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This is a solid piece of marble that is perfect for pastry making, particularly when you want to avoid adding extra flour. One small quibble, it stands on four feet that cannot be removed. Personally I prefer my boards to be flush with the bench which gives grater greater stability, but a folded tea towel also works. One comment I would add, arising from others I have seen: marble slabs are not designed to be used as chopping boards. They will chip easily and blunt your knives into the bargain. Chefs, including me, use them solely for dough and pastry making where the low ambient temperatures and smooth surfaces are invaluable aids to successful breads and pastries. If you cook, you need one in your kitchen.
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