I have tried to go to sites to find out how to grind down concrete, and have not had much luck. Is it difficult to grind it down, do you know? Except for this crack, we seem to be ok. THe crack is 57" long, and runs from wall to wall making a triangle with the two walls. The depth and the width of the crack are about 1/8". THat measurement may be acceptable, but it seems logical to me that I should attempt to deal with it before putting down the floor - that floor was expensive. I would appreciate any other information you might have as far as what exactly to do about it. Thanks, Sammy

I didn't know that laminated edges were tacky, but I live in an area where 2cm dominates. That being said, I think it would be fine. My fabricator is doing a mitered square edge, which should eliminate any line, except on the island, which is curved on both ends.

CEFreeman - She is quite the Mom! I can't even describe her fabulousness :-) Love the Olivine but don't think it will coordinate with her Verdi Pompeii. Are you the (in)famous worker of wood who gave me advice on my front door refinish? If so - update - I gave up and am having it done professionally. His price was so reasonable - $250. I'm sorry don't hate me ;-) I really tried but I just couldn't remove 142 years of paint even using the orange stuff! I will post some pics on the other forum. NorthCarolina and Livewireoak I called wilsonart directly. What a nice lady in customer service! Rare these days. She gave me names and contact numbers of five distributors who purchased large amounts of this color just prior to it's demise. I have called all of them with no luck. ONe was Hartson Kennedy. Again very nice and helpful people at these places. The gal at Wilsonart is requesting a recommendation for a coordinating color from their design department. Thanks for the great advice. Everyone of these people described how very popular it was so not sure why it was discontinued. Maybe we can effect some sort of repair on the area. I will know in the next couple of days.

Gerberdaisy- There are a number of "Carrara Looking" marbles as well as the real deal from Carrara Italy... here in the US Danby Mrble has been used for centuries and is all over the country, with it's predominant use being in the Eastern US and of course, the NorthEast. Polished marble WILL show the effects of use and exposure to substances that will attack the polish - ie; acids & alaklais - after an initial "break-in" period (and this can vary by the amount of use/abuse that the tops receive, the marble will develope a patina with all of the scratches, stains crazing and other wear marks that will accumulate over the years. I think this is what Mark Gamble was writing about when he said that: "You want to be careful with Carrera in a kitchen setting. It will etch from many fruit juices and higher ph content cleaners." This is a valid statement - as many people will "assume" that the polished marble will always stay that way no matter how much use/abuse it gets.... I think all that Mark was trying to say was - know what you are getting, what the product CAN and CAN'T do...that's all. He and I are on the same wave length on the attributes of using Granite in a kitchen environment - Granite would be MY first choice too... I am a professional, and have been doing slab work since 1985, and as far as I am concerned, I would not use Carrara in MY kitchen - BUT... THAT is just MY own personal taste.. Lot's of other people do - and to them I say - "God Bless Ya" All I am saying is JUST KNOW what you are gettin - so ya won't be SHOCKED once you GET IT... EDUCATION befor any sale.... makes for happy customers kevin Kevin M. Padden MIA SFA Fabricator, Trainer & Consultant to the Natural Stone Industry www.azschoolofrock.com Here is a link that might be useful: AZ School of Rock