Main Discussion Area > Flintknapping
Out of the roaster and onto the shaft
bjrogg:
Thanks Stixnstones, Thanks Phyankord the heat treatment made the color change. It was a butterscotch color and still is if you remove very much material. The thinner pieces the color went all the way through.
Trapper Rob:
Nice point.
I just bought a couple of pieces what temp & how long did you cook it ?
bjrogg:
I put it in wife's turkey roaster with dry sand. Started at 190 on the dial left it there over night, next morning ramped it up 75 degrees every 45 min. till at highest setting 450 let it soak there for about 6 hours turned down to 300 over night turned off in morning left in sand in roaster for 2 days till cool. Make sure sand is dry I always save my cooked sand and keep it dry. I leave it at 200 so long to dry stones without making steam and breaking them. This was flint river and it turns red when it's cooked. If you look at my cooking stone thread there are pictures the first cook was conservative and helped but second cook was more aggressive you can see color difference in pictures. You might want to start conservative and see how it works you can always cook it again more aggressive if it doesn't work but some stone this recipe would be to high of temp. I ruined some Texas flint once. What kind of stone did you buy trapper and is it spalled?
flungonin:
Awesome knapping, love how you married it to the shaft.
Trapper Rob:
It is spalled I think he said it was knife river he said it came from NC.
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