Hi Sweeby, Did you use marble and, if so, what was the thickness? I will assume that you were able to do a more decorative edge? Thanks!

Lhylcn- sealing should ideally be done both by the fabricator in his shop, and again in your kitchen once installed. Most sealer manufacturers I've spoken to say there's no exact number or times it should be done, but it usually takes several applications until every part of the marble is sufficiently sealed. This is tested by letting water sit on the surface of the marble and making sure it beads up well rather than soaking right in. Honing is just a process that makes the marble "dull" rather than shiny. It's a personal preference. My Vermont Danby marble is very honed, very little sheen. Red- two things that have etched my marble instantly are tomatoes and lemon juice. I'd think ketchup would etch, too, being tomato-based. Etching, though, seems not to bother most marble owners, myself included. You can only see it in certain lights, and it's a part of the patina of the living stone. As far as staining, my counters are sealed with Porous Plus 511, and could easily handle ketchup sitting on them for awhile with no stains. I've had coffee droplets that splashed from the Keurig sit overnight and just wipe up the next morning. I have no stains at all. The counter have only been in for about 2 months or a little less, but I've cooked a lot in these months, have had house guests and hosted Easter at the house, no stains! That said, the Vermont Danby marbles are known for being less porous--and therefore a bit more stain-resistant--than many other marbles.

I have no idea why it's one way in some parts of the country and the other way elsewhere. I don't think it's an earthquake thing, Jakabedy. If it was, I think I'd have heard that while we were shopping around. I'm in the northern part of San Diego County. There are half a dozen granite yards within 5 miles of here and another half dozen or so about 30 min. down the freeway. Of all of those, with the exception of the place where we bought, the norm was 2 cm. And no, Lisa, these weren't cheap Chinese prefabs. There was a place we looked at that had prefabs and maybe they came from China, I don't know. One place was exclusively Brazilian, but most places had stone from India, Africa, South America, and probably some from China. Depends on the stone - some is even North American. I believe the yards carrying 2 cm had the occasional 3 cm slab, presumably because they wanted that variety and that's how it was available. The place we bought from carries only 3 cm because they prefer it. This place both sells and installs vs. handing over to fabricators. So we have 3 cm and we like it, but really, it's just a viable alternative, not a decision where there is a right and wrong. If Seattle has lots of 3 cm, how about British Columbia? Is there a preponderance of one or the other up there? We could actually map this out if people would say where they are and what they see in their area.

Who told you you needed plywood for structural support under 2cm granite? Not so. I agree with Magnifico. The plywood is not structural. It is there for two reasons: 1. To raise the countertop to 36" from the floor on what are typically 34 1/2" base cabinets. Without the plywood, the countertop tops out at about 35 1/4". No big deal for some, somehow a major catastrophe for others. 2. So the typical laminated 4cm edge will clear door and drawers so they will clear the edging. It looks like you have plenty of clearance, so if the countertop height is not a problem for you, then don't worry about it. It looks to me like your fabricator did a professional job. of installation. Tell your electrician to stick to electricianing, leaving countertops to countertoppers.