They are nice looking stones but I would rather see them match those stones better so the stove looks like it was built from the same slab. Too many different colors and viening going all different directions for my taste.
The stove on the right mixes 3 different looks.
I like the grain, but they gotta match it better.
True, but I like to imagine artisans hand selecting each tile to match the others and create visual harmony...
If you ever saw the process that is used to make these stones, you'd be amazed that they even get to upstate Vt for final assembly. Soapstone is isn't obtained from a quarry, per se, at least not the Hearthstone stuff. The soapstone they use is from South America & it comes from boulders randomly strewn across the jungled countryside. Once a boulder is used up, the entire operation is moved on to the next one they locate.
The saws it is cut with & the water pumped to keep the blades cool is powered by donkeys. Each stone is polished, chamfered & dadoed BY HAND. The workers are not craftsman. They are culled from the local population, making bare bones minimum wages in primitive working conditions.
The only matching that is done is at the Hearthstone facility in Morrisville, & if the stones aren't size & grain-direction controlled by the laborers, the assemblers just do the best they can...
I've never heard that before, in fact the opposite. It's slow to heat up and resistant to cracking in high heat conditions.I have a question about soapstone. I have been studying up on traditional cooking ovens and it seems like a lot of people don't use soapstone because it cracks easily, heats up too fast, and doesn't retain heat as well as fire brick. Basically, it is terrible for long slow cooking and baking. Why do companies use it for their heating stoves if the material doesn't store heat as well as fire brick?
After all, it is natural stone. Right?
I have a question about soapstone. I have been studying up on traditional cooking ovens and it seems like a lot of people don't use soapstone because it cracks easily, heats up too fast, and doesn't retain heat as well as fire brick. Basically, it is terrible for long slow cooking and baking. Why do companies use it for their heating stoves if the material doesn't store heat as well as fire brick?
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