I just learned a new word for making sure the thinset is exactly the right consistency. — “slaking”
I know to mix small batches and to wait 10 minutes or so.
And I know it has to be just right.
But I need a comparison for the right thickness.
(Remember, I confessed to being that t-crosser and i-dotter who got up in the middle of the night and sprinkled water on a couple of tiles to see if they are, for sure, glazed porcelain — like the box says. Geez.)
Anyway, when slaking the thinset, do I want the thickness of mayonnaise? Cake batter? What? Help?
Thanks.
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