Recipe for a handspun sock.
Gauge: 30sts x 40 rnds = 4"/10cm in stockinette with US 1.5/2.5mm needles.
Cuff:
CO 60 (64) sts
Knit 2, purl 2 for 1.25"
Leg:
Work leg in stockinette for ~7"
Heel Flap:
Knit 28 (31) sts, put remaining 32 (33) sts on hold.
Right Side: Slip 1, knit to end, turn.
Wrong Side: Slip 1, purl to end, turn.
Repeat for 20 rows or until heel flap reaches desired length.
Turn Heel:
Knit until 8 sts before the end, ssk, turn.
Slip one, knit until 9 sts before the end of heel flap, p2tog, turn.
Knit until one stitch before turn, ssk, turn.
Purl until one stitch before last turn, p2tog, turn.
Repeat until all heel flap stitches are worked (8 on each side.)
Pick up Gusset:
Knit across heel, picking up 10 sts, (or more depending on heel depth,) using the slipped sts as a guide. Place marker.
Knit across instep, place marker.
Pick up 10 sts (or more if required,) for second gusset. Knit to centre of heel sts, place new BOR marker.
Gusset Decreases:
Knit across all heel stitches until marker, k2tog, knit to marker, ssk, knit to end of round.
Knit all sts.
Repeat gusset decrease round, followed by a knit round, until total number of stitches is 54 (58,) or until the circumference of the foot feels comfortable.
Foot:
Continue in stockinette until 1.25" from end of toes.
Toe:
Decrease 4 sts every second round until 16 stitches remain.
Kitchener stitch remaining 16 stitches.
Weave in ends.