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Author Topic: Latest Chippings Nov 27, 2013 Burlington and Dover  (Read 2800 times)

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Offline D. Tiller

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #15 on: November 27, 2013, 06:08:01 pm »
WOW!!! Now those are nice. Cant wait to get my shop in order so I can start knapping again!!!
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“People are less likely to shoot at you if you smile at them” - Mad Jack Churchill

Offline JackCrafty

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #16 on: November 27, 2013, 06:17:17 pm »
Bob, yeah, the Dover is cool material.  I've got a bunch so I'll be making paleo stuff first and bird points from the debitage.  I tried a Dalton and it does look old and feel "right".  It produces a wicked edge too.
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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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