Cutting your marble down to size

Up in the mountains of Carrara, while the marble was still at the quarry, Michelangelo would have cut his original block down to size. This was needed to reduce weight and transportation cost. Today, this is less important, and the extra stone that will be feathered away can be used for smaller carvings.

In my last post I probed my block looking for flaws that could prove disastrous if ignored. Now that I have settled on a safe layout for my Pieta, I can continue to cut the extra stone away. Ideally, this will conserve large pieces for later… no sense reducing half the original weight into chips and chunks of expensive gravel.

So once again I follow the same procedure… Saw, Hammer & Feather along my demarcation lines.

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Look for quality

Marble counter tops look better when the stone has a ‘marbled’ colour… that is, swirls of varying tones and shades…. This will enhance the appearance in your kitchen…

Veins in the marble can distract the eye

Veins in the marble can distract the eye

A stone without faults is best, but if they are present (and most affordable stone will have at least one) mapping out the fault line, and then working around them is critical if you don’t want your hard work shearing off in unexpected directions. This has happened to us all and nothing feels worse…. I would rather pummel my thumb then crack my statue along a fault….

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