David DeFelice, owner of Northfield Granite and Marble Co., has spent decades supplying and fitting stone for WallGoldfinger. In this edition of Expert's Corner, Dave, our stone specialist, shares the merits, and deficiencies, of sealing stone.
"All stone that leaves the WallGoldfinger factory has been treated with the highest quality, food-grade sealer. The type of sealer used depends on how porous the stone. The way sealer works is that particles in the sealer penetrate the pores of the stone, providing a more protected surface that is less susceptible to staining.
But despite what some think, sealers are not impenetrable to all substances. Sealer helps prevent staining and buys time to clean up spills. It won't prevent stone from etching, however. An acidic substance, like lemon juice, spilled on stone will eat through stone's polished surface no matter how great the sealer used, causing dull spots.
One way to help stone last is to pick a less porous stone for high traffic areas, especially dining areas where food spillage is likely. Of the four most widely used natural stones, quartzite, for example, is a less porous stone. Granite is a bit more porous. Marble is more porous still. And limestone is the most porous. To help ensure you've chosen the right stone for you, obtain a sample of the proposed stone, seal it and test the most common substances to which it will be introduced. For those willing to forego natural stone, engineered quartz may be less susceptible to common acids and is worth exploring.
As always, if you have questions about what stone to choose, WallGoldfinger and I are available to help you pick the most durable stone, natural or engineered. The best advice I can give for those with a stone table or considering one is to wipe up spills quickly, and leave the lemon juice in the refrigerator."
