Episode 2: Cutting Out Your Blocks
Episode 2: Cutting Out Your Blocks: In this episode, I will guide you step-by-step through the process of cutting and sandwiching your quilt layers.
You will learn how to accurately cut fabric strips, prepare batting, and create precise measurements for your quilt blocks.
Pauline will also cover essential techniques for folding, pressing, and labelling your pieces; ensuring everything is organised and ready for quilting.
Don’t forget to download your class notes below this video:)
Companion Notes: Cutting and Sandwiching, Done Accurately
Cutting habits that pay off
- Cut strips across the width of the fabric and sub-cut your block pieces from them, exactly as Pauline demonstrates — strip cutting is faster and far more consistent than cutting pieces one at a time.
- Keep the ruler line on the fabric. The most common cause of "mystery" size differences is measuring from different sides of the ruler line. Pick the edge of the line and use it every time.
- Use a fresh blade and a flat mat. Skipped threads and wavy edges usually mean a dull blade or a warped mat, not poor technique — and both make you press harder, which shifts the ruler.
- Press pieces before labeling, not after. A crisp fold now means your labeled bundles stay true to size at the machine.
The QAYG sandwich
In quilt-as-you-go, each block is sandwiched individually: backing, batting, then the block top. Cut your batting and backing slightly larger than the top — a small margin all around gives you room to quilt to the very edges and trim square afterward. Smooth from the center outward, check the back for folds before you pin or baste, and label each finished sandwich with its block number. When quilting day comes, you'll be glad every block is a matched, ready-to-sew set.
