Q: What are the pluses and minuses of unsealed marble countertops?
My wife and I love the look of unsealed marble countertops. But, I know there are some drawbacks to these gorgeous counters. Can someone walk me through the pluses and minuses? What do you need to do to make sure that your marble countertops stay in good condition? Thanks.
A: The only plus is the look
Although Marble is extremely beautiful, I never recommend using it in a kitchen. It is simply too much maintenance for the majority of homeowners. If you do use it, it absolutely needs to be sealed well, and resealed often. Anything acidic: tomatoe, lime, lots of fruits and veggies, vinager, can etch the surface and the sealer. For lighter colors of marble, you need to be cautious of red wines, coffee, oils and certainly make sure these spills are wiped up immediately. It is extremely porus and soft, so never cut on it.
With quartz technology now you can find many colors that represent a more natural look such as marble, in particular Caesarstone has several colors representing limestone and marble, I would look into these alternatives before committing to Marble, as you may find it is going to be too much work for what it is worth, and in my opinion a new kitchen should create ease for its owners, not work.
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Marble countertops are a majestic look for both kitchens and bathrooms. The problem with them in the kitchen is their issues with acidic foods and sharp kitchen instruments. You cannot allow citrus, tomato, or red wine spill on the surface unless you clean them off immediately. Acidic foods will eat into the sheen of the finish and stain. Also, you MUST use cutting boards to avoid damaging the surface. If you can put up with being very careful, they will stay looking great.
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