Kitchen Remodel

Frankly, I am not concerned with keeping my sink free of water spots.

Bon Ami or Miracle Maid cloths. Drench the cloths with water, wring out thoroughly, and wipe down the SS. Works on the fridge front, too.

Barkeeper’s Friend is a good cleaner for SS sinks and pots. It goes a longer way than baking soda.

My cup, you are quite right

Many stones are impregnated with resin, especially light colored ones and those with special surfaces. Mine were, even though they are no special finish. Fancy stones are more likely to have/need this support. It was easy to see, look at the edge of the slab in the stone-yard.

@nottelling - For anything that is sticking to the sink, I use some comet on a paper towel. Then rinsing, and if you feel motivated, rinsing with hot water (Second that vote for the instant-hot water!) and drying with a towel. Don’t use a knife edge to get off dried pasta, I learned the hard way (made a scratch). BTW this advice is only necessary if you share your sink with someone who doesn’t rinse it out after use. (Sigh) :wink:

This seems to differentiate the fans of stainless steel sinks from me. I have stainless steel and hate it because it always looks like someone just brushed their teeth in the sink. Yuck! It’s easy to clean and shine, but only lasts until the next person needs to run water, which is about 2 seconds.

Can’t wait to get my Silgranit sink.

^ Yeah, so I clean it and appreciate the moment. In one of the depts where I work, there are SS sinks that always look beautiful, even after use. I sometimes think I’ll sneak a look in the cleaning person’s cart. But these are sinks that are only used for rinsing hands. The shine is probably like that new car smell.

I have another refrigerator question. Went looking and some bottom freezers have a door, rather than a pull out drawer. Anyone have feelings about those?

I’m kind of a germaphobe, and I don’t like to use chemicals when I don’t have to, so I use steam to clean the counters and the sink, and plain old Mrs. Meyers dish soap (I like the one that smells like basil).

There is no comet or bon-ami in my house since it etches everything. And once something is etched, it increases porosity and therefore gunk can hide in there. Those awful metal scrub pads that my mother was so fond of are also nowhere to be found here. I have the green/yellow scrub pads for the dishes, but my husband’s been threatened with a messy and lingering death if he uses the green side on the countertops.

I also use a shark steam cleaner on the hardwood floors in the kitchen-it works really well and it doesn’t hurt the hardwood. I have a modern hardwood floor-if you have one that isn’t prefinished or finished with wax (as opposed to a urethane finish) don’t use steam because it’ll cloud your floors. Although I can’t imagine anyone would have a waxed wood floor in a kitchen-that would be so tough to keep nice.

How I clean my granite-I put down clean, dry dishcloths and slowly pour boiling water over them until they are soaked. They sit on the granite until cool, then I wipe them up and squeeze them out, and repeat. It floats all the grease and gunk from the granite into the cloths without scrubbing, and sanitizes the counter. Go very slowly or your counter will have thermal shock and crack.

I also use a hand steamer (shark again) to blast bits that get stuck on the counter (because I have two slobby teenagers).

The sink is stainless-I just use the green side of the scrubber on it and some dish soap. Stainless steel naturally repels germs and odors, so it doesn’t need a lot of help.

I’m tall, and kneeling down to look in a freezer would be sheer hell for me (and I do yoga!). My husband is 6’4", and he would hate it, as well. The idea of scrunching down every time I needed to look in the freezer would be deeply uncool. I like the ones with the pull out drawer, though, that will probably be our next fridge (the one we have now is side by side and it’s never wide enough in the freezer).

@cbreeze are you going to install that tile panel? I like this look for my countertops:

@jess86, I saw it touring a new condo development.
Look under 1200 Avenue Kitchen Finishes. It is used on the island countertop with a waterfall edge. It is gorgeous.

There’s a Whirlpool French door on deep sale at Lowe’s, right size for my space, and though not counter depth, doesn’t project as much as the worst of them. One door can hold a gallon of milk and I wonder if anyone has a problem with the weight of that on those plastic door shelves/bins-?

When we got a new frig, I wanted one with the bottom freezer door. Previously, we had a French door refrigerator with bottom freezer drawer and things just got dumped onto one big mess. The one with a freezer door has three drawers/shelves, so there’s some organization. But yeah, it’s a bit annoying to stoop. Definitely YMMV.

New granite counters: half bullnose or bevel edge?

^^ I think that’s a personal choice. My only advice is to be consistent (don’t do an island with a different edge treatment), and to follow the architecture of the house-if you have a modern house, an elaborate ogee edge is going to clash. Same with traditional-I wouldn’t go super sharp edgy in a traditional house…

I like an eased edge myself. Or an ogee in very fancy traditional kitchens. Bullnose looks too commercial to me.

Generally speaking, I’d go for a bullnose, either half or full. I think the others are too likely to chip, and I wouldn’t want to pay more.

@lookingforward, we’ve used the gallon of milk in door fridge for almost 10 years with no problem.

@cbreeze Yeah It’s gorgeous, do you know what color is that? Better the link of the color?

“here’s a Whirlpool French door on deep sale at Lowe’s, right size for my space, and though not counter depth, doesn’t project as much as the worst of them. One door can hold a gallon of milk and I wonder if anyone has a problem with the weight of that on those plastic door shelves/bins-?”

My refrigerator holds the milk there as well - and we routinely have two gallons there plus often a pitcher of another beverage or a different type of milk (such as almond milk). Not a problem. It’s constructed to hold that amount.

I was wondering if, over time, the plastic bin the gallon jug sits in/on might crack. Thanks for the reassurance, @1214mom and @Pizzagirl

But my bigger hurdle is this. The current one is 23 years old, but seems to work fine. Really. It just shows a lot (a lot) of wear and tear, shelves would need to be replaced inside and on the door, etc. I know stats are stacked against it lasting another few years, there isn’t much point in pushing it, I’m sure it’s no longer as energy efficient, and there’s a deal on the French model. But this one works.

Someone please tell me it’s time to replace, time to make the jump, no looking back.