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Callie Socks ENGLISH

kr.30,00

This pattern is in English.

The Callie Socks ENGLISH are knitted socks made from soft alpaca sock yarn, featuring a delicate feather pattern on the leg and the top of the foot. The socks are worked from the cuff down to the toe, with the heel shaped using short rows. The toe is shaped with decreases on each side and grafted together using the Kitchener stitch (step-by-step guide included at the end of the pattern).

There is a videoguide for the feather pattern.

Read more about sizes and suggested yarn in the description below and see more photos of the Callie Socks here.

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Description

Callie Socks – Soft and delicate socks with a feather pattern

Sizes: 35/37 (38/40) 41/43

Measurements: Circumference of the sock around the mid-foot: 17 (21) 24 cm. Sock length: adjustable to desired length.

Size guide: The Callie Socks are knit with the same stitch count in the leg for sizes 35-37, as well as for the other size groups, with the leg circumference increasing by 3 cm per size. If you wear size 43 but have slender calves and feet, you can follow the instructions for size 38-40 and simply lengthen the foot. Conversely, if you wear a small size but have wider calves and feet, go up a size and shorten the sock accordingly. Measure the circumference of your calf and foot to determine the best fit before starting.

Gauge: 25 stitches x 34 rows in stockinette stitch on 3.0 mm needles = 10 x 10 cm. 27 stitches x 34 rows in pattern stitch = 10 x 10 cm.

Suggested yarn: Approx. 75 (100) 100-150 g Soxx 6-ply by Lang Yarns (150 g = 390 m) or Alpakka Forte by Dale Garn (50 g = 133 m).

Suggested needles: Double-pointed needles (DPNs) 2.5 mm and 3.0 mm (15 or 20 cm) or circular needles 2.5 mm and 3.0 mm for magic loop technique. The magic loop technique can be used for the Italian cast-on in the ribbing, requiring a circular needle, after which you can switch to DPNs.

Difficulty: Experienced beginner – intermediate.

This pattern for Callie Socks ENGLISH is digital and will be sent as a pdf-file to your e-mail.