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by Joseph W. Zaehnsdorf
Published in London 1897
Chapter IX, X, XI
Is the book to have a gilt top? Marbled or gilt edges? Or is it to be left uncut? These questions must be settled before
anything further is done. If the book is to be uncut or have a gilt top, the rough edges should be taken away with a very
sharp knife or shears: this process is called “trimming.”
The book having been knocked up straight, is laid on a piece of wood planed smooth and kept for this purpose, called a
“trimming board.” It is then compassed from the back, a straight edge laid to the compass holes, and the foredge cut with a
very sharp knife. If the knife is not sharp the paper will yield to the slight pressure required and will not be cut. It is
therefore absolutely necessary that a good edge be given to the blade, and, if possible, to keep a special knife for the
purpose. Such knives, called trimming knives, are sold, the probable cost being about two shillings. They have a very broad
blade.
The object of trimming is to make the edges true; the amount taken off must be only the rough and dirty edges, the book
being thus left as large as possible.
The French put their books in the press between boards and rasp the edges, but this method has not only the disadvantage
of showing all the marks of the rasp, but also of leaving a roughness which catches and retains the dust in proportion to the
soft or hard qualities of the paper.
a “round plough.” This is used when a number of books are being done together. I prefer to use the straight edge and knife
for the foredge and tail, and to cut the top when the book is in boards. It is, however, not necessary to go to the expense of
a round plough, it is only advisable to have one when “plough trimming” is of daily occurrence; an ordinary plough knife,
ground to a circular edge, will answer in most cases.
Another excellent plan is to set the gauge of the millboard machine, or a card-cutting machine, and to cut or trim each
section, foredge, and tail, by the machine knife. In a large number of books this plan is to be recommended; the whole is cut
more even and in less time; trimming by this method must, however, be done before sewing. This method is also adopted by
some French houses.
Before leaving the subject of trimming, I will insert a few lines from the well-known paper the “Athenaeum,” as to how a book
should be trimmed; and so much do I agree with its writer , that I have the quotation, in large type, hung up in my shop as a
constant caution and instruction to the workmen:-
(No. 2138, Oct. 17th, 1808)
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