Author Topic: More Chippings from Paul's Stone  (Read 1664 times)

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Offline JackCrafty

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More Chippings from Paul's Stone
« on: September 24, 2013, 09:35:53 am »






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 bowmo

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Re: More Chippings from Paul's Stone
« Reply #1 on: September 24, 2013, 01:48:08 pm »
Killer work. Nice job fluting through the concrete pockets!

Offline JackCrafty

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Re: More Chippings from Paul's Stone
« Reply #2 on: September 24, 2013, 03:38:11 pm »
Thanks, yeah, the concrete was a little rough.  That's why the point is so small.   :)
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: More Chippings from Paul's Stone
« Reply #3 on: September 24, 2013, 06:07:55 pm »
Have you/do you plan to heat treat that stuff any?

Offline sweetpea

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Re: More Chippings from Paul's Stone
« Reply #4 on: September 24, 2013, 07:44:57 pm »
Man, you are good, I'd like to try that, but I'm afraid of getting cut.

Offline Knapper

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Re: More Chippings from Paul's Stone
« Reply #5 on: September 24, 2013, 09:49:35 pm »
Keep me coming, that's what keeps us going :)
Knapper
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Offline cowboy

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  • Paul Wolfe. Springtown, TX
Re: More Chippings from Paul's Stone
« Reply #6 on: September 24, 2013, 10:35:19 pm »
You da man Patrick! Those are looking good so far. Make me wanna go rock hounding again :).
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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Re: More Chippings from Paul's Stone
« Reply #7 on: September 24, 2013, 10:50:52 pm »
Scott, all the pieces you see are heat treated.   :)

Knapper, lots more to come.

Paul, I'm sending you these plus some heat treated spalls.  I think you'll find the heat treated stuff "interesting".  It's a bit like some heat treated quartz I got from James Parker at the classic:  kind of crumbly when hitting the platforms but the flakes travel well.
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: More Chippings from Paul's Stone
« Reply #8 on: September 25, 2013, 06:55:33 am »
Well thank ya Mr Patrick :). Hmm, doesn't look like the heat really slicked em up all that much? Will have to experiment a little.
When you come upon a track or trail you do not know, follow it to the point of knowing.

Stringman

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Re: More Chippings from Paul's Stone
« Reply #9 on: September 25, 2013, 10:39:09 am »
How high did ya take em? I'm guessing 350-400?!?

Offline JackCrafty

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Re: More Chippings from Paul's Stone
« Reply #10 on: September 26, 2013, 12:25:42 am »
Yep, 400 degrees for 4 hours.
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