(Photo courtesy of Rachel Smith) If you have your heart set on putting marble in your kitchen, go ahead and do it, but first consider these suggestions:
Choose a honed surface rather than a polished one. One of the drawbacks of marble in a kitchen is the risk of etching the surface. When an acidic substance, such as tomato juice, wine or lemon, interacts with marble, it leaves an etched ring or dull spot. Even with honed marble, YOU WILL STILL GET ETCHING, but it will be a little less obvious with a honed surface.
(Honed Statuary Danby)
Select a marble that is dense, and so less prone to staining. Imperial Danby or Alabama White are both good choices. (Alabama White Marble)
(This table was donated to a local charity auction--The Stone Studio supplied the Imperial Danby Marble top)
Seal the marble surface as needed. Check often to see when it is time to reseal. Begin watching for signs as early as 6 months after installation. If drops of water sprinkled on your marble countertop no longer bead up, it is time to reseal. (Photo courtesy of House Beautiful Dream Kitchens)
Combine different surface materials in your kitchen. Incorporating other materials, such as granite, soapstone, or butcher block, especially in high traffic areas, may take the pressure off of the marble to preform well in every situation. If the kids use the bar regularly for doing homework or snacking, or if the cook does most of the food prep between the stovetop and the sink, either area may be just the right place for that accent surface material to be featured. (Butcher Block combined with white marble) (White marble island, photos courtesy of House Beautiful)
Don't be a perfectionist. Know that, as your countertop ages, it will acquire a patina. Try to appreciate the evolving character of this material and you will never be disappointed with its timeless beauty.
