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Author Topic: Latest Chippings Sep 1, 2013  (Read 3894 times)

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Offline TRACY

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Re: Latest Chippings Sep 1, 2013
« Reply #15 on: September 03, 2013, 07:06:06 am »
Nice little cache ;D nice work Patrick!

Tracy
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Offline cowboy

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Re: Latest Chippings Sep 1, 2013
« Reply #16 on: September 03, 2013, 07:36:14 am »
Dang Patrick! I thought you still worked, at least part time. Lol. That is one fine collection as always!!
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Offline Jodocus

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Re: Latest Chippings Sep 1, 2013
« Reply #17 on: September 07, 2013, 08:56:42 am »
Great stuff and great pics!

That bone handle looks nice.
I'm trying to get a hang of flinkanpping but it seems MUCH harder than woodworking  :P I can only admire these pieces.
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Offline Knapper

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Re: Latest Chippings Sep 1, 2013
« Reply #18 on: September 07, 2013, 10:08:06 am »
Patrick,
   You just keep setting the bar higher and higher. Beautiful points. Would really like to see the science,preforms and platform set up your talking about .
Knapper
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Offline gstoneberg

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Re: Latest Chippings Sep 1, 2013
« Reply #19 on: September 08, 2013, 02:43:17 pm »
Wow Patrick, those are beauties.  Did you do those with indirect?

George
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St Paul, TX

Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #20 on: September 08, 2013, 06:29:18 pm »
Yes, all with indirect.   :)  All the notches on all these points were punched out with indirect too.
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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 bowtarist

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Re: Latest Chippings Sep 1, 2013
« Reply #21 on: September 09, 2013, 05:54:23 pm »
Damn Dude! Those are Sweet!!  Is that indirect with copper or antler?  Looks a lot like some abo work to me.  Great job!! dp
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Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #22 on: September 09, 2013, 11:32:38 pm »
Copper indirect for the large flakes and some antler work (on the smaller points) to finish up the tips and sharpen the edges.
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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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Re: Latest Chippings Sep 1, 2013
« Reply #23 on: September 10, 2013, 01:54:38 pm »
Some close-ups...









« Last Edit: September 10, 2013, 01:58:14 pm 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 skyarrow

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Re: Latest Chippings Sep 1, 2013
« Reply #24 on: September 10, 2013, 01:58:09 pm »
Hey patrick did you ever make a indirect notching vid on Youtube? I still suck at notching :( dude i made a small flake copper indirect man it works as good as a pressure flaker ;) il have to text you a pic
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Offline Knapper

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Re: Latest Chippings Sep 1, 2013
« Reply #25 on: September 10, 2013, 03:23:08 pm »
Never get tired of looking at quality work
Knapper
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Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #26 on: September 10, 2013, 04:35:19 pm »
Sterling, I haven't made one yet on how to punch the notches but you can see my technique in the first 2-1/2 minutes of this video:

http://www.youtube.com/watch?v=G1mXybSeEww

I also have a beginner notching vid here (in case you haven't seen it yet).  I deals with pressure but the same technique is used for the steel punch too.

http://www.youtube.com/watch?v=TGpi7kjdXIs&list=PL167E6ACEDB32F0B9&index=16
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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 skyarrow

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Re: Latest Chippings Sep 1, 2013
« Reply #27 on: September 10, 2013, 04:44:41 pm »
Cool il check them out
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Offline skyarrow

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Re: Latest Chippings Sep 1, 2013
« Reply #28 on: September 11, 2013, 10:44:43 am »
Was that an ice pick in the first vid?
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"We don't have mistakes here, we just have happy accidents" Bob Ross RIP 1995

Offline JackCrafty

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Re: Latest Chippings Sep 1, 2013
« Reply #29 on: September 11, 2013, 10:54:00 am »
Yup.  Ice picks are my favorite notching tool.
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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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