Marble Use in the Kitchen

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Myths and Opinions vs. Facts Myth: “Marble is prone to staining” Fact: With proper sealing, many varieties of marble can be fairly stain resistant. A sealer acts as an insurance policy, affording a window of opportunity to perform stain clean up.

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Marble has been used in kitchens for hundreds of years, especially in Europe. Marble countertop use in the U.S. market is on the rise, but you must educate yourself about various applications, protective treatments and maintenance.

Transcript of Marble Use in the Kitchen

Page 1: Marble Use in the Kitchen

Myths and Opinions vs. FactsMyth:

“Marble is prone to staining”

Fact:

With proper sealing, many varieties of marble can be fairly stain resistant. A sealer acts as an insurance policy, affording a window of opportunity to perform stain clean up.

Page 2: Marble Use in the Kitchen

Myths and Opinions vs. FactsMyth:

“All marble will etch when used in a kitchen environment”

Fact:

Some harder marbles are fairly etch resistant and the use of non-reflective honed surfaces and proactive maintenance practices can mitigate the appearance of any etching that does occur

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Myths and Opinions vs. FactsMyth:

“Marble is way too expensive”

Fact:

With modern production techniques and a wide variety of quarries located throughout the world, marbles can meet a wide range of budgets, and in some cases, may be more cost effective than competing products.

Page 4: Marble Use in the Kitchen

Bianco Carrara marble has long been used in Salumerias, Pizzerias and bakeries in Italy, as well as all throughout Europe.

The natural cool temperature of marble helps to keep dough cool while rolling, thus it’s choice for use in many bakeries.

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Marble – Absorption Rates

…Generally speaking, the lower the absorption rate, the lower the risk of stains. Some marbles like Vermont’s Danby White (absorption rate .06%), have an extremely low absorption rate. This is lower than many of the most popular granites currently used in the market today…

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Marble Kitchens – Honed vs. Polished?

Question:What’s Your Favorite Material for Kitchen Countertops?

Martha Stewart:“I really like honed marble. In fact, I have it in three of my kitchens. The stone I like the most is from Vermont. A white statuary marble with subtle veins of gray and tan…”

Page 7: Marble Use in the Kitchen

Marble Tells Stories in Different Ways

> Functionality: Lasts a lifetime

> Look: Evolves, adding depth and richness

> Honed surfacesless likely to show marks from scratching oretching

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Care and Maintenance> Most water based stone sealers work well > Sealing marble is as easy as applying “polish” to a piece of furniture

> Follow the manufacturer’s recommendation for your preferred sealing and maintenance program. The top sealing companies offer great resources for proper use and application.

> Choose food safe sealer

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Care and Maintenance> If you do stain your marble, there are a number of poultice solutions that can be applied to draw virtually any stain out

> Professional refinishing company can assist with difficult to remove stains > Understanding the material you have chosen, how to maintain it, what to expect from it will bring years of satisfaction

> Use of pH neutral stone cleaners

> It’s all about setting the proper consumer expectation. Marble is not for everyone!

Page 10: Marble Use in the Kitchen

Marble Kitchen Countertops

> Select the right surface for the look you will want to develop (Honed vs. Polished)

> Wipe up spills immediately (especially alcohol and citrus juices)

> Don't place hot, wet or abrasive objects on the surface

> Employ use of trivets and mats

> Clean with pH neutral stone cleaner