The following is excerpted from “Kitchen Think: A guide to design and construction, from refurbishing to renovation,” by Nancy R. Hiller.
Unlike most kitchen design books, “Kitchen Think” is a woodworker’s guide to designing and furnishing the kitchen, from a down-to-the-studs renovation to refacing existing cabinets. And she shows you how it can be done without spending a fortune or adding significantly to your local landfill.
Yes, there are hundreds of pretty full-color photos of well-designed kitchens, which are organized into 24 case studies throughout the book. They range from the sculptural (kitchens by Johnny Grey and Wharton Esherick) to kitchens of a more recognizable form.
But there’s also a heavy dose of practical instruction: how to build cabinets efficiently, how to make a basic kitchen island, how to build a wall-hung plate rack. Plus butt-saving advice that comes only from experience – like how to maximize space in inside corners, how to scribe cabinets and countertops into odd spaces and how to make sure you’ve left ample space for hardware.
All of this is built on a foundation of research into kitchens from the past. Hiller’s historical perspective on design might just change your mind about what makes a good kitchen.
- Widths of door stiles & rails
Bottom rails are almost always wider than top rails on old cabinet and furniture doors. Sometimes stiles are the same width as the top rail (before material is removed for fitting the doors), sometimes not – and sometimes they are dramatically different.
- Dimensions of face frame stiles and rails (in addition to where they appear)
For example, a true period look for cabinets predating the widespread use of mechanical drawer slides requires intermediate drawer rails. Even if you plan to mount your drawers on full-extension slides, you should incorporate rails between them to evoke the look of those that once supported web frames.
What kind of hinges were used, and how were they attached? If the doors were hung on butt hinges, were they mortised into the door and face frame, or only into the door? What is the length of the hinge? How wide are the leaves? Are the pins removable or fixed, and do they have finials? What is the finish?
- Hardware position
Note the distance of the top and bottom (and center, if applicable) hinges from the ends of the door. Note the position of drawer pulls, doorknobs or latches; door hardware was commonly installed approximately halfway or two-thirds to three-quarters of the way up on base cabinet doors and similarly spaced in the opposite direction for upper doors. They were not usually located in the upper or lower corner, as is typical of cabinet doors today.
- Are doors and drawers inset, overlay or half inset?
Drawer faces were sometimes half inset even though the doors in the same set of cabinets were fully inset.
- Moulding profiles
It should go without saying that moulding profiles are important. They can vary enormously and are one of the most distinctive and delightful details in a period kitchen. If you cannot replicate a profile yourself, you can usually have it done in the species of your choice by a millwork shop willing to custom-grind knives. Just be sure you order extra, as there will usually be a hefty set-up charge along with the grinding fee, and different batches can have dimensional variations invisible to the eye but great enough to cause headaches during installation.
- Edge treatment of half inset drawer faces
These may be eased, quarter-round, beveled or moulded.
- Proportions of graduated drawers
Along with the proportions of face frames and door components, one of the least-noticed and most critical aspects of historic kitchens is the proportions of drawer faces. Many cabinetmakers make the mistake of building all the drawer faces in a stack to the same size. Not only does this look terrible, because when viewed from above (i.e., from normal standing height), the bottom drawer will inevitably look smaller than the rest, and so, out of scale. It’s also not how drawers were traditionally sized. You can make as many adverse comparisons as you like between 19th-century cabinetmakers and the furniture made by those who worked in the golden zone of northeastern American states during the late 18th century, but even oft-maligned Victorians worked with a tradition grounded in classical proportions. This was one of the first and most important lessons I learned from Roy Griffiths in 1980.
- Toe kicks
Are they flush (i.e., does the bottom rail of the face frame go all the way to the floor) or recessed? If the toe kick is partially recessed – i.e., if the face frame stiles extend down to the floor with inset toe kicks between them – note the rhythm of this variation. In some cases the stiles are full-length only at the end of each cabinet run, with the kick recessed everywhere else. In others, the stiles may run down to the floor on each cabinet.
2 thoughts on “Cabinet Details to Note when Designing a Period-Style Kitchen”
It’s a brilliant book. Don’t be fooled by the title. There is so much in there that works just the same for furniture making as for kitchens.
Yes. I’ll totally second that. I have to change the cabinet build method as I have no domino (and no wish to buy one). I will use a single dovetail instead. Quick to cut (also because it will not be visible unless you crawl into the cabinet, at least in the base cupboards).
And wish me luck with our new kitchen. The final plans still need to be approved by the family 🙂
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