Page 133 - Maria Constantino "The Knot Handbook"

OVERHAND KNO~r

AND HALF-HITCH[

.................. \~~?.?. .. ~~.?.~~-~~-~~~~.~-~:.~ .. ~~.?.::! ................. .

useful knot for starting to tie parcels, or, in the kitchen, to
A tie up boned and rolled joints of meat.

Tie an overhand knot with
I a large draw loop. Adjust the
drawloop to the required size.

Tie a half-hitch, with the
2 working end around the
standing part.

T ighten the knot by
3 pulling on each leg of the
loop in turn.