You know you go through the catalogue so many times and still discover things in there. It is a wealth of inspiration and ideas. I discovered this recently and thought I would share it for our Wednesday’s WOW! today. Perhaps I am a little late to the party here and you already know about it but if you are like me then let me tell you…
On page 215 of the 2018 Catalogue is a Die cutting and embossing guide. Here it is here for reference. I hadn’t read it that closely previously.
The Framelits, Edgelits and Thinlits are coloured coded in the catalogue (page 215-221) to show which sandwich to assemble on your Big Shot platform when cutting or embossing. Sometimes it can be confusing how to get the best result when you use your dies.
- The grey shaded box is for the Standard dies to simply cut.
- The Pear Pizzazz coloured box are for more detailed dies and it recommends to use the Precision Plate. (That is a personal preference I find). You may like to use an extra shim from paper or card in your own platform. Each Big Shot is calibrated differently so just trial that in your own. Note too: the Thin Die Adapter mentioned is the separate piece you get with the new Big Shot Platforms. Earlier styles use a “book” type platform with “pages” to open. In this case, you will use the “book” closed.
- The Coastal Cabana coloured box is how to use the dies for embossing but not cutting. It is suggested to the use the Magnetic Platform to keep your dies in place when embossing. (How fun is it that you can emboss with some of your dies!!). 🙂
So in the catalogue showing all the dies the boxes are colour-coded to help you. (Ok, I thought at first it was all just pretty colours happening!!)
Here is an example shown on p217.
Now when you are using the dies you can refer back to the guide to see how to set up your platform. You could always print off the chart and have it near your Big Shot to remind you. When you use them often you will remember without referring back to it.
Is that helpful?? I hope I wasn’t alone here.
Ok, back to creating now. 🙂