This master class contains how to process bone for carving and contains a lot of letters. I will try to explain it in some detail so that no questions arise. This manual contains only those moments that I myself went through, a certain number of photos, and it also does not contain the technical processes of creating the finished product and GMOs. Hmm, what am I talking about... Oh yes, let's get started...
ZY: I apologize for not posting the very beginning, these photos are of such quality that I want to cry. The tablet cannot take pictures properly, and at that time I somehow didn’t think that I would do master classes.
1) So we select the bone first.
Precautionary measures: calculate the budget.
The bone, I’ll tell you right away, must be beef, shank. Not chopped, in any case - very, very many cracks. When bringing it to you, we ask the seller or butcher to leave one shank (or several) and not chop it, clean it down to the joints, or take it with the meat and remove the pieces yourself at home. Stage 1 is completed, you have got a rather impressive and heavy bone, now you begin to understand our ancestors, who used them as clubs.
2) Boiling bones.
Precautions: The bone, even after being pulled out and cooled, is still hot inside and heats up the walls. You may get burned.
The process is long and tedious, I personally set the alarm clock and sat down to watch movies, alternately knitting a custom-made bauble for someone. The bone takes about 12 hours to cook, no less, but before we throw it into the pan, I’ll clarify some points. First, we cut off the workpiece with a hacksaw just below the joints a couple of centimeters on both ends. The bone there is spongy and does not suit us in any way, although I had the idea of using it in a tree as leaves, but again it is difficult to process in chemistry. Next, I want to warn you - it is better to do this in the air, I am more than sure that you did not work in a morgue, and, therefore, this smell will be at least unpleasant to you. After cutting, put the workpiece in a pan and fill it with water, then set it and bring it to a boil, cook for an hour and a half. Moreover, we heat the water and the bones together, otherwise the structure will be damaged and it may burst. After a given period of time, we drain it, clean the bone, blow out the bone marrow (very nutritious, by the way), and place it further, clearing a little of the spongy marrow. After an hour, we repeat the procedure. After 4 times, every 2 hours we change the water. Afterwards we get a cool almost white blank. We clean off the remaining spongy substance with something hard.
3) Cleaning. From this stage we begin to use protective measures. Bandages, respirators and gas masks with appropriate filters. At this stage we will need:
a) Container for workpieces
b) Ammonia, hydrogen peroxide (made 10% from hydroperite)
c) Respirator, gas mask
d) Not very straight hands (at this stage you can spill chemicals if you work outside)
ATTENTION: WE ARE WORKING WITH AMMONIA, IT IS A HIGHLY TOXIC LIQUID. WORK IN FRESH AIR ONLY!
Precautionary measures: stand only on the side from which the wind blows. We hold our breath when we lean close without protection. We lower the bone carefully, no “splash” or “plume” into the container.
We dilute our mystical solution in a ratio of 1:1, i.e. ammonia solution 50 ml and 50 ml 10% peroxide solution. The stronger the peroxide solution, the faster the bone is whitened and disinfected. I set mine at 9 o'clock. We put the bone in, closed the lid and we can take a walk.
When we already feel that we’ve had our fill and the soul is asking for bread and circuses, and the alarm clock goes off with a signal, we return to our cleaning place, suit up and take out the preparation. I personally used iron bicycle spokes, very convenient, cheap and cheerful. Depending on the temperature, ammonia vapor may accumulate in the container, so if you are unprotected, hold your breath. Pour water over the bone a little, then rub it again ( we don't smell!), we hang it so that our noble liquid evaporates. This will take a day or two. I hung it over the balcony, what a sight it was.
Note: some are processed in highly purified gasoline. I haven’t tried it personally, but it should help too. Do not forget that gasoline vapors are explosive.
4) Cutting. The final stage of obtaining our workpiece. One of the most disgusting, interesting and at the same time dangerous moments.
Precautionary measures: from now on we work only with respiratory protection. Bone dust does not decompose easily in water and is very caustic. Not suitable as a dietary supplement, but suitable as a mineral fertilizer.
We have many options for cutting a piece of bone, the most effective: hacksaw, surgical saw, mini-drill, thread saw. The least odorous: hacksaw, surgical saw, jigsaw.
I highly recommend that you carry out further work outdoors, or in the garage. Why? Imagine that you are in the dentist's office for an appointment. The smell is similar, only without other nuances, the bone is cleaned.
Working with a file, jigsaw: We wrap the bone in rags and in a vice, sawing lengthwise. Having cut, we take a breath and rejoice. Here we can hold our breath so as not to smell the by-product of our work.
Just a note: a wood saw and the like will not work; the narrower the blade, the less sawing and the more bone we are left with.
Unfortunately, the strength of human hands is not enough to hold and saw a bone at the same time, which is why a vice is needed. The smell of burnt bone is not particularly strong and can be easily tolerated.
Working with a mini drill, drill: here the process is a little trickier. First, we need to purchase thin diamond-coated discs. Ceramics will not work - there is too great a chance to introduce our carcass to it in closer contact, if we would like it. I advise you to read about these drives on the Internet to choose the best option.
We don’t take ones that are too wide - the cut “eats” most of the bone that we could use.
We place the disk, twist it, and either press the bone against a table, chair, or secure it in a vice, having previously placed something soft on the sides. Turn on speed 4 or 5 and start sawing. I personally made a machine from my hand by pressing my hand and holding the mini-drill very tightly, then I simply moved the bone diagonally and sawed it. It is necessary to start from the edge and gradually move, while fixing our device very firmly, otherwise it will slip and get stuck.
Due to the rapidly rotating shaft, a lot of dust flies and there is a very strong smell of burnt bone; clothes will literally be saturated with it, fortunately it disappears within a day in the air. Therefore, wear what you don’t mind.
And we protect our hands with a towel or gloves, our airways with a bandage or something else, and our eyes with goggles. My disk never broke, but there were cases. Upon completion of work, turn off the device and clean it, preferably from the inside too.
After half an hour of fun, we get thinly sliced bone slices, which can be cleaned and put anywhere, using at your discretion (if the bone reeks of ammonia, you can put it outside). It’s quite easy to cut them off with any jigsaw, not necessarily a jewelry saw. For convenience, I advise you to purchase a dovetail.
Pay attention to the cut - although a little oblique, it is quite smooth; I would even say it feels very pleasant to the touch. The product itself is VERY slippery when washed, in some cases the soap is just a rough pebble in comparison.
This concludes the master class on bone processing, I hope someone will find it useful and interesting. If anything happens, ask questions, I will answer and advise.
Food waste generated from meat processing includes bones and tendons. The amount of waste depends on the type of meat and its fatness. Bones are used to make broths. Before use, the cleaned bones are cut so that the food substances are better digested during heat treatment. They cut the bones with an ax on a cutting chair. Large enterprises use bone crushers or saw bones on bone saws. In tubular bones, the thickened part is sawed off at both ends, and the tube is left intact. Vertebral bones are cut into vertebrae and crosswise, large bones are cut into pieces 5-7 cm in size. After grinding, they are washed.
The costal and scapular bones are used for technical purposes.
§ 10. Semi-finished products coming from procurement enterprises
and meat processing plants
Supplying public catering establishments with semi-finished meat products produced at large procurement enterprises, kitchen factories and meat processing plants makes it possible to use equipment more efficiently, mechanize labor-intensive processes, and increase labor productivity.
Enterprises receive semi-finished products: large-piece, portioned, small-piece and chopped products. Semi-finished products must comply with the technical specifications of MRTU 18/90-65. Chopped semi-finished products are produced in accordance with OST 49 121-78. Signs of spoilage and tanning are not allowed. Natural portioned semi-finished products should have a non-weathered surface, moist but not sticky. Breaded semi-finished products must have smooth edges and a breading layer thickness of no more than 2 mm. Pieces of small-sized semi-finished products must be of the correct shape, have the smell and color characteristic of this type of meat. Semi-finished minced meat products have a uniformly breaded surface, without cracks or broken edges.
Large-piece semi-finished products are made from beef, lamb, veal and pork. They are separate parts of meat, trimmed of excess fat, films, and tendons. The following semi-finished products are produced from beef: tenderloin- muscle covered with shiny tendon;
thick edge- a layer of pulp of a rectangular shape, covered on the outside with shiny tendon; without muscles and tendons adjacent directly to the spine;
thin edge- a layer of pulp of a rectangular shape, covered on the outside with shiny tendon;
top part- round-shaped pulp from which coarse tendons have been removed; inner part- large rounded muscles covered with a thin surface film;
side part- large muscles of a square-flat shape;
outer part- a layer of meat from two fused muscles, has an elongated flat shape;
scapular part- the flesh is divided into two parts: the shoulder wedge-shaped and the shoulder - consisting of two oblong muscles connected together by a film; subscapularis- square-shaped pulp;
brisket- pulp removed from the sternum and the adjacent lower third of the rib;
hem- a rectangular layer of meat;
cutlet meat- pieces of meat of various sizes from the neck, flank and trimmings, as well as trimmings from meat carcasses of category II.
The following semi-finished products come from lamb, veal and pork: loin- dorsal and lumbar parts with rib bones no more than 8 cm long, without vertebrae;
hip part- the flesh of the hind leg without stringy meat;
spatula- pulp removed in one layer from the scapula and humerus bones, without meat adjacent to the ulna and radius bones;
brisket- rib part of the pulp with rib bones, without breast bone and flank;
neck- pulp, removed in one layer from the neck of pork;
cutlet meat- pieces of meat of various sizes from the neck part (except pork) and trimmings obtained by stripping large-sized semi-finished products.
Large-piece semi-finished products are delivered packed in metal or wooden boxes weighing 20 kg. The lids of the boxes have holes for air access. Large-piece semi-finished products from one type of meat, manufactured at the same time, should be placed in boxes. They are stored at a temperature no higher than 6 °C for no more than 48 hours. from the moment of manufacture. Tenderloin can be supplied frozen in blocks weighing no more than 20 kg. At the enterprise, large-piece semi-finished products are removed from the container, washed and used to prepare portioned semi-finished products.
Portioned semi-finished products. From beef The following semi-finished products are supplied: steak, fillet, languette, entrecote, brass beef, natural zrazy, cut into pieces weighing 80 or 125 g, rump steak without breading, weighing 70 or 110 g and breaded rump steak, weighing 80 or 125 g.
From lamb and pork semi-finished products are supplied: natural cutlets, escalope, oven-baked lamb or pork, weighing 80 or 125 g; chops and schnitzel without breading, weighing 70 or 110 g; breaded chops and schnitzel, weighing 80 or 125g.
Portioned natural and breaded semi-finished products are supplied in metal or wooden boxes. They are laid on board or metal liners in one row obliquely, so that one semi-finished product is partially under the other. There should be no more than three inserts in the box. Portioned semi-finished products are stored at a temperature of 6 °C, the shelf life from the moment of production of natural semi-finished products is 36 hours, breaded - 24 hours.
Small-piece semi-finished products come in the following assortment: beef stroganoff, azu, frying, goulash, stew, pilaf, lamb, pork, beef kebab. Small-piece semi-finished products arrive at enterprises packaged in the same way as large-piece semi-finished products. For retail sales, they are packaged in cellophane or parchment bags of 125, 350, 500 and 1000 g, after which they are placed on liners.
Of the minced products, the enterprises supply cutlets (weighing 50 g), meatballs and steaks.
Moscow cutlets prepared from beef with the addition of raw lard.
Homemade cutlets prepared from beef and pork with the addition of onions.
Kyiv cutlets prepared from beef with the addition of bacon. The shape of the chopped steak and cutlets is round.
Semi-finished products arrive laid in one row on liners, sprinkled with breading; steaks are laid without breading.
Semi-finished chilled chopped meat products come in the following assortment: natural chopped schnitzel, chopped schnitzel, natural chopped cutlets, lula kebab. They are dosed and molded on AK-2M-40, K6-FAK-50175 machines. The semi-finished product “natural chopped schnitzel” is molded weighing 96 g, “chopped schnitzel” - 61, “natural chopped cutlets” - 71, “lula-kebab” - 71 g. Then they are placed in one row in functional containers, greased, covered with lids, installed in containers and subjected to intensive cooling to a temperature of 6-8 °C inside the product. Store in refrigerators at temperatures from 4 to 8 °C for no more than 14 hours.
Raw materials for making products from bone and horn
is a waste product from the meat industry and can often be purchased at almost no cost. At the same time, it is possible to produce many products: boxes, combs, buttons, key rings, glasses, paper cutters, buckles, smoking pipes, mouthpieces, snuff boxes, figurines, jewelry, etc.
The material for artistic processing must be selected very carefully, since all types of bone and horn are subject to destruction and deformation - cracking, delamination, warping. Humidity and temperature greatly affect the safety and quality.
Preparation of material
:
Bones and horns of various animals must be pre-processed. If you come across a horn with a closed channel, the base is cut off and the non-horned part is removed by lightly tapping it on a piece of wood. A simple animal bone must be degreased. To do this, after removing the remaining meat, cartilage, and bone fat, the bone is boiled in a boiler for 2-3 hours in a solution of soda ash (7-12 g per 1 liter of water). The boiled bone is washed with warm and cold water and then dried on wire racks. The bone should dry gradually, without sudden changes in temperature, and without exposure to cold or hot air jets. Optimal storage conditions: air temperature - +15-20°C, relative humidity - 50-60%.
Then the material undergoes pre-processing, which includes sawing, sanding, bleaching, gluing, polishing and some other types of work. 
Preliminary processing .
In modern decorative and applied arts, several types of ornamental bone are used: mammoth tusks, tusks and teeth of a walrus, sperm whale teeth, simple animal bone: cow, horse, camel, walrus. The most widespread use in artistic crafts is now simple bone.
Bone can be easily sawed with a hacksaw and can be processed well with a file. It is drilled with feather drills, and the openwork carving is made with burs using the flexible shaft of a burr machine.
The bone is polished on a cotton wheel using mastic, which is prepared from tooth powder, pork fat and turpentine.
Various jewelry and crafts are also made from bones. For example, you can try to make a ring from it.
To do this, you need to cut a piece 10-15 mm wide from the tubular bone. Then expand this piece of bone from the inside according to the size of the finger. Then the surface is processed with a file, giving it the desired shape and rounding the outer parts.
The top area of the ring should remain flat. You can cut out a monogram or some kind of design on it, or make cuts around the circumference with a triangular file.
Bone can be painted in different colors. Before painting, it is degreased with alcohol.
Bone products can be tinted, surface painted, or deep stained. Tinting is done with graphite powder or a saturated solution of watercolor paints, in which the product is placed for 3-5 minutes. After tinting, the carved product is polished on a clean rag wheel. Tinting emphasizes the depth of the carving.
Surface coloring is done with aniline or natural dyes. Natural dyes are the most ancient material for dyeing bone.
To stain, the bone is first degreased and then dipped for some time in a strong infusion of dye. When stained with onion skins, the bone takes on a red-brown hue, while tea gives a yellow-brown color. Bone painted with tea or onion skins hardly fades.
To stain the bone, pour boiling water (3 parts) over tea or onion peel (1 part) and leave for about an hour in a sealed container. In this infusion, the bone must be boiled for 30-40 minutes.
Bone products can also be dyed with aniline dyes for wool fabrics. They provide an even, colorful coating onto which a white design can be engraved. But aniline dyes fade easily in the sun.
The deep staining process is more complex and requires careful degreasing of the bone.
The bone is boiled in an enamel bowl for 5-7 hours in a solution of soda ash (50 g per 2-3 liters of water), then washed with warm water and dried. Stain the bone in a dye solution for 7-12 days in a glass or enamel container.
To obtain a blue dye, dilute 1 part of copper sulfate in 6-9 parts of water and add ammonia until the desired color is obtained.
The bone is stained yellow with a solution of potassium dichromate in water (in the same proportion).
To obtain green dye, mix 2 parts blue and 1 part yellow dye.
The bone is stained purple with a solution of cobalt chloride.
Brown color is obtained by mixing yellow (1 part) and violet (2 parts) dyes.
A wide variety of bone products can be painted: buckles, buttons, pendants, bracelets, combs, hairpins, crochet hooks and boxes, knife handles and miniature sculptures. And even billiard balls! So, to paint the balls black, you need to hold them for several minutes in a hot decoction of blue sandalwood, and then place them in a solution of acetic acid salt.
Ivory products can also be plated with silver. To do this, they are immersed in a weak solution of silver nitrate, and as soon as the solution turns dark yellow, the products are removed and immersed in clean water and exposed to the sun. When, after a few hours, the bone is completely black, it is rubbed with a piece of leather. After this, the polished product acquires a beautiful shiny silver hue.
In contact with
There is a gateway - a fish tooth is precious
The cutouts are intricately cut.
And only in the cutout - I get goosebumps.Folk riddle
The birth of the craft
Archaeological finds make it possible to assert that man began to process and use animal bones for household, and then for decorative purposes, back in ancient times.
, CC BY-SA 3.0Some finds on the territory of modern Russia date back to the 6th century BC. Of course, technology was not yet developed at that time and the products were far from the finest lace carving that fascinates us so much now.
In those ancient times, bone largely replaced people's lack of iron; many tools were made from it, such as needles and awls.
Guide to Russian Crafts, CC BY-SA 3.0 Gradually, iron firmly came into use, but this did not replace, but rather even strengthened and diversified the bone-carving craft. With the advent of metal tools, more opportunities appeared for processing bone, and products became more diverse.
Products
Artistically processed bone is used as a decorative finish, and entire objects are made from it. The art of bone carving is equal to jewelry.
- caskets
- Jewelry
- decorative ornaments
- constituent elements of household items
and much more.
Carved bone has many advantages. It is strong, durable, resistant to environmental influences. One of the most important advantages is that the processed bone is very beautiful.
Guide to Russian Crafts, CC BY-SA 3.0 A pleasant beige shade always looks elegant and light. Products glow from the inside, this is especially evident in openwork carved products.
Table cutlery, boxes, knife handles, decorations on weapons - bone is a favorite material when it comes to expensive, highly artistic products.
About the material
“Carved bone” is a general concept. In fact, craftsmen use different types of bone in their work, including horns, as well as elephant, mammoth, and walrus tusks. The bones of cattle - tarsus - are also used.
Bones vary in color, shine, and texture. Mammoth ivory has a warm yellowish tone and a texture in the form of a miniature mesh. Walrus ivory is lighter and cooler in color, unlike mammoth ivory, and has a cellular interior, which somewhat narrows the possibility of creating artistic products.
Guide to Russian Crafts, CC BY-SA 3.0 Before carving begins, the bone is degreased, and then, using incisors, various products are cut out. There is no need to degrease the horns.
Bone carving in modern times
The bone carving industry continues to develop. This is due to the undying demand for such products. Carved bone is very beautiful and decorative, but quite expensive.
Guide to Russian Crafts, CC BY-SA 3.0 Enterprises continue to operate in the Russian North and in the Nizhny Novgorod region. Not long ago, fishing was restored in Khotkovo.
The products of past and contemporary bone carvers are kept in major museums in our country and are known abroad.
Photo gallery
In these places they have learned to use the bones of local animals or use imported raw materials.
Kholmogory bone carving craft is the oldest. The rest arose already in Soviet times.
Types of bone carving
There are a lot of carving techniques:
- sculptural
- typesetting
- openwork carving
- turning
- inlay
- burning
All this is done manually using special tools that have undergone quite strong evolutionary changes. For example, a drill with various convenient attachments is now widely used, while a century and a half ago such automation was not even thought of.
