Primitive Archer

Main Discussion Area => Flintknapping => Topic started by: cracker on April 15, 2011, 10:54:19 pm

Title: Rock Fight
Post by: cracker on April 15, 2011, 10:54:19 pm

Had to really fight up to get these rocks out of some stiff sticky clay. Is it knapping rock? Cook it or not?

Title: Re: Rock Fight
Post by: Ncsnipe on April 16, 2011, 12:24:34 am

Looks like flint to me, nice chalky exterior and smooth shiny interior. Try to knock a few flakes and see how it goes. Where you located?

Title: Re: Rock Fight
Post by: cracker on April 16, 2011, 12:48:50 am

A little south of Augusta GA.

Title: Re: Rock Fight
Post by: bryan irwin on April 16, 2011, 01:07:31 am

bring it the classic and well find out. ;D

Title: Re: Rock Fight
Post by: Tower on April 16, 2011, 10:18:47 am

Looks good to go.

Title: Re: Rock Fight
Post by: TRACY on April 16, 2011, 10:47:41 am

For a second Ronnie, I thought you got into the peach jar and got into a rock throwing fight :D

I find my best hornstone in layers of sticky clay, so I would say it looks good from what I can tell.

Tracy

Title: Re: Rock Fight
Post by: mullet on April 16, 2011, 06:23:14 pm

Looks like Coastal Plains to me. A little heat wouldn't hurt that any.

Title: Re: Rock Fight
Post by: cracker on April 16, 2011, 10:41:18 pm

Thats what I thought Eddie I was just looking for confirmation.

Title: Re: Rock Fight
Post by: leapingbare on April 17, 2011, 01:26:29 am

yes its costal planes chert.

Title: Re: Rock Fight
Post by: Bill Skinner on April 17, 2011, 02:25:20 pm

That looks like Coastal Plains to me, also.  Depending on the rock, I have cooked it  from 350 to 550, the coarser took the higher heat.  Most was around 450 for all night.  You may want to cook it at 150 or so for a couple of hours to dry it out before you cook it at the higher temps.  Bill

Title: Re: Rock Fight
Post by: cowboy on April 17, 2011, 02:48:52 pm

that's what i was going to say. cook it and knap it. Cool lookin rock!

Title: Re: Rock Fight
Post by: cracker on April 18, 2011, 01:22:54 am

Thanks guys I'll take it to the classic and get someone to show me how to bust it up to cook. Ronnie