A Kitchen Remodeler Shares Three Vital Things About Concrete Counters

If you’re looking to add a unique and highly customized feature to your kitchen, then concrete countertops merit serious consideration. Concrete countertops are often tailor-made for the owner, allowing you to dictate the size, color, shape, and finish that your countertop comes in. They also have a natural and organic look which can help make a kitchen extremely inviting.

Are you thinking of having a concrete countertop installed on your next kitchen remodeling project? Then here are some essential things you should know about concrete countertops.

Works Well With Just About Any Design Element

In the hands of a good kitchen remodeler, a concrete countertop can give any architectural theme the focal point it needs to stand out, from modern industrial kitchens to more traditional ones. Whether paired with wood, metal or plastic, concrete countertops radiate an aesthetic appeal that doesn’t steal the limelight from the materials they’re paired with.

Installation Requires Careful Planning

Concrete tops are extremely heavy. A 1 1/2-inch thick, 10.7 square feet top can weigh more or less 220 pounds, so you need to check your kitchen floor’s weight rating before having one installed. Likewise, the material you put your concrete countertop on needs to be solidly built to carry the weight.

Your Options Are Only Limited by Your Imagination

Concrete countertops allow you to have colors and finishes that are simply impossible with other countertop materials. Thanks to custom-mixed pigments, some concrete countertop makers can even match a specific hue. Other ways to personalize a concrete top include adding built-in features (such as drain boards and trivets) or incorporating unique details (such as seashells, ceramic, stained glass, etc.). As you can see, your choices are limitless.

Source:

Elephants of the Kitchen? What to Know About Concrete Counters, Houzz

 

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About valleyhomeimprv

Steve Silverman is Cape Cod native with a BA in psychology from Bates College. He moved to the Pioneer Valley in 2004 and became a VP with VHI a year later, then bought the 20 employee company in 2013. He and his wife and two teenagers have a farm in Southampton where he spends time growing food and learning new ways to live in harmony with the land.

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