Granite Countertops

Because they’re virtually indestructible, that’s why.

I wouldn’t spend for a whole kitchen’s worth of countertops — for my size kitchen that would be around $5K alone — I’d rather spend that on a great stove or double ovens. But granite has an appeal all its own — the color and pattern range is incredible. It’s also one of the hardest stones out there, rating a 6.5-7 on the Mohs hardness scale and making it almost unscratchable. There are disadvantages, sure, but I’ve looked at marble, wood, poured concrete, etc. and granite is still tops. For practical reasons and aesthetic reasons, I would choose a wood-marble-granite combination.

Wood gives a kitchen a “soft touch” and a natural look. Hardwood maple is #1 on my list, but the other choices available today, like teak and pine are attractive. Teak because of the color range, although I’d be concerned about deforestation and things like that, so will have to research that option more. Pine OTOH is a soft wood, so more prone to scratching and denting. But the grain… ooh! I don’t know why but I’ve gotten tired of oak through the years.

Marble is great for pastry but I’d like an inset slab that would go on an island or baking center and then be taken out to put on a refrigerator shelf — so it can’t be too small for rolling, but can’t be too large either or I won’t be able to lift it. Wouldn’t want an all-marble countertop as marble is more prone to scratches, etc. Plus for the price of marble I might as well go with granite.

Granite OTOH if used all throughout the kitchen could look, well, monolithic (as in tomb). But on a few well-chosen places, such as the countertop for the sink — perfect. It wouldn’t warp like wood and ridges could be cut into the stone itself (but whoa! that would cost a pretty penny) to make a natural drainage area. nice.