Hi all. I am new to this forum and I would like to seek your advice.

I recently came into possession of a piece of black granite slab 3/4 inch thick which I intend to use as a baking stone. One surface has been polished to a sheen in the factory. I found out that the manufacturer uses a chemical to reduce the natural porosity of granite to prevent staining; either acrylic or polyurethane as a sealant.

My questions are: 1. Are these chemicals food-safe, since I will be baking on the slab?

2. How does one remove the sealant from the granite?

Any help or suggestions greatly appreciated. Thanks.

Occabeka

I am considering new countertops. Does anyone use maple or a hardwood? I am investigating finished cement and the granite and maybe a small work station of marble or wood. Any thoughts or experience would be appreciated.

Eli

What is your favorite counter surface for breadmaking?  I still have a temporary top on my island because I can't make up my mind on a permanent surface.  Original plan was for stainless with integrated sink, but sticker shock has me rethinking that one.  I'm considering all granite, all silestone, or a mix of granite and butcherblock.  There will be a sink, and I don't want butcherblock for the sink area.