Chip budding with a curved blade
Chip budding is done in late summer or early spring on apples, pears and plums, and the curve of this blade makes its scooping cut easy.
- On the budwood, make a short cut below a bud, angled down into the wood at about 45 degrees.
- Start a second cut above the bud and draw the curved 7.5 cm blade down behind it to meet the first, lifting out a chip that carries the bud.
- Cut a matching notch of the same size in the rootstock, a hand's width above the soil.
- Fit the chip so the green cambium layers line up on at least one side, then wrap the union completely with clear budding tape.
The bark lifter is not needed here; save it for T-buds. Success depends on a clean second cut, and a keen grafting knife makes that simple.
