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DIY Microwave Kiln | Fuse Glass in Your Microwave
You've probably heard a hundred times about how dihydrogen monoxide can be fatal in large quantities, but it's probably time for you to hear it again.
I know this question is seven years old and probably everyone knows the answer now, but just for the record; Platinum cure silicone rubber is food safe, tin cured rubber is not. Which brings up another point-- not all pigments are non-toxic, so if you happen to be experimenting with artist's powdered pigments take time to read the MSDS and make sure it's suitable for your use. Even though the pigment should be encapsulated within the rubber.. who wants to have to defend themselves from the lawsuits...
How to Design and Make a Wood Carving Knife
that's understandable LOL I'd like to talk to you about your ideas, if you like. I'm always looking for interesting sculpting projects. Outrageous is good too
Have you made them yet? I want to hear about them! :)
Not for metal, the cornstarch would burn away. And probably the detergent ingredients as well.
Just sprinkle a little water on the sand and mix it in. Repeat, slowly and cautiously, till it comes alive again.
I would mount shelves above the table height, and let the table drop down. I'm pretty sure there is more wall above the table than below it. :) Have you solved your problem yourself, yet? What did you decide?
Pecan is BEAUTIFUL wood! Do everything with it! :)
If you are still scavenging woods, this might be a useful resource for you; http://www.wood-database.com/
What you want for wood carving or whittling is a knife was a small sturdy blade, and a handle that is big enough to fold your whole hand over, so that you can control that blade. I have one like these, that I bought ten years ago: Morakniv
Oh man, that's a shame. She's right for some of it, but so much chemistry is stuff you do every day... If you cook-- you are doing chemistry. (and if you want to read some good explanations, see if you can find a copy of "The Joy Of Cooking" 5th edition-- the chapter called "The foods we heat" was my introduction to chemistry in a lot of ways)
They can't go soggy, because there is no moisture -- no H2o-- in the liquid. You only used oil. Chemistry! :)