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Plain Fine Rib Cuffing

Fine rib is the most restrained cuffing quality. The narrow rib adds hardly any bulk and closes sleeves, hems and necklines neatly without drawing attention away from the garment.

15 items

The rib is formed in knitting by alternating knit and purl stitches. It pulls the fabric together across its width, yet stretches far and returns to its original shape afterwards.

In practice that means the neckline can be pulled over the head and sits close again after. A cuffing that loses this recovery bags out – which is why it should be stretched while attaching, but not overstretched.

Cut it shorter than the opening, usually by a fifth to a quarter. Sew with a jersey needle and a stretch stitch or an overlocker so the seam moves with the fabric.

Frequently asked questions

How do I calculate the cuffing length?

Measure the opening and take off about a fifth to a quarter. For a neckline it may be a little tighter than for a hem, so the opening sits close later.

Why does my cuffing bag out?

Usually it was cut too long or overstretched while attaching. Washing too hot also harms the recovery. Cut shorter and stretch only far enough for the fabric to lie flat.

Can I use fine rib for jacket cuffs?

Yes, if the jacket is light. On heavy jackets the narrow rib looks too delicate and stands up less well to strain; coarse rib is the better choice there.

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