missangel99 I love your counters. I was discouraged by many a granite company in using marble on my kitchen counters and island. Curious as to how hard these are to maintain their beauty?
subeeskitchen Many people tried to discourage me as well. The counters were sealed at installation (3 yrs ago) and nothing has been done since. (Probably due for a re-sealing.) I clean them with dish soap and a sponge. There are now several areas of etching from acidic foods -- lemon juice, etc., but you only see these if you're looking closely and at an angle. (It doesn't bother me.) The only thing you have to worry about is leaving a stain-causing item (red wine ring, pasta sauce, wet cast iron pan) on the surface for an extended period of time. (i.e., overnight)
missangel99 Thanks for the comments about the marble, very nice of you to be so honest about it. You made up my mind. I"m Italian and we have pasta every Sunday and wine. Lol I don't think I could handle having to worry about that staining. It is very beautiful though, I love your kitchen!!
flauritsen Do you mind telling me about the upkeep on the pietra cardosa? I've been told it is very hard and does not etch, and then I've been told the opposite. What's the wear and tear like on your perimeter counters? Thanks so much!
subeeskitchen I haven't seen any etching, but most of my prep work is done on the marble island. It's not what I would call "hard", though. I have a few nicks around the sink edge from heavy pans. I'm still very happy with the material.
Mary Maragakis I'm in love with this Kitchen!! Can you please tell me who the designer is? Or how I can get a hold of them, I have the same Kitchen plan at my house and I would love to do the same thing you have done.
Great Job!!
subeeskitchen Thanks - this kitchen was a collaborative effort among the architect, designer (Katja at Papyrus Home Design in NJ), cabinetmaker (Darren Edsall, NJ) and me (homeowner/cook/food blogger). For a comprehensive plan you could contact Katja; for hourly consulting you could contact me via my blog - www.subeeskitchen.com.
subeeskitchen Thanks - this kitchen was a collaborative effort among the architect, designer (Katja at Papyrus Home Design in NJ), cabinetmaker (Darren Edsall, NJ) and me (homeowner/cook/food blogger). For a comprehensive plan you could contact Katja; for hourly consulting you could contact me via my blog - www.subeeskitchen.com.
tracywells Your taste is amazing. I am finishing up a kitchen with white inset cabinets and was going to do all calacatta but then decided my budget couldn't handle three slabs on calacatta gold extra so we are considering and island of Calacatta gold extra and either soapstone or pietra cardoza for the perimeter just like this. Are you still happy with the pietra and it's durability? I am wondering if you had considered soapstone and if so your reasons for going with the pietra? Thanks for the inspiration!
flauritsen I am using in my new kitchen Pietra on my island, and carrera marble all around the perimeter and in the bar area. I went with a very white (not a gray) Carrera, so it looks really nice with the pietra and by golly is it a LOT cheaper than Calacatta!!! Plus the little flecks of gray in the carrera pick up the blue/gray slate color of the pietra so they go so great together. Thanks for showing off a kitchen with both marble and pietra together!!!
I think your kitchen is gorgeous. I am married to an Italian with the pasta at least once or twice a week but I am not letting that change my mind after seeing your home. We were in Italy some years ago and marble is all over for hundreds of years. One question about the Pietra cards marble how is that with cleaning because that is close to the cooktop and sink where all of the prep work is really done? Thanks in advance.
subeeskitchen Hi - Trying to catch up on comments. I went with pietra over soapstone because all of the soapstone I saw was too green -- I wanted gray. The pietra cleans easily, even right next to the stove. No staining, even with heavy use. The only complaint would be the softness -- there are quite a few chips around the sink cutout (from heavy pots, pans, etc). I still don't think I'd do it differently, however.
Great Job!!
I think your kitchen is gorgeous. I am married to an Italian with the pasta at least once or twice a week but I am not letting that change my mind after seeing your home. We were in Italy some years ago and marble is all over for hundreds of years. One question about the Pietra cards marble how is that with cleaning because that is close to the cooktop and sink where all of the prep work is really done? Thanks in advance.