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Tin Tiles as a temporary solution for a backsplash?
I am looking to install a temporary backsplash for my rental and was trying to find a way to protect that wall that was more aesthetically pleasing. I have not been impressed with the peel and stick options however. I then saw that there are tin tiles which can be nailed into the wall. This seems like maybe a good solution as the nails can be pulled out and then spackled over when I move out. Does this seem doable? It seems that this brand says the tiles do not rust as they are coated to be rust resistant. They are fire resistant (big plus in a kitchen). They are beautiful and would bring a lot of charm to my home. They are also not plastic! They just look a lot nicer than the peel and stick I have seen. However....I feel like there must be some cons for doing this? Searching online, I have not seen much about installing tin tiles, let alone using it as a temporary solution. They are not very common, so there must be a reason why? If anyone has experience using having these in their kitchen, I would love their insight. submitted by /u/Im_ArrangingMatches [link] [comments]
I am looking to install a temporary backsplash for my rental and was trying to find a way to protect that wall that was more aesthetically pleasing. I have not been impressed with the peel and stick options however.
I then saw that there are tin tiles which can be nailed into the wall. This seems like maybe a good solution as the nails can be pulled out and then spackled over when I move out. Does this seem doable?
It seems that this brand says the tiles do not rust as they are coated to be rust resistant. They are fire resistant (big plus in a kitchen). They are beautiful and would bring a lot of charm to my home. They are also not plastic! They just look a lot nicer than the peel and stick I have seen.
However....I feel like there must be some cons for doing this? Searching online, I have not seen much about installing tin tiles, let alone using it as a temporary solution. They are not very common, so there must be a reason why? If anyone has experience using having these in their kitchen, I would love their insight.
[link] [comments]
