cutting board

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.