another marble question

[shaun-in-to]

I asked here recently about a small island I was having built for pastry work, and you all said go for a marble top versus a separate marble pastry board to be hauled out when needed.

Okay, now I am being asked, sealed or unsealed?

I Googled a bit and the sealing question is right down the middle--seems to depend if you want to see the patina that comes from use (which I like). I'm not likely to be spilling wine or tomato sauce on this area, though heaven knows how sloppy I'll get in my old age ...

Anyone have any experience and/or advice? Thanks!

 

[randi]

one of my friends have a "raw" marble counter top and it's just beautiful. it's part of their

full prep area. it has held up just fine so I would go with what you want. there is something beautiful and earthy about the natural patina.

did you figure out the height you want yet?

 

[joanietoo]

I have Trevaton marble on some of my counters....

that poss. is not the correct spelling....I have black granite over most of the counters and decided to go lighter on the island. I used the same small square that we put on the walls. Now these are squares are therefore not really conducive to rolling out pastry etc but I am interested in how the raw squares have stood up to being on a counter. When they were laid the grout was rubbed over and therefore into all the holes. Then a product was used to seal. We gave the walls and the counter 3 coats of this.
With general wear and tear we have noticed that the counter is quite shiny and smooth has quite a patina now...
I have an old square of smooth marble that I used as a pastry board on the yacht. This is standing on the granite counter. I never use it these days as there is no difference in the coolness/feel between the marble or the granite. When making pasta, buttering phyllo or anything but the rolling out of dough, I use the island counter with the squares of marble...this feels no cooler etc than the granite or marble slab!!!!