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The term is based on the word "whet", which means to sharpen a blade, [3] [4] not on the word "wet". The verb nowadays to describe the process of using a sharpening stone for a knife is simply to sharpen, but the older term to whet is still sometimes used, though so rare in this sense that it is no longer mentioned in, for example, the Oxford Living Dictionaries.
[2] [3] The stone becomes shiny black on polishing and is considered to be an easily worked and versatile dimension stone. It has also been used widely in sculpture and architecture, especially in Brussels and other Belgian cities. [1] Petit Granit has been designated by the International Union of Geological Sciences as a Global Heritage Stone ...
Likewise, Spa blauw (transl. Spa blue) is a generic term for still (non-carbonated) mineral water, as the label for non-carbonated Spa is blue. In a Dutch restaurant, for example, if a customer wishes sparkling mineral water, he will most commonly ask for "Spa Rood". Generally, the waiter would not expect that the customer wants Spa brand ...
A sett, also known as a block or Belgian block, [1] is a broadly rectangular quarried stone used in paving roads and walkways. [ 2 ] [ 3 ] Formerly in widespread use, particularly on steeper streets because setts provided horses' hooves with better grip than a smooth surface, they are now encountered more usually as decorative stone paving in ...
A borg (sometimes BORG, short for blackout rage gallon) [1] is a mixed drink made in a plastic gallon jug, generally containing water, vodka, flavored drink mix such as MiO or Kool-Aid, and sometimes electrolyte mix such as Pedialyte.
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The other, lesser known, type of American "bluestone" is a blue-tinted limestone abundant in the Shenandoah Valley of Virginia. It is a limestone formed during the Ordovician Period approximately 450 to 500 million years ago, at the bottom of a relatively shallow ocean that covered what is today Rockingham County, Virginia .
Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface, and has a musty odour. The mould is often eaten and has a considerably stronger flavour. Around 1.3 L (0.34 US gal) of unpasteurised milk are used to make a single 150 grams (5.3 oz) cheese.
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