This tutorial will show you how to build a soutache design around a cabochon. When creating a soutache design around a cabochon, a backing is glued to the cabochon first. A row of soutache cord is then stitched to the backing. The next rows of soutache are then stitched to the first. Learn the details of this process here and then create a fabulous soutache design that incorporates this process with the techniques showcased in the Soutache Basics Part 1 and Soutache Basics Part 2 tutorials.
Use Gem-Tac permanent adhesive to glue your cabochon to a backing that will not fray, such as suede. The bottom of this particular cabochon is shaped, so make sure that the backing adheres all the way to the edges. Try not to saturate the backing with adhesive; you don't need it to soak through. Allow to dry and then trim the backing to about 1/8 inch from the edge of the cabochon.
Nice choice! All or most of the products needed for this project are shown below with quantities. Sometimes we sell out of components and aren’t able to order more from the manufacturer (we know, it is very disappointing to us, too). Use the opportunity to mix up the design and make it yours by substituting similar products or altering the entire color scheme—it’s up to you!
This tutorial will show you how to build a soutache design around a cabochon. When creating a soutache design around a cabochon, a backing is glued to the cabochon first. A row of soutache cord is then stitched to the backing. The next rows of soutache are then stitched to the first. Learn the details of this process here and then create a fabulous soutache design that incorporates this process with the techniques showcased in the Soutache Basics Part 1 and Soutache Basics Part 2 tutorials.
Use Gem-Tac permanent adhesive to glue your cabochon to a backing that will not fray, such as suede. The bottom of this particular cabochon is shaped, so make sure that the backing adheres all the way to the edges. Try not to saturate the backing with adhesive; you don't need it to soak through. Allow to dry and then trim the backing to about 1/8 inch from the edge of the cabochon.
