I’m getting my kitchen redone & want to know why copper alloys like brass isn’t used more. It seems perfect for counter space and prep areas with its self sanitation properties.
Am I missing something bc I’m stupid or maybe just ahead of the curb ?
In: 312
My kitchen counter in my (rented) house is copper, and I do like that it is antibacterial, however, you cannot cut directly on it as it would dent the soft metal and dull your knives. It is impossible to keep shiny. I like the patina it develops, but if you spill vinegar or lemon juice on it, you’ll get a bright patch. The metal is great for setting hot pans on, but if the bottom of the pan has any moisture, it will make a green verdigris ring on the bottom of the pan. All in all, beautiful, but not super practical for a working kitchen.
Latest Answers