Making a Tie: Tailoring Techniques for Beginners
Cutting
A course by Matteo Olivieri , Tailor Brand
About the video: Cutting
Overview
“Once the patterns have been made, I will again get help from Giuliana who will explain how to cut the fabric of the tie in the right way.”
In this video lesson Matteo Olivieri addresses the topic: Cutting, which is part of the Domestika online course: Making a Tie: Tailoring Techniques for Beginners. Learn fundamental tailoring techniques to create a classy tie, from the first cut to the finished knot.
Partial transcription of the video
“Cutting In this lesson, we will always be helped by Giuliana, who will explain how to cut the fabric correctly. You will need patterns, silk fabric, the woolen cloth, the lining, the pencil and the rubber. I'll leave you a tip: to cut the fabric, use a professional dressmaker's scissors which will allow you to cut sharply and it will not ruin the fabric. Let's see how it's done together. Let's now cut the fabric of our tie. We use tissue paper in the cutting phase to help us hold the fabric in place. I positioned the models this way to optimize the fabric: shovel, tail and gusset. Then, fro...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Making a Tie: Tailoring Techniques for Beginners
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Category
Fashion -
Areas
Fashion Design
Matteo Olivieri
A course by Matteo Olivieri
Matteo Olivieri is the owner of Sanvenero, a family business and tailor's shop founded in 1880 in Savona. Sanvenero specializes in custom suits, shirts, and ties inspired by the prevalent style in Italy during the '50s and '60s. The high-end tailor brand also boasts a location in the heart of Milan and has had the honor of dressing famous actors, singers, public figures, and other celebrities since it first opened its doors.
- 93% positive reviews (30)
- 1,110 students
- 12 lessons (1h 26m)
- 15 additional resources (2 files)
- Online and at your own pace
- Available on the app
- Audio: Italian
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- Level: Beginner
- Unlimited access forever
