Kitchen countertops

6 major types of countertops; Laminate, Wood, Metal, Corion, Tile, and Stone tops.
Looking at these different types of tops, how are they going to perform for your needs?
1. Making bread or cookies the worst type of counter top is tile, it’s not the tile but the grout joints, the flour and doe get into the grout areas and you have to work hard to get it clean.
2. Cutting Vegetables, fruit on the counter; Laminates and Corion IE plastic base polymers not do go with cutting utensils will leave cut marks in surface. Metals will scratch, while wood will age and look more rustic looking, while stone and tile will dull the utensils.
3. Putting hot items on the countertop; Laminates will leave a blister mark where the hot item was set. Wood tops will leave a darker brown mark above 400° while as polymer base products will turn a different color again above 400°. Metals, and stone have no problem handling the heat. Tile above 800°depending on the finish on the tile, Metals above 1500° and Stone above 5000°
4. Spoiling of oil or juice; wood will sock up the fluid like a sponge, tile grout joints will stain, stone not sealed, will allow fluid to migrate through the stone to the underside of the countertop.

5. Cutting raw meat; the only one that is not good, are the polymer base products. A case study was done after a prolonged use study, bacteria was able to establish it’s self even with proper cleaning with dish soap. On the other hand wood counter tops had bacteria right from the get go, but after a period of time the wood built up a resistance to bacteria and was more health for you.
6. Clean up; For a Kosher kitchen I recommend stainless steel you can scrub them, they can take a lot of heat, they a durable and will last a lifetime.