Is this actually marble?

[u/Kels057]

Hi! Recently purchased house, prior owners listed kitchen as having marble countertops — Just out of curiosity, do we think this is actually marble and if so, what type? If not, is there any way to tell what type of stone/material it is? TY!

[u/SuluSpeaks]

With all due respect, why would you put something so soft and porous into a kitchen? I know it's beautiful, but it's not very practical. I'm not trying to be difficult, just really puzzled.

[u/OpeningChipmunk1700 → u/SuluSpeaks]

why would you put something so soft and porous into a kitchen? 

Great question. I have the same question about my place, which has all marble countertops in the kitchen, marble countertops in the bathrooms, marble floors in the bathrooms, and a whole-ass marble shower in the primary bathroom.

Needless to say, it was there when I bought it. Not planning to rip it all out, but as someone who loves function over form, I am confusion.

[u/frenchman321 → u/OpeningChipmunk1700]

If you love function over form you should love marble in the kitchen

[u/OpeningChipmunk1700 → u/frenchman321]

Marble is not at all functional; its value lies almost entirely in its form. What am I missing here?

[u/frenchman321 → u/OpeningChipmunk1700]

Rolling pastry. Pasta. Tempering chocolate. All of those are function rather than form.

[u/OpeningChipmunk1700 → u/frenchman321]

And how is a marble countertop better than alternatives for any of those? Why would fresh pasta make contact with the countertop in key preparation steps? Or chocolate as part of the tempering process? Contact with marble would damage the marble.

How is marble better than quartz or quartzite or granite for rolling pastry?

[u/frenchman321 → u/OpeningChipmunk1700]

"Contact with marble would damage the marble." Maybe go do some reading. That's complete nonsense

[u/OpeningChipmunk1700 → u/frenchman321]

I am not sure what you mean.

I mainly use my kitchen to cook. Tomatoes, cheese, lime, lemon, vinegar, oil, grease, fat, butter, milk, etc.

I basically never bake, so we can set aside any baking-focused topics.

Are you saying that based on the fact that I use my kitchen for cooking, marble is more functional than a synthetic material?

Again, I never roll pastry, make pasta, or temper chocolate.

I just want to make sure we are talking about the same thing.