Cutting Hair the Vidal Sassoon Way, Revised Edition by Vidal Sassoon

By Vidal Sassoon

This accomplished guide marks a tremendous milestone within the Vidal Sassoon good fortune tale. For the 1st time the guy who's the stated grasp on the planet of haircutting and hair care finds in ebook shape the secrets and techniques of the innovations that experience made him recognized worldwide.

'Cutting Hair the Vidal Sassoon manner' will educate you, step by step, how the most uncomplicated and complex haircuts are completed. it really is sponsored via many pictures which actively reveal the best way to enhance your procedure and practice the correct cut.

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Extra info for Cutting Hair the Vidal Sassoon Way, Revised Edition

Sample text

International recognition came for Vidal Sassoon with this creation for actress Nancy Kwan. When it appeared in V o g u e it made front-page news all over the world. THE FIVE-POINT CUT (1964) The trade mark of Vidal Sassoon which has never been equalled for its absolute geometry. It was the perfect complement to the clean-cut lines of The Swinging Sixties' fashions. 39 Cut 2 THE CLASSIC BOB Gina is a colour technician at Vidal Sassoon in London. She knows that she must always be a firstclass advertisement for her salon.

5 & 6 Holding the hair g e n t l y but firmly, join the hair at the side into the line at the back. Comb straight down and cut shape (Fig. 6). 59 • THE HALO 6 7 8 9 FIGS. 7, 8, 9,10,11 Build up the line by bringing down the remaining sections. REMEMBER TO MAKE ALLOWANCES FOR EAR PROTRUSION! 10 THE HALO • 60 11 12 13 FIGS. 12, 13, 14 Cut the fringe from the crown, joining into the side angle. 14 61 • THE HALO 15 16 17 FIGS. 15,16,17,18,19, 20, 21, 22, 23 Ha//way Using the line and length of the left side as a guide, cut into the right side and continue as previously explained.

41 1 FIG. 1 Working as always on wet hair, make a centre parting at the back. 2 3 THE CLASSIC BOB • 42 4 FIGS. 2, 3, 4, 5, 6, 7 Secure the hair to one side at a downwards 45° angle. Comb down the first section and cut in the base line. Comb each section down, hold firmly in place at the nape, and cut precisely, checking for loose ends, using the under-layers as a guideline. This will produce slight graduation, giving the finished haircut a bevelled appearance. 5 THE CLASSIC BOB • 44 6 7 8 9 10 11 12 FIGS.

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