Hi annaleef, I second the other comments that your fabricator needs replacing. While I can't think of example kitchens here off the top of my head, people have put in curved islands, and infact, I even remember a kidney shaped one some years ago. The kidney shaped one was in a black granite of some sort - one of the hardest and densest granites and therefore perhaps one of the hardest to cut. But with modern fabrication methods, it is done and done often. Also, people put in ogee and other forms of radiused edges in granite all hte time. So the radius is definitely feasible in any of the three dimensions of your granite slab. Yup, find another fabricator. I can't imagine this guy can do much work in granite at all if they can't cut anything but dead straight lines. How does he do the edges? Granite by the way is not organic and therefore can't have a cell structure. It has its crystalline structure, however. If you want a different material though, that is another issue altogether. I'm sure rounded edges are possible in solid surface.

Absolutely! The place is called Rugo. If I look around I can probably find the card of the guy we dealt with there, whose name was Gus. As I recall, they either had no weekend hours or they were very limited, but we were able to call and set up evening hours during the week to come look at the stone. They were very nice to deal with, and had an incredible selection of all different types of marble. If I ever figure out how to post pictures, I could show you some. They had slabs outdoors, in a warehouse, and I think there was another warehouse nearby as well. I found it so refreshing because usually we would go to places that had 999 slabs of granite and 1 slab of marble to choose from. This one had almost all marble. The only other stone I remember seeing there was soapstone. Having said all this, unfortunately I could not find the white carrara I wanted there. What they had was more spotted than veined. It looked like a dalmation to me! I ended up finding the right slabs elsewhere, but was kind of sorry I couldn't find it at the place that loved marble so much. It was also the only place I ever went that did not try to tell us we shouldn't use marble in the kitchen :) I think they also do marble work on some of the monuments and public buildings in DC. Anyway, good luck. If Rugo doesn't work for you, I'll be happy to share with you the places we went in Maryland too.

Ditto ditto :oP I have eased edges on the kitchen, and a very fancy tripple double overhang ogie wogie swoop miester going into my master bath (I always forget the name). My kitchen has a shaker style cabinet, so the eased edge flows well. It also has a modified marine edge SS countertop, and I don't think they'd do a fancy oge if their life depended on it :) So flow and style were the main considerations. In the master bath, the cabinets are much fancier, as well in DS bathroom, so I did a couple of different fancy edges. They're all sturdy :) Just different based on room style and cabinet style.

"I did kind of like the demi bullnose. Joseph, what are your thoughts on this edge? Is it out of date? What edges do you do most often?" kelleg69: I'm not being flippant, but I always liked the edges that paid the most. Anytime a fabricator can get a customer to upgrade he's making money. Virtually all the edges mentioned here are classics and never go out of style. Get the one you like. I don't fabricate much anymore but when I did standard eased edge was probably the most popular and probably remains so because it's the least expensive. With stone tops, get as big an edge radius at the sink as you can. I repair pencil edges constantly.