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Author Topic: Latest Chippings Sep 1, 2013  (Read 3884 times)

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Offline JackCrafty

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Latest Chippings Sep 1, 2013
« on: September 01, 2013, 03:14:17 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 papoints

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Re: Latest Chippings Sep 1, 2013
« Reply #1 on: September 01, 2013, 04:04:30 pm »
Your work is always something else.  Wow.  I bet that knife with the triangular point would be really useful.  Like the design.
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Offline RickB

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Re: Latest Chippings Sep 1, 2013
« Reply #2 on: September 01, 2013, 06:00:18 pm »
Nice work. I especially like the one in the lower right hand corner - the corner notch with the long needle-like point. Rick B
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Offline Trapper Rob

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Re: Latest Chippings Sep 1, 2013
« Reply #3 on: September 01, 2013, 09:52:34 pm »
Awesome work.
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Offline Huntinfool

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Re: Latest Chippings Sep 1, 2013
« Reply #4 on: September 02, 2013, 04:24:50 am »
Excellent work as always! Looks like a few of those could have been fluted!  ;)

~HF~
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Offline Outbackbob48

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Re: Latest Chippings Sep 1, 2013
« Reply #5 on: September 02, 2013, 10:14:48 am »
Patrick, really like the looks of your blades, got some killer flake scars going on. Bob
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Offline Dalton Knapper

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Re: Latest Chippings Sep 1, 2013
« Reply #6 on: September 02, 2013, 11:49:15 am »
Fine work. Nice chippin'. You make it look easy.
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Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #7 on: September 02, 2013, 12:01:57 pm »
Thanks guys.  I've been practicing a lot lately trying to figure out how the old knappers avoided step fractures on the points with really thin edges and weak platforms.  The key is having a very smooth preform, carefully ground edges, and lots of support for the flakes (soft leather pad).
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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 koan

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Re: Latest Chippings Sep 1, 2013
« Reply #8 on: September 02, 2013, 12:05:30 pm »
Nice!
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Offline Bone pile

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Re: Latest Chippings Sep 1, 2013
« Reply #9 on: September 02, 2013, 02:24:46 pm »
good ones Patrick,what's the material?
Roger
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Venice Florida

Offline mullet

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Re: Latest Chippings Sep 1, 2013
« Reply #10 on: September 02, 2013, 05:41:13 pm »
Very nice! I like them all.
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Lakeland, Florida
 If you have to pull the trigger, is it really archery?

Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #11 on: September 02, 2013, 08:15:01 pm »
Material from all over Texas.  Mostly Edwards chert.
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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 Bryce

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Re: Latest Chippings Sep 1, 2013
« Reply #12 on: September 03, 2013, 02:24:56 am »
I love all if them!
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Clatskanie, Oregon

Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #13 on: September 03, 2013, 02:49:30 am »
Thanks!   :)
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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 xin

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Re: Latest Chippings Sep 1, 2013
« Reply #14 on: September 03, 2013, 04:25:06 am »
Crafty, you have truly outdone yourself and I didn't think it was possible given the high degree of craftsmanship in everything you do.  True excellence.
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