How do you all keep your sandwiches together tightly??
07-03-2010, 02:54 PM
#31
Super Member
Join Date: Mar 2010
Location: PROFESSIONAL Longarm Quilter NW Indiana
Posts: 3,400
Originally Posted by Holice
Do you close each pin when you pin the sandwich. this might be part of the problem. It works best if you will insert the pin but don't close them until you have an area pinned. Pinching tends to bunch up the layers. Also what size pins are you using. The 1" are best. I like the curved pins for basteing.
07-03-2010, 02:55 PM
#32
Super Member
Join Date: Mar 2010
Location: PROFESSIONAL Longarm Quilter NW Indiana
Posts: 3,400
Originally Posted by daniellern76
I taped the backing tightly to the table, spread out the batting and then the top and used the brass quilting pins that I saw recommended.
Too tightly could cause it to stretch and then pucker when untaped.
07-03-2010, 05:30 PM
#35
Super Member
Join Date: Apr 2010
Location: Central Jersey & Calabash,NC
Posts: 4,024
I find that stretching the fabric makes it bag and puffy after the tape is released. I know this may sound strange to many of you-I press all the layers seperately then layer them smoothing in between when all 3 are together I press one side, then the other smoothing and pressing very lightly- just barely gliding over the fabric using steam. I do this on a very large table. the steam sort of marries the fabric to the batting and I pin from the middle of the quilt going out to the edges. I use Warm and Natural batting and the 2" curved pins.
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