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Old 07-14-2013, 10:20 AM   #2
Cook22
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Join Date: Jul 2007
Location: Dublin, Ireland
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My own personal take on curves (and I trim all my stamps with a scalpel) is that I make a lot of small straight cuts . A large open curve is no problem at all to just freehand with the blade, but for anything fine, making a lot of smaller straight cuts reduces the risk of under-cutting. This is just me, other people may do it differently. Can you not do curved cuts with the scissors? That's the only reason I've been thinking of getting them - but there are always other things higher up my priority list.
Size? A lot of people swear by the more pointy one (#10 or #11, I think), but to be honest I just get whatever is in stock in local stores, and if it's not always the same, it doesn't bother me.
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