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Author Topic: Latest Chippings  (Read 4749 times)

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Offline JackCrafty

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Latest Chippings
« on: June 06, 2013, 01:56:28 pm »







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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

Offline Ed Brooks

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Re: Latest Chippings
« Reply #1 on: June 06, 2013, 01:59:41 pm »
Nice points.
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It's in my blood...

Centralia WA,

Offline Trapper Rob

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Re: Latest Chippings
« Reply #2 on: June 06, 2013, 02:08:08 pm »
Sweet points what kind of stone is the one your holding up.
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Offline bowtarist

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Re: Latest Chippings
« Reply #3 on: June 06, 2013, 02:24:13 pm »
You know I got dial-up! All these pics...wait ... wait ... wait ...

Love the pointy one in the first set. Looks ABO  :o ?

Great work, dpg
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Offline JackCrafty

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Re: Latest Chippings
« Reply #4 on: June 06, 2013, 02:25:32 pm »
The fifth picture is a Marcos point made from rootbeer flint.  The last picture is a Harrell point made from Tecovas jasper.
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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

Offline Bone pile

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Re: Latest Chippings
« Reply #5 on: June 06, 2013, 02:42:41 pm »
Busy man ,really good job with various point styles and material 8) 8
the Bone
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Venice Florida

Offline xin

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Re: Latest Chippings
« Reply #6 on: June 06, 2013, 04:09:43 pm »
Nice work Crafty.  Always enjoy your posts.  Looking forward to the next ones.
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Offline bubby

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Re: Latest Chippings
« Reply #7 on: June 06, 2013, 04:35:07 pm »
 8)
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Offline TRACY

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Re: Latest Chippings
« Reply #8 on: June 06, 2013, 10:42:36 pm »
Dang man! Those are some dandy points with a variety of stone. Second pic, glossy point on right- what's the material?

Thanks
Tracy
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Offline AncientArcher76

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Re: Latest Chippings
« Reply #9 on: June 06, 2013, 10:47:06 pm »
Lookin sharp!!!

Russ
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Time, dedication, cuts, tons of broken rock, a wife, and perhaps a few girlfriends are some of what it takes in becoming a skilled flint knapper!!!
 
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Offline JEB

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Re: Latest Chippings
« Reply #10 on: June 06, 2013, 11:48:25 pm »
Nice looking points.  Some deer killers for sure.
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Offline Tower

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Re: Latest Chippings
« Reply #11 on: June 07, 2013, 01:19:39 am »
Patrick, you are something to aspire to.
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Offline JackCrafty

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Re: Latest Chippings
« Reply #12 on: June 07, 2013, 01:49:42 am »
Thanks Guys!   :)

Tracy, that light colored glossy material is Llano river chert, heat treated.  It's mostly small nodules of river gravel.  I've got lots of different shades of that stuff.
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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

Offline Mike_H

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Re: Latest Chippings
« Reply #13 on: June 07, 2013, 10:26:09 am »
ya know, Pat.  I miss your videos on youtube.  When will we see more?
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Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #14 on: June 07, 2013, 10:50:23 am »
My plan was to start making videos again once the flintknapping definitions "thing" was fully researched.  I may have to say heck with it and jump back in.
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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
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