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Latest Chippings Nov 27, 2013 Burlington and Dover
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Topic: Latest Chippings Nov 27, 2013 Burlington and Dover (Read 2989 times)
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D. Tiller
Member
Posts: 3,507
Go ahead! Bend that stick! Make my day!!!
Re: Latest Chippings Nov 27, 2013 Burlington and Dover
«
Reply #15 on:
November 27, 2013, 06:08:01 pm »
WOW!!! Now those are nice. Cant wait to get my shop in order so I can start knapping again!!!
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“People are less likely to shoot at you if you smile at them” - Mad Jack Churchill
JackCrafty
Global Moderator
Member
Posts: 5,628
Sorry Officer, I was just gathering "materials".
Re: Latest Chippings Nov 27, 2013 Burlington and Dover
«
Reply #16 on:
November 27, 2013, 06:17:17 pm »
Bob, yeah, the Dover is cool material. I've got a bunch so I'll be making paleo stuff first and bird points from the debitage. I tried a Dalton and it does look old and feel "right". It produces a wicked edge too.
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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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Latest Chippings Nov 27, 2013 Burlington and Dover