Is there information about the different edge choices and which tend to chip and which don't? We selected a crescent shape because the sales person told us that a full bullnose tends to lead spills down the sides of cabinets whereas a crescent will drop it directly to the floor rather than running down the cabs.

I have had bullnose in my kitchen for just about a year. I have never once had a drop spill into a drawer or cabinet.

full bul-lnose will follow the curve of the stone around and 'drop off'. Of course, if you get the stone a bit wider than the usual 1 1/2" edge over the cabinet or go with a more 'eased' edge it should help. Which edge options do they offer?

"Which edge options do they offer?"

They offer several for no additional fee including 3/8 bevel, bullnose, 1/2 bullnose, crescent, 1/4 Demi bullnose, or flat polish.

Pamela:

Get whatever edge you please, but none with a sharp 90* at the top, such as an ogee when they drop the bit. I don't care what the material or what the designer says, a countertop is too busy a place for such a delicate edge. A trophy shelf maybe.

I just ground a 90* off a Corian edge because it repeatedly chipped:

Ground on the left, original on the right.

We have a 10+ year old engineered quartz that looks kind of like uba tuba (yes remember when that was standard lol). NoT sure what edge is called but it's plain. Straight edge, the rounded over bit is not too sharp. Knock on wood, no chips; no heat marks as we don't put hot stuff directly on it, and have not had to seal etc, like granite. We've been very happy with it, have about sixteen feet with sink, gas cooktop and another four or so with coffee maker and garage....it's been functioning very well with no maintenance. Good luck!

My Caesarstone counter is 5+ years old. It has an eased edge, which looks square but the sharp corner is slightly rounded. There are no chips anywhere, even around my under-mounted sink.

I do not put hot things directly from the oven or stovetop on my counter. I wouldn't do that with any surface. I prefer to let things cool in the dishwasher.

Same experience here as Linelle describes. I've used trivets all my life, so why stop now. Things coming out of the dishwasher are not oven-hot. If that did damage, no one would have quartz, would they? That sounds like either an urban legend or a super-cheesy product.

I am a fabricator. Typical "granites" or quartz products should not be considered fragile in a kitchen environment. Any edge that doesn't have a sharp 90 degree radius at the top of the edge should be reasonably durable and resistant to chipping. There are some natural stones that chip more easily than others; your fabricator will know. All quartz products I've ever worked with are very resistant to chipping but more susceptible to heat damage as mentioned previously.

We always put a 3/8" top radius on our sink cutouts as that is a very busy place.

Regarding bullnose edges leading drips back to the cabinet; this is easily remedied by the fabricator by putting a shallow saw cut (essentially a shallow notch) on the underside of the overhand. Drips can follow the material but they stop at the notch which keeps the liquid from the cabinet face. A drip notch is common in Europe.

Note: A competent fabricator can usually repair a chip, even a big one, such that the repair is hard to detect upon completion.

Leadstone USA has the largest standard size slabs in the industry at 128x64 and custom design are accepted.

A much wider range of New Colors and Edge Profiles are available for selection.

Welcome to make an inquiry and wholesale quartz slabs at Factory Price

https://www.leadstoneusa.com/products.html