heavy starch and pointy points
#11
Faultless Professional Formula Heavy Starch-it's what The Husband had for starching his uniform hats. He's also got a jug of Sta-Flo liquid starch around somewhere, but I've never used it.
I'm open to other suggestions; this just happened to be on hand when I was desperate. I use vodka and water for sizing.
I'm open to other suggestions; this just happened to be on hand when I was desperate. I use vodka and water for sizing.
#12
Super Member
Join Date: Apr 2007
Location: Alturas, CA
Posts: 9,393
Christine27, I don't believe that you can starch faux suede.
I use the concentrated Sta-Flo starch and dilute 50/50. To use it "properly", you should starch the dickens out of the fabric, then put in a plastic bag and let the starch really get "into" the fabric, then let it air dry or in the drier, although air dry is actually better(will be stiffer than drier), otherwise when you iron, you're really just ironing the starch and this is why your iron will get all yucky.
I use the concentrated Sta-Flo starch and dilute 50/50. To use it "properly", you should starch the dickens out of the fabric, then put in a plastic bag and let the starch really get "into" the fabric, then let it air dry or in the drier, although air dry is actually better(will be stiffer than drier), otherwise when you iron, you're really just ironing the starch and this is why your iron will get all yucky.
#13
Super Member
Join Date: Apr 2010
Location: Illinois
Posts: 9,312
Has anyone ever starched faux suede? I'm working on embellishing fabric for a bag. I'm using several different brands of faux suede and batik cottons. I starched all my cottons and I'm ready to try starching the suede, on the back side and at a lower temp. That suede keeps wiggling around!
#14
Glad it worked out well for you, but it is entirely possible, and quite easy actually, to have pointy-points (also straight cuts, square blocks, even seams, etc) without the use of starch or any other additives whatsoever. I much prefer my fabric to feel like fabric, not cardboard...or even typing paper.
#15
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,827
Glad it worked out well for you, but it is entirely possible, and quite easy actually, to have pointy-points (also straight cuts, square blocks, even seams, etc) without the use of starch or any other additives whatsoever. I much prefer my fabric to feel like fabric, not cardboard...or even typing paper.
As a pre-washer, I like to have some "feel" back into the fabric, as the sizing has been removed in the wash.
I did like using Magic Sizing, and because it's unavailable here in Canada, I hade been using spray starch, which if not careful it becomes that cardboard and typing paper feel! Just last week I tried Mary Ellen's Best Press for the first time, and can see it will be my option now instead of the spray starch.
As for pointy-points and perfected work ... a lot of that comes from your technique and abilities and NOT from starching til it is like cardboard! And one of those techniques is learning the value of pressing, and pressing well, throughout the process.
And if you're looking for really perfect-pointy-points paper piecing might be your solution!!
(now there's a lot of Ps!)
#18
Super Member
Join Date: Sep 2010
Location: Keller, TX
Posts: 7,417
Christine27, I don't believe that you can starch faux suede.
I use the concentrated Sta-Flo starch and dilute 50/50. To use it "properly", you should starch the dickens out of the fabric, then put in a plastic bag and let the starch really get "into" the fabric, then let it air dry or in the drier, although air dry is actually better(will be stiffer than drier), otherwise when you iron, you're really just ironing the starch and this is why your iron will get all yucky.
I use the concentrated Sta-Flo starch and dilute 50/50. To use it "properly", you should starch the dickens out of the fabric, then put in a plastic bag and let the starch really get "into" the fabric, then let it air dry or in the drier, although air dry is actually better(will be stiffer than drier), otherwise when you iron, you're really just ironing the starch and this is why your iron will get all yucky.
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