I tiled my counters nearly ten years ago. I used black grout. It remains black and there are no white stains ;)
I used the epoxy type grout and avoided sand. The reason I chose the epoxy was, look at a KFC or heavily trafficked commercial building with tile floors. If that grout can hold up to us for a few decades, it's what I want. I watched a guy grouting a KFC I was helping paint (new build). That is what he told me he was using, so, twenty or so years later, that's what I used.
I used 12" tile, greatly reducing the number of lines, and that helps a lot.
Use a block of wood with sharp edges to make sure every tile is even with the one next to it so when you slide that glass of ale across the counter you don't waste the contents when it hits a speed bump (I
should have given myself this tip - I have one
coffee cup speed bump).
Susan Boyce wrote:Wow bummer. I would think that this can't be the case in every tiled kitchen otherwise no one would tile it. I might have to go to a pro tile shop and ask them about it too. I appreciate your input though :)