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By Tim McKeough , Lindsey Mather , and Sarah Lyon
When it comes to selecting kitchen countertops, marble remains the top choice for many homeowners. It’s no surprise that marble countertops, kitchen islands, and backsplashes are so popular—the material has been attracting fans for millennia. “Marble is a natural material with great variety, depending on which species you select and how it’s cut,” says Russell Groves, the principal architect behind Groves & Co. “It creates a really lovely natural pattern, which you don’t get with a lot of artificial materials.” Among marble countertop options, white marble is particularly admired. “You won’t find anything as white in nature as white marble,” adds Evan Nussbaum, a vice president at Stone Source in New York. “You just don’t get that color and kind of figuring in any other type of natural stone.”
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Good-quality marbles, such as the world-famous products from Carrara, Italy, are dense and relatively nonporous, which makes them durable and stain-resistant. Though a common choice among countertop materials, marble is not a perfect product. It also has weaknesses.
A non-foliated metamorphic rock, marble is generally composed of calcium carbonate (the same ingredient used in antacids such as Tums) or magnesium carbonate, which react to acids. An acidic kitchen liquid like lemon juice or vinegar can etch marble, leaving a dull, whitish mark where it has slightly eaten away the surface, even after the marble has been sealed.
Still, this doesn’t mean you should immediately jump the marble ship in favor of something like butcher block or quartz countertops. It just means you need to choose carefully, know what to expect, and study how to care for you counters. Whether black marble or white marble countertops, the material can be a beautiful, functional choice for your kitchen countertop design that lasts a lifetime.
Ahead, we’ve rounded up nine expert tips on how to choose the perfect slab of marble—and answered a few common questions—so if you're on the market for marble countertops, consider this your official guide.
Although many people automatically think of creamy, white stone when they think of marble, “there are hundreds of varieties,” says Jason Cherrington, founder and managing director of the UK–based stone company Lapicida, including types that are taupe, green, gold, red, and black. For marble kitchen countertops, however, Nussbaum generally recommends sticking with white marble. Because acid etching leaves a whitish mark, it is much more noticeable on colored marble than on white marble. “We put a thousand caveats on any dark marble or nonwhite marble being used for kitchen countertops,” he says, “but it’s a personal choice.”
While classic Italian white marbles like Calacatta and Statuario are generally excellent quality and a great kitchen idea, Nussbaum points out that equally high-quality marbles are available closer to home, including Vermont Danby and Colorado Yule.
Every stone slab is slightly different, so it’s ideal to select the exact pieces of stone that will be used for your countertops. “There’s an art to marble—selecting the slabs and understanding where the veining is going to be located on the countertop,” says Groves. “You want to artfully place the markings so that it’s almost like a painting.”
At the same time, it’s important to consider how different pieces come together. “The longer the piece you can get without any seams, the better,” says Groves. “If you do have seams, it’s always nice to book-match the marble,” so adjacent pieces have a mirrored appearance.
A piece of Montclair Danby cross-cut marble
Vein-cut marble results in a linear, striped appearance.
Every quarry is different, but it’s possible to cut certain types of marble blocks two different ways to achieve unique veining patterns. Cross cut, or fleuri cut, results in stone slabs with “an open flowered pattern,” says Nussbaum, which looks fairly random and is ideal for book-matching. Vein cut, or striato, slices the block the other way to achieve a linear, striped appearance.
“Designers have used both cuts to create some fantastic looks,” says Cherrington. “They may use vein-cut on the wall and cross-cut on the floor.”
“The whole stone industry has been going through a massive wave of technology, and it’s transforming the product,” says Cherrington, noting that there are now more ways than ever to finish stone, including different brushing and polishing techniques. An orange-peel-like texture is possible, he notes, which “might be called a leather, brushed, or river-wash finish.”
But the most popular choices remain polished, which looks glossy, or honed, which appears matte. For homeowners concerned about acid etching, Nussbaum recommends a honed finish. “On a polished finish, etching is going to turn it dull and be more visible,” he says. “With honed, you’re dulling an already dull finish, so it disguises it.”
Besides its natural beauty, there’s a reason marble has historically been so popular for sculpture: It’s easy to work with tools. Add modern computer numerical control milling machines to the equation and almost anything’s possible for kitchen decorating.
There are countless edge profiles to choose from, but Groves prefers a simple eased edge, which takes the sharpness off a straight 90-degree corner. Cherrington points out that a bull’s nose, which has the profile of a half circle, is also a timeless favorite and functional winner. “Hard stones like marble are brittle, so if you hit a 90-degree corner with something hard, it will chip,” he says. “With a curve, it’s highly unlikely that it’s going to chip.”
To give thin 3/4-inch stone the look of a thicker slab, Groves says it’s possible to use a miter joint at the edge of the countertop to add a thicker face with an almost seamless appearance. “You can build up a really nice thick-looking piece without having to use a thick slab,” he says.
It’s even possible to engrave the edge of a white marble countertop with a pattern of your choosing, says Cherrington, noting that Lapicida has developed marble tables featuring a carved brogue pattern on the edge in collaboration with designer Bethan Gray.
However, the best way to live with marble countertops may simply be to accept that they will patina over time. “If you’ve been to an old bakery or pizza shop and seen how white marble patinas, and like it,” says Nussbaum, “then it could be the perfect material for you.”
“Call the slab marble facility in advance to inquire about whether they have marble slabs that meet the color, type, square foot required, and dimensions you require,” suggests Toronto-based interior designer Ferris Rafauli. “Let them know when you’re coming and ask them to organize a tour [where someone] points out the various slabs of marble they have. This will also allow the supplier to pull out their various slab marbles in advance, so that when you arrive they are taking you directly to the selections that meet your needs.”
Cracks are a sign that the marble has been dropped or improperly handled. Fissures, though, are entirely different. “A fissure differs from a crack in that it’s a naturally occurring feature in the stone and does not change the plane of the marble surface,” says Rafauli. “You should be able to slide your nail across a fissure without it catching. Depending on the look you are trying to achieve, fissures may be acceptable—say, if you’re looking for stone that will give you a more rustic look. Fissures don’t change the integrity of the stone; they are part of the stone’s character.”
Honed Carrara marble, quarried in Carrara, Tuscany.
“These days, white marbles such as Calacatta and Statuario are currently in high demand. As such, some marble suppliers will call their white marble with veins Calacatta marble. But it won’t be authentic, rather just white stone with veins that originates from China or some other part of the world,” explains Rafauli. “True Calacatta originates from mountain quarries in Carrara, Italy. The same is true for Statuario: True Statuario marble originates from Italy.” If you’re at a showroom and sellers are offering something called carrara marble or carrara white, it’s worth confirming the stone’s origins.
Finishing marble countertops with a penetrating sealer is essential for long-term performance. Acids will still etch the surface, but if the countertop has a honed finish, an etched mark can usually be removed by scrubbing with a Comet paste using a Scotch-Brite pad, he says.
If it’s a polished surface, it will require different abrasives and technical skill to clean the marble, which might best be left to a professional. If the marble does get a stain, it can often be removed with an alkaline poultice that gradually pulls the offending material out of the stone as it dries. But any of these interventions will also strip the sealer, he notes, so it needs to be reapplied after the repair.
“The good thing about marble is that you can always sand it down or polish it again,” says Groves. “With a lot of other materials, once you damage it, you can’t do that.”
Opting to use marble countertops in the home comes with both pros and cons. The pros love the luxurious look of marble and agree it will instantly add elegance and character to the kitchen or bathroom. “In addition to being a durable and enduring material, marble exudes a classic elegance that transcends design trends,” says Becky Shea, the founder of Becky Shea Design. “Its natural beauty, characterized by unique veining and patterns, adds a touch of sophistication to any space.”
That said, marble countertops are known for showing signs of wear over time. Marble kitchen countertops will patina, and additionally, as highlighted above, marble can be affected by acids, which may leave whitish marks on the material. Patina resulting from general day to day use can be seen as both a positive and negative, though, with many interior design experts considering it to be quite appealing. As Bethany Adams, the founder of Bethany Adams Interiors, says, “If you are a person who appreciates the inherent beauty of older things, marble is probably for you.”
Many designers highly recommend using marble countertops and backsplashes but note that the stone is not for everyone. “Marble for a countertop is controversial, but I love it,” says Emma Kemper, the founder of Emma Beryl. “There is nothing like a real marble countertop, so if you aren’t hyper aware of etching or little scuffs then please use marble—you won’t regret it!”
Marble is generally more expensive than other stone countertops such as those made from granite and is thought of as a “premium stone,” Shea explains. She says, “The intricate variations present in marble contribute to its elevated status in the realm of stone surfaces, marking it as a choice that embodies sophistication and exclusivity.”
Marble countertops and quartz each have their own merits, designers explain. While quartz is known for its durability and cost effectiveness, the material “doesn’t quite capture the innate character and uniqueness found in natural stone,” says Lauren Sullivan, the founder of Well x Design. “There’s a reason marble was used on the Taj Mahal, Michelangelo’s David statue, and other ancient architecture—it’s very durable and its patina only grows better with age,” she adds. Kemper agrees. “It will have an awkward stage after the first few years and before it has the experience of a well loved countertop,” she explains. “However, once it is well loved and truly lived in it only gets more beautiful.”
It is best to keep lemon and turmeric away from marble countertops. “They both leave ugly stains,” explains Laura Williamson, creative director of Cedar & Oak Homes. She also advises keeping oils away from marble countertops when possible.
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