Buy soapstone, have it installed and enjoy

soapstone varies greatly in color, tone, veining, etc. It can be a little more expensive than granite. It's been used in chemistry labs for hundreds of years. You can leave it natural or oil it to bring out a deeper shade of black (or greenish gray depending on the color you get). They are pretty durable, won't stain, you can put hot pans on it (it doesn't conduct heat) easy to clean and don't harbor bacteria. It won't absorb water so it doesn't need to be sealed. You can choose to oil it or not.

The cons,,,, it can chip or scratch, but it's still stronger than marble. You won't have to worry if you spill wine or tomato sauce over it, you can just wipe it clean. There's a reason it's been used in labs all these years!

My friend just redid her kitchen and got the countertop and loves it. Back in the left corner near the sink, is a beautiful light green mineral deposit in the veining. That's why she got the green glass backsplash.

Thanks for the info.

Thanks for the article.

Hi JD, Marie here.

Soapstone is stunning especially in a classic white kitchen! Don't be afraid, go for it. Just know exactly what your getting into, and how to maintain it. Good luck!

Thanks, Marie, the maintenance doesn't scare me, nor the scratches, but I do still have concerns about chips on the edges. I like the straight edges, but may go with a rounded edge to minimize chips. I am also researching the hardest soapstone I can find where I live here in PA.

Thanks so much for your time.

I've never had a client complain regarding chips, and always do a straight edge with the barest ease. In fact, I've had THAT happen more often on quartz!. I DO love some shine, inserted, so I would prefer a farm sink in another material.....or even the soft glow of stainless via under mount or farm style! I think your concern is somewhat unwarranted : ) unless you're running a busy restaurant with seven sous chefs!?

Thanks so much Jan, I am very glad to hear that you have not had clients with chip issues with soapstone. That helps ease my concerns. I guess chipping must not be a common issue.
As far as having a busy kitchen, not me. I am that woman who only has a kitchen because it came with the house!
Thanks for you insights.

@ JD

Yeah........ I'm with you! "

The only thing I "make" is RESERVATIONS!!?"

My advice on soapstone is also to choose it with "Reservations." LOL

I love my stone but it must be the particular type of soapstone because mine chips badly. The edges are all dinged up and there are divots all over the surface. The divots are chalky so they are whitish and obvious. I chose this slab for the marble veins, some of which are a pale jade green, it is gorgeous but I have to live with the imperfections. No kids in the house, just two seniors so it is not mishandled. I do oil it occasionally, maybe every 2 months, but any problems with fingermarks and watermarks faded a few months after the installation. I haven't seen any in forever.

data:

Have your edges reprofiled. It's a little dusty, but it ain't all that. Your chips will be eliminated.