For those of you with marble. Embracing the patina?
What should I expect if I had an island counter top made of marble, where 90% of the prep would happen, most likely without a sink, rolling out dough, cutting out cookie shapes, chopping up roasted beetroots for a salad, having a night of gin and tonics with extra lemon, handing over the kitchen to visitors who wanted to cook the meal that night.
I literally have 100Ã¯Â¿Â½s of photos of beautiful marble countertops, some are designer or in pristine condition but the pictures that make my hear flutter are the ones of a freshly baked cake being served on the counter, or a mix of fresh ingredients that are about to be turned into a tasty dinner for a family.
I really want to Ã¯Â¿Â½useÃ¯Â¿Â½ the counter tops and not care if there is a bottle of red wine dripping and sitting on the counter. I also would not like to have the counter sealed, I think my personal philosophy is "why potentially use a chemical to make something beautiful when the true value of the item is the actual use of it" and also I guess to just embrace the wear and tear of items since everything has a beginning, middle and an end, and thatÃ¯Â¿Â½s ok with me.
I guess what I am wondering is, what should I expect if I donÃ¯Â¿Â½t seal the marble countertop, will it look feral for the first few months but within the year will it just have a patina or stains and etches as others may call it?
Even though I am a good year away from needing to make decisions regarding the kitchen IÃ¯Â¿Â½m trying to thin out the pictures in my kitchen folder and really get some traction with the materials and elements that I just keep coming back to.