No @Amanda Smith, it’s just bad shadowing. It’s BM Repose Gray. A gray blue.

In that case, I would go for the gray counters.

This one. Mic drop.

@Amanda Smith Which one are you reading gray? They both seem to be grayish. My husband is a General Contractor, we can easily paint walls if need be.

@MaryBocaTX Yesssss!!! 🤩

@zeld 👏😁🙌

The second or fourth of the options Zeld graciously did for you.

Love the 2nd one @RedRyder! @zeld is an absolute gem for doing that for me!!! Soooo very helpful! 🙌

Sure beats the sheet visual test-lol.

@tedbixby 😆🤣

I need to put zeld on my houzz payroll as visuals say so much more than words.👽

The middle one looks perfect. White with gray veining.

OK, now that you kind people have helped me narrow down my countertop selection, how do we feel about doing an OGEE edge or medium beveled edge on the island only? I would be doing an eased edge on the perimeter’s. There are some that will say the OGEE or beveled edges are dated, but keep in mind I do have a traditional kitchen. I have medium bevel now and I do like the beefier edge on it. Thoughts???

I would keep the eased edge throughout the kitchen. My kitchen leans traditional but we have an eased edge. It’s easy to clean, simple in design, won’t get sick of it.

I like the medium bevel for the island only. And your eased for the perimeter as planned. I think the ogee is too “froufrou” even for your traditional (which I read as more transitional) kitchen. I think ogre is the perfect transition from eased to the rest of the house.

Ogee...not ogre!

@MaryBocaTX I may have misunderstood you, are you saying you like the OGEE edge or the medium bevel for my island? It looks like you said OGEE may be too froufrou, but then I think you said it was a good transition In the same sentence??

MaryKat

:If you’re using the left hand part of the slab, that would be beautiful.:

Too funny. I was thinking as long as that left big black section was not going to be used, it would be okay. Different strokes!

I do love the right side, but that slab will have to be the star of the kitchen!

Sheryl Gilman

"I find some comments to this young lady’s question blunt, rude and uncalled for. I guarantee each of us have a space that didn’t meet with at least one of our “friends“ person"

Huh?? Up to that point in the thread, I have not seen one single post that even borders on rude. or uncalled for. I am completely flummoxed by your post.

Omg. I just got my Covid vaccine today and I think it’s giving me brain fog! You’re right - I did contradict myself. Ugh. Bevel for the island. No Shrek. I mean no ogre. I mean no ogee.

@Chessie - I remember having seen Sheryl Gilman’s comment (a couple of days ago) that you highlighted. I was also completely puzzled by it, and thought maybe she accidentally posted it to the wrong thread!

But then she complimented Ted further down...so who knows?

I’m glad you said something; and I am hoping she comes back to explain.

@Chessie Is there anything that you want to add to the conversation pertaining to my actual design dilemma? If you have something helpful to add, I’m all ears!

My thought on your edges is to do them all the same. It will flow better IMO

@Chessie Is there anything that you want to add to the conversation pertaining to my actual design dilemma? If you have something helpful to add, I’m all ears


I already did!! I guess you missed it. :-)

A wildcard has been introduced to the mix as I was literally on the cusp of making a final decision! I had chosen (in my mind) the mont Lucia Quartzite with the Via lactea. When I went to the stoneyard to confirm my via lactea slabs, I spotted imperial danby marble. I had never even entertained marble as my kitchen island before due to fear of staining/etching. But Quartzite can also have that issue from what I understand. I absolutely loved the gray and brown veining in the imperial danby marble. It’s supposed to be a very dense/hard marble and more resistant to staining/etching than other marbles. They just have a slab and a half left and that’s exactly what I need for my island. I feel it’s almost like a sign! I think that it will go well with the via lactea. I have read through threads on here where people absolutely love their marble countertops and of course there are some who say to stay away, but they seem like they are not the actual owners of marble countertops. What are your thoughts? The price is not that much more than the quartzite.

Hi Tammy- that's a beauty. I've never had marble before but myself am seriously looking at it for my Master Bath right now. GASP! I know it's faults and would be purchasing it knowing full well that it's going to have a "patina" over time but I'm ok with that because I can have it repolished. I would just make sure that someone in your area (or the fabricator you are using) would able to come to your home to repolish it if that is something that may come into the picture for you down the road. I think, too, it comes down how relax you are about things. Years ago I would never have put in marble as I knew I could take care of it but it would have driven me crazy thinking that other people possibly doing "damage" to it when I entertained. Now that doesn't bother me as I would rather enjoy my company than worrying about my marble!-LOL..

@Tammy

I have marble.

Rio Venato. It is one of the more soft, easily chipped, fragile, dented and easily etched marbles in the crowd. Stains are not really a problem as we have some expensive product from Italy that my installer used to prevent stains. However I still spray a sealer on it every six months because I serve red wine, love olive oil and use this counter like it is bullet proof. It's not. I love it and we would do this all over again. Have I had any issues? None but that doesn't mean we won't. We love marble the same way we love good leather boots or quality denim jeans or German cars. They will have knicks, marks, bumps, chips, dents, tears... but I'd rather be using something I love than tolerating something I settled for.

I love baking cooking on this stone.

@Tammy i forgot the biggest reason I wanted to post.. I love love love those slabs. Beautiful and perhaps a good wild card you are adding to the mix. I have a feeling whatever you do choose its going to be fantastic.

@Tammy I don't really care for the last slab you posted nearly as much as the one you almost have settled on. This one seems more "spotty", rather then nice flowing veins like the other one. Just my personal taste and opinion, of course. I like a more flowing look.

I think you’ve found your “duet” - go for it! I’m so happy that you’ve found something that you can get (‘wow” factor!) excited about. I haven’t had marble - but if I were to use it, I certainly wouldn’t care about the patina. When I think of someone with marble counters in their kitchen, I envision a serious cook.

I also love how the marble doesn’t have that inverse quality about it. The via Lactea has just be come the supporting player...the island will be the showstopper.

It’s going to be spectacular. You did it!

@MaryBocaTX Thank you so much! 😭❤️ I am a serious cook! I wrote a cookbook & have a food blog on Instagram. 😄

Well...there you go! You’re going to love it.

@JuneKnow What crawled up your caboose today? Wow! Smh...🤦🏻‍♀️

Mock up of your Island with the imperial danby marble from your 3 different photos of the slabs.

@zeld Thank you my friend! I’m going back today with my cabinet drawer, I’ll try to grab a full shot of the slab to capture it more clearly. ☺️

Both are going to look great in your kitchen. I wouldn’t do marble because I have not gotten to where @Boxerpal is. I do like the “softness”of the coloring in the marble and it does give a different look than the quartzite. You have a great “win-win” choice here. As for the ogee edging - my vote is no. I had it in my former house and every now and then a tiny piece would chip off. I have a plain rounded edge in this house and much prefer it. I agree with those who say use the same edge all around.

I usually agree with @RedRyder on all things; I think she has a great eye. However, since this would be your first use of marble countertops I think the beveled might be a better choice for the island just because of the ‘unknown’ possible edge chipping.

As I mentioned, I’ve never used marble tops so I could be incorrectly erring on the side of caution, but...

I think I might be inclined to have a little added security trump symmetry in this case.

@RedRyder Thank you for that advice. Appreciate it. I’ll probably stick to the eased edge.

@zeld

Here are the 1 1/2 slabs of honed imperial danby marble. What do you all think about my white cabinet color against it?

😍

Not a great match on my screen, but who knows what it will actually look like in your kitchen. Your cabinet seems too creamy. My slabs looked a little different once installed.

imperial danby marble

The first post I see is pretty spectacular. Also pretty busy. With solid black,all around you perimeter it should be ok. A conversation piece. Wouldn’t black granite in the leather finish be cheaper than the quartzite(sorry - less expensive)? I know sometimes the “busyness” can wear on you after a while but I think the stone is really interesting. You second choice is completely different if I’m following correctly. Certainly more subtle, a safer choice. BTW I’ve had quartzite for my islands and have never had any etching or problems with it. I’m careful with it but not crazy and have never sealed anything.

@Tammy I like it with your cabs, but I am the one who liked the first stone too. I am enjoying watching this project unfold. Thanks again for starting this thread. and sharing your kitchen reno journey.

@Boxerpal Thank YOU for your insight & sharing your personal experience with marble. Yours is quite lovely as well! I loved seeing the visual of dough rolled out on your marble! The analogies you used as to why you chose marble really resonated with me. You mentioned your fabricator using a product from Italy. I know it’s a long shot, but would you happen to remember the name of that product?

@Tammy I misspoke i think it was an impregnator. I think the name was Lacticrete. I will shoot a message to my installer to find out which one. He said it should last 18 or more years.

Here is an interesting link from 10 years ago.

Who makes the longest lasting, best stone impregnator/sealer??

It’s really hard for all of us to know if your cabinets “go” with a slab. Every monitor is different. Having said my disclaimer, they look good together on my screen. That particular marble has a warm, creamy look that I find appealing. But I’ve liked so many of the slabs you posted I don’t know if it’s helpful!

@Diana M. Bier has been a wealth of knowledge concerning marble countertops, specifically danby. I’ve read through many threads on here trying to educate myself on marble & she’s been super helpful! I have Carrara marble on my kid’s bathroom vanities, so I know how it behaves in that setting. I was curious to find out how it fairs in a kitchen & now I feel like I will know what to expect if I choose the marble.

@MaryBocaTX I went with the med bevel on my island only, eased on perimeters. I have med bevel edge on my granite tops now & love the “beefier“ edge. It has held up well! I wanted a different edge for my island to showcase the marble, not that it needs the extra help! 😉

Thank you for your help Mary!! ☺️

It’s been my pleasure. I’m so happy for you (oh, and also jealous - just so you know)! I can’t wait to see the finished product; it’s going to be SPECTACULAR!