Wes wrote:
Randy wrote:

My ceiling joists were 18-20" on centers, I had to buy all 24" wide
and cut it all down to fit, a real PITA. ( 100 year old building).

What did you use to cut it with? I'm using a cheap scalloped butcher
knife that seems to work okay.


I use a medium sized kitchen meat knife, kept sharp with liberal use of a steel.
Slice with long gentle strokes at a shallow angle. 2 or 3 strokes and you're
through. Cuts clean without ripping. Or, saw gently back and forth through the
whole batt.