Marble worktops in Guildford

Why people still choose marble

No engineered surface quite matches the depth of real marble veining, or the way the stone softens with age. Marble also stays cool, which is why pastry cooks and bakers have always liked it. For many people, a marble island or one marble section among quartz or granite worktops gives the look they want without asking the whole kitchen to be marble.

Etching: the thing to know first

Marble is mostly calcium carbonate, and acids react with it. Lemon juice, vinegar, wine, tomato and many bathroom and limescale cleaners leave dull marks called etches, even on a well-sealed slab. Sealing slows down staining but does not stop etching. A honed (matt) finish shows etching far less than a polished one, so it is usually our suggestion for a working kitchen.

Marble and Guildford’s hard water

Guildford’s supply comes from Thames Water, which says most water in the South East is hard because it runs through chalk and limestone. Hard water leaves limescale around taps, and the acidic products sold to remove limescale are exactly what etches marble. Dry the stone around the sink after use and clean with a pH-neutral stone cleaner, and marble copes well. Our limescale guide covers each stone.

Sealing and day-to-day care

After installation the marble is sealed, and it will want resealing every so often, depending on the slab and how hard the kitchen works. For everyday cleaning, warm water and a splash of gentle washing-up liquid will do. Wipe spills promptly, use chopping boards and coasters, and expect the surface to gather a gentle patina over the years.