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Author Topic: Latest Chippings Nov 27, 2013 Burlington and Dover  (Read 2806 times)

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Offline JackCrafty

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Latest Chippings Nov 27, 2013 Burlington and Dover
« on: November 27, 2013, 11:52:28 am »
« Last Edit: November 27, 2013, 12:07:49 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

Stringman

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #1 on: November 27, 2013, 11:58:09 am »
Nothing wrong with any of that! Especially like the raw Snyder. I got a couple days planned in the shop over the weekend and posts like these just get my blood ta runnin! Keep em comin, Patrick
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Offline BOWMAN53

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #2 on: November 27, 2013, 12:09:44 pm »
more motivation for me when i get back home for sure.
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Offline JackCrafty

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #3 on: November 27, 2013, 12:14:52 pm »
 ;D  Thanks guys.

First time for me on the Snyders and Dovetail types.  I'll be making Graham Cave, Oceoloa, Lost Lake and more Dovetails soon...
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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 knapperhead

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #4 on: November 27, 2013, 12:15:27 pm »
Awesome work ! and instructions too?  ;D
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Offline BOWMAN53

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #5 on: November 27, 2013, 12:17:26 pm »
awesome, cant wait to see them. are they going to be on youtube?
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Offline JackCrafty

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #6 on: November 27, 2013, 12:21:23 pm »
Yep, lot's more youtube stuff coming up.
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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 BOWMAN53

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #7 on: November 27, 2013, 12:26:17 pm »
woo hoo, ive probably watched two thirds of all you knapping vids.
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Offline JackCrafty

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  • Sorry Officer, I was just gathering "materials".
Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #8 on: November 27, 2013, 12:32:19 pm »
Cool.  I think I've watched about 2/3 too.  ;)  (I fall asleep reviewing them)

Some are really outdated.  I'm trying to figure out a good way to update them without doing a lot of editing.  I hate editing.
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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 Trapper Rob

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #9 on: November 27, 2013, 12:48:22 pm »
Nice points. How much harder did the raw Burlington work compared to the cooked.
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Offline BOWMAN53

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #10 on: November 27, 2013, 01:42:48 pm »
Quote from: jackcrafty on November 27, 2013, 12:32:19 pm
Cool.  I think I've watched about 2/3 too.  ;)  (I fall asleep reviewing them)

Some are really outdated.  I'm trying to figure out a good way to update them without doing a lot of editing.  I hate editing.

lol taking a nap while watching vids on how to knap
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Offline JackCrafty

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #11 on: November 27, 2013, 01:51:27 pm »
For percussion, the raw Burlington was not difficult to knap and there wasn't much difference between the cooked and uncooked.  The cooked is much easier to pressure flake, like most heat treated stuff.
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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: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #12 on: November 27, 2013, 02:09:56 pm »
Another fine set there Mr.Patrick! Makes me wanna attack some more rocks but gonna wait till I work some soreness outa these hands ::).
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When you come upon a track or trail you do not know, follow it to the point of knowing.

Offline Majuba Tom

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #13 on: November 27, 2013, 02:20:42 pm »
Amazing work. I cant wait to watch the youtube videos. :)
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Offline Outbackbob48

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Re: Latest Chippings Nov 27, 2013 Burlington and Dover
« Reply #14 on: November 27, 2013, 06:01:54 pm »
Patrick, the Snyders is dead on and the cahokia dover is sweet, Something about that Dover that makes them look old, I like , good knappin on all of them an can't wait to watch the new vids. Bob
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