apartment therapy changing the world, one room at a time

If you can, get a sample of the marble you are considering (they aren't all alike!! Some green marbles are really a rock called serpentine that it very dense and non-reactive) and put samples of ketchup, red wine, lemon juice, etc. overnight so that you can see how badly it stains.

A few drops of wine that slide down a glass that is set on the counter could go unnoticed if you decide to not clean up after a late night, so it's good to make sure you're okay with the staining and etching that may ensue.

My boss (an architect) did some extensive stain testing on white carrera marble when he redid his kitchen a few years ago. On a stone sample, he made three stains each of a number of substances (strawberries, tomatoes, red wine, balsamic vinegar, etc). One sample was wiped up immediatly, another after 1 hour and the last after an 'overnight' sitting.

Despite getting some terrific staining, he went ahead with a white marble top for his island and knows what the 'grace period' is for various stains.

I have a carerra marble counter top and absolutely love it.
I did lot's of research and found that if sealed properly every few months it can be very forgiving.

I've spilled everything on it and it wipes right up, even if left for a few days.

I think it's just not marketed here very well but is has been used in Europe forever.

People, please! I'm sorry to be a hideous pedant...but I can't stand it. It's spelled "Carrara."

I love this kitchen and tour out the pictures of it when it was first featured in MSL years and years ago. That's one nice thing about Martha, if you miss the picture the first time, just wait a couple years and they'll use them again. (altho, to her credit, it is a new photo this time. my tear out is from a different angle and without the flowers)

:) Go, Julia.

The operative phrase is:
> ...if sealed properly every few months...

Most people, even here on this board, are not likely interested in the kind of maintenance where one must have a professional come to their home and re-seal their countertop every three or four months (if your personal assistant, or maybe the butler can schedule that for you, I'm sure it's not a bother).

My wife and I looked into white countertops (we also looked into pickled white wood floors, and white leather furniture) and, learning of the high maintenance of white marble, had initially decided on an artificial white Dupont Zodiaq surface, but even that was going to take more care than we wanted to indulge. Our contractor is also an old-world old-school guy and railed against us for considering a man-made material. We've also learned that he likes three piece baseboards, and huge crown moldings- We're doing a minimalist modern renovation. "Taste" clashes have abound throughout, but we're paying the bills. We decided on black polished granite counters.

As for the wood floors, we had a friend who had recently sold her apartment with pickled white wood floors. We inquired with her about the beautiful floors in her old place and she swore "absolutely never again!", that they were so high maintenance- socks in the house only, sweep twice a day, and they still showed every speck of dust. We decided to go with bamboo.

And the white leather? We've gone with black leather.

White leather, white would floors, and white counters would have made for a fabulous Dwell magazine cover, but first and foremost, we have to live in the place.

So Greg over at The Petch House (one of the Houseblogs) did some very interesting testing of marble before he installed his marble countertops. Click my name for the first of a few good posts.

Um, does anyone spill red wine and think, "Oh, I'll get that tomorrow?"

:) Patrick, you never know. And I'll never tell.

Yes, the real world can be an ugly (and filthy!) place. I myself am an enthusiatic hostess but horrific housekeeper who has had parties for as many as 50 people in an 850-s.f. 1BR. After the last people leave at, say, 2AM the last thing you want to do is clean up. The next thing you know, you're running off to work with a hangover and finding a paper plate encrusted with dip under your sideboard a week later ;-).

This is why I've been nervous about even getting a marble coffee table, as seen in the previous thread. I also avoid wood at all costs. Getting a stainless steel dining table was the best decision I ever made; once I fell asleep on the couch after a smaller party, only to realize in the morning that I left a bag of ice sitting in the middle of the table, which of course had transformed into a pool of water. And I don't even have kids, I shudder to think about the messes that involves!

Marble: Yes, you have to take care of it.
It's really hard, though. Marble "soft"? bah!

I'd much prefer a marble countertop to a granite, just because who wants to see another black granite countertop? Sick of them.

Even if you go cheaper, like Corian, or Zodiaq, they still have things you can't do, like hot pans, they scratch very easily, too, and you can't seal them and hope they look ok.

If you want industrial, go for brushed stainless steel. You can't mess that up. Restaurant-quality.

Marble is hardy enough to be able to "let it go" and re-seal, etc., and it will be ok. We have several large, antique carrerra marble cutting boards throughout our kitchen. Yes, cutting boards. We use them to cut big pieces of meat on, or acidic fruits. We cut limes, spill wine and sticky drinks and coffee on them all time. They still look beautiful and we love them. One has a little more "character" than the other in terms of discoloration (still white, but a little like coffee-teeth - not as white as just from the dentist) but they still look great after 80+ years of abuse.

My Cuban mom's original home as a child in Havana, (before Castro took it) had white marble floors. They loved to lie on the cool stone after school. If it's good enough for Cuban floors, it's good enough for the kitchen counter.

You can do it!!!! GO MARBLE!

Our architect recommended a product called Caesarstone -- it's supposed to be more durable. (Haven't been able to try it out yet)

As the Daughter of the Tile King of Florida, who was forced to hang around the quarry from which Carrara marble is cut (and hear the v. interesting story of the marble cutters who hid from Mussolini there, but I didn't appreciate it since I was 13 and angry all the time) you should know that Carrara marble will definitely stain and scratch, but not egregiously, and in my book, that only adds to the character. I love natural materials, and I love how they age, and I don't think people should get too worked up about them. That is part of their beauty - when function and form come together. Think of all those pictures of wonderful french old pastry kitchens with marble counters...The only reason you shouldn't do it is if you want your kitchen to look new new new - Dwell could come and photograph it 10 years from now - forever. If that's the look you want, get granite or steel (brushed likely better, as it will also scratch a bit). But if you don't mind "lived in," lovingly used, stains and scratches that are memories of parties and great dinners past... you'll be very happy with it. You might also check out soapstone, which is even more impervious than granite and has an attractive powedery finish when left alone...

Oh Cmoore!

Marble cutting boards?! Wouldn't you have to re-hone and sharpen your knives, like, constantly? Cutting boards should always have some give to them, or you'll pound that sharp knife edge down in no time.

Of course, large antique carrerra marble slabs would be *perfect* for a pastry board...

Good luck with the marble, and I must say you have excellent taste. I loathe granite and nothing is nicer than a smooth carrara counter!

One word: acid. I had a house-sitter leave a fruit juice cap on my marble pastry board (carrara). It burned an irreparable hole in the stone. Years ago I left a basket with lemons on my honed Cararra kitchen table. One of them leaked and burned the stone, which had to be ground and filled at great expense.

The other bad thing that happens with white marble is that when it's hit with a hard object (a pot, or a can falling from the shelf), the crystal structure changes in the struck area of the stone. You get opaque spots that cannot be repaired.

Marble is best left in the bathroom, in my experience.

Ooops, bad typing. Carrrrrrara.

From the description of your project, I'd say, go with the Marble. I bitched a bit about our own project, and marble isn't right in our context, but it sounds like it would fit in perfectly in the space you describe.

so, during my research into the perfect white marble for kitchen countertops I found that carrara is only one of many very similar types of marble. There is no harm using this material if you make sure to clean up after yourself and your red wine and reseal it once a year. Another white marble option is Bianco Venetino. This is in the same family and might even come out a bit cheaper. Try walker and Zanger or stone source for some samples and do some tests of your own. White carrara can tend to go to the grey, muddy side if you don't ask for statuary. have fun.

"Our architect recommended a product called Caesarstone"

i went to the site - looks great. wonder if anyone has any experience with it?

CARRARA, sorry for those that I offended with my earlier typo, does not have to be profesionally sealed. I have sealer and just wipe the counters down spray the sealer wipe, wait and that's it.

I did get it honed. I think scratches are more likely in the polished version.

I considered Ceasarstone and Silestone but they're just not the same as real marble.

It's very classic and beautiful.

Has anyone had experience with New Saint Laurent marble in the kitchen?

I am currently staying at a friends house who has two marble top in tables and a marble top coffee table. I'm not sure exactly what kind. There is a weird mark on the top of her table and she says that it was from my son's sippy cup. It was filled with 1/2 water & 1/2 apple juice. The mark is shaped like a hot plate got set on it so I'm just wondering if apple juice can infact hurt marble?

Has anyone ever removed a balsalmic vinegar stain from marble? In side of one week, I have stained my counter top with wine, vinegar and a vitamin C (acidic) cosmetic. I'm batting 1000. Thanks

Where was this board when I had to pick my countertops 2 months ago? I REALLY REALLY wanted carrara, but with 2 small kids, a husband and father-in-law, I didn't want anyone walking on eggshells when it came to putting things on the counter. I was excited when I saw that caesarstone has a color called Misty Carrara, but was disappointed after seeing it (it's very gray and dingy in person). I went with Caesarstone in "Creme Limestone". It gets installed in about a month once the kitchen is sheetrocked and the cabinets are in. I vow one day to get my marble counters - we'll save that for the next remodel (if I live through this one...)

To use marble or not to use marble in the kitchen...that was the question that led me to this great, candid, and helpful site. I actually am considering honed marble but possibly not Carrara for a new ( built to look old) loft kitchen. There is a company Polycorp that has a few different varieties and even offer it brushed or antiqued. Their antiqued Valley Gold Vein is warmer than the grey/whites of the carraras and is offered in 3 cm. Has anyone used honed Calacutta Gold or similar that goes by a different name? I spoke to a rep for a large FL supplier and he told me that we can "hone" polished marble by using plain white vinegar and a scrubbie. Then, all the acid has to be flkushed or neutralized before sealing. When I said my fabricator offereed to use his large machines to take off the shine, he discouraged that because of the possibility of swirl marks. Granite is still the hardest material and there is a white, called White Diamond that I am trying to see before final decision on marble for kitchen. I loved Joan's photos of tests. Thank you for that. Another white/grey granite Bianco Romano if you can get it without the "burgundy/pink" veins. At the end of the day, I love the patina that real mables forms, but this is the toughest decision for he project. I am a messy cook and think I will destroy it. I have about 3 weeks to decide. If anyone has opinions on the brushed surface as a conter, I would apprecite it. I have used it on walls and it's great in a shower.Thanks for all your opinions. Madelyn

Wow, just read my posting and have way too many spelling errors. Sorry. So, be kind and don't remind me!
Is there no spell check here? :)
Madelyn

I am considering Okite countertops in my kitchen. I saw it on HGTV, and it is supposed resemble marble in that it has veining all the way through. I've contacted the US distribution center in Houston. (It's from Italy.) They sent me a couple pictures, but it's still hard to get a sense of the real thing. It's a quartz product (93% quartz) with a "binder" which creates the marbling effect. Has anyone out there seen a counter in Okite in the bianco carrara color? I want to believe it looks like marble, because it is supposed to be 5 times harder that granite, durable, heat resistant, etc. Is it too good to be true? It's only been in the US for 2 years, and it is nearly nonexistent in the Chicago area.

Thank you all so much for all the input. I have worked with all natural material and will someday have white marble, preferribly Bianco Venatino, or a Mexican marble "Encaje". Well sealed I do not see a problem. I have installed Travertine counter tops, soak first with mineral oil then seal.

I am considering white cabinets in my kitchen and love white marble also. Another thing has recently
caught my eye, though I am sure it is not marble.
I love the black counters with white veining that are in Paula's kitchen on the Food Network. Does anyone know what that is? It must be hardy.
Thanks,
Unsure and Stalling

Paulette,
I have seen an Okite slab in Bianco Carrara as well as Okite's other veined colors and I can attest that Okite has really taken the quartz countertop to the next level with their Venati collection. I am planning on getting countertops in either the Jerusalem Stone (likely modeled after veined jerusalem gold limestone) or the similar Giallo Michelangelo color. The samples I have in these two colors look amazingly close to the creamy marble inserts in my endtables. The veining is random enough that the slab distributor urges you to pick out the slab in person to get the degree of veining you wish. Ok, look, this is an engineered product, so if you are going to do a nose-to-nose comparison between the Okite and the real marble, a trained eye would be able to tell which was which. But the Okite veined stone is a stirringly beautiful product that is all the more appreciated when you comparison shop among other quartz countertop manufacturers.

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Carpe Diem people! Life is short. Live it to the fullest. If you want marble, get marble!!!! I am putting 3cm Carrara throughout my entire kitchen- countertops,backsplash, cutting boards, center island, prep area, butler's pantry and could not be happier! I have 2 children under 2 and I feel that I should enjoy every moment of my time with my family and not be worrying about spills or stains on my counters. I worry about things like the depleting ozone layer, the melting arctic shelf, children not having enough to eat in the world or being orphaned because of AIDS, finding a cure for cancer,teaching my children good values and a sense of morality in a tough city and trying very hard to make the world a better place. These are the things I worry about. I do also appreciate classic beauty and a sense of history and I feel that marble gives this look to my kitchen. I am trying to worry less about the little things in life ("don't sweat the small stuff") and take all the beauty from it including my marble!! Also doing Calcutta Gold in my master bath! Hope you all join me!! Marble is without a doubt the most beautiful choice.
Jen

Jen,
Congratulations and good luck to you on your decision. Personally I can seize the day better if I can wait to clean up the orange juice that gets spilled on our way out. My kids are 4, 6, 6, & 8, and I know there will be a lot less yelling at them if I go with durability. Wish I could have your attitude. Maybe counselling would be better than Okite countertops? Go save the world, Jen.

Jen,

I am just about to order and torn between honed or polished. I too have small kids. Any advice? What did you choose?

Great thread... am remodeling my kitchen as well and am pretty sold on marble. My own research doesn't leave me too concerned about maintenance especially if it is honed. My question : house is old tudor, DR and other rooms near kitchen are in warm ivory tones - if I do calacutta gold will it look good with a cream colored cabinet? What about carrara? Must you do a white counter for it to look right? Any thought appreciated...

Have had Carrera counters for over 10 years- still love 'em. I like the low sheen of honed- it is much more forgiving than polished and won't be affected immediately by a drop of citric acid, as a polished finish will. If you get a honed finish, you should use a penetrating sealer. I seal them myself every year or 2. I like the Miraseal products because they are good for food prep areas, and are easy to apply. It is true than you can get a 'ding' in the edge if a can falls on it, as happened to me. ( I have plain 90 degree edge profiles) But I don't care and I love them every day. The patterns and veining hide alot. You can also use a poltice to get out stubborn stains - I got out red felt tip marker.
Go for it if you want it. Be sure to view and select your own slabs, if you are picky about what you want.

If you don't like the aged & wornn look of cararra marble, then it's probably best not to get it. Some who get it do so for the old used patinas that will develop with usage.

I recently saw a clip that said to get a honed marble top (sealed of course) for a table (not polished). That way you can sand out unattractive stains without marring the finish.

I also just came across mixing mineral oil with was (parrafin? or beeswax -- are both food safe?) which creates a waterproof sealant for a food prep area. I'd try this on a sample and see how it holds up. Saw it on a stone floor finish and it is a just gorgeous soft natural finish. The stone had an indulating surface which was just mesmerizing.

It's so nice to see there are others who share the love of marble countertops and just don't care what everyone else says!

So now the tough question. Does anyone know where in NYC to buy marble coutertops without the "they stain and scratch and I don't recommend them" speech?

Yes, seize the day! Buy what you like! I recently rehabbed a townhouse in Philadelphia and was told one-hundred-and-one different things (all negative) about every single product out there. I ended up with carrara in the bathrooms and honed Caesarstone, in Misty Carrera (not misspelled), in the kitchen. I buckled under at the insistence of the salesperson and agreed to forego the marble and use Caesarstone in the kitchen. This product is quite beautiful but I would have preferred to save myself the extra cost and had the real thing (in the Philly area, real stone is actually less expensive). I do like it enough to put into my main house, but whatever choice I make this time will be mine and will not be influenced by a salesman’s pitch about durability. Besides, this is rock, people; we are only preparing food on it, not fixing motorcycles.

I was very happy to see these comments. We put carrara in the master bath and love it; we are now considering it to replace durable but very dated and worn ceramic tile. While friends and decorators were concerned about the bathroom marble, the contractor said, "They've been walking on this stuff for thousands of years!" He has a point.

I just had a bathroom redone with beautiful white marble. As I was cleaning the sink countertop, I moved the liquid soap dispenser and noticed a ring stain where it had been sitting. I don't know how to remove it. I am guessing the soap leaked and dripped down onto and into the marble. Does anyone have any ideas of how I can remove the stain without calling in some experts, and/or how to seal the marble so this kind of thing won't happen again? The marble was also scatched by placing hard objects on it. So now I will put down small mats to prevent future problems.

Thanks to all of you for the great info. I, too, have been struggling -- I LOVE the marble countertops for the kitchen, but have also been "warned." Based on many of your responses (particularly the person who said she's had marble counters in her kitchen for 10 years and still loves them), I'm going to go for the marble -- honed! Thanks to all of you!

This has been helpful to me. We are installing honed carrara marble with our white cabinets. I am wondering if Amy or anyone else can give me the name of the "marble sealer" that you spray on between the times you have it professionally sealed.

I think honed will be beautiful-yet I am concerned with staining and want to be prepared.

ps. happy halloween to everyone out there.

We are in the very beginning stages of planning our next (and we hope final) home. We've been in our present one only 2 years, but we liked the building process so much, we're thinking about doing it again. Crazy talk I know, but what can I say. I learned so much from this one and now think I know what I like. I really wanted Carrara marble (honed) for my kitchen, but was talked out of it. I wish I hadn't been so quick to be discouraged.

So to my question about using Carrara marble for counters... What kind/color of cabinetry have most of you chosen? I think white is the classic choice but would like to know what else would work well. Thanks!

I personally will be going with white cabinets, however, I have seen a dark, mahogony or walnut color wood cabinet with the white marble and it looks beautiful (Pottery Barn does it with their bathroom sink consoles in their catalog if you'd like to see). Makes for a great contrast.

Whew! What a relief to read some of these comments. I just had honed light empreador marble counter tops installed in my kitchen (cream colored cabinets) and it looks absolutely beautiful. After looking at several slabs of granite, I could not bring myself to choose a countertop that is in every other house. Live in New Orleans and two different owners of the stone yards basically said "if you like marble - go for it." They felt that nothing can match its beauty and said it will gain character and will patina over time. They also use the ol' been used in kitchens in Europe for centuries... Got to admit I'm still very nervous and am tempted to add another sealer just to be safe. Any recommendations for a good marble sealer?

I've been obsessing about what new countertops to install. The former owners had just redone the kitchen, and they used "French Limestone or Soapstone" not sure . It is a nice soft champaigne color, but looks very spotty and distressed, and not in a nice way! I think chemical-soaked cleaning rags or diapers might have been left on the counters - there are actually "cloth prints", plus all sorts of other stains (at least half have happened under my "care") - though I try very hard to keep everything wiped down.

I love marble and all your comments are making me feel that I should "go for it". Do you think that marble would be better than what I currently have, or just as difficult w/ the staining?

I've been obsessing about what new countertops to install. The former owners had just redone the kitchen, and they used "French Limestone or Soapstone" not sure . It is a nice soft champaigne color, but looks very spotty and distressed, and not in a nice way! I think chemical-soaked cleaning rags or diapers might have been left on the counters - there are actually "cloth prints", plus all sorts of other stains (at least half have happened under my "care") - though I try very hard to keep everything wiped down.

I love marble and all your comments are making me feel that I should "go for it". Do you think that marble would be better than what I currently have, or just as difficult w/ the staining?

I only have a simple marble 'cutting board' that I use for putting hot cast-iron tea pots on, and occasional pastry-making. It came with my boyfriend, and he used it as a cutting board for years (gasp!) so it was basically scratched fairly badly. Point of my story: tea stains in scratched marble were removed with... OxiClean! I mixed 1 tablespoon in 1 cup of water, then gingerly poured this over the marble. I then sprinkled some OxiClean over it, to hold it in place (about 1/2 tablespoon or so). I let it sit while I shopped for a few hours, then washed it off when I got home. It looks brand-new (well, it's still scratched) - I'll probably seal it soon to get it looking better (maybe disguise the deep cut marks?). I'm not sure how OxiClean and marble get along in the long-run, but because OxiClean is fairly gentle and the marble piece has seen better days, I didn't hesitate to try it.

Has anyone looked into any of the white granites? Maybe you could got a honed white granite, it could look somewhat close to the look of marble?

This picture is great. Anyone know where there are more pictures of this kitchen or others where marble is being used for cabinets? Thanks a bunch.

Hi,
I had carrera marble counters put in my kitchen and love them.
Do they stain? yes, but the pattern in the marble is forgiving - the finish is honed with straight egdes. I also used this marble in subway tiles as the backsplash. I have yet to put a sealer on - which will be my next job after reading these posts!

I am looking for a Granite Counter top.. Samaba White..drifts of whilte, beige and silver grey.

If there is a distributor of Granite, and you know if you carry Samba White... a very pale...drifts of: grey, white and beige granite (Like Clouds) call me. Peggy, 626-968-4044 0r email at winspirit@adelphia.net
I found it pre-formed but only 26" counter depth.. I need Island 36" counter depth.
Countack me or Strickland Custom Home Products (Granite...) customhomeproducts.com Cell 951-310-1431 Thank you.

Our marble is in and it is beautiful. It is honed, white carrera with white cabinets and subway tile.

One dumb thing I did was put little green felt pads on the bottom of a cookie jar so it would not scratch the marble - and it got wet and left four little green circles on the marble.

I caught it right away and used a little bleach on a towel and rubbed it out slowly. The stains came out and then I put a sealer on it. Phew!

Overall, it looks great and for cooking and clean-up, it is smooth and easy.

There is actually a new type of natural stone slab available that I have found through a company called DeZahra. The stone slab is sealed through a specialized process and then treated again with another finish to give it 2 layers of protection. There is not any information on their site yet but you can call and inquire. www.dezahra.com

Linda - try real wool felt in white and glue it in yourself! :)


Kim

I have new polished carrara marble countertop and I love it except I already have white ring "etching" marks all over it. Can I remove them somehow myself and then seal it myself?? what's a good, safe sealer I can use myself?




Posted by sm 1/30/07

Accidently came upon this site while searching for white marble pastry boards. Love white marble countertops, but like so many, I am discouraged by just about everyone. So, instead of investing in thousands of dollars to redo my kitchen, I used marble I found in a local store, supposed to be used for door jams and window sills. Lengths from 55", 42, and 36"...widths are 4 and 6 inches. I fitted my island and countertops. Cost about $300 and they look so beautiful, no one believes it! I'll give them a year. I do a lot of cooking and entertaining. If I am still pleased, I will absolutely have white marble countertops and backsplash installed.
Mary Ann

We have synthetic marble countertops in our bathrooms and something has caused a ring where a toothbrush holder or glass collected water around it. It obviously caused a chemical reaction. It looks like a bleached out ring. The marble has a tan and white swirl pattern.

I am wondering if there is a way to restain it.

we are in the process of remodeling our kitchen and i am not liking any of the granites out there.
i am wanting a "tuscan"theme and terra cotta colored counter types..has anyone used the marble called "zinfandel" and had any problems? any other suggestions on what i could use in that color frame? cream cabinets and green distressed island

hi! okay, I am going for it! Emperador Dark marble on my newly remodeled kitchen countertop. My stone installer/fabricator who has been in business for over 20 years says yes it may get a little "character" over time but agrees that is the beauty of marble. He said he will sell me the best marble/stone sealer when I am ready to reseal it, which he suggest 2 or 3 x's a year (the cost/his cost is a whopping $175 a gallon) I'll get the name & share it when I do. Anyways I LOVE marble! It is so beautiful, organic & different. I am soooo tired of seeing every new kitchen with what looks like the same slab of granite in it-boring! My marble,an incredibly gorgeous dark brown is awaiting my cabinet installation..I am still deciding on a honed (& more expensive option,since they have to hone it for me) or a polished marble ( the way most stone comes for Italy)-either way it will have a "chiseled" edge. My cabinets will be a white/cream with a light brown glazing. I am having a custom walnut island top built also. ps if my marble develops a little patina, character etc...who cares? it is meant to be used, enjoyed & appreciated for the piece of nature it is...p.s.s. at the slab yards, on different occasions, I met 2 men with marble countertops ( one carrara, one emperador dark) & both had homes full of kids & both had marble for more than 3 years, & both said they still love it, it still looks great & both were buying more marble for new bathrooms

Politely butting in, with a question.

I was interested in getting a small 2x2 section of my kitchen dedicated to baking. i was toying with the idea of getting marble for it, in hopes that it would be a good working surface for my various doughs (i.e. bread, butter doughs, pie crusts etc). i currently have honed black granite throughout my kitchen, but don't use it for rolling out my doughs due to the hygeine issue. i want to be able to clean it; discenfect it. and can't use anything beyond a neutral ph product on it. hence, i'm relegated to a silpat mat.

i wanted to find out how easily marble cleans..and what do you clean it with to discenfect it? i wanted to use a vinegar water solution, but i've read so much about NOT using anyhing acidic on marble. i know i can't use it on my granite, only neutral ph products. but that doesn't always get rid of the 'greasy butter factor' or properly discenfect it.

so, if i got marble, how would i clean it? high maintenance...or perfect for my pastry needs?

thank you kindly.

Still loving the white marble. We had the honed surface which actually cleans very well. I use this cleaner the marble installer gave me called Marbamist. It works very well on any grease or tomato sauce, red wine, etc. It smells like vanilla, which makes it nice to clean with.

I disinfect with Lysol and put meat or chicken on a big plastic cutting board from Ikea.

Our marble is ten feet long with an undermounted sink and I just love it because it is so smooth and cold all of the time.

No regrets here! It is lovely.

I have had the Okite countertop for almost a year now (1931-Arabescato Verde) and love it! It is cool like marble but without the maintenance. I use whatever cleaning product I want and can also put hot stuff on the counter, I have never had a problem. Worth every penny and if I had to move I would surely use it again.
It does not exactly look like marble, but the veining has a natural look and is very pleasing to the eye. It is also thick and since I went with the true slab sides as opposed to a decorative edge it looks even thicker. Really nice look. Works with any style also (modern, country, etc). My kitchen has a Mission-look with darker stained cabinets and the countertop really complements it.
Took a while to find a distributor/fabricator but found one across the state that was more than happy to install too. I would suggest visiting the fabricator to pick out the color as they are man-made and look a lot different than the samples and brochure. The veining is not as dense as it appears in the samples.
You need to really concentrate on the background color so that it complements your cabinets because that is mostly the color you see and will get. The veining just gives it a marbled look.
Wonderful product and price was not that bad!

Hello: We are in the process of redoing our kitchen and I love white carrera marble (to go with our white cabinets, wood floors and white tile backsplash) My husband, and every Stone Supplier we've spoken to have all been trying to talk me out of the marble for a kitchen island and counter tops, however I do not like any of the granites or quartz materials out there. It sounds like some people have had success with keeping marble well maintained in a heavily used family kitchen area. Should we go for it or should I play it safe and go with granite?

Thanks for your advice,

Michele

MaryAnn,

What type of a store did you find your marble slabs at? I'm in Colorado and would like to try what you've done.

Mary Ann,
I also would really appreciate your telling us how you did the counters using the $300 method!
Who/what kind of person installed?
This sounds like a great idea.

I have a small galley kitchen and this would be ideal.

Thank you.

Mary Ann,

Are there lots of seams in your countertops and is it bothersome?

thanks!
marie

Is Okite just as expensive as granite or marble?

thanks,

Marie

P.S. Anyone know how it compares to Tiffany Marble?

My husband and I are in the process of gut renovating our new apartment and we're starting with the kitchen. We've chosen white cabinets, grayish blue penny tiles for the backsplash and now we're trying to decide between the honed or glossy Misty Carrera from Caesarstone. We've been told if we go with the honed finish, we'll have to seal it every six months or so. This is making me wonder if we should just go with marble instead which is what I'd really love, but I'm just afraid about all the things you're all discussing above. I also assumed that marble would be way more expensive.

Any thoughts or opinions would be greatly appreciated!!!!

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!