Fig. 11b.
The block is held in the vise as illustrated in [Fig. 11] and the tin to be folded is held on the block in such a manner that the line marking the fold is over the edge of the block. Use either a light wooden mallet or the special forming mallet, and with light blows proceed to bend down at the edge and up to the line as illustrated in [Fig. 11], a. Begin at one end and work along the line to the other end of the strip of tin. Do not try to turn the tin down at a right angle at once or in one place and then proceed to turn it down at another, but rather hammer lightly along the whole length at the marking line, turning the tin down at a slight angle from the line to the edge and then going back and starting to hammer where you began, turning the tin down at a greater angle and so on until you have turned the edge at right angles as shown in [Fig. 11], b. Always bend tin over very gently and evenly, never forcing it violently into place.
Fig. 12.
Fig. 13.
Fig. 14.
Reverse the strip of tin on the block so that the part just folded stands vertically at the edge of the block as shown in [Fig. 12]. Hammer the edge of the tin gently over so that it folds back on itself as shown by the dotted line in [Fig. 12].
Do not hammer the tin down hard at the folded edge so that it becomes thin and sharp though doubled. It should be rounded over so as to give a rounded edge. A rounded fold is much stronger than a sharp thin one. When one edge is completely folded over, fold down the other in the same manner, so that both edges of the handle for the biscuit cutter appear as in [Fig. 13].