I don’t understand why you would introduce another finish in this space. Have you considered using maple butcherblock? Also, is there a reason the dishwasher sticks out beyond your cabinets?

The dishwasher is very deep. This newer model is a few inches deeper than my original old dishwasher, that the cabinets were designed for. Do you see the part that protrudes from the back of the machine? They added this steam recovery chamber, for energy saving and less steam release.

It also uses external chemicals. I am using acrylic tubes (second pic) to hold the chemicals and save some of the depth required by the gallon jugs (first pic). I could place the chemicals under the sink, but then refilling would be a down-on-hands-and-knees affair.

See how much room the jugs need.

The tubes are tight to the wall. (I’ve since found caps.)

It is okay for the dishwasher to stick out. With this kind of dishwasher, you are constantly opening and closing the door to load and unload racks anyway.

The butcherblock - the piece on the dishwasher will be a movable piece, that lifts off to refill chemicals or service the machine. As such, it won’t be seamless to the adjoining counter, or even necessarily perfectly lined up. It will be “unfitted”, which is kind of the look of the whole kitchen. That’s why I thought it might be interesting to have some contrast between woods.

I hadn’t originally thought of that, but I built some temporary shelves of maple plywood with 3/4” cherry edges and they look pretty cool. So that got me interested in a “two tone” look.

But, of course, I could use maple. A maple block would be a little less expensive. Maybe it would be less visually dissonant? Do I want less dissonance?

Maybe it would be less visually dissonant? Do I want less dissonance?

Visual dissonance is the aesthetic theme of your kitchen @John Liu. As such, I don't think it matters at all whether the dishwasher counter matches or contrasts the other counters.

Here’s the block shop I use. The existing blocks are “select maple”. I was thinking walnut, cherry, or sapele for contrast, if contrast is chosen.

https://www.blocktop.net/wood-types

Gosh. Personal preference then 😂

“Visual dissonance is the aesthetic theme of your kitchen”

I was leafing through music videos, and thought about that. Some kitchens here are chamber orchestras, others smooth jazz or acoustic folk, occasionally a waltz, even some symphonies. I listen to Hendrix and Coltrane. You are right @Kendrah I like (some) dissonance!

I like the idea if you like the color of something different then go with it girl!

I suggest a maple butcher block to be continuous with the countertop since you already have dark wood shelves.

What's going on with the stain on your sink cabinet?

That looks like a commercial dishwasher. If so, I assume that generates a lot of heat and steam. How does butcher block stand up to that type of environment? Could you use stainless steel since it is a more extreme environment? I'd be worried about wearing down the surface on wood butcher block.

“What's going on with the stain on your sink cabinet?”

I’ve no idea, it appeared one day, no-one fessed up, I haven’t had time to sand the panel and see if I can get rid of the stain. Nor to figure out a Plan B. Worst case I’ll make or have made a new door.

The triplex project started in October and has completely pulled me away from finishing the kitchen :-(

“generates a lot of heat and steam. How does butcher block stand up to that type of environment”

It should be fine. The block sitting on the dishwasher will be finished to be waterproof, polyurethane or epoxy. This model dishwasher has a steam recovery phase, almost all the steam gets eliminated and the heat energy therein recycled; it’s rather fancy, is supposed to save energy, allows it to use a cold water supply, and I no longer get my steam facials when opening the door. But if it isn’t [fine] then I’ll try a different material. I could make something from sheet copper or fiberglass, or commission a custom stainless steel piece (but it’ll be a bit spendy). Butcher block is just the cheapest and quickest way to try something on for size.

”maple butcher block to be continuous with the countertop”

Hmm, that is rather pretty, as you’ve shown it!

Stainless or any other metal would not necessarily work if steam is an issue because metal counters usually have an MDF substrate. If using it exclusively to set a rack of hot dishes then maybe a silicone mat of some sort would work. Does the top of the dishwasher get very hot?

No, the top of the dishwasher gets warm at most.

My previous commercial undercounter dishwasher (1996 machine), which released a lot of steam, lived under a standard kitchen counter (plywood substrate and ceramic tile) for a decade. When I demo’d the kitchen, there was no water or steam damage to that counter. So I don’t think steam or heat is going to be an issue. Water will drip from the rack of washed dishes, so the counter surface material needs to be pretty impervious to water, and the whole thing needs to be light enough to lift off (say, <40 lb), and of reasonable cost. Those are the main constraints.

I bet that dishwasher cleans dishes properly, unlike my idiotic bosch.

Will you describe the process of lifting the rack - won't you just put the dishes away after they dry off on the counter? Just interested .... I enjoy your posts very much, you think outside of the box !

Here is the whole process of doing dishes:

1. People clear the scraped dishes into the sink.

2. Open dishwasher, slide rack out to rest on open door.

3. Use the pre-rinse sprayer and hot water to blast remaining food off dishes. It is very quick. Occasionally I need to give a quick scrub if food has dried on, but normally high pressure and 145F water does it.

4. Drop dishes in rack, when there are enough dishes in the rack, push the rack into the dishwasher, close the door, push button.

5. Dishes are washed with detergent and four arms using high pressure >150F water, then rinsed/sterilized with rinse-aid at >180F, then the steam is recovered. The standard cycle takes about 220 seconds - longer than my old machine’s 120 seconds due to the steam recovery. There is a “pots and pans” cycle that adds another minute of washing.

6. Open door, lift the rack to the counter, the dishware and glassware etc are hot and air-dry in under a minute. Stainless steel and plastic items may still need a towel. Put dishes etc away, put rack back in dishwasher, and repeat from #1.

You lift the rack to the counter because the dishes dry faster there - inside the dishwasher, it is still humid. I tend to not fill the rack, so it is not too heavy.

The pre-rinse spray blast is as important as the dishwasher. The former gets the food off, the latter removes overlooked food, finishes removing grease or oil, sanitizes, and leaves the ware hot and soon dry.

This is an “active” sort of dishwashing process, more work than simply dropping soiled dishes into a conventional dishwasher, pushing a button, and going to bed. The reason to have a commercial dishwasher is 1) if your dinner parties generate multiple dishwasher loads of dishes, and 2) to be able to clean as you cook. What #1 means is you can wash up after the biggest dinner party (even a dinner for 20 with elaborate place settings and many courses) very quickly (maybe 30 min to wash up that big dinner) and get to bed. What #2 means is, as I finish using some pans or pots or workbowls or food processor bowl or whatever, I blast them off then drop into the dishwasher and run a cycle, and keep doing this so that when the cooking is done, everything used in cooking is already washed and put away.

This kind of machine is not for everyone, but happens to fit my needs. They cost a lot new, but I buy them used for a more reasonable price. Needs a 240v 40A circuit. I’m sure it is an electricity hog. This particular machine will get moved to DD’s cafe when that opens and I’ll hopefully find another identical machine for the house and to be a backup spare for the cafe.

That's very cool, such a fast cycle ! My current setting takes 2.5 hours - I love the idea of professional kitchen at home, my only nod to that is our Garland 6-burner stove but we've decommissioned it while my gen-z son lives with us, he calls us insane for wanting to use gas.

Anyway, that's just an 'aside'

I had misunderstood by thinking that you needed to move the dishes off of the top of the dishwasher... thank you for the detailed description, it's very interesting and I would love to be at one of your dinner parties (not meant to angle for an invitation, haha)

On some of our dinner parties we've had to wash dishes for the next courses, and while our friends are casual and obliging, my solution was to purchase more dishes, haha!

Anyway, good luck with your choice of countertop material - I'd vote a darker wood for contrast because I like 'multi-chrome' but I'm no designer. Another option, a beautiful woven fabric of some sort...