I want to install linoleum in the kitchen- you’re saying no way!- yes, way. Anyone have experience with this? Sound-dampening qualities?
I know the product is a mix of linseed oil,crushed cork and wood pulp and pigments.
I want to install linoleum in the kitchen- you’re saying no way!- yes, way. Anyone have experience with this? Sound-dampening qualities?
I know the product is a mix of linseed oil,crushed cork and wood pulp and pigments.
The best tool for straight, splinter-free cuts is made even better without a cord.
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Replies
Linoleum is a strong contender for us when we redo our kitchen X years hence. High end linoleum is durable, has the color all the way through, and is less likely than vinyl to cause problems for people sensitive to chemical offgasing. It is softer on the feet than tile, easier to clean, and comes in a whole bunch of colors. It is higher maintenance than vinyl since it doesn't come 'pre-shined'.
I don't think it has a lot of sound-dampening qualities, but it isn't sound-enhancing like tile and wood are. If you put cork under it, then you will have more sound absorption. If you really want to address sound issues, then you're better off to go at it from underneath (the ceiling on the floor below).
JACKPLANE,
I just posted the message below in Cooks Talk and Breaktime and then came over here and saw your two--month old message about linoleum. Have you gotten any farther in your researches?
This is my post in the other forums:
I need some advice about putting a real linoleum floor in my soon-to-be-renovated kitchen. If you have linoleum or have worked with it, what do you like or dislike about it? If my heart is set on it--which it nearly is--what advice would you give about choosing types, dealing with installation, etc.
What I am considering is linoleum tile. Either Linoplan (made by Armstrong) or Marmoleum (made by Forbo).
My concerns are both the cost and getting someone with the right skills to install it. I already know I will have to go outside my local area to identify an installer who is trained for the product. It's not horribly far away but the distance will add to the cost. (I'm posting this in Breaktime/Cooks Talk as well)
TIA!