Felted Mitten – keep your hands COOL


Felted Oven Mitt

Materials:

  • 100% wool worsted weight yarn: 150 yards ecru (MC); 50 yards red (CC)
  • size 11 straight knitting needles
  • stitch markers (M)

Gauge:

11 stitches and 18 rows = 4 inches in stockinette (St) with yarn doubled

Notes:

Yarn is doubled throughout. Abbreviation M1: Make 1 increase by making a backward loop on right hand needle.

Pattern:

With MC, cast on 19 sts. Work 16 rows St stitch.

Row 17: *K to last 2 sts, K1, M1, K1

Row 18: Purl

Rows 19-30: Rpt rows 17 & 18 (27 sts).

Row 31: K 19, BO 1, K7.

Thumb:

Working on 8 thumb stitches only, work even in St stitch for 3 rows.

Row 4: K1, ssk, K2, K2tog, K2.

Row 5: Purl

Row 6: K1, ssk, K2tog, K2.

BO last 4 sts.

Hand:

With RS facing, attach yarn and work on remaining 19 stitches.

Row 1: purl.

Row 2: K2, place M, beg Chart, place M, K1, M1.

Rows 3-25: Work in St st, following Chart.

Rows 26-28: Remove markers,work in MC.

Row 29: K1, ssk, k to last 3 sts, K2tog, K1.

Row 30: purl.

Rows 31-34: Rpt rows 29 and 30.BO remaining 13 sts.

Make second piece, reversing pattern and omitting chart.

Finishing:

With RS together, sew pieces of mitt together and weave in ends.

Optional: Blanket stitch around edges with CC, placing sts 1/2 inch apart and 1/2 inch deep.

Felt using your favorite method.

You can easily knit some matching potholders using chart and sizing as desired.

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About katknit

Took early retirement (yay!) and now have more time to pursue my favorite things.
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One Response to Felted Mitten – keep your hands COOL

  1. Pingback: 12 Days of Bacon: Day Four « TV BACON

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