I'd like some comments from pros about the use of tunisian tile as kitchen countertop. We are considering doing a very nice "tomato-red" tile countertop with a few decorative alhambra gold and red colored tiles about 60 sq ft plus a backsplash. I was told the tiles are impervious fired to 1300 C. My questions are how often does the grout need to be sealed? Is it high maintenance? I plan to do grout space 1/16" - as tight as possible to minimize the need for constant sealing. How do I know the tile is safe to eat off of? Because I live in a historic home (spanish/Med revival 20s), I wanted to do the tile. Also is it scratchless? My other consideration is soapstone. Its about 60/sq ft. Thanks for any advice.
