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| I want to have a stainless backsplash installed in my kitchen and am getting blank looks from GCs. I live in New York City and would really appreciate pointers. I love the look and utility of it, to be able to just use spice magnets within reach directly from the backsplash. BTW, any specific kind I should use with magnetic property? Thanks! |
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| Hi Vic I can’t believe that this has sat here for so long with no reply. You may try getting in touch with a restaurant supply or look on the web I know for a fact that some sell back splashes and pan racks for their sinks and stoves. Try Viking and Wolf for a start. Take their names and remember them, they are the wrong guys to have work on or in your home. I wish I lived near you I could do the job myself, its not that hard. I hope this helped Worth |
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- Posted by spambdamn_rich (My Page) on Sat, Dec 24, 05 at 11:35
| If I were you, I'd give up the idea of using magnetic stainless as a backsplash. It will corrode much more readily than non-magnetic stainless, which sort of defeats the whole purpose, doesn't it? Besides, spices should be stored in a cooler place than a range backsplash. I suggest you look for a 300 series "austenitic" type of stainless steel sheet. 304 is a standard, out of which most flatware is made (it's 18-8 stainless). An even higher grade is 316, or 317. Any competent sheet metal shop/fabricator should be able to procure and cut to shape a stainless steel panel for your purposes. You could ask them to give one side a high polish or other desirable finish like brushing, as well, if that's important to you. It will be less expensive if the shape you request has all straight sides - that way a mechanical shear can be used to cut the work. Right angles, even better. If you really want spices stored on the backsplace, specify a stainless shelf to be installed at a convenient height. It needn't be that deep, as most spice bottles take up only an inch or two of space. |
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