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The term "gauge" is used in knitting to describe the fineness size of knitting machines. It is used in both hand knitting and machine knitting. The phrase in both instances refers to the number of stitches per inch rather than the size of the finished article of clothing. The gauge is calculated by counting the stitches (for hand knitting) or ...
Steeks can be used for front openings (such as on a cardigan), armholes, or necklines. It has several advantages: Many knitters are faster at the knit stitch than the purl stitch, it goes faster, and allows one to work with the right side of the fabric facing the knitter all the time, and thus follow an intricate pattern more easily. It is also ...
Wearing this oversized cardigan feels like being wrapped up in a cozy hug, and it’s great for layering over a T-shirt or light sweater during the cold winter months.
A more hands-on method, there is the test swatch and the gauge swatch. Knitting a test swatch requires knitting the yarn into a small, roughly 4 in (10 cm) square textile of even stitches. [4] Comparing this with recommended needle sizes, yarn, and the knitter's own signature tension, allows for adjustments to all of these things.
There are various methods employed to cast on, such as the "thumb method" (also known as "slingshot" or "long-tail" cast-ons), where the stitches are created by a series of loops that will, when knitted, give a very loose edge ideal for "picking up stitches" and knitting a border; the "double needle method" (also known as "knit-on" or "cable ...
A raised increase, knitting into row below (k-b, k 1 b) A lifted increase, knitting into the yarn between the stitches (inc, m1) Knit front and back (kfb) Purl front and back (, pass slipped stitch over (S1, K1, PSSO) for a left-leaning decrease. Knit two together through the back loops (K2tog tbl) for a left-leaning decrease.
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On its own, a single large egg provides about 6 grams of protein and 70 calories. Eggs also contain healthy fats, which make them even more filling. Eggs also contain healthy fats, which make them ...