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Old 08-14-2018, 12:49 PM   #1
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1992 29' Excella
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Cambria or Travertine Tops anyone?

I'm looking into material for our new counter tops. I love the look, feel, and durability of both Travertine and Cambria and wondering if anyone's used either of these. Pros and Cons welcome.
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Old 08-14-2018, 01:05 PM   #2
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the first thought to mind is weight.
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Old 08-14-2018, 01:24 PM   #3
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Wait, weight!

I agree about the weight. Also, something heavy like that is likely to crack after your first big bump in the road.

There are some remarkable formica tops that mimic the look you seek, yet are lightweight, durable, and even less expensive.

Another option: stainless steel. We recently replaced our countertop with stainless steel, and couldn't be happier with how it looks and matches the overall style of the interior. It is heavier than formica, but not by too much.
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Old 08-14-2018, 01:32 PM   #4
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We went with SS in our Excella, Not at all like a natural stone your after but will never crack and somewhat light weight.
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Old 08-14-2018, 01:48 PM   #5
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Quote:
Originally Posted by AlinCal View Post
We went with SS in our Excella, Not at all like a natural stone your after but will never crack and somewhat light weight.
I've considered SS but after reading about scratches and being that I cook ALOT in our airstream I discounted that idea. How has yours held up?
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Old 08-14-2018, 02:40 PM   #6
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Ours only has a few week long trips on it so still looks the same as new. SS gets a Patina depending on how you treat it, If you treat it similar to how you would any stone top you will not do any damage that can't be polished out.
If you want it to look like day one forever then that would be unreasonable.
I think most commercial kitchens use SS counters and fixtures but has to do with durability and cleanliness and not looks.
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Old 08-14-2018, 02:43 PM   #7
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Stainless scratches

Yes, SS will get scratches, that is part of the "patina" it acquires. While it is possible to buff these scratches out, in practice, no one I know does it, because TIME.

Look in any high-end restaurant kitchen and you will find tons of SS and little else because it is so durable and easily cleaned and kept sanitary. It also looks way cool, despite/because of the patina (take your pick)

It reminds me of something Mark Twain wrote of desks; -- roughly quoting: "Show me a person with a clean desktop, and I will show you a desk with drawers crammed full. And if the drawers are also neat, why does the person even need a desk?" I look at a stainless steel countertop glistening so with the specks and sparkles of a hundred tiny cuts and scratches as a sign of a great and experienced cook.
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