Kitchen ideas

Reply to: I agonized over what counters to go with. I absolutely love the look of marble but thought it was out of the question because of all the horror stories I had heard. I thought long and hard about installing it. I considered quartz but really did not like it at all (although I did TRY to like it). I even went quartz shopping but none of it appealed to me. There’s just nothing that compares to the look and depth of marble and when it’s honed, there is a creamy blurriness to it that really appeals to me. I knew I had to go with marble. I do prefer the warmer marbles (Danby, Calacatta gold, etc.) but felt those selections were too pricy for me so I chose Bianco Avion which was much more reasonably priced. It’s very subtle in its veining and has a warm white background. Carrera marble was way too cool for what I was trying to accomplish but it’s still a beautiful marble when the background is a clean white and not muddied with a lot of gray. Honestly though, I’ve had zero problems with it (we moved in 10 months ago). No staining, no chipping, and I cannot find any etch marks. Maybe the Bianco Avion is more durable...I don’t know. Or maybe it’s because I’m a neat cook and wipe up as I go and always prep on a cutting board. Either way, I’ve had no problems with it. I’ve found coffee drips that have sat at least 24 hours near my little coffee prep area and they always just wipe up with no staining or etching. The tops were well sealed by my fabricator. Here’s the marble in my kitchen with a closeup as well...still working on my backsplash :) I think you really do have to decide if you want to go cool or warm with your marble...it makes a difference in the other elements/colors you bring into the space. As far as chipping goes, you will have to be careful with your cast iron pans! But that would be true with any stone, and even quartz.

Q