I loved the look of Carrera marble and went with it in my kitchen (island with cooktop and back counter) in spite of everyone telling me I'd hate it - too soft.

I am NOT respectful of my equipment/counter, seal it 1 - 2 times a year and have not had a problem with stains. I do use cutting boards. I got honed because it didn't show scratches as much and I didn't want the shiny look. I wanted it to look like it'd been there for years.

I will tell you by the sink, where I've dropped mugs or a pan, I got a couple of dings on the squared counter edge, but I'm ok with that and chalk it up to .."patina".

If this would really bother you, I wouldn't use Carrera or perhaps get a more rolled edge.

I will also mention you need to see the ACTUAL SLAB!! Yes, it was a hassle, but worth it. If you only look at a sample, you might be sorely disappointed. I wanted strong veining saw some very muddy slabs.