Here's some info on Quartzite. You should not use sharp objects on it, and so I would not cut dough directly on the surface. Here's another helpful article.

I rather doubt that oil would stain it, but it might. You should have received some samples when your countertops were installed, and you could do tests on those. If a stone is porous, then oil will probably make it look darker. If you do not have samples, then ask for some - they should have been supplied to you by the dealer and/or installer. Tell them why you need the samples.

No, the dough will not ruin your countertops. Quartzite is actually harder and more durable than granite so tools should not be an issue either.

PS Congratulations on your daughter's wedding. I hope everything turned out perfectly for you :-)

One of the tests of whether or not a stone is truly quartzite is that it resists being scratched by a piece of glass. Personally, I can't imagine your citing wheel harming the stone- and your stone is sealed so what's a little Crisco going to do?

But if you want absolute safety, get a big board.

Rita - Is that you?? I've been trying to find my old post to send an update but I can't find it? Did you change your name? Finally got my Backsplash too! Wanted to find my old post where CPARTIST helped me, but I don't know where it went. LOL

Lars and Rita: About the counter: My Kitchen Guy made me 3 cutting boards out of leftover pieces of quartzite. I cut everything on them and so far - so good. I can't get a giant slab since these small cutting boards weigh a ton!

I am looking on Amazon now and see some large acrylic boards, but was wondering about other Quartzite owners --

GardenGal -- I was just hoping the oil from the dough wouldn't stain the counters. I've noticed from my cutting boards that the knife doesn't ruin it at all

Yes, it's me! I love that CPArtist helped you in real life. I didn't change my name. Ugh, I have no idea why you couldn't find me. My DMs don't work on Houzz anymore. And you know CPArtist does not post here anymore? I am so glad I came across this post. Your kitchen looks magnificent!!

Is there a place that is sealed where you can test the dough and whether it will absorb fats?

What's a DM? CPARTIST is gone also??

I can test the dough on the island but I wasn't sure if all areas are sealed perfectly. There's one area near my bar that has a round stain. Maybe a coffee cup - I don't know. I'll have to get the Baking soda and acetone on it. I have to look up those home-made poultices again . - I can't remember which ones worked best.

Tomorrow in the daylight I'll take a pic of kitchen with backsplash. I need pendants next. How's your kitchen????

I have quartzite in my new kitchen and I just roll out whatever (pie/pizza crusts/cookie dough) and I use my knife on it sometimes. Idk. I’m sure people will tell me not to but if it worked okay on my old quartz then I expect it to be fine now. But I’m also okay with dings and scratches forming over the years. Although I’m notndowm with stains haha and so far so good.

I have Carrara marble and roll out pastry straight on it. No oil stains. I think oil really needs to pool and stand for a while before it soaks in. I would probably be ok with using that rolling cutter on it, even though it’s metal. The big problem is either impact or anything being drawn across it. Actually, come to think of it, I’ve used metal cookie cutters on pie crust with no ill effect. I will say I usually roll out my cookie cutter cookies on parchment, then lift off the excess and leave the cookies for baking. So no metal on the counter there.

And my marble is probably a lot softer than your quartzite,

Quartz and Quartzite are two very different materials. Quartzite is a natural stone, somewhat similar to granite, which is why it has to be sealed, but quartz is man-made with resin as well as quartz grains, and it does not have to be sealed and is more durable and stain-resistant than Quartzite. The cutting wheel will probably not harm Quartzite (test it on your Quartzite cutting boards), but I would not use a sharp knife on a stone surface, mainly to protect the knife from damage.

DM is Direct Message.

CPArtist left over the Sophie issues. She is on Aunt Sophie's Corner on FB. I am not on FB or I would be there too. I can did up info if you want a link to the page.

I cannot wait to see pictures of your backsplash!!

My regular kitchen is long done. I am working on my ski house kitchen. It is going to be black and pretty modern. The house is very lodge like overflowing with very yellow wood.

PS I think Joseph Coreltt weighed in on your threads as well- the countertop guy- he left over the same issues.

Sophie Issues? What is that? I vaguely remember someone named Sophie -- What were the issues? Sheesh! I'm out of the loop -- Actually, I don't think I was ever IN the loop. LOL

I'm going to check out FB -- Thanks for the info -

OH-- So that's why your name changed....

I’ve seen them both post here since then, so they may not be posting regularly, but they are definitely lurking.

Oh, ya, I added the Sophie stuff to my name. Duh.

Here is Cook's Kitchen's FB page. She set up the Aunt Sophie's Corner. Connect with her and you will find the new group.

https://www.facebook.com/icookinmykitchen/

Is it really quartzite or is it marble/dolomite? No, not what the stone yard/fabricator told you but what testing shows.

Read over KarinMT's posts and test a remnant piece first. There are lots of reports here of folks with no problems and an equal number of folks with staining, etching, and scratch issues. Given how white it is in your photo, it could be marble.

Amazon has silicone pastry mats that are in the 2'x3' range. Some are couple inches shy of that, others pretty close. Mine is more like 25"x18", but big enough. I haven't seen a bigger one, but you might be able to get cut to order. You can't use sharp knives on it, but your pastry wheel ought to be fine, especially if you have a light hand. I use metal cookie and biscuit cutters without damaging my mat. There's also the preindustrial version--linen impregnated with a ton of flour. I always used to roll pie/pasta on one before I learned some newfangled tricks.

If you don't need the thermal mass of the counter to keep your dough cold, you can also just go back to the old fashioned baking board. There are still things I prefer to make that way.

Sealed or not, oil can get into the surface of stone and show, especially if the stone is light. There are "poultices" which can draw the oil back out, but that's a lot of work and no guaranties. It may also go away gradually through use and cleaning. May. Real quartzite isn't as oil-sucky-up as marble, from what I"ve heard, but why tempt fate if a beautifully even look is important to you? Using a cloth or board also makes cleanup easier. :)

Ask the people who sold it, that way if there's a problem, they can put it right!

Each quartzite stone is different. You have to test yours. And many times things are mislabeled.

I have Madre Perla quartzite. I roll out dough all the time with no issues. I wouldn’t worry about a pastry wheel. I never cut with on knife on it, it would ruin the blade. Yesterday I got home to my son making blueberry jam, splotches everywhere, when he cleaned up no stains. I tested the stone extensively before it was purchased.

To find out if your stone can be stained, buy special stone dye and try it on your stone.

To make your stone better in resisting staining, coat and seal it with clear penetrating epoxy and remove excess epoxy on surface after curing.

dcarch