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Author Topic: fresh batch of burlington  (Read 1770 times)

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Stringman

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fresh batch of burlington
« on: April 28, 2012, 01:04:43 pm »
Been waitin for a pyrometer to arrive before I could fire my kiln up and it finally arrived last week. Got a chance to put a bucket of rock thru it yesterday and wasnt sure if I was gonna get enough heat on it, so when I opened it up this mornin I was more than pleased to see the results. Slicked up nice and the color really popped!

I was inspired by Bevan to try a piece of snowflake and it turned out well too.

Thanks for lookin
Scott
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Offline Bevan R.

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Re: fresh batch of burlington
« Reply #1 on: April 28, 2012, 01:06:42 pm »
Damn! Those are sweet Scotty!
How hot does your kiln go, may I ask!
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Bowmakers are a little bent, but knappers are just plain flaky.

Offline TRACY

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Re: fresh batch of burlington
« Reply #2 on: April 28, 2012, 01:21:49 pm »
Good lookin batch of rock and points. Knife is very cool!

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

Offline bowtarist

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Re: fresh batch of burlington
« Reply #3 on: April 28, 2012, 01:32:49 pm »
Heck of a job stringman!!  Congratz on the first firing, and that is a swell snowflake knife!! dpg
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(:::.)    Osage music played daily. :)

Stringman

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Re: fresh batch of burlington
« Reply #4 on: April 28, 2012, 02:58:58 pm »
Bevan- it goes higher than I need but Im still learnin how to use it. I reckon it could hit 2000 or there bouts. It cut off a little sooner than I was expectin yesterday, but I think that was due to the timer runnin out. It might have reached 500 but no more. I got another batch goin today and plan to watch it a little closer.

Just finished this corner notch creation... Not sure what it resembles. Kind of a cross between a hopewell and a snyder
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Offline Bevan R.

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Re: fresh batch of burlington
« Reply #5 on: April 28, 2012, 05:09:45 pm »
Those are seriously awsome!!
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Bowmakers are a little bent, but knappers are just plain flaky.

Offline Outbackbob48

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Re: fresh batch of burlington
« Reply #6 on: April 28, 2012, 05:24:39 pm »
Looks like ya got the right temp for the burlington,points look great an the snowflake is a beauty.Later Bob
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Stringman

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Re: fresh batch of burlington
« Reply #7 on: April 28, 2012, 05:49:01 pm »
Thanks Guys, sure is nice to be gettin my hands on some treated stuff again. Been awhile since I could just sitt down and smack out my frustrations. Didn't realize how depressed and sluggish I was feelin (stinkin withdrawals!!) Let that be a lesson to all ya'll out there thinkin about pickin up this habit. Do you wanna end up like ME????
 ;D jus kiddin!
I'm so blessed!


Bevan if you want to send it, I'll try to cook it... No guarantees, though. You goin to MoJam this year?
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Offline seider

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Re: fresh batch of burlington
« Reply #8 on: April 28, 2012, 10:39:12 pm »
Very nice looking points there.akes me won't to
Go and hit some rock but I left ally equipment
At work and I don't have a key
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Now is the time for all good men to come to the aid of there country.

Offline iowabow

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Re: fresh batch of burlington
« Reply #9 on: April 29, 2012, 10:55:42 am »
How lucky we are to live where the creeks are full of the best rock in the nation (hehe IMO). Those are great and I know you made most of those yesterday...FAST
« Last Edit: April 29, 2012, 01:33:53 pm by iowabow »
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(:::.) The ABO path is a new frontier to the past!

Stringman

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Re: fresh batch of burlington
« Reply #10 on: April 29, 2012, 01:36:05 pm »
The second bucket was getting close to 500° when I started hearin alot of popping. So I shut it down and when I opened it up this morning about half the bucket was in pieces. Not a total loss as some of them were still good size, and some of the chalkiest stuff had turned to rubble, (again no loss.) This could have been caused by the fact that I was cooking bigger pieces and didnt give it enough drying time... Lesson learned!

Thanks for all the compliments, and... Ahem... John, I thought we were keeping that a secret?!?.
 ::) ;)
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Offline JackCrafty

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Re: fresh batch of burlington
« Reply #11 on: April 29, 2012, 03:02:47 pm »
 ;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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Re: fresh batch of burlington
« Reply #12 on: April 30, 2012, 10:49:18 am »
Nice collection of points there Scott! man, that snowflake REALLY has some flakes going on...
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When you come upon a track or trail you do not know, follow it to the point of knowing.
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