Face-framing 101
Category: CUT
Hair/Pelo: Italian Style Framesi
Point and pinch cutting, sliding and slicing are all great ways to cut around the face and create the perfect frame. Learn these techniques well and use them with flair and perfection!
Category: CUT
Hair/Pelo: Italian Style Framesi
Point and pinch cutting, sliding and slicing are all great ways to cut around the face and create the perfect frame. Learn these techniques well and use them with flair and perfection!
3. Subdivide the head as follows: A) make a parting along the crown area to the perime-tral center; B) section off a 2.3 cm (1") deep front section, depending on the hairline; C) on both sides, make a parting between the previous division and the tips of the ears;
4. D) at the back, make a central vertical parting and an ear.to.ear parting passing over the occipital bone; E) section off the mastoid bones.
5. Start the cut from the side sectors. Divide them into 2 sections and comb the hair towards the face. Shape the lower section layering the hair between the corner of the eye, the cheekbone and 1 cm (1/4 ") below the earlobe.
6. For the upper section, proceed from the corner of the eye towards the cheekbone, ending 2 cm (3/4 ") below the mandible.
7. Comb the hair from the mastoid sections straight down and layer at the level of the shoulders. In the lower section of the back, make a central reference strand to indicate maximum length. According to this length, connect the whole section diagonally to the length at the mastoid bones.
8. At the perimetral center, make a reference strand of about 12 cm (4 1/2 ").
9. Subdivide the top back section into wedges and, lifting each wedge vertically, link it to the perimeter length obtained over the occipital bone.
10. Comb the front section towards the face and cut it at the bridge of the nose using the Pinching Cut Technique.
11. Make a radial subdivision in the top sector and connect each section to the central reference strand and to the front perimeter.
12. Finish the whole cut using thinning shears.
4. D) at the back, make a central vertical parting and an ear.to.ear parting passing over the occipital bone; E) section off the mastoid bones.
5. Start the cut from the side sectors. Divide them into 2 sections and comb the hair towards the face. Shape the lower section layering the hair between the corner of the eye, the cheekbone and 1 cm (1/4 ") below the earlobe.
6. For the upper section, proceed from the corner of the eye towards the cheekbone, ending 2 cm (3/4 ") below the mandible.
7. Comb the hair from the mastoid sections straight down and layer at the level of the shoulders. In the lower section of the back, make a central reference strand to indicate maximum length. According to this length, connect the whole section diagonally to the length at the mastoid bones.
8. At the perimetral center, make a reference strand of about 12 cm (4 1/2 ").
9. Subdivide the top back section into wedges and, lifting each wedge vertically, link it to the perimeter length obtained over the occipital bone.
10. Comb the front section towards the face and cut it at the bridge of the nose using the Pinching Cut Technique.
11. Make a radial subdivision in the top sector and connect each section to the central reference strand and to the front perimeter.
12. Finish the whole cut using thinning shears.
