[Strawbale] countertop options (long)

[Derek Roff]

Glass:  Tempered glass is amazingly strong and resilient.  People talk of 
how tiny scratches and nicks can cause it to shatter.  I wonder how 
important this is in household (countertop) situations.  I have broken up 
tempered glass with a hammer, and it was hard to get the glass to shatter. 
I was shocked to see a badly scratched patio door panel deflected 8" 
without breaking.  My teacher then walked, and finally jumped up and down 
on the glass panel, without causing breakage.  The panel was supported on 
either end, and deflected about 4" in the middle, during this jumping 
demonstration.

Perhaps there are variations in tempered glass that I am unaware of.  In my 
experience, it is very tough, and vastly stronger than untempered glass.  I 
would not want large pieces of untempered glass in my kitchen.  I think a 
tempered glass countertop would be safe, long lasting, and completely 
impervious to liquids.  But I _don't_ think I would like it as a counter 
surface. I don't like the look, and it is too hard for my tastes.  I'm 
wondering if a frosted surface or etched pattern would help hide the 
inevitable scratches.  Does anyone know if you can have such a surface on 
tempered glass?  Would the surface treatment need to be done before 
tempering?

Wood:  RT and others have mentioned some of the virtues of end-grain 
butcher block.  If you choose this option, be aware of expansion and 
contraction.  If I'm doing the math right, an 8' long, vertical grained 
butcher block countertop might shrink and grow by up to an inch (~1%) in a 
location with large seasonal moisture variation.  Expansion must be 
factored into the design.

The bacteria-fighting property of wooden cutting boards is often reported. 
There is some dispute about it, but the authors of the first 
well-publicized report have done more research, and remain convinced that 
wooden cutting boards of various wood species resist the spread of many 
food-related pathogens.  Researchers at the University of California, 
Davis, 
<http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm> 
and the University of Wisconsin endorse wooden cutting boards.  Reports 
from the University of Arizona say the opposite.  A brief summary of the 
controversy is here:  <http://www.reluctantgourmet.com/cutting_board.htm>

High pressure laminates:  I must also confess to an appreciation of the 
virtues of high-pressure laminates, often referred to by the brand name 
Formica.  Although derided by most of my friends, I think laminates have 
some green/cheapness points.  High pressure laminates are made from paper, 
impregnated with a plastic resin.  While that plastic has some 
environmental negatives, the quantity used is on the order of ounces per 
countertop.  Compared to the environmental cost of mining, processing and 
transporting hundreds of pounds of granite, slate or concrete for a 
countertop, laminates begin to look a bit greenish.  Mineral countertops 
must be sealed periodically, which, over time, may involve distasteful 
chemicals in a similar quantity to those used in laminate countertops.

Large pieces of laminate countertop can be obtained free in most urban 
locations.  While many laminates look ugly to me, I also find a lot of 
patterns that I like.  Building up a counter from several medium-sized 
rectangles of diverse-colored laminate can be aesthetically successful.  I 
like to put maple strips in between the laminate rectangles.

A downside of most laminate is that it is bonded to cheap particle board 
substrate that is easily damaged by water.  If you have a commercial 
furniture factory in your area, you may be able to get laminate off-cuts 
bonded to higher quality substrates.  The best panels will have laminate on 
both top and bottom surfaces, which dramatically reduces the risk of 
warping.

Wood is my favorite countertop surface.

Derelict

Derek Roff
Language Learning Center
Ortega Hall 129, MSC03-2100
University of New Mexico
Albuquerque, NM 87131-0001
505/277-7368, fax 505/277-3885
Internet: derek at unm.edu