Now let’s also review some of the cons. A big disadvantage is the fact that tiles don’t create a smooth and even surface. This can be a big minus when you’re trying to roll a pie crush or to balance a cutting board on the counter.
Step 2: Sand the countertops with coarse sandpaper. Use 60- or 80-grit sandpaper to rough up your countertop. The idea is to scratch it so the concrete has something to “hold on” to. Clean and dry the countertop thoroughly after sanding before proceeding.
Here’s how you can figure out the right height for each area: prep surfaces need to be 3”-4” below the elbow so you can easily and comfortably chop, slice and dice. The cooking surfaces need to be 5”-6” below the elbow to avoid splashing hot oil at face level. Then there are also the low-level surfaces such as the area you use for rolling dough or kneading bread. These should be 8” below the elbow.
Using the smaller putty knife, spread concrete on the edges of the countertop. I found it best to strive for thick coverage on all corners (like the corner between the countertop’s top surface and the sides) and the edges, because this can be sanded smooth. It’s easier to sand smooth when you have a little extra concrete to begin with.
One of the best is factory-engineered quartz. It is similar in look, is sturdy and durable, and is stylishly versatile in a variety of kitchens. Quartz is a hard, long-lasting substance and its glossy surface is easy to clean with mild soaps. Bonus: quartz is low maintenance, neither requiring sealing nor resealing.
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