When we redid my kitchen I wanted to test the advantages of granite.
There's one little cabinet, about 2 feet square, to the right of the stove
and that seemed like a good place. I told the cabinet maker to just put
something pretty there. Didn't need to match, it was just an experiment.
Since it is not attached to anything but only tops the cabinet, we can
replace it easily. SO?
Ten years in, I find that the front edge has chipped. I'm a gentle,
careful cook and the only thing I can imagine has caused the chips is
whacking a can of biscuits or buns against it. Since my whacking arm is
eighty years-old, it's safe to say that I'm not doing a whale of a whack.
Just thought I'd mention this in case something assumes granite is
bullet-proof. Maybe not. Polly

On Wednesday, August 7, 2013 11:08:17 PM UTC-5, Polly Esther wrote:
> When we redid my kitchen I wanted to test the advantages of granite.
>
> There's one little cabinet, about 2 feet square, to the right of the stove
>
> and that seemed like a good place. I told the cabinet maker to just put
>
> something pretty there. Didn't need to match, it was just an experiment.
>
> Since it is not attached to anything but only tops the cabinet, we can
>
> replace it easily. SO?
>
> Ten years in, I find that the front edge has chipped. I'm a gentle,
>
> careful cook and the only thing I can imagine has caused the chips is
>
> whacking a can of biscuits or buns against it. Since my whacking arm is
>
> eighty years-old, it's safe to say that I'm not doing a whale of a whack.
>
> Just thought I'd mention this in case something assumes granite is
>
> bullet-proof. Maybe not. Polly


Start buying those frozen Grand's biscuits and you will prevent any further chippage.

:-))

> wrote in message
...
> On Wednesday, August 7, 2013 11:08:17 PM UTC-5, Polly Esther wrote:
>> When we redid my kitchen I wanted to test the advantages of granite.
>>
>> There's one little cabinet, about 2 feet square, to the right of the
>> stove
>>
>> and that seemed like a good place. I told the cabinet maker to just put
>>
>> something pretty there. Didn't need to match, it was just an experiment.
>>
>> Since it is not attached to anything but only tops the cabinet, we can
>>
>> replace it easily. SO?
>>
>> Ten years in, I find that the front edge has chipped. I'm a gentle,
>>
>> careful cook and the only thing I can imagine has caused the chips is
>>
>> whacking a can of biscuits or buns against it. Since my whacking arm is
>>
>> eighty years-old, it's safe to say that I'm not doing a whale of a whack.
>>
>> Just thought I'd mention this in case something assumes granite is
>>
>> bullet-proof. Maybe not. Polly
>
>
> Start buying those frozen Grand's biscuits and you will prevent any
> further chippage.
>
> :-))
It will only cost about $70 to replace and I don't really like it. It is
black with a sort of opal undertone. Yick! But - I have seen folks treat
their granite as if it were Lodge cast iron. It is not. Polly

On 8/8/2013 12:33 AM, Polly Esther wrote:
>
> > wrote in message

>> Start buying those frozen Grand's biscuits and you will prevent any
>> further chippage.
>>
I rarely eat biscuits but having those in the freezer is very handy when
you want one or two. They cook up just the same as the ones from the tube.

>> :-))
> It will only cost about $70 to replace and I don't really like it.
> It is black with a sort of opal undertone. Yick! But - I have seen
> folks treat their granite as if it were Lodge cast iron. It is not.
> Polly
>
I follow the directions provided by the retailer/installers. That means
you don't put hot pans on it. I use a neat silicone trivit both on the
countertop and on the stovetop when taking something out of the oven.

http://www.amazon.com/Joseph-Stretch...eywords=trivet

or tiny
http://preview.tinyurl.com/khs2hz2

Mine's in lime green to go with my kitchen. It's one of the most used
"utensils" I own in the kitchen. I really need to get another one.

--
CAPSLOCK–Preventing Login Since 1980.

"Polly Esther" > wrote in message
...
> When we redid my kitchen I wanted to test the advantages of granite.
> There's one little cabinet, about 2 feet square, to the right of the stove
> and that seemed like a good place. I told the cabinet maker to just put
> something pretty there. Didn't need to match, it was just an experiment.
> Since it is not attached to anything but only tops the cabinet, we can
> replace it easily. SO?
> Ten years in, I find that the front edge has chipped. I'm a gentle,
> careful cook and the only thing I can imagine has caused the chips is
> whacking a can of biscuits or buns against it. Since my whacking arm is
> eighty years-old, it's safe to say that I'm not doing a whale of a whack.
> Just thought I'd mention this in case something assumes granite is
> bullet-proof. Maybe not. Polly

Heh. I was just looking at kitchen carts. Ordered two little metal ones
from Ikea in turquoise. Really wanted red but they only had that or grey.
Need to get something that is husband proof. Have a plastic one now but he
has managed to knock it to bits twice. I figure that metal will be more
sturdy. To be fair, the plastic one is composed of many tiny pieces and
isn't very sturdy. Plus the wheels don't swivel. So it is a PITA. I have
also seen some small carts online with a granite top. So... I may order
one of those in the future just to see how the surface is.

On Wed, 7 Aug 2013 22:24:12 -0700, "Julie Bove"
> wrote:

>
> I was just looking at kitchen carts. Ordered two little metal ones
> from Ikea in turquoise. Really wanted red but they only had that or grey.
> Need to get something that is husband proof. Have a plastic one now but he
> has managed to knock it to bits twice. I figure that metal will be more
> sturdy. To be fair, the plastic one is composed of many tiny pieces and
> isn't very sturdy. Plus the wheels don't swivel. So it is a PITA. I have
> also seen some small carts online with a granite top. So... I may order
> one of those in the future just to see how the surface is.
>

Good luck. IKEA products are not known for their durability.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 7 Aug 2013 22:24:12 -0700, "Julie Bove"
> > wrote:
>
>>
>> I was just looking at kitchen carts. Ordered two little metal ones
>> from Ikea in turquoise. Really wanted red but they only had that or
>> grey.
>> Need to get something that is husband proof. Have a plastic one now but
>> he
>> has managed to knock it to bits twice. I figure that metal will be more
>> sturdy. To be fair, the plastic one is composed of many tiny pieces and
>> isn't very sturdy. Plus the wheels don't swivel. So it is a PITA. I
>> have
>> also seen some small carts online with a granite top. So... I may order
>> one of those in the future just to see how the surface is.
>>
>
> Good luck. IKEA products are not known for their durability.

I have been told that at least for the wooden things. We'll see. At least
these have a deep lip around them. Anything with just a shelf on it doesn't
stand a chance in my kitchen.

On 8/8/13 12:08 AM, Polly Esther wrote:

> .... Ten years in, I find that the front edge has chipped. I'm a gentle,
> careful cook and the only thing I can imagine has caused the chips is
> whacking a can of biscuits or buns against it. Since my whacking arm is
> eighty years-old, it's safe to say that I'm not doing a whale of a
> whack. Just thought I'd mention this in case something assumes granite
> is bullet-proof. Maybe not.

No more so than cast iron. Both are brittle to some extent.

-- Larry

On Thu, 08 Aug 2013 22:16:10 -0400, pltrgyst > wrote:

> On 8/8/13 12:08 AM, Polly Esther wrote:
>
> > .... Ten years in, I find that the front edge has chipped. I'm a gentle,
> > careful cook and the only thing I can imagine has caused the chips is
> > whacking a can of biscuits or buns against it. Since my whacking arm is
> > eighty years-old, it's safe to say that I'm not doing a whale of a
> > whack. Just thought I'd mention this in case something assumes granite
> > is bullet-proof. Maybe not.
>
> No more so than cast iron. Both are brittle to some extent.
>

Darker granite is supposedly harder (less porous) than lighter colored
granite and it certainly isn't like cast iron because the slab is
composed of more than one type of rock. If you're banging where a
quartz crystal is you might chip it out - but those chips can be
repaired/filled with a little resin.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

> Darker granite is supposedly harder (less porous) than lighter colored
> granite and it certainly isn't like cast iron because the slab is
> composed of more than one type of rock. If you're banging where a
> quartz crystal is you might chip it out - but those chips can be
> repaired/filled with a little resin.

I was looking up countertops the other day and was surprised to see that the
quartz stuff is not slabs of quartz at all but quartz mixed with a composite
of stuff.

On Fri, 9 Aug 2013 03:54:11 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
>
> > Darker granite is supposedly harder (less porous) than lighter colored
> > granite and it certainly isn't like cast iron because the slab is
> > composed of more than one type of rock. If you're banging where a
> > quartz crystal is you might chip it out - but those chips can be
> > repaired/filled with a little resin.
>
> I was looking up countertops the other day and was surprised to see that the
> quartz stuff is not slabs of quartz at all but quartz mixed with a composite
> of stuff.
>
Yes, it's ground up and reformed with a resin.

--
Food is an important part of a balanced diet.

On 8/9/2013 6:26 AM, sf wrote:

> Darker granite is supposedly harder (less porous) than lighter colored
> granite and it certainly isn't like cast iron because the slab is
> composed of more than one type of rock.

That's why I cringe at the idea of people putting hot pots
directly on the granite, I picture the thermal change could
cause a crack along those 'patterns.'

nancy

On Fri, 09 Aug 2013 08:42:22 -0400, Nancy Young
> wrote:

> On 8/9/2013 6:26 AM, sf wrote:
>
> > Darker granite is supposedly harder (less porous) than lighter colored
> > granite and it certainly isn't like cast iron because the slab is
> > composed of more than one type of rock.
>
> That's why I cringe at the idea of people putting hot pots
> directly on the granite, I picture the thermal change could
> cause a crack along those 'patterns.'
>
Idiots have to learn the hard way. I don't do that to my surfaces,
even when it was tile.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Darker granite is supposedly harder (less porous) than lighter colored
> granite and it certainly isn't like cast iron because the slab is
> composed of more than one type of rock. If you're banging where a
> quartz crystal is you might chip it out - but those chips can be
> repaired/filled with a little resin.

Granite countertops and glasstop stoves are great for show kitchens,
not for serious cooks.

Just my opinion. I would refuse buying or renting a house that had
either.

G.

On Friday, August 9, 2013 3:01:11 PM UTC-4, Gary wrote:
>
> Granite countertops and glasstop stoves are great for show kitchens,
> not for serious cooks.
>
> Just my opinion. I would refuse buying or renting a house that had
> either.
>
> G.

Rubbish. Granite is a most wonderful surface for
food preparation. The more expensive granites are
also beautiful to look at and very easy to keep clean.

I am also told that they are quite resilient to both
minor impact and heat. However, I must say I do not
take pots straight from the oven to the granite, I
usually put a towel down first.

Glass top stoves I just don't like. No really good reason.

http://www.richardfisher.com

Helpful person wrote:
>On Gary wrote:
>>
>> Granite countertops and glasstop stoves are great for show kitchens,
>> not for serious cooks.
>>
>> Just my opinion. I would refuse buying or renting a house that had
>> either.
>>
>> G.
>
>Rubbish. Granite is a most wonderful surface for
>food preparation.

Why? Serious home cooks do not prep food directly on countertops
(that's a disgustingly filthy habit), are you going to butcher poultry
directly on stone counters, then you're an ignorant putz. And
professional bakers much prefer to work dough on hardwood. You don't
have a clue, you watch too much foodtv. Granite counters are strictly
for snob appeal, no other reason whatsoever, NONE. And professional
confection workers do not use granite, they work on marble... you're
not a professional confection worker, in fact you're not any kind of
professional... the most complicated recipe you've ever prepared
involved a can of soup. The only culinary products you're intimately
familiar with is a microwave oven and a plastic bowl.

Gary wrote:
>sf wrote:
>>
>> Darker granite is supposedly harder (less porous) than lighter colored
>> granite and it certainly isn't like cast iron because the slab is
>> composed of more than one type of rock. If you're banging where a
>> quartz crystal is you might chip it out - but those chips can be
>> repaired/filled with a little resin.
>
>Granite countertops and glasstop stoves are great for show kitchens,
>not for serious cooks.
>
>Just my opinion. I would refuse buying or renting a house that had
>either.

One day soon your house will very likely have granite:
http://ashford-olivermortuary.com/memory-stones.html

Brooklyn1 wrote:
>
> Gary wrote:
> >sf wrote:
> >>
> >> Darker granite is supposedly harder (less porous) than lighter colored
> >> granite and it certainly isn't like cast iron because the slab is
> >> composed of more than one type of rock. If you're banging where a
> >> quartz crystal is you might chip it out - but those chips can be
> >> repaired/filled with a little resin.
> >
> >Granite countertops and glasstop stoves are great for show kitchens,
> >not for serious cooks.
> >
> >Just my opinion. I would refuse buying or renting a house that had
> >either.
>
> One day soon your house will very likely have granite:
> http://ashford-olivermortuary.com/memory-stones.html

LOL! Yep. And until that time, I'll stick with formica. hahah

G.

On 8/9/2013 2:01 PM, Gary wrote:

> Granite countertops and glasstop stoves are great for show kitchens,
> not for serious cooks.
>
> Just my opinion. I would refuse buying or renting a house that had
> either.
>
> G.

Gary, you know I luv ya, but I miss my glasstop stove since I moved. It
was so easy to clean, it was spotless. I wanted to get a gas stove
again, but I am being pulled in the direction of the glass top stove.

Becca

On 09/08/2013 5:43 PM, Ema Nymton wrote:
> On 8/9/2013 2:01 PM, Gary wrote:
>
>> Granite countertops and glasstop stoves are great for show kitchens,
>> not for serious cooks.
>>
>> Just my opinion. I would refuse buying or renting a house that had
>> either.
>>
>> G.
>
> Gary, you know I luv ya, but I miss my glasstop stove since I moved. It
> was so easy to clean, it was spotless. I wanted to get a gas stove
> again, but I am being pulled in the direction of the glass top stove.

I sure don't miss my glasstop. It turned out that the reason it was not
working properly was bad wiring to the stove, not a defect in the stove.
Never the less, I was glad to replace it with a regular coil burner
electric. I did not not like my glasstop. It was impossible to clean the
surface. The new old style electric burner heats things up so much
faster, is so much easier to control the heat, so much easier to clean.

On Fri, 09 Aug 2013 16:43:46 -0500, Ema Nymton >
wrote:

> On 8/9/2013 2:01 PM, Gary wrote:
>
> > Granite countertops and glasstop stoves are great for show kitchens,
> > not for serious cooks.
> >
> > Just my opinion. I would refuse buying or renting a house that had
> > either.
> >
> > G.
>
> Gary, you know I luv ya, but I miss my glasstop stove since I moved. It
> was so easy to clean, it was spotless. I wanted to get a gas stove
> again, but I am being pulled in the direction of the glass top stove.
>

Are you considering an induction unit like dsi1 has?

--
Food is an important part of a balanced diet.

On Fri, 09 Aug 2013 15:01:11 -0400, Gary > wrote:

> sf wrote:
> >
> > Darker granite is supposedly harder (less porous) than lighter colored
> > granite and it certainly isn't like cast iron because the slab is
> > composed of more than one type of rock. If you're banging where a
> > quartz crystal is you might chip it out - but those chips can be
> > repaired/filled with a little resin.
>
> Granite countertops and glasstop stoves are great for show kitchens,
> not for serious cooks.
>
> Just my opinion. I would refuse buying or renting a house that had
> either.
>
Whatever, Gary. I'm a serious enough cook for this group, having
granite was my dream and I haven't looked back since I installed it.


--
Food is an important part of a balanced diet.

In article >, Gary > wrote:

> sf wrote:
> >
> > Darker granite is supposedly harder (less porous) than lighter colored
> > granite and it certainly isn't like cast iron because the slab is
> > composed of more than one type of rock. If you're banging where a
> > quartz crystal is you might chip it out - but those chips can be
> > repaired/filled with a little resin.
>
> Granite countertops and glasstop stoves are great for show kitchens,
> not for serious cooks.
>
> Just my opinion. I would refuse buying or renting a house that had
> either.

All my tops are wood; I do not own a cutting board.
Gas fired stove.

--
Michael Press

On Fri, 09 Aug 2013 23:57:05 -0700, Michael Press >
wrote:

>In article >, Gary > wrote:
>
>> sf wrote:
>> >
>> > Darker granite is supposedly harder (less porous) than lighter colored
>> > granite and it certainly isn't like cast iron because the slab is
>> > composed of more than one type of rock. If you're banging where a
>> > quartz crystal is you might chip it out - but those chips can be
>> > repaired/filled with a little resin.
>>
>> Granite countertops and glasstop stoves are great for show kitchens,
>> not for serious cooks.
>>
>> Just my opinion. I would refuse buying or renting a house that had
>> either.
>
>All my tops are wood; I do not own a cutting board.

Makes no sense to use a knife directly on a wooden countertop...

Michael Press wrote:
>
> All my tops are wood; I do not own a cutting board.
> Gas fired stove.

Wood tops sound interesting. What kind of wood? Pictures? I think I
would like that situation. I have faux wood formica
countertops....butcher block laminated look. I love that look.

And I do prefer gas stoves. I grew up with electric stoves until age
21. Gas is just so more efficient, imo. My grandparents had some
enormous cast iron stove in their kitchen for 60 years or so. It was
heated with coal burning in the bottom. (They lived in coal country -
grandfather was a coal miner his whole career.

G.

Polly Esther wrote:
> When we redid my kitchen I wanted to test the advantages of granite.
> There's one little cabinet, about 2 feet square, to the right of the
> stove and that seemed like a good place. I told the cabinet maker to
> just put something pretty there. Didn't need to match, it was just an
> experiment. Since it is not attached to anything but only tops the
> cabinet, we can replace it easily. SO?
> Ten years in, I find that the front edge has chipped. I'm a gentle,
> careful cook and the only thing I can imagine has caused the chips is
> whacking a can of biscuits or buns against it. Since my whacking arm is
> eighty years-old, it's safe to say that I'm not doing a whale of a
> whack. Just thought I'd mention this in case something assumes granite
> is bullet-proof. Maybe not. Polly

My granite has "inclusions". I am also very careful, but I see
some cracks and chips. I should say it doesn't have the glossy
finish. I suspect it would be more robust if it did. BUT one has
to be so careful about putting stuff down on it that I doubt I
would get it installed in a kitchen again.

--
Jean B.

On Sat, 10 Aug 2013 22:46:17 -0400, "Jean B." > wrote:
>
> My granite has "inclusions". I am also very careful, but I see
> some cracks and chips. I should say it doesn't have the glossy
> finish. I suspect it would be more robust if it did. BUT one has
> to be so careful about putting stuff down on it that I doubt I
> would get it installed in a kitchen again.

What's your version of being careful and how is it being more careful
than formica, butcher block or marble?

--
Food is an important part of a balanced diet.

My impression of granite is that it's cold, dark, and somber looking and usually not colors I like in a kitchen. I know it's the 'thing' to have now and all the trend followers want it, regardless of price. I guess it's akin to designer bags. I understand that it takes a special cleaner or polisher or sumthin.

Granite is fine - in the cemetery. Sour grapes, if you like, but gimme my Formica which I can't seem to damage nohow. There IS one lighter streak on the counter - some food item must have bleaching capabilities but I can't determine what food that might be.

"Kalmia" > wrote in message
...
My impression of granite is that it's cold, dark, and somber looking and
usually not colors I like in a kitchen. I know it's the 'thing' to have now
and all the trend followers want it, regardless of price. I guess it's akin
to designer bags. I understand that it takes a special cleaner or polisher
or sumthin.

Granite is fine - in the cemetery. Sour grapes, if you like, but gimme my
Formica which I can't seem to damage nohow. There IS one lighter streak on
the counter - some food item must have bleaching capabilities but I can't
determine what food that might be.

=========

Me too, I love Formica counters.

Cheri