My granite backsplash has been totally fine.

Youu have to engineer for the weight on edge. And you have to be OK with it etching if you actually use you kitchen.

I have honed marble countertops and backsplash, even at the stove. No issues. Don't let the photo of etching worry you; no issues with mine and I heavily use my kitchen. I do think honed is better, even from a lighting perspective. The key, as mentioned previously, is keeping up on quality cleaning/sealing.

There are different types of marble, and like different soapstones, some are better than others for kitchen use.

I have no etching.

This is my marble. Can you see any etching? It's there but not at all noticeable unless you are looking for it and at the right angle. Been using the kitchen for 1.5 yrs, hosted numerous parties and family dinner gatherings with very young grandchildren. No issues.

gorgeous @jsilvester your pics make me say YES!!! Can I ask, is the countertop getting more etched than the backsplash? I am thinking of a compromise- doing a solid surface white counter with slab calacatta backsplash.

Ask me anything. Nothing on the backsplash. I had everything sealed before I used the kitchen. Do not be turned off by the issue of etching, which is caused by anything acidic (lemon juice, wine, vinegar, etc). One honestly does not see the etching unless you really look hard for it. It does NOT discolor the stone. My husband has spilled red wine on the counter and you cannot tell where (NO staining). That is why a honed or "leather" finish is much easier with which to live with long-term. The beauty of the marble will far out way any minor difference on the "shine" on the surface. For a good read, check out "thekitchn.com" and the article "My Experience of Living With Marble Countertops: One Year Later" by Faith Durand. Wish I had found this blog before my renovation, but only because it was an interesting read.

Mine is Calacatta D'Or, which has a very white, extremely tight grained surface with distinctive limited veining. It worked better for the look I was seeking. Carrara is lovely, too, but it would have been too much grey in my kitchen.

BTW: We have LED lights under the cabinets and those little "dots" would have been distracting on a shiny finish (especially granite).

I do have a very large, built-in special commercial grade end-cut wood cutting board from Nova Scotia that takes all the abuse. I never cut on stone, especially in deference to my beautiful Damascus knives whose blades I treat with respect. I'll send a photo of the cutting board. The board is much safer than plastic (I have a scientific research paper on the subject).

Dietitian: here are some photos 1) cutting board with prep drawer/knives beside board. 2). Cutting board detail. 3). The board drawer closed. 4). Even have the marble at the sink/cleaning zone. The return counter "circle" grey near the sink is the shadow from my light fixture--no stain.

I love stone, as does my husband. I am a Type A personality when it comes to cleaning, and this has been a dream to keep clean. Love the feel, coolness (especially when baking) and character it adds to a 1925 home. If you check out Faith Durand's kitchen, her's is very modern and contemporary and looks gorgeous with marble backsplashes and counters.

Gorgeous!!! I'm drooling! I will check out that blog- thank you!

jsilverster, I hope you will see this. I am intrigued with your wood cutting board. It looks so much longer in picture one than picture two. Does it slide out and turn? What kind of wood is it? Thank you!

@plr11
It is larchwood and is a custom size (33"w x 22"d). Does not swivel (camera angle); board is VERY heavy (appx 65 pds). Go to www.larchwoodcanada.com to learn about the special wood used...it is all end-grain (gentle on knives). This company is fabulous and have top quality customer service & products.

Sorry for verb mistake ... "has" !

By the way, it is now 3.5 yrs & more parties and lots of meals later and backsplash (and counters) still looks as it did when installed. Very happy with the honed marble.
@dietitian, did you decide?

jsilvester I know this is an old post, but I am in the process of a kitchen reno and looking at marble, and advise from those actually owning it. I read your post and am wondering now how it is going with etching or stains. and also that cool cutting board you have, thats for sharing that looks great. just a question for putting as pull out where do the crumbs go? and do you cut meat on this drawer board raw or cooked.? Thank you appreciate any feedback.

@lisaandmarcel - That IS an old post! But I would not change a comment. My stone looks the same with NO staining issues. My husband tends to “splash” when pouring wine, doesn’t use the cutting board when bobbing for pickles, etc., so I have more etching, but to see those marks, you have to search hard at the right angle of lighting, etc. to notice. So I am very happy with my marble! Please note that there are various types of marble (grades) and some are not as tight-grained as mine. That does play into this type of issue and no one typically mentions that. I was/am restoring (lots of work) a 1925 house and wanted to keep the original details of the house, so focused my design on materials that would respect that goal, so it is why I didn’t go with a quartzite or manufactured stone. Have to say the quality of manufactured stone is getting better since even then, but still prefer my marble and have no issues—and I cook a lot and all styles (Indian, Mexican, Italian, Chinese, African, Spanish, French, German, Austrian, regional American—including Southern BBQ, etc.). All have strong spices, acids, etc., and my kitchen looks the same as the day installed. I don’t have children at home now, but I do have a large Black Lab.

The cutting board equally has held up and still looks brand new, but I am religious about cleaning and feeding it with a special food-grade beeswax/mineral oil product. It is a very large cutting board and decided against a “juice” groove or crumb tray. I just sweep the crumbs into a bag. The board is used for cutting raw proteins (fish/seafood, chicken, beef, pork, etc), vegetables and herbs. There have been NO issues with contamination. Check out the company’s website for the scientific article on the safety of this wood & it’s superiority over “plastic” boards. This wood is better (and different than others on the market).

But cooked meat I usually cut as a table side presentation or if a small steak, on a thin board that collects the juice (after resting, usually not a lot). Not because of the wood, but because of any juices flowing and that I chose a flat board for easy cleanup and can sweep cut items easily into pan while cooking (the stove is behind the board).

The company that made it will customize anything you desire. Cannot say enough good things about their products!

Sorry for length, but wanted to give you a full answer to each question. Good luck...share photos!

@lisaandmarcel ... closeup of marble & cutting board right now so you can see.

You need to click on photo to see full photo.

Jsilvester THANK YOU ! So much for your quick response ! I have to make a decision in not long. I will enquire about the tight grain. And greatly appreciate your feedback, I too cook in my kitchen. I just love the look and feel. They have suggested marble backsplash and island and quartz around the perimeter edges, or all quartz. Although quartz have come a long way just not sure, each time I see natural stone it is where my eye is drawn. And the cool feel and touch for pastry. I went to the website for cutting boards thank you

@lisaandmarcel - Just curious...who is “they”? Marble supplier? Designer? Architect? Is it someone who truly cooks in their kitchen? I suspect will be the best judge and I am leary of mixing materials at edges for so many reasons. There is nothing, IMHO, like the feel of quality, real stone. Even my husband loves it!

Hi they - designer. I went to look at slabs and they have sectioned on kitchen section- no marble in it marble in are for décor. I have been piling through blogs, I agree nothing looks like really marble I hope to go with it if I don't chicken out . I love it is natural, love its looks, feel, when given sample I always pick it. Just have to prepare for etching, red stains would be hard etching ok.

oh wow both look in great condition that cutting board also jsilvster

did you have an accident at the sink it look like a big pot may have taken out a piece of marble ?

I have to ask what brand stove is that it sure looks impressive !! a real cooks range. :)

Lisaandmarcel, I think what you are seeing in that sink picture is the handle of the cutting board. It looked like a chip to me at first also.

Ohhhhhhhhh phew, I guess the shadow. it sure looked chipped

@lisaandmarcel & @jazzandjerz: about sink photo - After 6 yrs, I have NO staining at all and no chips or scratches. There is a shadow from an overhead hanging light fixture (took photo with ceiling LED cans on, but hanging light off). No chips or any damage. Also, this particular marble is known for its pure white with distinct natural veining. The veining creates “movement” (a feeling, not physical) in various subtle colors (grey, gold, soft pale blue, etc). You might be seeing the veining? There are etch-marks, but I affectionately find it more of a natural ”patina” of real marble and one doesn‘t see or notice unless you really look for it at a particular angle; but NO stains from tomatoes, red wine, etc. Key was to pick a non-shiny finish on stone, such as matte or “leather” finish and a tight-grained marble. Also, none of my edges or corners are sharp, but rather “eased” or slightly rounded; this helps avoid chipping (& for older folks, bruises). I did have marble surfaces professionally sealed and I should have it done every couple of years but haven’t yet (shame on me).

The only thing I would tell you is that while I have grandchildren, they don’t live with me. So there are two adults, a large dog & a cat (who is trained not to get up on the counters—yup, a remarkable trained cat!). Designers may be concerned with children and that can be a consideration.

Marble has been used in kitchens for centuries. It also has been used professionally for pastry areas (stays naturally cooler). Martha Stewart uses it throughout her “Turkey Hill” house. So think about how and who will be using the kitchen. I am so glad I went with natural marble, but would never put it in a rental home!

Apologies for delay in responding—was out of internet-range for awhile!

@ lisaandmarcel: the stove was a 30-yr dream—La Cornue 165. Julia Child used a La Cornue in her home in France. i did seriously consider an induction cooktop.

jsilvester I will be going for it, Renos in full swing, kitchen design finalizing and I was getting marble backsplash for sure. And thought Quartz, maybe counters, but NO, just can't I think they come with probables too and aren't cheap. They just don't look as good IMHO I found a Bianco Rhino I love and will do it all. I have taken it home, put ketchup, mustard, lemon, vinegar, knives etc and beside lemon over night which did etch, its great. 30 min lemon no etch ! I'll take the beauty and natural over the Quartz. Pretty excited .( little scared) hopefully finished in the Summer.

@Lisaandmarcel: good for you! I think you will be happy (like me). Don’t be scared, stay excited as the process unfolds—just be sure you have a great contractor (mine was a dream—Chateau Construction & is listed on Houzz). White marble is timeless. I strongly recommend taking tons of photos during each phase of project. Try to take some from the same position for comparison later. Do share your photos!

@jsilvestar, your kitchen is definitely a head of the trends back then and now. What type of person did you get to put on your marble backsplash please? We installed beautiful classic marble last month. It is so lovely and we see it everytime and everywhere we go in New York when we visit our daughter. I think it still looks amazing after a couple of hundred years. Did you have to allow space behind the faucet to put up the backsplash on the walls? We have a small kitchen. Thank you so much!

@jsilvester you're a wealth of knowledge! Do you still love your marble? @lisaandmarcel how did you make out? Pictures??