Frank wrote:
On 9/11/2012 12:21 AM, zzzzzzzzzz wrote:
On Mon, 10 Sep 2012 22:07:59 -0400, "Ralph Mowery"
wrote:
"Ray" wrote in message
...
We recently installed marble countertops in our kitchen, and it's
been a disaster.
Almost immediately water-spots began to form, taking off the
sealer. Even worse, a little tomato juice fell onto the counter, and it
was as if we'd put paint remover on it. Big ugly dull spots
wherever the tomato juice fell -- and it was there for just a few
minutes. We called the installer, who came out and used a different
sealer.
This seem to withstand water fairly well, but the tomato problem
is as bad as ever.
Has anyone else had similar experiences?
Any suggestions?
Marble and many other stone tops are made to look at, not to use. While
it does not look as good, it is still hard to beat the old
Formica for a cabinet top that is made to use.
Utter rubbish.
Not utter rubbish, in fact mostly true.
The pure stone tops, granite and marble, are calcium carbonate which
is attacked by acidic foods - granite less so than softer marble.
Granite consists of numerous minerals. Among them...
quartz
hornblende
augite
feldspars (there are various)
calcite
mica
The most dominant is feldspar. Both it and quartz are much harder than
calcium carbonate. Calcite is calcium carbonate but there isn't much of it.
Most of the "granite" being sold isn't granite...it is crystalline igneous
rock (as is granite) which can have many differing combinations of the above
and other minerals.
--
dadiOH
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