I want to thank ALL who have posted here, so I thought I'd add my two cents on the subject. I too have been through the looks from my contractor and stone people. We are renovating our 1893 Victorian and adding a new kitchen. I have decided to go with Crema Marfil marble on the countertops, and Rainforest Green (a gorgeous stone with properties of granite, but movement like marble).

I will be doing honed countertops and sealing. I have been testing a sample of the stone which was sealed on one side and not on the other. Etching occurred when I left red wine and lemon juice on it overnight. no staining. When I wiped anything acid off of it within a few hours, it was fine.

I agree that using marble will be a bit more maintenance, however, I've spilled coffee on it, lemon juice, tomato juice, red wine, and have wiped it down with Clorox cleaner, scratched it with an old steak knife, and hit it with a hammer!

Still looks absolutely FINE. So I will add my two cents...if you want it, go for it. And all marbles are NOT created equal, so understand the different properties, but do seek out other opinions. And make sure when you're using them for kitchen counters that you get it thick 1-1/4". The fancier the edge (I'm just doing plain square), the more vulnerable it is to chipping as it's thinner.

I too have also heard good things about Okite engineered stone, but since I live in New Jersey, there don't seem to be dealers near here, and would never install anything I can't see first.

There is much talk about the necessity of sealers with carrara. What is this sealer, does anyone know? Is it a natural substance or potentially toxic, i.e., not green?

This is a great site. I too love the look of white marble. I have put a deposit and can't decide between the honed and polish. The kitchen remodel involved opening 2 walls so the kitchen, dining room and family room are open. The house is a victorian style--not real old--more modern one. I want to make this space look older than it is. Polished marble is prettier I think--really brings out the veining. Which do you think will give me the vintage look I am after?

It is good to see so many white marble lovers---I just met a designer and she told me to cancel my order that white marble on white cabinets/black island would look terrible!

As an Englishwoman living in Canada, I was staggered at the negative responses I receive about marble countertops. Having said that, I bought myself a bianco carrara floor tile (polished and unsealed). I subjected it to a variety of food staining substances and left them overnight. Coffee and bolognese sauce did not come out even with bleach.

Determined not to be beaten, my research on the web about how to remove stains from marble led me to http://www.aquamix.com/ where I found a product called Poultice Stain Remover. They also have an extensive line of sealers and cleaners etc.

This company has distributors in Calgary where I live, so must be widely available in US. I will report back when I've tried it out.

I am currently in the middle of a kitchen remodel and was considering white marble until I read about Okite venati collection. What is the price difference between the two?

I, too, am in the midst of a kitchen renovation, and have chosen a Buttercream cabinet. I am totally in love with a "Gialo Argento" marble and have been contemplating the pros and cons of using it for my countertops. I saw it polished, and it's gorgeous. I know that many of you suggested honed; I've not yet seen what honed looks like, and will soon be doing some checking out on that.

I read all the "cons"...and now I've read this thread, which makes me more towards the positive side. I, too, tend to think: Get what you like! I abhor granite! Too slick and modern looking for me...and so everywhere! Actually, prior to leaning towards marble, I was firm on getting Talavera Tile countertops, as I just love that homey, old world feeling from it. Of course, the naysayers on the grout had me second-guessing myself. Then, I saw the marble.....and now I'm even more perplexed!

My question is: For all who do currently have marble countertops, are the cons exaggerated? The past few days, as I'm cleaning or putzing around the kitchen, I place a pot down and think to myself, "can I do this with the marble". Also, say I'm cooking and drops of oil splatter onto the countertops, will those little drops of oil stain? If around my sink it gets a bit wet from water splashing, will that stain? Does it scratch VERY easily, or is it just "prone" to scratch more easily? I'm SO CONFUSED that I'm making myself nuts!

hi! I posted last year and sit here almost 8 months later with my EMPERADOR DARK polished marble counter tops ( a rich chocolate brown with white veining) with an organic chiseled edge (no, you don't snag a knit shirt on it- its chiseled but the rough edges are smoothed so they are safe). I am in marble heaven:) They are just incredibly gorgeous, as I hoped they would be. Now, do they scratch easily?, yeah my ceramic utensil canisters left some scratches...no big deal, I just added small felt furniture pads to the ceramic stuff on the counter ( canisters, fruit bowls, etc..) and to all stuff that sits on the counter. Did my Pampered Chef stoneware leave a light scratch too? yes, again if you want pristine counters use towels under neath while using questionable stuff. Do granite counters scratch? yes, I see friends & family ones that show wear. Regarding marble,I say embrace the imperfection of marble, the beauty in the wear of it as it begins to show its "age". Do I ever regret getting marble countertops ? No, their beauty far outweighs an occasional scratch...there is beauty in imperfection & marble is so unique & just plain lovely. I say get what makes you happy, and you can't go wrong...ps visitor's to our home love the marble as much as I do- everyone has boring granite, so they are delighted to see the use of marble as an alternate stone to granite

oh, in regards to oil and water....I fry tortillas all the time and no oil does nothing to the marble. I just wipe it up. I have kids and an under-mount apron front sink (36") so water does get around. No, it is not a problem & the only thing I see is a small area behind the faucet where mineral deposits looked like they have stayed. It blends in well with my white veining, so again no big deal ( I see granite in people's homes with lots of mineral staining around the faucet & imagine few people ever reseal their stone)

Phew! Wow I'm glad I stumbled on this, I actually gave up my dream of White Carrara kitchen counters ( with walnut cabinets ) and chose Brown Fantasy granite which was the closest I could come to a marble-ish look in white granite, the rest looking far too Home Crappo! My builder has encouraged me to go and stain test some marble, so my question is, is it colour dicoloration that you need to worry about more or is it etching? I think I would do honed with a plain square edge. Also, is there a white that looks pretty much like Carrara but is a bit more forgiving?
We are a little too into the red wine, I think that will be my worst enemy!

I need to know about heat and marble....

Thanks to all who have answered so many of my questions about marble in the kitchen. We have just begun building a house and I've had the vision for the kitchen which included Carrara countertops/backsplash with walnut cabs stained espresso-like. I've got 2 little, messy kids, but can't imagine the wear being much worse on marble versus granite. We've lived in our current home only 4 years and there are chips from falling objects and some mineral deposits by the faucet. I'm not opposed to sealing (and re-sealing!) several times/year. My biggest concern is the heat factor. What is the effect of hot pots/pans on the marble? I feel as though it will be the one reason to sway me away from marble, just because of the ease of cooking and prep.

I am thinking of getting Vermont Imperial Danby Marble coutertops for my kitchen. (White marble with grey, tan and some greenish veins) It is gorgeous and I hear as dense as many granites so should resist stains well. of course I know it will be more work than granite but I am prepared for that. Anyone familiar with Imperial Danby compared to Cararra? Cabinets will be a very light cream color called oyster. Appreciate any advice!

Marble counter tops in the kitchen.....terrified but going for it....thanks for everyone's input...what about Calcutta Oro?

Could someone tell me the best possible sealant to use? Can you possibly "over-seal" .... how often can you do it...?

Appreciate any feedback!

Hi
You can seal your marble or granite every two years with Stone Sealer #2 available at
http://www.stonetechnologiesinc.com/marble-granite-sealers.php#stonesealer2

Hello everyone -

Thanks for looking at my comment - I am Kevin, I live in Arizona, and I have been Fabricating Natural Stone for 25 years - been in the trades for 32 years.

Marble in Kitchens goes back to before the Romans - so IMHO - it's not new... just misunderstood by some folks.

I did a podcast on this subject in an effort to help educate
consumers - it is NOT an advertisement - It's free and for people's education - here's a link to view it:

http://www.naturalstone101.com/naturalstone101/Podcast/Entries/2009/3/31_Naturalstone101-Youtube-Marble_in_Kitchens.html

hth

kevin

OMG! I love stone, but white marble countertops? They're beautiful, no doubt, but they're certainly not for cooking! I've had a white marble dining room table for over 25 years; it still looks great, but I was SHOCKED to see how porous it it the first time I gave it a professional cleaning. Cleaners just get absorbed into the stone.....

Granite can be just as bad. I have a gray granite table which I'm afraid to use because of what a few potato chip crumbs did to it. (Grease city!) I still have lots of marble tables in my home, and they're fine with the use they get. But for kitchen counters, Black Galaxy granite seems to be best. I've had my counters and kitchen table for ten years now, and the Galaxy still looks as good as it did the day it was installed.

I have been in the stone countertop biz for 10 years...best thing to do: ask for a sample of stone (marble) and take it home to use and abuse! se how it reacts. Then you will certainly know what to expect! I give all my clients a sample to torture and see what to expect! Marble is one stone you should expect will "patina" it's part of it's beauty!

After reading all of the negative information out there regarding the use of marble countertops, today i ordered the marble for our kitchen remodel. I shopped the granite until i dropped but the marble called to me. My installers have just been certified in applying a new 15 year sealant for the marble so between that and loving it, i'm happy with the decision.

Fantastic thread. Thank you so much!! I am in LOVE with the look of the marble countertops.

I have been worried about all the issues. I got a chunk of the stone I wanted and punished it badly. Red wine, balsamic vinegar, coffee, black marker pen, red food dye. It all came out!! ALL! The balsamic vinegar (very dark brown fermented vinegar) left a stain that came out with bleach.

My only hesitation is in the scratching, I used a fork on the test piece and it scratched quite readily. That's my one sticking point I haven't figured out yet. I want to see what happens when I reseal it, if the scratches weaken in intensity.

Not sure yet.

I just love it so much though.

!!!

Great subject and info. I love the kitchen pics!

FYI - When Martha Stewart mentioned using Vermont Marble for her white marble kitchen countertops, she was talking about marble from Vermont Quarries. They have some interesting info for treating white Vermont Danby marble countertops posted on the Vermont Quarries Website and some additional info on using marble in the kitchen here. There are also some nice kitchen images in the gallery.

Thanks for the handy post, lots of good info. I have been speaking with my local stone expert and after a lengthy discussion I would like to highlight a few things:

1. American culture prefers things to look "new" forever, hence the popularity of granite. The attitude toward marble is thus to preserve its pristine state. The European attitude is to live "with" the stone, not “for” it; and thus prefers the "character" the marble acquires with a history of use. After an exchange to Italy during architectural school, I have more of the European attitude.

2. To preserve the pristine state of marble as a countertop, the installer recommends a sealant, and my local installer prefers a DuPont product called “Bulletproof” which I understand is a solvent based sealer; it penetrates the pores of the stone and “seals” them once dry. It has to be reapplied every 6mo-3yrs… why? Where does it go? Into my food? Bulletproof will scrape off over time via repeated knife use and similar. My supplier implied even letting warm cookies cool on sealed stone would allow the sealant to wear away, presumably, to leach into my fresh baked cookies. Eek!

3. She also told me marble can also be sealed with mineral oil. It would create a darker color in the marble, similar to what it looks like when wet, and would obviously need to be reapplied regularily.

Thus, my conclusion is this; I prefer the “seasoned” look of marble to that of lifelong pristine granite and with two small children, I am planning (gasp!) to not seal my counter with anything more than a mineral or vegetable oil. I am going to let my Carrara marble age with the memories of cookies, pie crusts and pizza dough just like the century of Europeans before me.

And, I almost forgot...
After speaking with the local stone authorities, all three of them confirmed almost any stain can be removed from marble by making a plaster of paris paste (like the kind you make your child's handprint out of...) and and applying it to the stain. The paste will "lift" the stain out. However, I have yet to try it.

They also noted that nothing harsh sould be used on marble, only dish soap, and a gentle one at that, like Dawn...

i would like to add my two cents also, i been in the stone bussines for some years and we have sold marble countertops to some our clients.
Thay are aware the marble is a soft and porous surface and can easily stained.
just like to point the pros and cons:
Pros: heat-proof, water-proof, easily washed, supports chopping.

Cons: porous, easily stained, not scratch-proof, requires professional sealing.
Another good option if you really concerned about the maintance of the stone you'have some options with some granites , that are not 100% white but could work for you materials like bianco romano or engineered stone
if you would like more info please visit my website or call us if you have any questions
gmgstone com

Lighting underneath a marble countertop-I bought statuary white marble and when the designer was standing up the slabs so I could select the perfect one the sun was shining through and it was just gorgeous. Now I want to have the fabricator put lights under the counter. I think it is called back lighting. Has anyone else done this? The fabricator is not familiar with how to do this. The counter is 14 feet long with a wall on one end and the refrigerator on the other end. What kind of lights should we put between the cabinets and the marble? Should I have a light box of some sort built? Also, how would I change the bulbs, tubes, etc?
Any ideas would be really appreciated.

I see that this thread goes all the way back to 2006. Is there anyone who can comment on how the marble countertop held up over the years? I am testing a honed piece of marble, but am curious about real life experience with marble in the kitchen. Thanks for any input!

I am in the process of building a house. When I told my contractor I wanted marble kitchen counter-tops, I thought I must have grown a couple horns. He was mortified!! I would love to hear from someone who has had marble for some time and what their thoughts are.

Currently, I have Gallialo Ornamental (sp?) granite countertops in my kitchen and when I had the house built, I fell in love with the old English classic white scullery kitchen. The white subway tile, inset shaker cabinets, stainless steel appliances, cabinets with glass front doors, open shelving, etc. However, I was so concerned about using marble as the kitchen countertops.

Alas, after about 2 years of living with the granite countertops, I do like them, but the white calcatta marble would really suit the kitchen that I was initially going for.

So I did end up ordering all white calcatta marble for the island, butlers pantry, stove top cooking area and main sink. Also, will be doing that for the fireplace as well.

I did read many comments on marble stains, scratches, chips, etc. But the way I see it, you only live one and I just love the look of the white marble. Many people have granite in their kitchens and I just want to get away from something that is so overdone, plus, there is no granite that is WHITE like the WHITE calcatta marble, none. I've searched and searched and the 'white' granites have gray, beige, or brown/yellow undertones to it, which is made even more obvious when put up against white subway tile and ultra pure white cabinets.

So the marble will be installed in about one more week, and I could not be happier. Yes, it may scratch, chip, stain, etch, etc...but you only live once. Take a chance in life and buy what makes YOU happy, and do not live in fear and definitely do not live to please anyone else. It's your money, spend it the way you want to...end of story.

Good luck gang!!!

After reading all the pros and cons regarding marble, granite, etc., I am so happy I went with good old formica! It's beautiful, easy to care for and very affordable. Put my savings into other (to me) more useful, products for my home.