Thread: Turkey Stone Research

Originally Posted by Gchristyuscg

They did have access to olive oil at the time, though they referred to it as sweet oil usually. This could, though, also refer to just about any vegetable oil from the period. Unfortunately, we don't have a lot of good descriptions of what they used for a sharpening oil, as that was generally considered a trade secret. Thanks for the tip to ask Sebastian though, I'll do just that!

In my neck of the woods (Southeast US), 'sweet oil' was sweet almond oil. My folks would use warm sweet oil for the kid's earaches. I never heard of any other oil being called that, but who knows?

Cheers, Steve

That's the modern convention, but in the 18th century there tended to be less standardization of terms. One favorite example we ran into recently with a recipe was: add as much flour as necessary to make a cake. They weren't always very specific in their descriptions.

Given the location and time period, olive oil was certainly the most predominant lubrication. Would have been the tail end of the extraction process, most of it being for consumption. I have one, but only got as far as lapping it flat. Might have to treat it with some extra virgin..

Olive oil in 18th century Pennsylvania? As an alternative, I would have thought some sort of animal fat or grease. Weren't some of the first petroleum oil fields located in Pennsylvania? But that comes much later...

It was certainly available, but expensive. Most cooking would use animal fats, but those don't stay liquid at room temperature usually, so not as good for lubrication.

From old literature that I have read, and what others here have said, the Washita came along in the 1800’s and was so much more consistent leaving a better edge that they pushed the turkey stone out of the market which was also know for cracks and inclusions. From what I remember reading from a geological survey in the late 1800’s the Washitas were actually more expensive (at that time) and everyone seemed to sell them but with all of these other natural stones in the America like the Labrador and fine sandstones they were replaced quickly by the Washita, Hard Arkansas, and India Oil Stones. So many were gone by the turn of the 20th century. Now maybe a turkey stone of another name is available, that I don’t know.

“The Turkey stone.—The Turkey stone is so well known, and has so long been the standard of excellence for whetstones, that these descriptions would not be complete without it. Hitherto....The veins of calcite injure the stone for sharpening fine-pointed instruments, since they mar the evenness of texture desirable, and render it liable to uneven wear. Altogether it does not seem that the Turkey stone would do such fine work as the Arkansas and Ouachita stones. It is much cheaper than the Arkansas stone, but not so “cheap as the Ouachita. Sometimes, however, Turkey stones are found without the calcite veins; these must be excellent stones, though not.so fine as the Arkansas nor so fast cutting as the Ouachita.”

Excerpt From
Annual Report of the Geological Survey of Arkansas ...
Geological Survey of Arkansas
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Originally Posted by Brontosaurus

Olive oil in 18th century Pennsylvania? As an alternative, I would have thought some sort of animal fat or grease. Weren't some of the first petroleum oil fields located in Pennsylvania? But that comes much later...

Oh, I am confused. I purchased mine from an elderly European Gent who said it was a "Turkish oil stone". From Turkey. He said they were treated or soaked in oil, although he didn't say what type. Doesn't smell of mineral oil at all.

Originally Posted by Gchristyuscg

Brontosaurus,

Where did you get the information to boil it in milk? Is there a period source for that treatment?

I learned it from Ertan at Rasoir-Sabre, the Turkish dealer I mentioned. Not saying it was necessarily used in 18th-century Pennsylvania, but that it is a traditional treatment in the eastern Mediterranean, or where the stone comes from. Another way he recommends is to charge the stone with fat or grease taken from a boiled sheep's tail. As the stone apparently has calcite veins as a source of imperfections, I would think that charging it with milk-fat would be more complementary. And like said, I have tried it and it works quite well. PM me if you would like further details on the milk-fat charging process.

Originally Posted by Grazor

Oh, I am confused. I purchased mine from an elderly European Gent who said it was a "Turkish oil stone". From Turkey. He said they were treated or soaked in oil, although he didn't say what type. Doesn't smell of mineral oil at all.

Following his comment, you could soak it in either olive oil or light mineral oil. My impression is that mineral oil itself doesn't have a smell. Rather, it is often kerosene or another petrochemical ingredient as blended that does.

Originally Posted by Gchristyuscg

That's the modern convention, but in the 18th century there tended to be less standardization of terms. One favorite example we ran into recently with a recipe was: add as much flour as necessary to make a cake. They weren't always very specific in their descriptions.

Yeah, people were not moving as much once they settled and they certainly didn't communicate the way we do now so that is understandable.
I guess a lot of the cooking was done by look/feel at the time as well. Everyone probably didn't have nice measuring cups and spoons. Like when you mix pancake batter, you can't always go by the box. That is pretty funny though.

You've gotten me interested in these Turkey stones, but it sounds like the good ones sell for a premium. I'll have to put that in the long list of "like to have" stuff.