Here is a walnut kitchen we built about 2 years ago. The butcher block is my favorite feature... It is 4" thick of solid walnut and was quite heavy (it took some creative thinking connecting it to the peninsula without any exposed hardware and making it feel steady ...)
all of the doors have the Blum tip-on - the client did not want to the handles to take away from the wood grain continuance. I think it was a good call.
What do you guys think?
Viewer Comments:
Very nice work. Like the clean crown molding.
Is there a reason not to use tip-on for under the couter dwr and door?
Looks like the cathedral of the top panel above the oven is up-side-down (as compare to the panel on left). Is there a reason for that?
Good eye. This was done when I first started making kitchens with continues grain. I was all wrapped up with making sure that the pieces were going to continue from one piece to the other , but not necessarily in the right direction. I'm a self taught cabinetmaker so it's a continuous learning curve for me.
As for the tip on - he was worried about touching drawers/doors with oily hands while cooking, so the idea was to install handles in the high traffic cooking area only.
I like it!
Nice clean lines.
Was it your design?
How did you end up fastening bar top?
Typically you would notch your interior boards and leave perimeter boards longer and create a recess for a loose bottom insert to glue and screw to top of wall.
Like the design of the kitchen, but I am interested in why you used a book-matched veneered board to make the frame and doors. I love walnut and with many jobs I use a random matched veneered board which gives a more natural look to the job and also avoids the hiccup with the panel above the cooker. I am also self taught so I know where you come from. Nice job though, and were the cabinets without handles tough to open? Blumotion motorized or push buffers?
