for each section, depending on what I used them for.
I worked in kitchens professionally for 17 years (catering, deli, wholesale food manufacturing). I would have loved to have stainless steel countertops installed, but my husband complained it's too cold of a look and he wanted more warmth in the kitchen, so we went with a quartzite. But I am having a brushed brass backsplash for the section only behind my oven, up to the bottom of the hood.
Quartzite is my fav good idea to use stainless for the stove backplate !
I LOVE my stainless steel counter tops. I also have a serving cart on wheels, and large industrial trays 😀
That hammered stainless steel countertop is absolutely beautiful. 🤩
Had to catch replay, very informative. It's so wonderful to give us so many educated choices. I never feel forced, pressured, or lead in direction I am not fond of....you always offer options according to each individual needs and preference. Good to know there are still professionals who know working with clients is not always easy...especially the indecisive ones yet you are a good communicator which allows ideas and (good in theory) hair brain plans to be reigned back into reality with price, purpose, function, and preference....keep up the good work teaching these live streams...thumbs up all day everyday👍🏻👍🏻👍🏻👍🏻
Thanks so much Darlene. I seen that you commented on Amy's video! It made her day when she read it!
@MTKDofficial she is precious...your whole family is awesome...lest not forget gammy😁
Hi Mark,
Sorry I didn't get to join the group last night. Good show. First couple of years in college, I lived in a Co-op dorm - all female, and we had monthly meetings where we planned our menus for the entire month. We had kitchen duties, and the counselors got our class schedules from us at the beginning of each semester. Every counter, the massive refrigerators and the restaurant-style convection ovens (we called them blast furnaces!) were stainless steel. We also had a massive electric range from around the 1940's - 6 burners, 3' square Flat top (grill) and two ovens. The SS was durable enough for the newbies coming in that had never cooked anything. So easy to clean and we put it through the paces, as I 'm sure generations did before us.
We have an appt. with our granite fabricator next week, they've already built the templates. We are so ready to move in!! Tell your family hi from Magnolia, Texas (hopefully for not much longer!)
Hey! Thanks for the comment. Many people who have experience with stainless love it for those reasons. All the best with the granite, let me know how it goes!
@@MTKDofficial 👌 Thanks Mark, I hope y'all are safe from the storms.
Stainless can take an amazing amount of abuse as compared to other countertop materials. Scuffs and scratches can be buffed out if desired. Kitchens with stainless steel countertops don't have to look so austere. Glass tile backsplash can put a lot of color and character into the kitchen. Think outside the box. Decor can take the focus away from the countertop to other areas of interest.
As to scratches from knives, why would you do that? You would use a cutting board on any other surface to not only save your countertop from damage, but to prevent dulling your knives.
The one thing you can't get around is the expense. Putting the panels on either side of the cook surface is an option, as has been mentioned. It's possible to put a thin layer of ceramic material underneath the panels near the cook surface to further reduce any heat transfer to the supporting surface.
I would love stainless steel counters for the stove area, then I'd be fine with laminate by the sink, island and other areas.
Wow! You made an entire stream on it! Cool! Just commented on another video that this would be an interesting topic to learn about. 🥳
Good info. In my experience, stainless steel looks very industrial/contemporary. It can scratch over time. It is fairly expensive. Not all countertop providers have someone locally who can (properly) fabricate stainless and most residential countertop install crews have little experience with stainless. But if you love the look and have the budget, there is a reason they are used in restaurant kitchens - they can take a lot of abuse and are easy to clean. Be sure and get yourself some Sheila Shine (metal polish); it’s what is used in restaurants.
Very true and thanks for the tip on cleaning.
I have laminate right now, but if I were to upgrade, stainless would be one of only 2 choices (the other being soapstone). HOWEVER, I would go with the commercial system even if it is noisier and easier to dent than the sheet being wrapped and glued around a substrate.
That substrate is just particle board/MDF so there's always the risk of moisture getting to it, plus the SS can delaminate from it over time. The commercial system is the only type I would trust to last for decades and would put hot pans on because of this reason.
A thin SS countertop made of nothing but just a thick sheet of SS would be even better, but I don't like the look of a thin countertop and it would be incredibly expensive.
Would a. Restaurant supplier be a source?
The dents would make me crazy ( well crazier )
haha. There's enough crazy already.
Function over beauty
I live close to the pacific ocean and I'd only use marine-grade (316) stainless steel.