Honed is a good choice for etches. Not so much for stains, but it sounds like you are prepared for this. Make sure you put down a penetrating sealer. |
What kind of marble did you choose? |
I ended up with Vermont Danby marble. |
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To answer your question, we could not find the type of Vermont Danby marble we wanted in the DMV area so we had to go out of the area to find it. Cosmos in Sterling had some slabs but they were the ones that had more of the significant greenish veins and we wanted something softer and primarily white with touches and gray/gold veining. The ones with the green veining were lovely but would not work with our kitchen. |
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OP, I’m in the exact place you were. I’m crazy about danby, would be an enormous splurge, but there is nothing like the real thing, wondering if you have regrets.
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This is the OP. No regrets at all going with Danby marble. We absolutely love it, but I won't lie, it is definitely higher maintenance than quartz. You have to be OK with some imperfections over time (which I am). I would do the same thing all over again. The look and the feel of the stone is just perfection. |
| Quartz is the Formica of our time. Find something else. |
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I'm the PP who's torn, and thank you OP for weighing back in. I really appreciate it.
We had carrara for years in a different kitchen. The truth is, we weren't careful -- the kids didn't ever remember to be careful, nor did DH, and I grew weary of nagging them. We also always forgot to seal. And yes the marble did etch, and it did get nicks and scratches, but after a while I learned that the imperfections always smoothed over with time. Like, if I needed it to look perfect at any minute, it probably didn't, but each individual blemish disappeared with time. But carrara is busier than danby, so we will probably need to be more careful with danby. (Can we be more careful? I don't know. But man, all these quartz samples just leave me kind of cold.) |