How to Choose the best kitchen Benchtop Material


Given the prevalence of Caesarstone and other engineered or reconstituted stone products, you might consider that they’re the best choice for kitchen benchtops. But in reality, many features of this material make it a poor choice, and a poor investment for anyone fitting out a new kitchen. Reviewing engineered stone alongside natural stone and ceramic slab products makes its weaknesses all the more apparent.

Natural stone – limestone, marble, granite, and quartzite

Natural stone benchtops can add a strong sense of authenticity to a kitchen, with different stones bringing their aesthetic qualities and physical properties. Granite, limestone, marble, and quartzite get progressively stronger in that order, and the option between them is often determined in a trade-off between desired look and feel, and durability.

All-natural stone products intended for use in the kitchen are sealed, to mitigate the risk of staining and acid attack, but spilt liquids like lemon juice, wine or vinegar should still be cleaned up as quickly as possible, to avoid discolouration and etching of the honed surface. The good news is that stains on natural stone usually fade over time, and even acid etching, which isn’t as noticeable on lighter surfaces, can be polished out.

Marble has long been assumed that the king of natural stone, and for a great reason – marble products are especially strong and display natural markings that make for striking interior design elements. Granite has also been more popular for a long time, and it’s certainly a very robust material, but it’s slowly falling out of favour, a victim of fashion as much as anything more tangible. At the same time, quartzite, the strongest of all of the natural stone benchtop materials, has risen in prominence, with unique products like Gitani Stone offering a vibrant green colouring that rivals the beauty of marble.

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