square-edge vs microbeveled wood flooring in kitchen
We are trying to decide between prefinished Bruce wood strips for the kitchen. The strips without bevels, what they call square-edged, look good but cost ~$3/sq ft more. The microbevels look a lot better than the macrobevels on my other older Bruce floor but may prove to be objectionable. Have to think about it.
Is there any other issue with the tighter fitting square edge strips? Do they really fit so exactly that we won't notice slight differences in height between strips? That was why we went with a sanded in floor in the last house but maye it is not worth the dust and solvents again. I'm hoping the square edged strips will be better in the kitchen for the occasional small spill versus a bevel. Any thoughts on these choices in a kitchen?