From:
Casey Harbison <dragonphyre@xxxxxxxxxxxxx>
Date:
Thu, 21 Mar 2002 08:06:25 -0500
Subject:
sugary marble
Hello all. I have a question for those of you who are experienced with
marble. After working with alabaster for about three years, I decided to
try Vermont White marble. I bought an eighty-four pound block, that is
wide at the base and narrow toward the top. To my dismay, the stone
disintegrates into a sugary powder when I use the point on it. I have
read that this can be a problem when some marbles are exposed to
weather. I have carved down about one inch into the narrow area, and the
texture has not improved. Is the whole block likely to be this way? or
could just the outer surfaces be affected? Does this mean the block is
useless for carving.? Thanks in advance.
Linda Harbison (Frustrated in Flatwoods)
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