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Go Back   SailNet Community > On Board > Gear & Maintenance > vinyl mats and galley counter
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Thread: vinyl mats and galley counter Reply to Thread
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Topic Review (Newest First)
01-13-2011 06:37 PM
Allanbc
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!
01-13-2011 06:24 PM
bljones Diamond plate- tough, durable, easy to keep clean and offcuts are cheap.
01-13-2011 05:34 PM
sailingdog 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.
01-13-2011 05:32 PM
SlowButSteady 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.
01-13-2011 05:17 PM
jackdale
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.
01-13-2011 05:11 PM
zedboy
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.
01-13-2011 05:07 PM
sailingdog 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.
01-13-2011 01:37 PM
QuickMick 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

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01-13-2011 12:54 PM
Allanbc
Quote:
Originally Posted by jackdale View Post
Kept them in a drawer and set them on the counter when needed. The fiddles on the counter prevents them from falling off.
That is what I do. Sometimes I even used them on top of my wood cutting board because they are easier to wash than the cutting board or when cutting meat and you don't want to fully contaminate the cutting board.
01-13-2011 12:52 PM
Allanbc
Quote:
Originally Posted by jackdale View Post
Yep. Of course laminate would blister and Corian will not take heat either. Silicone pads are great as hot pads.
While true, those other surfaces are more forgiving than the plastic cutting boards.
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