Calling all interior designers

December 13, 2013 6:31 AM

We're getting our kitchen counter measured today for a new black Silestone countertop. We need to make a decision before they get here: what kind of edge bevel to use. I'm wondering if there is a consensus on a 45 degree bevel versus squared off (or squared off with a very small rounded-off edge)? We don't want it to look dated. The counter being replaced is a simple large 8'x26"' rectangle -- no weird angles. Thanks!
posted by PSB to Home & Garden (10 answers total)

If you get it pretty close to squared-off, you can change it at a later date. If you get the 45 degree cut or a more material cut than rounded edges, it will be harder to change later. I vote for squared-off with small rounded edges.
posted by JohnnyGunn at 6:35 AM on December 13, 2013 [2 favorites]

I think it's a matter of preference. A bevel will give it a little shine line but may feel just a touch "old fashioned." It can also be a slightly more durable edge that is less likely to chip. But, you're only going to chip it if you really nail it on the edge. I'd probably do the squared with the edge rounded to be smooth.
posted by amanda at 6:37 AM on December 13, 2013 [1 favorite]

We went with pretty close to squared with a very small rounded edge just this summer, and I'm very happy with it.

Is there time to call them and ask them to bring samples? Our place had a small stack of pre-cut edges for us to look over to help make the decision.

But yeah, it's just what you like best, basically.
posted by instead of three wishes at 6:40 AM on December 13, 2013

Either one will probably be pretty timeless. Ogees, coves and beaded roundovers wax and wane in popularity (but probably never go completely out of style) but the bevel and the round over have been pretty much a constant thing in furniture since about the time viking attacks quit being an issue.

The real issue is don't get too pronounced a bevel or roundover as once you get above a certain size, those will always look wrong.
posted by Kid Charlemagne at 6:49 AM on December 13, 2013

Our countertop person told me the only edge people consistently say they regret is the Ogee (we're in the DC area, if that matters). If you can see the edges you are considering in *your material*, that's best - I thought I liked the bevel until I saw it on a sample of our granite, when I realized it made the granite look "fake" somehow. We went with the radius, but I think a reverse bevel also looks nice - you get the same rounded top edge, but with a nice thin line.
posted by ersatzkat at 7:14 AM on December 13, 2013

I'd go with a minimal rounding-off of the edge. Just enough to soften the edge.
posted by Thorzdad at 7:35 AM on December 13, 2013 [1 favorite]

If the bevel is at all large it can lead to placing things on the counter improperly and spilling, in my (clumsy) experience. I'd go with slightly rounded, too.
posted by ldthomps at 7:36 AM on December 13, 2013

If you think you would ever clamp anything to your countertop (pasta machine, apple peeler, etc), consider that when picking the edge. Too deep of a bevel or rounded edge could make it difficult to clamp things to it.

I ran into this with a yarn winder and a table with an Ogee edge, but I assume the same principle would apply to any deeply-shaped surface.
posted by cabingirl at 7:46 AM on December 13, 2013 [2 favorites]

We went with the pencil edge on our new quartz countertops. It's barely rounded on top and squared on the underside.
posted by Saddy Dumpington at 9:39 AM on December 13, 2013

Response by poster: Thanks for everyone's help -- I'm meeting with the installer in a few minutes and I think the consensus seems to be to go with a squared edge with a small roundover. I really appreciate the opinions!
posted by PSB at 10:15 AM on December 13, 2013