What are the different kinds of scissors used in sewing? Thanks to Wikipedia for the following information. Never knew there was so much to scissors.
“All Purpose scissors - With long blades and pointy tips, designed to cut long, straight, smooth cuts in a variety of materials, as well as to get into small areas with the tips. In sewing applications, they are primarily used for non-fabric cutting applications, such as cutting out paper patterns.
Applique scissors – An offset handle and paddle-shaped blade pushes away the bottom layer of fabric, for controlled cuts close the stitching. Designed to cut/trim close to the fabric while protecting it from damage, and used for applique work and rug-making.
Button hole scissors – Adjustable, short-bladed, heavy-duty scissors for opening button holes.
Dress-maker's shears – Dressmaker's shears have a long blade (typically 7–10"), to facilitate cutting out fabric. Blades are tapered, with one pointed and one rounded tip; the blunt tip prevents fabric from snagging on seams and threads. Blades have a "knife edge": the top blade is set at an acute angle which allows them to cut through fabric easier than scissors. More heavy-duty than general scissors, the bottom blade sits flush on the table – making it easier to cut accurately through fabric. This photo is of a left-handed pair of shears.
Embroidery scissors – Small scissors which have fine sharp pointy tips, designed to get close to the fabric to effectively snip threads, without damaging the material.Embroidery scissors are often elaborately decorated.
Pinking shears – for cutting cloth and producing a serrated edge so that the fabric does not fray
Tailor's scissors - Designed to cut through heavy-duty materials like leather or multiple layers of fabric. Generally shorter in length (5″ blades are typical), with thicker blades that feature precision-ground knife-edges which cut all the way to the tip.
Although not technically scissors I thought was interesting.
Sewing chatelaine scissors – Chatelaine is a French term meaning 'mistress of a castle, chateau or stately home' that dates back to the Middle Ages. It refers to an ornamental clasp or hook from which chains were hung from the waist, holding perhaps, a purse, watch, keys, scissors or thimble case. The sewing chatelaine became a popular ornamental appendage worn by Victorian ladies at their waist, but disappeared when fashion changed and skirts were no longer full and long. Sewing chatelaines are now produced and worn as pendants around the neck.”
Hmmm what else would you like to know about scissors. Decision made! Unusual facts about scissors and maybe some fun facts you can share at your next sewing group meeting. Until next time. (Hugs)
Spring is here. I’ll be posting Free PDF that will help with the transition from Brrrr to more comfortable weather. Hope you enjoy our posts and please share your project with us at on Instagram #Chateausew&show.
Available Monday, April 10 is Free Spirit Fabrics – Love Always Tote. It is a beginner level and easy. This tote will be great at farmers markets or regular shopping days.
We have plenty of cute fabrics for your tote or all of the projects you have in mind. Chateau Sew & Sew is waiting to help you. Call or come by.
Remember to check out Monday’s, April 3 free PDF Free Spirit Fabrics – Girls Summer Dress .
Come back next week in our journey of running with Scissors.
Happy sewing (and snipping)
Karen and Susan
How about something a little unusual?
Though it's most often associated with dessert, rhubarb is actually a vegetable. Aside from it's pink color, it looks a lot like a celery stalk. You can eat rhubarb stalks raw, but it's extremely tart, so most recipes call for cooking it. The leaves, which you probably won't see when you buy it, are poisonous and should not be eaten!!! It's only in season in the U.S. from April to June.
FOR THE FILLING
- 4 1/2 c. sliced rhubarb (about 6 large stalks)
- 1 tbsp. lemon juice
- 1/3 c. granulated sugar
- 1/4 c. packed brown sugar
FOR THE TOPPING
- 1/2 c. all-purpose flour
- 1/2 c. rolled oats
- 1/2 c. finely chopped pecans
- 1/2 c. packed brown sugar
- 1/4 c. granulated sugar
- 1/2 tsp. kosher salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 6 tbsp. melted butter
- Preheat oven to 375°. In a 10” skillet or in a square baking dish, toss rhubarb with filling ingredients until evenly incorporated.
- In a large bowl, whisk together flour, oats, pecans, sugars, salt, cinnamon, and ginger. Use your hands to incorporate melted butter into flour mixture until mixture has pea-sized clumps.
- Scatter topping over rhubarb mixture and bake until rhubarb is bubbling and topping is golden, about 45 minutes.