T
tilegirl
Hi,
I've found two options for 200x200 white tiles to use for a kitchen worktop.
Choice: Johnsons glazed wall tiles or some matt finish floor tiles from Walls and Floors.
Altho I previously had cheap 6 inch wall tiles and they lasted quite well (after 12 years only about 3 cracked and two of these were around the taps), many places told me I should really use floor tiles for a work surface BUT:
I tested sample of each for staining (tea, red wine etc) and marking, the wall tiles seem fine, the floor tiles (unsealed) mark very badly and easily with moving a saucepan about on the surface or a knife cut, and a scratch already on the sample tile kept the stain I put on.
Should I use the floor tiles - but have to seal them - but what with - that would be safe for food use etc and not need regular re-sealing.
Or stick with the wall tiles - which are better quality and thicker than the old ones and need no sealing or aftercare?
I'm thinking the latter...!
Thanks
I've found two options for 200x200 white tiles to use for a kitchen worktop.
Choice: Johnsons glazed wall tiles or some matt finish floor tiles from Walls and Floors.
Altho I previously had cheap 6 inch wall tiles and they lasted quite well (after 12 years only about 3 cracked and two of these were around the taps), many places told me I should really use floor tiles for a work surface BUT:
I tested sample of each for staining (tea, red wine etc) and marking, the wall tiles seem fine, the floor tiles (unsealed) mark very badly and easily with moving a saucepan about on the surface or a knife cut, and a scratch already on the sample tile kept the stain I put on.
Should I use the floor tiles - but have to seal them - but what with - that would be safe for food use etc and not need regular re-sealing.
Or stick with the wall tiles - which are better quality and thicker than the old ones and need no sealing or aftercare?
I'm thinking the latter...!
Thanks