I just mark my cutting line around the quilt, stitch just inside it, then use my huge shears to trim along the line. Keeps everything together.

I do a lot of borderless quilts. Depending on how many seams are along the edges, and how much the quilt's been handled, sometimes I'll do a quick basting-type stitch all the way around to stabilize the seams. But if they're all holding together nice & tight, or there aren't many seams per edge, I don't bother.

I don't have a serger, I just use my regular machine with a long stitch length, mostly because I'm impatient and want the step to go quickly, and those seams only need to hold until the binding is in place.

I don't have a serger but I do stitch the edges of my sandwich before I add the binding. I use a narrow, long zigzag stitch. I think it makes adding the binding so much easier, not having to worry about missing a layer, it is well worth that extra time and effort of sewing around the edge one extra time. It also makes trimming much easier! I do the stitching before I trim!

Nope, never. When I am quilting a quilt I stitch the top to the batting and backing as I move the quilt on the frame. I think that if you serged the edges too tightly you would really struggle to fill the binding and a floppy binding is never nice.

Nope. I do a line of basting stitches around the perimeter though.

try it and see if you like it. everyone has their own way of doing things. i do it sometimes, depends mainly on if i have a clean surface to set the serger on.

I never have

I don't have a serger but my machine has an overlock stitch and I use it. Helps keep my edges neat and makes binding easier for me.

Thanks for all the great answers. It seemed my using the over edge stitch might have made it a little easier to keep all the layers together. Now I'll have to try sewing the binding on one side before trimming. Always learning:)

That's what I do. I find the binding is too "flat" if I zigzag over the seam allowance. Using just the quarter inch seam keeps the fluff in the binding.