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Author Topic: Latest Chippings  (Read 4366 times)

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Offline Mike_H

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Re: Latest Chippings
« Reply #15 on: June 07, 2013, 03:23:18 pm »
Yeah, definitions are pretty tough to define. >:D  seriously though, many terms have contradicting definitions.
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Offline TRACY

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Re: Latest Chippings
« Reply #16 on: June 08, 2013, 01:05:35 am »
Me likey Llano River chert!   ;D




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

Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #17 on: June 08, 2013, 02:16:50 am »
 ;D
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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 Outbackbob48

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Re: Latest Chippings
« Reply #18 on: June 08, 2013, 09:11:48 am »
Patrick, excellent knapping, I like all of them. ;D Bob
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Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #19 on: June 08, 2013, 03:03:22 pm »
Thanks Bob!
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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

Stringman

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Re: Latest Chippings
« Reply #20 on: June 08, 2013, 08:54:15 pm »
Shore a nice handful of points!
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Offline cowboy

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  • Paul Wolfe. Springtown, TX
Re: Latest Chippings
« Reply #21 on: June 09, 2013, 10:10:08 pm »
I see your still hammering them out Patrick  :). Darn nice collection there! I'm out west of San Angelo most recently working. Man you aughta see this flint out here!
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When you come upon a track or trail you do not know, follow it to the point of knowing.

Offline twisted hickory

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Re: Latest Chippings
« Reply #22 on: June 09, 2013, 10:24:05 pm »
Quote from: jackcrafty 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.
What of the "flintknapping definitions 'thing'" ? I don't get it.
Greg
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Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #23 on: June 10, 2013, 02:31:11 am »
Hey Paul!  I need to get out that way.  You're makin' me mad.   >:(

 ;D


Greg, I guess you haven't seen the "flintknapping glossary of terms" thread.  http://www.primitivearcher.com/smf/index.php/topic,39365.0.html
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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 David_Daugherty

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Re: Latest Chippings
« Reply #24 on: June 13, 2013, 01:43:08 am »
Was wonering if you would post a pic of your notching tools?  I have been working in my notching technique but I think my tools are too thick.  Was wondering what you use because yours looks awesome!
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"You can't put a price on being inspired"-Zooey Deschanel

Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #25 on: June 14, 2013, 01:24:41 am »
David, I will post pictures of my notching tools.  I forgot to do that today but I will soon.   :-\

More pictures of latest chippings:   ;D



« Last Edit: June 14, 2013, 01:29:54 am by jackcrafty »
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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 JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #26 on: June 14, 2013, 01:26:46 am »
And I didn't like the look of the corner tang...  I noticed in the pictures that I forgot to do the retouch.  So, here's the finished piece:

 ;D




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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 cowboy

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  • Paul Wolfe. Springtown, TX
Re: Latest Chippings
« Reply #27 on: June 14, 2013, 06:52:49 am »
Man a bunch of those look like rough raw stuff. Good works! I break everything lately.   
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When you come upon a track or trail you do not know, follow it to the point of knowing.

Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings
« Reply #28 on: June 14, 2013, 08:18:48 pm »
As promised, here are pictures of my high tech notching tools:  ice picks from wally world.



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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
« Reply #29 on: June 14, 2013, 09:34:42 pm »
Wow your points always look razor sharp.  Do the ice picks hold their shape well?
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