Quartz
Applications
Kitchen Countertop Slabs
The kitchen counter is the hardest-working surface in the house. It takes heat, knives, wine, citrus and daily scrubbing — so the material has to be chosen for how the room is actually used, not just how it photographs.
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Materials We Recommend
What actually matters in a kitchen
Heat tolerance comes first: a pan straight off the burner will scorch the resin in engineered quartz, while granite shrugs it off. Porosity comes second — an unsealed light stone next to a coffee machine will show every splash within a month. Everything else is preference.
Thickness and edge
Most kitchens run 3cm, which needs no plywood substrate and carries a mitred edge cleanly. 2cm is lighter and cheaper but usually wants build-up on exposed edges. Decide this before you select, because it changes which slabs are even available to you.
Islands and seams
A run over about 120 inches will need a seam somewhere. Placing it well — and matching the veining across it — is what separates a good fabricator from a cheap one. If you want a waterfall island, tell us early: those need consecutive slabs from the same block, and we have to reserve them together.
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Questions
Kitchen Countertops FAQ
Anything not covered here, ask our team — we would rather answer before you buy than after.
Which countertop material lasts longest?
Granite and quartzite both outlast the kitchen around them. Granite is the more forgiving of the two — quartzite sold loosely can sometimes be dolomitic marble, which etches.
Can I put a hot pan directly on the counter?
On granite and quartzite, yes. On engineered quartz, never — the resin binder scorches and the mark is permanent. On marble, use a trivet.
How much material do I need?
Bring your rough dimensions and we will work back to slab count, allowing for cut-outs and matching. Most standard kitchens land between two and three slabs.
Finished Work
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