Marble Sealer: toxic for food?
I am putting marble on my kitchen island. I do a lot of baking and will be kneading bread (daily) and rolling out doughs, etc.
I am considering not sealing the marble. I am not worried about staining and etching. I chose marble for it's function, not it's look (although that's a bonus).
Has anyone else chosen not to use sealer?
When is sealer applied? Is it applied at the fabricator's or after it's installed?