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Texas stone

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JEB:
Patrick knows more about Texas rock than most so maybe he will suggest something for you. I use an old turkey roaster and beach sand to cook it. Some comes out good and some comes out too hard and break into little pieces when struck. But when it comes out it is like butter to knap.

bjrogg:
Looks like your winning Paul.
Bjrogg

Parnell:
Any progress?  I would thin that base up some.  Nice looking centerline.

paulc:
No progress yet...honestly hoping JC would chime in...And I am wondering if there is any value in cooking it a second time...I have two pieces of uncooked stone left.

I assume I can ruin the stone with too much cooking yes??  Paul

mullet:
I'd cook it again around 350, maybe 8 hours. Then try pressure flaking it in a few spots before you start banging on it.

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