I have a customer who wants a piece with a polished cow bone
cabochon in it. Can anyone tell me, what which bone I need to ask
the butcher for, and how I need to prepare it for carving (I think
boiling with some chemicals is required)?
Get a shin or leg bone, and ask the butcher to slice it in half
Don’t boil the bone you’ll weaken it.
Scrape as much meat off as possible, then leave the bone in a 50-50
mixture of bleach and water for 3-5 days.
This makes the bone white, and clean.
The other suggestion would be to put the bone on an ant hill,
however it will take longer (depending on the ants of course), and
the last time I did this some animal scarpered with the bone
Regards Charles A.