Author Topic: Latest Points - Cody Complex Types  (Read 8643 times)

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Offline JackCrafty

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Latest Points - Cody Complex Types
« on: May 25, 2013, 08:28:34 pm »
Been trying my hand at making Cody complex types like Eden and Scottsbluff.  Subtle details need to be incorporated into the points to make them look right...and the flaking on some of the real ones...wow.  Some say Clovis is a more advanced technology than these but I disagree.  The Cody complex people really knew their stuff.

The lightest color point is a bit exaggerated so that I could get a handle on the flaking technique and overall form.



« Last Edit: May 25, 2013, 08:33:38 pm by jackcrafty »
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Patrick Blank
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How to Cook It?  200° for 24hrs then 275° to 500° for 4hrs (depending on type), Cool for 12hr

Offline Trapper Rob

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Re: Latest Points - Cody Complex Types
« Reply #1 on: May 25, 2013, 10:17:47 pm »
Nice points

Offline mullet

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Re: Latest Points - Cody Complex Types
« Reply #2 on: May 25, 2013, 10:31:33 pm »
Those look authentic Patrick.
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Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #3 on: May 25, 2013, 10:56:11 pm »
Thanks guys.   :)

Here's a few pictures of a real Scottsbluff from another forum (arrowheadology).  As you can see, the real one is more refined (more carefully flaked) than mine.  But I'm working on it!





source: ---http://www.arrowheadology.com/forums/arrowheads-indian-artifacts/39899-cody-pictures-practice.html


And Here's some photos of a cast I have of one of the finest real Eden points ever found.  (The tip is broken on the real one, unfortunately, and this shows up on the cast too)







IMO, the final pass of flakes on the Scottsbluff was made with indirect percussion but the Eden was most likely done with pressure.
« Last Edit: May 26, 2013, 03:34:09 am 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

Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #4 on: May 25, 2013, 11:12:08 pm »
One of the common characteristics of Cody complex points is the diamond-shaped cross section with a median ridge.  This is very hard to imitate because you have to make sure the flakes don't travel too far... almost the opposite of what comes naturally.   :o
















« Last Edit: May 25, 2013, 11:15:25 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

Offline mullet

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Re: Latest Points - Cody Complex Types
« Reply #5 on: May 25, 2013, 11:27:59 pm »
I like that style of point for hunting arrows, just on a smaller scale. They seem to me to penetrate real good and hold up to abuse.
Lakeland, Florida
 If you have to pull the trigger, is it really archery?

Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #6 on: May 26, 2013, 12:30:08 am »
Yeah, the "fat" cross section makes these points tougher than Clovis, IMO.
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 iowabow

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Re: Latest Points - Cody Complex Types
« Reply #7 on: May 26, 2013, 02:25:44 am »
Yep when I was working on regular pattern flaking that preform has to be reall good and uniform or the pattern wont run. Patrich can you discribe your approach to the final passes. I mean like the serpent pattern are you using a hook platform for example.
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Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #8 on: May 26, 2013, 03:04:32 am »
The final pass is flaked from a straight, heavily abraded, continuous platform that is exactly at the centerline of the workpiece.

The flakes are spaced apart at a regular interval as you flake down the edge... let's say 1/4".  Then the workpiece is flipped over and the flakes are removed using the remaining bits of platform that exist between the previously removed flakes on the other side.  Again, at 1/4" intervals.  You are always removing flakes from the exact centerline... not above or below the centerline.

On the real points I've seen, retouching to remove the remaining bits of platform is not always done.

The more skillful you become at this technique, the sharper your edges will be after the final pass.  At first, you will have bits of of the continuous platform remaining.  As you get better, you will be able to remove more and more of this platform and you won't have to go back and retouch the edge.

If you look at the cast of the Eden point, you can see remaining bits of the continuous platform.



« Last Edit: May 26, 2013, 03:18:55 am 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

Offline papoints

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Re: Latest Points - Cody Complex Types
« Reply #9 on: May 26, 2013, 10:10:12 am »
How sharp are they with the remaining bits of the abraded platform?  I am getting hung up on attempting to make razor sharp points lately and am wondering about technique.  They look really sharp- almost serrated. 

Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #10 on: May 26, 2013, 10:36:05 am »
They are not all that sharp, actually, when there are bits of platform left.  They cut a lot better when retouched... but then the edge looks funny.
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 Points - Cody Complex Types
« Reply #11 on: May 26, 2013, 10:55:33 am »
I really like those Patrick. Btw... Darla says thankyou for the point you sent with me at the Classic  :)
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Offline JackCrafty

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Re: Latest Points - Cody Complex Types
« Reply #12 on: May 26, 2013, 11:07:30 am »
You're welcome Brian.  :D

PaPoints, if you want a razor sharp edge, it's hard to beat a well knapped bevel.
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 iowabow

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Re: Latest Points - Cody Complex Types
« Reply #13 on: May 26, 2013, 11:18:39 am »
On shapness I would put my money on a well done paleo flaked point. However it is four times as hard to do and learn.
(:::.) The ABO path is a new frontier to the past!

Offline littlehunters19862011

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Re: Latest Points - Cody Complex Types
« Reply #14 on: May 26, 2013, 05:17:04 pm »
those are sum nice  nice points.