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Location: Main
Marble for Kitchen Countertops?!?
 *Honed Afyon Marble
· The newest trend in stone countertops is the increasing use of
marble whereas in the past this was cocktail talk taboo. There is only one safe
way to use marble for countertops: safe meaning without the risk of obvious rings and
spots caused by etching (eating away of the surface) by mild acids such as
fruit juices, vegetable juices, strong cleaners. The safe is to hone
(unpolish the surface), the marble, so that it has a satin smooth,
matte finish, thereby beating mild acids at their game.
Mild acids will still etch the surface, however, the difference in
patina between the honed surface and the etched spots is not nearly as great,
and instead of looking unsightly many people accept such imperfections as
rustic vogue.
· A honed marble surface, contrary to common rumor, can be protected against
oils and grease just as easily as granite is protected against these, using a
silicone based liquid that penetrates into the surface crystals of both stones.
No such silicone based protectant (often called sealers in the industry,
although they do not completely seal stones) that we know of will protect
against everything forever. No sealer that we know of will seal against
acidic liquids. Therefore, marbles have a weakness compared to granites -
mild acids work through the "sealers" and eat the surface of the marble, whereas, when these acids penetrate sealer applied to granite there is nothing for them to eat, because, the minerals in granite cannot be eaten by mild acids.
· Marbles have a range of colors and veining that is difficult to match in granite. Marbles also have a softer look often befitting a residential kitchen, better than granite, unless the granites are unique in that they he veining, movement, and or soft colors. Ergo, the use of marbles without a polish is now catching on.
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