By Rami Moorosi
Bamboo
The beauty of solid wood cannot be disputed, but wood has the disadvantage of expanding and contracting with environmental changes. Eco-Logic Bamboo from Oriental Bamboo is a good example of bamboo tops that make a good alternative, as bamboo is moisture-tolerant, structurally stable, hypo-allergenic and certified by the Forest Stewardship Council (FSC).
Glass and stainless steel
Tempered glass from Valcucine, as supplied by Apollo Interiors, offers a striking appearance, complemented by durability and practicality. These surfaces are also heat-resistant, five times stronger than glass and so impact-resistant. Glass surfaces are also easy to clean, with the advantage of being recyclable.
Valcucine also offers stainless steel tops for a professional appearance. Stainless steel is hygienic and can be welded directly on to the sink bowls for a clean and unbroken line. It may not stay shiny and scratch-free, but the well-worn look does give the space its own personality.
Synthetic surfaces
Surinno is a surface material manufactured from acrylic modified polyester resin and mineral fillers. Jolene Laubscher of Surinno Solid Surfacing explains: “Surinno solid surfacing is ideal for the kitchen, as it is non-porous and does not stain. Surinno is also available in a large colour range to suit your personal need.”
Marble and granite
When it comes to granite, Jacques van Zyl from Toti Granite explains: “We advise our clients to make the perfect choice on the colour, because granite is a stone that, if you look after the tops, it will outlive you.”
The downside of granite is that the material can stain, chip or scratch over time – depending how it has been looked after. To protect granite from staining, it needs to be treated with an impregnating agent that seals the pores, which will need to be repeated over time.
With thanks to Alpine German Kitchens, Apollo Interiors, blu-line living, International Slab Sales, KBL Tile and Slab Distributors, Oriental Bamboo, Surinno Solid Surfacing and Toti Granite.
