- Joined Oct 25, 2010
We're in the cabinet quote shopping phase of a kitchen reno and pushing the budget. At the end of the island I've planned a small baker's table. The island is granite,and planned on marble on the baker's table top. At 5' 3" this station is going to see use mostly when stirring and salad spinning when I need leverage. On occasion I'll be kneading dough or rolling pie crust. I don't make candy. Marble is lovely but pricey, I could continue with the same granite for continuity or buy a much less expensive butcher block. Should I hold my ground or cave for the budget? What would you do? I'm also thinking about re-sale down the road.