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silestone kicks ass... no seams, no maintenance, virtually indestructible.
does it come in 700 styles like granite ? no, you got me there.
but the 60 or so styles of silestone were enough for me
Silestone has seams just like granite.
Limited color selection.
Big issues with color fade (5% per year in direct UV light)
Big issues with thermal shock (no hot pots on countertop)
Whom ever wrote the article hasn't a clue what's in... Granite and stainless are most certainly still in. If they go out of style in ten years, replace them with what is in at the time.
Since our family does a lot butchering and canning we had a custom maple butcher block top made for a portion of our countertops. 7' long 3' wide slab was under $500. Once you butcher up half a hog or dress out a venison quarter you'll appreciate the properties of maple block.
Also- my knives appreciate it much better than they would if I was slamming them down on granite, lol. Cleaning is a snap, a little dilluted bleach and a rag, then top it off with mineral oil and *snap* good to go. Plus when we're canning, mason jars don't 'slide' off of wood like they do on a slick countertop.
My friend has granite, but they seldom use their kitchen. All show and no go. Since we are hard on our kitchen, quality laminate and a real honest to god dedicated food prep block is the way to go.
Since our family does a lot butchering and canning we had a custom maple butcher block top made for a portion of our countertops. 7' long 3' wide slab was under $500. Once you butcher up half a hog or dress out a venison quarter you'll appreciate the properties of maple block.
Also- my knives appreciate it much better than they would if I was slamming them down on granite, lol. Cleaning is a snap, a little dilluted bleach and a rag, then top it off with mineral oil and *snap* good to go. Plus when we're canning, mason jars don't 'slide' off of wood like they do on a slick countertop.
My friend has granite, but they seldom use their kitchen. All show and no go. Since we are hard on our kitchen quality laminate and a real honest to god dedicated food prep block is the way to go.
Who cuts on their counters? Isn't that what cutting boards are for?
Ma'am, if you're butchering a half of a hog you need a BIIG cutting board, lol.
Plus when we're processing vegetables, it's nice to have a large space to cut, skin, or prepare them. For example, if you are preparing a vegetable medley soup, or making salsa- you can have all your ingredients to be used laying on the counter in front of you, you cut them up, put what is used to one side, scrap to the other..
It's a lot easier. Especially if you put up your own food.
It's really handy when you have a lot of veggies to prep for canning.
As a matter of fact, it's the ONLY thing we took from our house when we sold it last year. I've got it on sawhorses in my garage right now. An impromptu butchering area until we gut the kitchen, lol.
What are you actually looking for? Many time you can buy remnants from a fabricator. Most importers will NOT sell slabs to an individual.
I'm interested in remnants. I'll check out fabricators near me on google. Thanks.
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