Resting the rudder on a cutting board, pare to this line with a chisel.
This has a cutting board resembling that used by the hand workmen.
Then, as shown in Fig. 3, place each quarter on a cutting board and with a sharp knife shave off the cabbage.
A cutting board should always be at hand to chisel and pound upon and to save the bench-top from all ill use.
The quill should be split with the point of a small, sharp knife, the feather being held on a cutting board.
With a thin chisel pare straight thru the board onto a cutting board.
With knife or chisel, pare two pieces on the cutting board to fit in the tubes.