[Greenbuilding] Green counters?

[Clarke Olsen]

I make most of my counter tops from Cherry for the color, but Maple is 
a good choice because it's harder.
The trick to making a wood top work is to under-mount the sink. 
Eliminating the crud catching rim will
spare you the rot and discoloration which eventually takes place there. 
Plus, you see more counter, less
sink; your sink is 1" deeper, and you wipe the counter directly into 
the bowl.
Clarke Olsen

On Jul 6, 2006, at 3:59 PM, Jefro wrote:
> We have had maple countertops for about three years now and still love
> them.  Maintenance is not onerous---in fact it is rather pleasant.  We
> simply oil using butcher block oil regularly.  As they say, once a day
> for a week, once a week for a month, once a month for a year, and then
> once a year for a century.  The area around the sink requires more oil
> than the other areas; about once every two months or so, as opposed to
> every 9-12 months for the rest.  The wood is becoming harder and more
> resistant to stains as it ages, even hard stains like raspberries.
> Highly recommended.