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  2. Yes, You Can Put a Kitchen Island Into a Tiny Space ... - AOL

    www.aol.com/heres-why-think-even-small-181300437...

    These 35 small kitchen island ideas from designers help you maximize space and style. They provide extra surfaces, storage, and seating where you need it most.

  3. Perforated hardboard - Wikipedia

    en.wikipedia.org/wiki/Perforated_hardboard

    An inexpensive wood such as pine is often used, and it may be chemically treated for strength and fire retardant characteristics or turned into plywood first. Perforated wood may be mounted as a thin strip instead of the more square shape of perforated hardboard. [citation needed] Metal pegboard systems are usually made out of steel. Metal ...

  4. Hardboard - Wikipedia

    en.wikipedia.org/wiki/Hardboard

    Perforated hardboard, also called pegboard, is tempered hardboard that has a uniform array of 1 ⁄ 8-or-1 ⁄ 4-inch (3.2 or 6.4 mm) holes in it, into which tool-hanging hooks or store fixtures can be placed.

  5. Countertop - Wikipedia

    en.wikipedia.org/wiki/Countertop

    Cultured marble countertops are man made vanity tops that have the appearance of and resemble real stone marble. [6] [unreliable source?] Cultured marble countertops are made by mixing high strength polyester resin and real marble stone dust. The combination is then formulated with additional chemicals and poured into a cast mold.

  6. Furring - Wikipedia

    en.wikipedia.org/wiki/Furring

    Wood furring strips typically measure 1 x 2 or 1 x 3 inches. They can be laid out perpendicular to studs or joists and nailed to them, or set vertically against an existing wall surface. The spacing between the strips depends on the type of finishing material. Wider spacing is typically used behind the heavy boards that support ceramic tiles.

  7. Kitchen work triangle - Wikipedia

    en.wikipedia.org/wiki/Kitchen_Work_Triangle

    Gilbreth referred to the L-shaped layout as "circular routing" which later came to be called the kitchen work triangle. [2] A specific model was developed in the 1940s [3] to address the efficiency of the kitchen space between the major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage