How to Make a Cheater's Hong Kong Finish
September 2nd, 2008 in sewing, fashionA classic Hong Kong finish takes a long time to do yet gives your garments the touch of a professional designer. Years ago when I was learning some of these couture finishing techniques, my dear friend Alix Graham-Michel taught me this Hong Kong finishing technique that would make even the professionals look twice.
Start with an unfinished seam, pressed open.
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Begin by presssing a seam open. |
Cut a strip of bias fabric 1-3/4 inches wide.
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Using decorative fabric, cut a strip on the bias. |
Pin the bias strip and one side of the seam right sides together and matching raw edges. Make sure you are pinning just the seam and not your project!
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With right sides together, pin the bias strip and seam edge. |
Sew together using a 3/8-inch seam allowance. Press the seam open with an iron.
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Press the seam open. |
Wrap the bias around to the wrong side of the seam edge, completely enclosing the raw edge.
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Wrap the bias strip around the raw edge of the seam. |
Do not fold the bias strip over; you should be able to see the raw edge of the bias strip on the back of the seam.
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Be careful not to pin your project into the bias strip seam. Check the back to make sure it looks like this before you move on. |
Stitch in the ditch.
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Stitch in the ditch of your original seam. |
On the wrong side of the seam, use a pair of appliqué scissors to trim away the unused bias strip. Just as a little information tidbit, you do not need to finish the bias strip edge because the strip was cut on the bias and bias does not fray!
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Using appliqué scissors, cut away the extra bias strip from the seam. |
Let the seam fold open naturally as it was originally pressed open and press again.
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Press the seam back in its original open position. |
Repeat those steps on the other side of the seam and you'll have a beautifully finished inside for your unlined garments!
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Once you finish the other side of the seam, you'll have a beautiful, professional look to your unlined garments. |











Comments (4)
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