Cutting Fabric

I have been experimenting with the cutting of Fabrics and have now managed to work out how to cut fabrics of various thickness’s from Organza to medium weight fabrics.

I have added some cutting information to my cutting guide to help everyone with their settings.

Here are some photo’s of some of the materials.

Fabrics 1

Fabrics 2This photo shows clockwise from top left Organza, Thin Plastic (like carrier bag), Tea Bag Tissue, Mount Board

To cut the Organza I sandwiched it between two sheets of Reynold’s Freezer Paper (careful how you iron it, it can melt) and then stuck to my standard mat.

The Thin Plastic was simply stuck to a standard mat.

Tea Bag Tissue was put through the Xyron, adhesive backing left on and stuck to standard mat, I then stamped it using StazOn (gives similar effect to TH Tissue Tape).

Mountboard is to show the two extremes of the Pazzles capability.

FabricsA range of Fabrics – I have cut these using two different sandwiches depending on what effect you require.

For all these experiments I have used the Standard Mat.

The first uses a sheet of Reynolds Freezer Paper on each side of the fabric, it peels of your fabric without causing any damage leaving your fabric as it was.

The second sandwich uses Iron on Medium Interfacing (iron on vilene 250) on the back of the fabric and a sheet of Reynolds Freezer Paper on the face side. The Reynolds Freezer Paper peels of and the Interfacing remains to leave you with a stiffened fabric which you can use to make bags like the one below.

Fabric Bag 1

Fabric Bag 3

 


2 Responses to "Cutting Fabric"

  • Richard,

    I love the idea of the Freezer paper. I always use it when I am cutting shapes by hand for my quilting but I never thought of using it when I cut on my machine. Thank you for the reminder and the sandwich idea is great!!!

    Cheryl

    1 Cheryl said this (March 21, 2011 at 15:09)


  • I have never heard of freezer paper. So if you iron the freezer paper to fabric, it sticks to it?

    2 Tiffany McCreedy said this (May 18, 2011 at 02:04)