2. The head of the radish is cut off from the edges and corners of the head, which is a bit like a top, but you don't have to cut it too sharply, leaving a small part for comment, because this end is used as the bottom of the radish flower, which is flat and easy to place.
3, continue to cut off the edges and corners of the middle belly bulge along the edge. Cut the tail round. Start cutting the first petal of the first layer. The petals of this layer are actually the bottom of the petals, so each petal should be cut bigger. Pay attention to cutting slowly to avoid scratching your hands and cutting off radish flowers because you cut too fast.
4. Rotate and carve evenly for a week and cut into a circle of petals. Cut off the convex triangle formed by carving where there is no included angle between the two petals in the first circle. Cut off all the extra edges and corners, and then cut off a thin layer of skin along the edge.
5. Start cutting the petals on the second floor. The cutting position of each petal in the second layer should be at the included angle between every two petals in the first layer. Just like after the first petal carving, cut off the convex triangle between every two petals, and then rotate to cut off a thin circle of skin.
6. Every time you carve a circle of petals, cut off the extra edges and corners to form a smooth round edge to carve beautiful petals. Don't cut each petal too thick, it will break easily, and each layer of petals is smaller and shorter than a circle. Remove the radish heart and cut off the prominent edges and corners again.
7. In this way, continue to carve petals in circles until the flower heart is carved and a beautiful petal is made.