Marble kitchen worktops

What marble puts up with

Marble stays cool, takes a high polish and no two slabs have the same veins. But it's calcite, and acid reacts with it. Lemon, vinegar, wine and some sprays leave a dull mark. A sealer slows oil and coffee stains, it doesn't stop that. If it bothers you, look at granite or quartz.

Plenty of owners accept the marks. After ten years in a farmhouse kitchen a Carrara top has a patina, and most of the people who keep marble a long time are the ones who like that.

Finish

Polished makes the veins sharper but every mark shows against the shine. Honed is satin and the marks blend in. We often suggest honed on the worktop and polished on the splashback. Both can be refreshed later.

Thickness

About 54 kg per m² in 2 cm and 80 kg in 3 cm. 3 cm is stiffer over a dishwasher gap and takes a bigger overhang, and it's safer on the narrow strip between sink and hob. 2 cm is lighter on old floors, and a mitred front edge makes it look 4 or 6 cm.

Which marble

Carrara is grey-white with soft veins and the most common white. Calacatta is whiter with bold veins and we choose it slab by slab. Statuario sits between the two. On polished Nero Marquina, marks show up grey, while brown Emperador hides them well.

Edges and joints

A slightly eased square edge is the most practical, sharp corners chip. Undermount sinks get a polished cut-out, and we can cut drainer grooves beside them, see carved sinks. Slabs are about 3 m long, so an L needs a joint. We put it where the veins match, away from the sink.

Upkeep

Water and pH-neutral soap day to day, with a board for cutting lemons and a trivet for anything hot. Reseal when water stops beading, often once or twice a year in a kitchen.

Every worktop is priced on a free quote. Call +33 7 45 20 76 39 or come and see the slabs.