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
Not ahead of the curve, brass doorknobs were common in the early 20th century specifically because of their antimicrobial properties. Cost and maintenance are what have turned people away from the material.
Copper alloys and copper are not only antibacterial but also toxic to humans in large quantities. Acidic foods in unsealed copper pots can lead to symptoms of poisoning if used regularly. Copper reacts with acid. A splash of vinegar on the countertop would ruin copper and brass. It’s soft and acid sensitive, so you wouldn’t enjoy it for long.
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.
Stainless steel is preferred for industrial and heavy use surfaces for a number of reasons, but the primary one is durability. Steel is more difficult to dent and scratch, even in thin sheets, than an equivalent copper alloy. Stainless steel also requires less maintenance because it doesn’t rust (easily at least) and doesn’t tarnish. Brass oxidizes very quickly, and faster still when exposed to moisture. To protect it, you end up needing to wax the surface, which destroys the antimicrobial properties and defeats the purpose.
Stainless steel has similar self cleaning properties but is cheaper and much easier to maintain. Some restaurants go so far as to have thin stainless steel wall panels above the kitchen equipment. Also very easy to clean off.
Brass is soft, prone to damage very easily and it’s also not that cheap at all. It corrodes pretty easily too so you have to maintain it quite a bit whereas stainless is hard, corrosion resistant and requires next to no maintenance
Ahead of the curve – knowing/doing something before it becomes popular or well known
Ahead of the curb – about to get hit by traffic
It used to be used more here and there. Brass has lead in it (that’s what makes it soft and machinable) and that’s not something you really want much of in your kitchen.
BTW, the idiom is “ahead of the curve.”
I know, I know, “you can have friends, or you can correct their grammar.”
And FYI, you are not stupid. Have a very nice Thursday.
It costs money and slightly
More effort to keep nice.
You can’t see germs. So they are not real.
Pay not attention to the multiple studies that show they reduce disease spread in public and healthcare settings.
Latest Answers