Pure white sparkle on a rainy day
Editor’s note: We’ve added a blogger! Roberta Kravette, LEED AP, AKBD, is principal of Nieuw Amsterdam Kitchens in New York City. She also recently served as a judge for K+BB’s 2010 Product Innovator Awards. Check out her bio here.
It’s raining and gray outside but inside I just experienced a burst of pure, luxurious sparkling white! Think of new snow on an icy clear winter morning!
My sample of Glassos Nano arrived just in time! It’s a pure white polished surface material with tiny sparking crystals that catch the light and turn the world glamorous again. It feels and looks luscious!
I’ve been looking for something to replace the expensive and very delicate Thassos marble my client loves and a colleague recommended Glassos. It is absolutely pure, bright white crystallized glass. The crystals reflect light and create a translucence that I have not found in other manufactured materials.
True white surfaces can be as sleek as tomorrow or as classical as ancient Rome but when cooking, kids and life are involved natural white stone is a dicey answer! This looks like Thassos marble but is far more durable. While marble has a hardness rating of only 3 Glassos has the same rating of granite which is 6.5 to 7. And unlike marble it has zero porosity meaning no red wine or grape jelly stains.
My project calls for using it in the kitchen as countertop material and cladding some cabinet and wall facings but I can’t wait to use it in a bathroom for vanity tops, the shower surround, the floors, anywhere that you would use marble, it’s even rated for the outdoors.
These fabrication photos show how it can be really intricately cut to perform with a minimum of seams for the most complicated project conditions. After we install I will be back to show you some “after” photos!
For more contact information, go to CCS Stone at www.ccsstone.com.
This entry was posted on Monday, December 6th, 2010 at 6:00 AM and is filed under Kitchen Design, Products. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.