Bert2368
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- Nov 29, 2018
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Actually, dozens of them. All sizes, from large gravel to too big for me to pick up.
It seems to be some kind of semi metamorphicized sedimentary stone, I'd guess it MIGHT be called a "slate".
Has layers that are very hard to discern when looking at them edge on, but become obvious when our farmer renter hits & splits them on the layer boundaries with a chisel plow or disc, or I whack one with the big rototiller.
I grabbed this one, scrubbed it, ran it through the dishwasher and took a stab at sharpening a white #2/iron nakiri, without even flattening it. Just tap water and perhaps 20 alternated strokes per side, then stropped on my forearm a couple of strokes (hey, it works, I have an abrasive personality...)
It worked surprisingly well. I sliced up a 4.5 lb. Chateaubriand after roasting on the BBQ grill with the edge it produced- I liked the performance, will certainly do a tomato well also.
The color after washing was a lot closer to yelliw/beige of an antique cotticule I have than the dark grey the stones have when I pull them out of the soybean field or my gardens- There are also tiny little sparkles all over the smooth, cleaned faces, glinting in the light.
First picture shows "unimproved" naturally cleaved face I sharpened the nakiri on.
Last picture is a close up, trying to show the "sparklies", will try for a better shot
It seems to be some kind of semi metamorphicized sedimentary stone, I'd guess it MIGHT be called a "slate".
Has layers that are very hard to discern when looking at them edge on, but become obvious when our farmer renter hits & splits them on the layer boundaries with a chisel plow or disc, or I whack one with the big rototiller.
I grabbed this one, scrubbed it, ran it through the dishwasher and took a stab at sharpening a white #2/iron nakiri, without even flattening it. Just tap water and perhaps 20 alternated strokes per side, then stropped on my forearm a couple of strokes (hey, it works, I have an abrasive personality...)
It worked surprisingly well. I sliced up a 4.5 lb. Chateaubriand after roasting on the BBQ grill with the edge it produced- I liked the performance, will certainly do a tomato well also.
The color after washing was a lot closer to yelliw/beige of an antique cotticule I have than the dark grey the stones have when I pull them out of the soybean field or my gardens- There are also tiny little sparkles all over the smooth, cleaned faces, glinting in the light.
First picture shows "unimproved" naturally cleaved face I sharpened the nakiri on.
Last picture is a close up, trying to show the "sparklies", will try for a better shot