13 things to ensure while cutting

Cutting Room Procedures ( Image Source)

 1. Knife guard should be adjusted according to the height of the lay.

2. The correct position of the blade, its sharpness and the reciprocating speed of the machine should be ensued.

3. Cut the lay of fabric by propelling the cutting machine on the marking line with accuracy.

4. Projections for each pattern section should be provided to facilitate the sorter in numbering the cut sections.

5. Provide notches at appropriate places with required depth.

6. Mark the position of pockets, embroidery, logo etc. by drilling small hole through the lay with correct drill bit .

7. Frayed, serrated, fused or scorched edges, ripped or pulled yarns, overcut and undercut should be avoided while cutting.

8. On Bend knife machine, use ready patterns aided by appropriate fixtures for carrying out precision cutting.

9. Sections which need to be cut individually (e.g. checks to be aligned in the front panel) are to be respread and folded by aligning the checks/stripes.

10. Use appropriate fixtures to ensure the matching of the folded sections.

11. Discard the cut scrap into the caster bins positioned near the table.

12. Tie the cut lay along the cut sections of the master marker in a bundle.

13. Erase the splicing and the end marks after the spread is cut and bundled.

Safety Instructions in Handling Cutting

a. Areas near cutting tables should be clearly marked, and their access restricted should be restricted by barriers.

b. On motorised and automatic cutting tables the warning signals should be fitted to indicate when blade is in motion.

c. The machine ideally should be fitted with automatic adjustable guards to fully cover the exposed part of the cutting blade.

f. The five finger chain blades should be available to all the operator working on knife and should be worn on all times during cutting work.

g. There should be a regular check on the condition of the light, guard, and table fittings.

h. Only fully trained operatives should be allowed to work on knives.

i. The operators' standards should be checked against the published operating practice on a regular basis and should be corrected wherever a deviation is found.

j. There should be an effective cleaning system in operation that prevents build up of fluff, fly and off cuts, thus reducing fire, health & trip hazards?

A complete of list of safety measures can be found here


For those who want to go in for technical details they can click here for round knife and here for straight knife .

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