Can you post a picture of the cabinet doors and the type of marble?

Here they are:

While we are at it, I'd like some opinions on the type of hardware to use on the cabinets too. I really want to use a small dose of brass, maybe satin finish. But for the faucet that's on the island, I think using the same brass is too much. The appliances are mostly stainless steel but not very visible from the main view. Can I use a chrome faucet on the island with brass hardware on the cabinets?

To me, that beautiful granite screams luxury, and I would probably, if I could afford it, put on an ogee bull edge.

The trend right now is to mix all of the metals in the kitchen area, I'm not sure that I really care much for that look but I have seen some beautiful examples of it. Good luck.

By the way, I did some research on the slab I found. It's marketed as "empress green" marble, but it's actually a serpentine. Its softness and shine is similar to marble, but it should resist staining and etching somewhat better.

Very nice! I'd do brass hardware and chrome faucet. I like your inspiration edge--not TOO fussy but certainly not plain.

Love the edge in the pic - it would look great in your countertop.

Did you actually purchase the slab already? If not I would try to get a piece of it and bring it home and put all kinds of things on it (ketchup, mustard, and anything else that will make a mess) and see what happens to it. It is better to experiment on a little piece than find out the hard way on your countertop.

I think that the edge that you like is the one called ogee that doesn't have the bull nose. I think edging is mainly decorative/ cost driven. But it would be worth it to research it a little bit on this site and see if other people think that way too or if there is something that you need to be thinking about that you haven't thought of yet.

The top corner of the edge pictured above is a chipfest waiting to happen. Not if, when. And they're some of the most difficult to repair. I often have to make them bigger to have enough bite for my patch.

That's a fine edge for a trophy shelf. An active kitchen? Not so much.

(no useful input, just to say I love your marble..it's a WOW)

(also more comment than input but WOW, very pretty combo. I am working on a totally different style for our kitchen--more minimalist contemporary here--but admire this. :)

Your insp. picture is described in this Houzz article on countertop edges FYI:[countertop edges article[(https://www.houzz.com/magazine/kitchen-details-the-right-edge-for-your-countertop-stsetivw-vs~326414)

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Joseph Corlett in your experience is that edge a problem because this is granite? Or would it be an issue with quartz as well? Thanks :).

The problem isn't the material; they all chip. Certain stones won't make if off the bench without chipping. It's that dang 90* at the top as illustrated in the graph above with the quirk, ogee, dupont, french cove, dupont square, and cole smith. Round the top of that ogee and you'll be fine.

Just because you can do something doesn't mean you should. You can listen to your designer or the guy who fixes these things for a living. Your call.