Precautions When Trying a New Sealer
Question:
I got a new sealer that the manufacturer says performs great. But I’ve been burned before. How can I make sure the sealer really performs as stated?
Answer:
Testing, testing and more testing! No matter what any manufacturer tells you, you must test a concrete countertop sealer before applying it to clients’ projects (see Test Sealers Before Using). Sealer failures are the Number 1 cause of client callbacks and dissatisfaction.
To a client, “failure” may be a real failure (such as a delamination) or a perceived failure when the sealer doesn’t meet expectations. For example, the client may have expected that she could get lemon juice all over the countertops and let it sit with no ill effects. But if you’ve used a sealer that does not provide acid resistance, that client is going to be one unhappy customer. It is your responsibility to set expectations with respect to appearance, care and maintenance. If you haven’t tested the sealer for all those things, you can’t set those expectations.
In addition, you need to practice applying the sealer before you apply it to a client’s project, which may be large and time-critical. Many concrete countertop sealers are very tricky to apply without streaking, pinholes, sheen irregularities or other defects. Practice makes perfect when it comes to application techniques.
Manufacturers of concrete countertop sealers (often repurposed floor sealers) often do not understand the performance demands of a countertop surface. They may say the sealer has “excellent stain resistance” but not realize that they need to test how the sealer reacts to cooking oils and acids used in the kitchen, such as lemon juice. You need to find out before your clients do that “excellent stain resistance” also means resistance to acids and oils.
Manufacturers may also say that the sealer is “abrasion resistant” but fail to test its performance under common household activities, such as dragging heavy pots across the surface or cutting on the surface with a knife. They may the sealer is “heat resistant” but really mean that it won’t melt in the sun. That means you’ll need to test what happens to the sealer when you put a hot casserole right out of the oven onto the countertop or drag a pot across the surface.
I have put together a formal program to rigorously test popular concrete countertop sealers. So far, I have described in detail a rigorous stain- and acid-resistance testing program conducted on a set of commonly used concrete countertop sealers. You can find the results in an article on the Concrete Connections website, along with other articles about concrete countertop sealers. Click here to see all the sealer articles on the Concrete Connections website.
Understanding the limitations in sealer performance is one of the most critical issues facing the concrete countertop industry today. Too many concrete countertop makers have sealer problems that could have been prevented through proper testing and practice. Do the right thing and test your sealer!
I got a new sealer that the manufacturer says performs great. But I’ve been burned before. How can I make sure the sealer really performs as stated?
Answer:
Testing, testing and more testing! No matter what any manufacturer tells you, you must test a concrete countertop sealer before applying it to clients’ projects (see Test Sealers Before Using). Sealer failures are the Number 1 cause of client callbacks and dissatisfaction.
To a client, “failure” may be a real failure (such as a delamination) or a perceived failure when the sealer doesn’t meet expectations. For example, the client may have expected that she could get lemon juice all over the countertops and let it sit with no ill effects. But if you’ve used a sealer that does not provide acid resistance, that client is going to be one unhappy customer. It is your responsibility to set expectations with respect to appearance, care and maintenance. If you haven’t tested the sealer for all those things, you can’t set those expectations.
In addition, you need to practice applying the sealer before you apply it to a client’s project, which may be large and time-critical. Many concrete countertop sealers are very tricky to apply without streaking, pinholes, sheen irregularities or other defects. Practice makes perfect when it comes to application techniques.
Manufacturers of concrete countertop sealers (often repurposed floor sealers) often do not understand the performance demands of a countertop surface. They may say the sealer has “excellent stain resistance” but not realize that they need to test how the sealer reacts to cooking oils and acids used in the kitchen, such as lemon juice. You need to find out before your clients do that “excellent stain resistance” also means resistance to acids and oils.
Manufacturers may also say that the sealer is “abrasion resistant” but fail to test its performance under common household activities, such as dragging heavy pots across the surface or cutting on the surface with a knife. They may the sealer is “heat resistant” but really mean that it won’t melt in the sun. That means you’ll need to test what happens to the sealer when you put a hot casserole right out of the oven onto the countertop or drag a pot across the surface.
I have put together a formal program to rigorously test popular concrete countertop sealers. So far, I have described in detail a rigorous stain- and acid-resistance testing program conducted on a set of commonly used concrete countertop sealers. You can find the results in an article on the Concrete Connections website, along with other articles about concrete countertop sealers. Click here to see all the sealer articles on the Concrete Connections website.
Understanding the limitations in sealer performance is one of the most critical issues facing the concrete countertop industry today. Too many concrete countertop makers have sealer problems that could have been prevented through proper testing and practice. Do the right thing and test your sealer!
Put your countertop sealer to the test before your clients do by exposing
it to stain-causing foods and common kitchen activities.
posted by Jeff Girard
at
4:35 PM
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