Author Topic: Last 2 Points  (Read 4506 times)

0 Members and 1 Guest are viewing this topic.

Offline GooseGossett

  • Member
  • Posts: 83
Last 2 Points
« on: April 06, 2013, 05:39:04 pm »
I have been trying Ralph Conrad's method of making a final pass with antler and making my points super sharp.  Although my thickness can still be thinner these are some of the sharpest points I've been making.  I used the same process on my PITH that I sent to Hunts with Stone.  Both are out of Hill Kountry, TX chert.  Not 100% sure exactly what it is and I'll bow to the guys who know their rock.  I just know it's knappable  :laugh:



1 John 3:18 "Little children, let us not love in word or talk but in deed and in truth. "

Offline Trapper Rob

  • Member
  • Posts: 3,719
Re: Last 2 Points
« Reply #1 on: April 06, 2013, 06:43:13 pm »
Nice points really like the last one the way the white spot is on it.
Rob

Offline TRACY

  • Member
  • Posts: 4,523
Re: Last 2 Points
« Reply #2 on: April 08, 2013, 07:12:15 am »
Good looking points! Not sure about the material, as long as it works for you call it what you want ;D


Tracy
It is what it is - make the most of it!    PN500956

Offline bowtarist

  • Member
  • Posts: 3,503
  • Primitive Archer Subscription Number PM103651
Re: Last 2 Points
« Reply #3 on: April 08, 2013, 12:13:03 pm »
Lookin good Goose.  Did you change over to all ABO?  dpg
(:::.)    Osage music played daily. :)

Stringman

  • Guest
Re: Last 2 Points
« Reply #4 on: April 08, 2013, 12:39:38 pm »
Nice points, Goose! Those are looking sharp indeed!

Scott

Offline GooseGossett

  • Member
  • Posts: 83
Re: Last 2 Points
« Reply #5 on: April 08, 2013, 03:31:48 pm »
Bowtarist: I'm still too cheap to buy any antler billets.  Funds are getting tight as of late with a child due in June and looking for a job but I did have a neighbor give me all his old whitetail antlers that I've been using to pressure flake a bit.  So far I'm doing all copper until the final passes that I use antler.  Just pushing in and twisting.  Not looking to push flakes off.  For me it makes them super sharp compared to what I was making and if anyone has any other tips for sharp points I'm all ears. 
1 John 3:18 "Little children, let us not love in word or talk but in deed and in truth. "

Offline Hunts with stone

  • Member
  • Posts: 285
Re: Last 2 Points
« Reply #6 on: April 08, 2013, 08:38:19 pm »
Hey goose nice work on those. How are u setting up for the twist or are u just hitting the high spots or Deltas? ~~~~~ this set up would be a clock wise twist rolling into the valleys right.

Offline chief deer

  • Member
  • Posts: 105
Re: Last 2 Points
« Reply #7 on: April 09, 2013, 12:42:10 am »
Nice points Goose. Didn't get a chance to chip much last time I seen you. Mike

Offline GooseGossett

  • Member
  • Posts: 83
Re: Last 2 Points
« Reply #8 on: April 09, 2013, 11:32:04 am »
Mike: You're the one my wife has to thank me for my affliction and large rock collection in the garage.   :laugh:

Hunts with stone: I'm just VERY lightly abrade (I'm not sure if Ralph does) and I push in and twist clockwise on the small platforms into the valleys.  It doesn't push more than 1/8"-1/4" flakes off but makes the edge thin and sharp.  Then again I could be doing it all wrong.
1 John 3:18 "Little children, let us not love in word or talk but in deed and in truth. "

Offline Hunts with stone

  • Member
  • Posts: 285
Re: Last 2 Points
« Reply #9 on: April 09, 2013, 09:27:50 pm »
Thaks goose. I'll get A hold of Ralph see what he says and let you know.

Offline JackCrafty

  • Global Moderator
  • Member
  • Posts: 5,628
  • Sorry Officer, I was just gathering "materials".
Re: Last 2 Points
« Reply #10 on: April 11, 2013, 07:33:50 pm »
Edwards chert.  Looks like the kind of stuff that can be found between San Antonio and Junction.

Cool points!  8)
« Last Edit: April 13, 2013, 02:41:49 pm by jackcrafty »
Any critter tastes good with enough butter on it.

Patrick Blank
Midland, Texas
Youtube: JackCrafty, Allergic Hobbit, Patrick Blank

Where's Rock? Public Waterways, Road Cuts, Landscape Supply, Knap-Ins.
How to Cook It?  200° for 24hrs then 275° to 500° for 4hrs (depending on type), Cool for 12hr