You won't have to think about 'em for twenty years, at least.
Bottoms and sides and first few inches of the top closest to the sink, are finished with many coats the John Boos EZ-DO Wipe On Polyurethane Gel.
As I mentioned in my "review" of the countertops, the tops got a coat of Boos Block Mystery Oil whenever it started looking dry, and they soaked up a LOT the first few days.
Once this tube is gone I'll switch back to my personal "Board Oil" that I've been using for 20 years. It is a blend of mineral oil from the local drug-store, and brood comb wax from the local bee keeper I'm got my honey from at the time. Because it is darker than the regular wax, it's was free. When I first get that batch of wax I melted it down, strained it, and then poured it into old ice-cube tray(another yard-sale find). When they cool they tip out just like molded chocolates. Then I drop 2 or 3 cubes of per quart of mineral oil, in an dedicate old mini-crock-pot I got for $5.00 at a yard sale. When it's time to re-oil, just dig it out, plug it in and let it heat up and rub it in. I still have a small paper lunch bag full cubes from that original 2 pounds of bees wax.
It's been a whirlwind few days again aboard the SS Never Sail.
Got a call last friday morning that the correct/unbroken cabinets were in, so I scrambled to get the trailer hooked up and get down there and get them before the torrential rains set upon us for the weekend.
Those batten strips I screwed to the wall under the old cabinets REALLY save your back.
Just screw the battens to the wall (make sure you are into at least 2 studs) snug up against the bottom of the cabinet, remove the mounting screws, flip the old cabinet down, set the new one up and screw it to the wall.
Or if you are OCD like me, take all the time you need to line it up perfectly with the base cabinets and get it absolutely plumb and square.
And I don't think you can get any more accurate than actually splitting the line of the laser-beam.
So,after much fussing, I'm almost there.
The half-heigh, half-sheet, bun pan rack explains the giant void under the left side of the countertop.
Everything's looking great, Sand. I'm actually looking into new kitchen counters myself. Yesterday I stopped by a bath and kitchen place after work to get some estimates on quartz, corian, and even Eco.
Love your block, need to look into those for my center island.. must feel good indeed.
Once I got the name of a true local stone guy, I found out that real, natural Granite is quite reasonable, especially if you can find what you want in a remnant from left-over stock from a previous job.
My architect strongly advised against using any "synthetic stone" anywhere near heat as it can burn/scorch form hot pans set on it.
In retrospect, I'm glad he stopped me form under-mounting the sink in the butcher block.
Yeah, we learned that the hard way in the last rental we had. They had corian counter tops, very nice I might add, and my husband put the teakettle on top, and it left a ghostly whitish mark. We called a few people to repair it, and thank goodness it wasn't deep enough, the counter repair guy used a special kind of grade buffing sponge, and it made it disappear, but again, we were very lucky because had the pot been hotter, or had he left it there longer we would've damaged it permanently and we would've been mortified.
So close to being done, so very very close!
0'Dark:25 a fewnights ago found me putting the finishing touches on installing the vent-hood.
The hood is a Bosch DUH30252UC which I feel is a good compromise between the ability to move enough air ( 400 Cubic Feet per Minute ) and not be so overly large as waste a bunch of overhead cabinet space.
Since the project is running longer than anticipated and my wife wants it wrapped up, I decided to run it in "recirculation" mode until I'm ready to cut an 8" diameter hole in our outside brick wall to vent it outside. So far I have been very impressed, even without the activated carbon filters installed, very little cooking aroma escapes into the rest of the house. The filters were ordered at the same time as the hood three months ago form my Navy Exchange (Military PX), great prices and no tax, but "custom orders" can take a while to fulfill.
Even with 50 Watt 50 Deg. angle halogen floods the lighting was rather paltry an quite "yellow" (left photo) so I replaced them with some 7 Watt (35 Watt halogen equivalent), 40-degree LED lamps and the amount of light a quality is much, much better (right photo)
Now, my wife want's to replace all our halogen track lighting bulbs with LED's and I can't say I'm at all opposed to the idea, except for the initial cost. She does complain that the lights over the kitchen table throw too much heat, especially when she is working with chocolate or fondant and gum paste.
To try and tie it all together with the dining area, and gain some more useable storage, where we had a lame old side-board, I ordered two custom 3-drawer bases. A little lower and not as deep as the kitchen cabinets, but in the same material, with full-extension soft-close glides. This turned out to be a perfect place for my wife to store all her chocolate molds, cake baking and decorating stuff. (Our "deal is; if I don't count her cake pans, spatulas, pallet knives, and decorating tips, she won't count my knives and micro planes ;-)
Right now, two full sheet pans are our countertop, but our stone guy is cutting us a top to match the granite in the sink area. Since our entry-hall leads right into our dining area, this spot is the "catch-all" for the items in our hands walking in and for the things we'll be needing to walk out with. (Doesn't everybody have their own 23 Liter, Hungarian Oak Barrel for finishing their home-made "big reds" and mead?-)
Really the ONLY things left:
For now, I'm just going to button the project up so I can concentrate on this semester, which in conjunction with a home-kitchen remodel, is really kicking my butt. Baking, Pastry, Confections, American Regional, and International... too much for one semester! But, next semester should be pretty light and groovy by comparison.
The second one fits rather nicely under a microwave table I cobbled together form some "spare parts" left over from dismantling the Boos butcher block workbench, and a hunk of the slab left over from when my architect friend talked me out of under-mounting the sink in a gigantic butcher block countertop. So all-in-all it worked out pretty darned well:
Our stone guy is cutting and polishing a glorious black marble slab to replace the polly cutting board top of this rack for my wife's sugar & chocolate work.
My wife thought I was fscking crazy when I suggested it, but it really proved its worth in a single cake decorating marathon (two birthday commission cakes and a bachelors cake all due on the same day). The ovens totally handled the 9 (nine) cakes in one bake session, but those racks, as much as she hated to admit it, saved our butts and kitchen table!
They are the Channel HT-307/P
Really really convenient.
And check this out, put a 1/2 sheet pan on the bottom rack, add an induction hob set to 140 with a pan of water, and load the rack up with any items that need proofing. Slip a rack cover over the top and you have a perfect temporary proofing cabinet.
Another unexpected happy day, our stone guy called and asked if the base cabinets might be set yet, and if they were if he could squeeze in and install do our this week.
Umm, let me think.. hell yeah!
You can just barely see where he bored a hole in the top to pass a electrical cord through, so my darling can have a lamp or a clock or whatever plugged in, since that righthand cabinet fell right on top of an electrical outlet. I was going to bore a hole through the side of the cabinet and mount a power strip but she likes this idea just fine.
And they did a fine job making a polished black marble top to replace the polly cutting board on top of the half-height rolling sheet pan rack.
He had a remnant that was "just big enough" so it only cost me $40.
I also mentioned earlier that the folks at http://coverallcovers.com/ were custom making me some covers for both my rolling racks.
You're better setup than 3/4 of the places I've worked over the last 30 years!
That is exactly the point, maximum practical useable in a minimum space. I've worked in several commercial kitchens, and this is my second trip through culinary school (had to drop out of J&W back in 1988 for financial reasons). So I'm taking the summary of my 40(something) years knowledge, experience, likes and dislikes, and making it happen.
For now, my wife feeds her muse and makes a few extra dollars decorating cakes (that I bake) and doing candies and confections. I love to bake, bread primarily but anything really, helps find my inner peace, ( especially after too many trips to dry sandy combat zones) And being able to sell a loaf of bread here and there helps to satisfy my mortgage requirement while I'm in school.
When I get out of school who knows. We are trying to work out a business plan & core menu for a small bakery storefront. Some friends of ours have had an entire commercial doughnut shop ( that their parents ran for 15 years and lost their lease, so they retired) packed into a storage locker for 5 years. My wife has the MBA so she is dealing with all that business stuff, I know I should never be trusted to "manage money".