despite all the warnings, we’ve decided to do sealed butcher block countertops for the kitchen, for the warmth.
can anyone recommend a good supplier, and what I should expect to pay?
we’re trying to hold down costs, but would 1 1/4 inch thick look shoddy?
has anyone heard of John Boos?
Replies
has anyone heard of John Boos?
J9,
John Boos seems to be a major supplier to many other wholesalers/vendors. A couple of years ago I purchased a 96" x 30" x 2 1/4" maple butcher block top through an industrial supplier (C & H) made by John Boos. List at the time was $485. (I paid $215 friend price). It required a complete strip-down and refinishing to make it kitchen worthy.
http://www.chdist.com/ecommerce/eComm?template=product&tran_id=8&ship_no=-1&prod_id=649&parent_id=0
Jon
Edited 8/6/2004 1:11 pm ET by WorkshopJon
We have John Boos hard rock maple countertops in our kitchen for two+ years and love, love, love them. They are warm, forgiving when something gets dropped on them, low maintenance and look great. We do not have them around our sink (we have a Corian integrated sink in an island) but do have them on either side of the range, on our other counters and on our breakfast bar. Don't know why you have been warned off them, but for us they are wonderful.
However, they do acquire a patina of use, and if you are the type of person who needs a perfectly smooth, glossy surface or who can't bear the thought of even a small ding in a counter, you are better off to avoid them.
Have fun.
Liz
thanks for the info, all.
do you recommend getting it with the 'varnique' (varnished?) seal or just oiled?
That depends on what you want in a countertop. Do you want to cut anywhere or keep the cutting confined to a certain space? Do you have the interest in cleaning a whole expanse of countertop when cutting chicken? Will you use cutting boards regardless of what you have for countertop material?
I have a cherry 2' square bb that I use for cutting, it's about 20 years old now and it's all I cut on, so we got the varnished Boos maple countertops. Having said that, if I did it all over again, I think I would just get the oiled, cuz you can cut anywhere in the kitchen and, to me, oiling vs. varnishing is a more casual look. But it really depends on how you're going to use the space and what sort of a look you are trying to achieve.
Have fun.
Liz
get Boos- wonderful stuff.
What are you sealing it with?
For what its worth, I saw a beautiful wood counter that had a small section ie 12"x12" where a router had cut out 12 long shallow lines next to each other about an inch apart, that formed a square. A 12" rod of metal was put in each of the routed out lines. The metal sat about 1/2" above the countertop. This worked as as a perminant trivet. I thought it was the coolest thing for a solid surface that isn't heat-proof. This was next to the stove. Since the rods of metal were easily removable, it was easy to keep clean. Wish I had a picture for you.