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Go Back   SailNet Community > General Interest Forums > Gear & Maintenance
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  #11  
Old 01-13-2011
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good call on the remenants.... went to the flooring store and got this 4 1/2x6 piece for 15 bucks. its 'hospital grade' whatever that means.... i just always kinda thought vinyl is a bit chintzy, but heck if it works and looks good what the h e double hockey stick

url=http://deushost.com/i/2CQtLa.jpg][/url]
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  #12  
Old 01-13-2011
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I wouldn't recommend using flooring vinyl, even hospital grade, for a galley counter. It isn't designed for use as a food preparation surface and may leach chemicals into any foods that come into contact with it.
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Old 01-13-2011
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Quote:
Originally Posted by sailingdog View Post
I wouldn't recommend using flooring vinyl, even hospital grade, for a galley counter. It isn't designed for use as a food preparation surface and may leach chemicals into any foods that come into contact with it.
Quick check: do people do their food prep directly on the counter surface?

I assumed the goal here was just a tough, easy-clean surface to work on, but actual cutting or whatever would be on something appropriate.
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Old 01-13-2011
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Quote:
Originally Posted by zedboy View Post
Quick check: do people do their food prep directly on the counter surface?

I assumed the goal here was just a tough, easy-clean surface to work on, but actual cutting or whatever would be on something appropriate.
I expect that slicing and dicing is confined to cutting boards. But people may assemble their sandwiches on the counter top.
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Old 01-13-2011
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I was thinking of redoing the countertops on my boat with cork. Sealed properly its pretty tough stuff (I've seen some really nice looking cork floors), and it also has quite a bit of natural water resistance.
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Dropping food on the surface could be a problem... so could spills and other things like that. Using food-safe surfaces/materials for a galley just makes a lot more sense.

Quote:
Originally Posted by zedboy View Post
Quick check: do people do their food prep directly on the counter surface?

I assumed the goal here was just a tough, easy-clean surface to work on, but actual cutting or whatever would be on something appropriate.
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Old 01-13-2011
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Diamond plate- tough, durable, easy to keep clean and offcuts are cheap.
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Old 01-13-2011
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Quote:
Originally Posted by sailingdog View Post
Dropping food on the surface could be a problem... so could spills and other things like that. Using food-safe surfaces/materials for a galley just makes a lot more sense.
He could cover the vinyl flooring with those flexible chopping cutting mats from eBay!
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