Marble has long been used in European kitchens, even though this gorgeous stone can stain and discolor with use. But that’s part of the beauty of natural stone, says Bruno; over the years it acquires a patina that lends character, and many people consider that an asset.
Carrara and arabescatto marble in a Plain English kitchen; see Plain English: Bespoke British Kitchen Design Comes to the US.
1. Start with a good sealant.
“Marble is one of the more porous stones, so you have to protect the surface by keeping it well sealed,” says Bruno. Sealant is needed for whatever finish you have on your countertop.
Honed marble paired with offset tile in Charles Mellersh Kitchen Marble Counter.
2. Clean daily—with care.
To ensure that the sealant remains effective, you should wipe down your countertop daily using a nonabrasive cloth or sponge and only a mild soap (such as dish detergent) and water. “I ask them what cleansers they’re using, or tell them to ask their cleaning person or their husband.
A thick marble counter with stone quarried from the Hisnet Inlet quarry on Vancouver Island.
3. Remove stains and etching.
When cleaning with mild soap and water doesn’t work, or on areas that are “etched,” you’ll need to take more aggressive action.
“When you’re done, you’ll find that the area you’ve worked on looks brighter than the rest of your counter,” says Bruno.
White marble counters and a marble under-mount sink in Kitchen of the Week: A Simple System from Studio MacLean in London.
4. Vanquish stubborn stains.
If you can’t remove a stain by yourself, it may be time to call a stone refinisher.
“In Italy no one would look at a natural stone countertop and say, ‘Oh no, there’s a stain from a New Year’s Eve party seventeen years ago!’ A little etching and staining is normal wear and tear—it just becomes part of the kitchen.
A petite kitchen with a repurposed marble slab, salvaged from an earlier project. See Kitchen of the Week: A Before & After Office Rental in Seattle.