This Post Is Not About Pastry

There is a technique in Knitting that is called “brioche” – and as much as I would love that, it is not edible, yet almost as delicious as the pastry of the same name. It is also not half as hard to make yourself as the edible version. (Just try to avoid making any mistakes.)

Brioche, Fisherman’s Rib and Shaker knitting are all the same thing – the result when knit is a cushy fabric that is thicker than you would expect. The explanation lies in the fact that every other stitch gets knit twice, thus making this a ‘slow’ technique, your knitting won’t grow as fast as with regular knitting. However, as with a lot of ‘slow’ things it is totally worth the effort!

IMG_9241A scarf I knit in Brioche/Fisherman’s rib/Shaker knitting

I am going to show you how to knit Brioche flat – I am not a big fan of doing it in the round, yet that is possible also. There are different ways to get to the exact same outcome, in this case I am all for using the easiest, hassle-free method: Knit into the stitch below.

Other versions include yarn overs, purls, slipped stitches…I say, forget about it and just knit. Let’s get to it, then!

Cast on an uneven number of stitches (I just like when the left and the right side match, if you do not care, an even number will do, too).

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Knit one (WS) row.

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Row 1 (RS): slip 1 with yarn in front, *k1 into stitch below, k1; rep from * to end of row.

I trust you know how to knit. The pictures show how to knit into the stitch below.

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Row 2 (WS): slip 1 with yarn in front, *k1, k1 into stitch below; rep from * to last 2 sts, k2.

Repeat rows 1 and 2 until piece is as long as you want. There. Brioche. Not edible, yet yummy – especially when knit loosely with a soft yarn like Manos Maxima, combined with a strand of Kid Silk Haze as I did for the scarf!

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I like to use a needle a size or two larger than usual, because I like the fabric not too tight. If you don’t know what you like, try a few different sizes to see how it turns out.

Happy Knitting, as ever!

– Mona

3 thoughts on “This Post Is Not About Pastry

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