We are currently considering which countertop material to choose. The options are ceramic, quartz, and natural stone. The kitchen will be matte white and handleless. The countertop should also be matte and fairly resistant (able to handle a red wine glass spill, for example) and not absorb liquids or show stains easily.
The prices we were given are approximately:
We need about 4.5 sqm (48 sq ft).
What do you have? What can you recommend and why?
The prices we were given are approximately:
- Ceramic around 500 €/sqm (about $ / sq ft), with cuts being very expensive
- Quartz around 400 €/sqm (about $ / sq ft)
- Natural stone around 400 €/sqm (about $ / sq ft), depending on the type of stone
We need about 4.5 sqm (48 sq ft).
What do you have? What can you recommend and why?
S
Steffen8028 Apr 2018 09:27We also have ceramic and are very satisfied. Cutting on it with a knife is no problem either.
Steffen80 schrieb:
We also have ceramic countertops and are very satisfied. Cutting on them with a knife is no problem.I agree with you when using regular knives.However, sharp knives from “Gefro” and similar brands (probably) leave metal deposits that are very difficult to remove and require special cleaning agents (even abrasive cleaners don’t work!).
Even major kitchen studios were surprised by this.
The manufacturers of the ceramic countertops, to whom test samples were sent, could neither understand nor explain it.
They only managed to remove it with special cleaner after 30 minutes – and the surface and color in that spot were completely different from the rest afterwards.
Other sharp or pointed objects don’t cause scratches or damage (e.g., knife tips, screwdrivers, etc.).
The main reason we chose this type of countertop was to cut and prepare food directly on it, without needing a cutting board.
For us, ceramic was out of the question because we cut a lot with these knives.
Try it yourself – it’s really surprising.
C
chand198628 Apr 2018 10:57Uhm... but isn’t that suboptimal for the knives!?
I’m actually a fan of plastic in this case. These large colored cutting boards—red for poultry, green for fish, white for fruits and vegetables—are easy to clean and can be easily replaced when worn out.
I’m actually a fan of plastic in this case. These large colored cutting boards—red for poultry, green for fish, white for fruits and vegetables—are easy to clean and can be easily replaced when worn out.
I don’t care how it affects the knife... I’m only concerned about practicality. Taking out a board every time... that step annoys me somehow. If you’re a knife enthusiast, I guess you shouldn’t cut on ceramic. It’s a matter of priority. The material needs to be the harder one... for me, I’d rather have that be the countertop.
That said, I have to admit the main reason for choosing ceramic was its appearance in our case.
That said, I have to admit the main reason for choosing ceramic was its appearance in our case.
Tego12 schrieb:
I can’t confirm that. I don’t get any scratches on our Lechner slab with normal use, not even from really good knives.That’s exactly what I wrote, too. With normal, good, sharp, expensive knives, no problem.
But take the knives I mentioned (just google Gefro tomato knife) and they do leave scratches (which, according to the ceramic manufacturers—both Lechner and Strasser—turned out to be abrasion; both companies confirmed these issues to kitchen planners).
Strangely, these knives don’t leave marks on natural stone....
That’s why we chose natural stone, even though we preferred the look of ceramic.
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