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Old 01-15-2020, 11:14 PM
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Originally Posted by Cabinet Maker View Post
Years ago, I did a kitchen for a couple, both over 64. We set the counters at 39 high. (Standard is 36)
If Im designing for a serious baker, I try to incorporate a minimum 3 wide marble or some other type of solid surface at 30 high just for rolling and kneading.

Ive never had a request based on canning work. Why is higher easier on the back?
For me any lengthy task at an inconvenient height can cause back stress and pain. The back will subconsciously hunch if the work is too low. I am just recalling helping my wife can peppers, my job was cutting them into rings.

Honestly, I don't have a clue except for my own kitchen experience. I have wished the sink was higher for washing dishes and I don't spend much time at that but sinks can't very well be temporarily lifted.
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Old 01-16-2020, 10:50 AM
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Originally Posted by Eddie_T View Post
For me any lengthy task at an inconvenient height can cause back stress and pain. The back will subconsciously hunch if the work is too low. I am just recalling helping my wife can peppers, my job was cutting them into rings.

Honestly, I don't have a clue except for my own kitchen experience. I have wished the sink was higher for washing dishes and I don't spend much time at that but sinks can't very well be temporarily lifted.
Sounds like youre taller than the average bear. A chunk of butcher block on larger bun type feet will get the cutting surface up as much as 3. Hate to say it, but posture can be an issue also. And youre right, not much to do about the sink.
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Old 01-16-2020, 12:22 PM
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Interesting ideas but things like unsealed flour bins are just asking for bugs to move in. Those type of things get put into sealed containers around here.

I designed our kitchen and then designed the house around it. The working part of the kitchen is on one side of the island and has a 14' work triangle with a prep sink in the island. the rest of the kitchen is a large U with a 9' cabinet on the open wall. 32' of granite counter top and 56 drawers and cabinets.
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Old 01-16-2020, 03:14 PM
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Being a chef,there a lot of things I'd like to have in my home kitchen that is standard in commercial,just not practical.
1)tile floor and baseboards with floor drain,water proof for mopping/hosing

2)goose neck faucet over stove,footpedal activated preferred

3) deep 3 compartment sink with drainboard and overhead sprayhose stainless steel
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Old 01-16-2020, 05:07 PM
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I plan to build a small (28" x 36") mobile island with concealed fixed (for stability) casters. My idea is that it could be moved to gain floor space as needed or moved next to a counter if more counter space is needed for a special operation or project.

I wouldn't be too difficult to make it height adjustable but I probably won't as my meal preparation is kept simple as possible. I bought a bag of King Arthur flour a couple of months ago to make yeast bread but it's still sitting on the counter.

I like using sheet Formica 180fx, I redid my counters with it and hid the seams in inconspicuous places. Matching ogee edging is available also though I may just use molding for the island.
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Old 01-16-2020, 08:46 PM
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Interesting ideas but things like unsealed flour bins are just asking for bugs to move in. Those type of things get put into sealed containers around here.
Agreed, that's what I was saying earlier in this thread. I wouldn't want foodstuffs stored in the open like that, even if it was something that I was using on a daily basis and it never stayed in the bin for very long.
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Old 01-16-2020, 08:51 PM
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Lol. In1949, many bugs were looked at as additional protein.
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Old 01-16-2020, 08:52 PM
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goose neck faucet over stove,footpedal activated preferred
When I bought this house almost 11 years ago, one of the first things I did was have the original, contractor-grade kitchen sink and fixtures taken out and replaced them with very nice deep sinks and a goose neck faucet.

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deep 3 compartment sink with drainboard and overhead sprayhose stainless steel
Even better, TWO sets of 3-compartment sinks... one strictly for food preparation and the other strictly for washing pots & pans, etc.
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Old 01-16-2020, 08:57 PM
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Quote:
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I plan to build a small (28" x 36") mobile island with concealed fixed (for stability) casters. My idea is that it could be moved to gain floor space as needed or moved next to a counter if more counter space is needed for a special operation or project.
I've considered the mobile kitchen island idea myself, but I don't think the kitchen here is really big enough to make it practical. And honestly, the days of cooking for larger groups of people here seem to have pretty much passed.
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