Blocks of stone, are similar to a loaf of bread. When they cut a block out from the quarry, they slice them into slabs. So each “heel” (ends of the block), will look the most different. Here’s a good example of a vein moving through the block. The parenthesis indicate the slabs that are bookmatched (mirror image).

You can have softer stones (marble, limestone, travertine) in your kitchen, however we recommend them having a honed finish. That way if anything acidic (tomato, coffee, lemon etc) won’t etch as easily. If it had a polish finish, the acid would dull the surface where it was spilled, if not cleaned up right away. With a honed finish, if you accumulate scratches or stains, you can actually remove them yourself with comet/bon ami. Because its a light abrasive and a natural poultice (brings up stains). The travertine on the other hand is honed; however it is a lot more porous (stains easier) than most stones, even if you seal it. They both have been used before, its just a matter of a patina that would accumulate over time. Basically if you like rustic, that’s exactly what you will achieve :-)

Check the comparison between Marble Stone (natural) & Engineered Stone (fake). And to wrap your head around that the fake stuff is twice as expensive… What?! Okay, so the engineered doesn’t scratch, but you still have to seal it or it will stain. I would rather have a scratch in my marble, than have something that I spent a fortune on, look like IKEA! Lol…

Natural Marble w/ Charisma

Fake Engineered Stone w/a cold blank feeling

Un-oiled



Oiled



Detail

Slabs are Honed 3cm (1″-1/4″) Average size 62″ x 115″