Prep Time: 15 Mins
Cook Time: 30 Mins
Servings: 1 Stone Axe
Ingredients
- 1 flat, solid stone (about 4-6 inches long)
- 1 sturdy branch (about 12-18 inches long, ideally 1-2 inches in diameter)
- Natural twine or cord (approximately 2-3 feet)
- Sandpaper or a rock (for smoothing edges, optional)
- Hammerstone or another hard object for shaping the axe head
- Knife or sharp stone (for trimming the handle)
- Chisel or sharp-edged rock (optional for detailed shaping)
Instructions
🥄 Instructions:
- Find a flat, strong stone and a sturdy branch.
- Use the hammerstone to chip away at the edges of the stone, creating a pointed or beveled edge. Smooth the edges with sandpaper or a rock.
- Trim the branch to a desired length using a knife or sharp stone
- Insert the unshaped end of the handle into the hole of the axe head and ensure a tight fit; adjust if necessary.
- Use natural twine to bind the axe head to the handle tightly. Make sure the wrapping is tight and secure to prevent movement.
- Inspect the axe for stability and sand down any rough edges for safety and comfort.