essentÊrving°59

Car ved Mo u l dix g s

Fig 4.12 After the rim ofthe cup has been stabbed in, a chip cut facilirates the shaping of the dart.

♦    Straight-edge (No. 1), about 12mm (^lAm) or l4mm (yióin) widc;

♦    No. 3 fishtail, I4mm (Vi6in) or the No. 5 uscd above;

♦    No. 7 about one and a half times the widrh of the dowel.

If you have a second straight-edge with a rounded end of the same width it will help when cutting the sides of the stick. It will also help if the No. 7 has a rounded end.

The ribbon twists across the dowel at about 45°. The interval$ between the sides ofthe ribbon vary from design to design. It is sensiblc to let the size of the scraight-edge with which the side of the stick is stabbed down dccidc. The ribbon may be any width, but is unlikely to be much wider than the exposed length of the stick.

After marking out, the straight-edge is used to stab vertically on the linÄ™ of the ribbon across the linÄ™ of the stick. About 2mm ('/lóin) would be a rcasonable depth to stab down to on a 12.5mm (*/2in) dowel. Once thcsc stab cuts are madÄ™ on both sides of the ribbon all the way along, the straight-edge that determined the internl is used to cut

Fig 4.13 Stabbing the end of the dart tising a No. 3 fishtail. The comer ofthe fishtail reaches ttnder the undercut outside rim ofthe cup. NotÄ™ the completed dart on the lefi showing a chip cut at the top.

Fig 4.14 Thefirst stage in cutting ribbon and stick, showing the straight edge used. NotÄ™ that it is narrower than the internat it has fiattened.

horizontally to establish the top of the stick (Fig 4.14). The No. 7 is used on the edge of the ribbon that descends to the ground. With the flute facing the ribbon, one corncr is placed a littlc way along the already cxposed edge of the ribbon and the chiscl is swung down to the ground while being pushed in (Fig 4.15). The side of the stick is then

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