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Principles of Texture

In this video you will learn texture tips & techniques, including Sam’s three principles of texture: fabric type, hair density and the three basic cutting lines as they relate to texture.

Allow me to share with you three principles of texture that have helped me to understand how texture relates to a haircut. The first principle that is important to understand is to assess the type of fabric you are working with. Is the hair fine? Naturally curly? Coarse? Just as a fashion designer understands the limits and capabilities of silk so we too need to understand the limits and capabilities of fine hair, naturally curly hair and coarse hair. The second principle. Assess the density. How thick is the hair per square inch? A suggestion I might have is, while you are having your consultation, communication builds wealth remember that, give a nice scalp massage. Not so much for the benefit of the guest but your benefit. You are not only feeling head form but you are feeling the thickness and density of areas. For example, I might be giving her a nice scalp massage, I might be moving into the side areas and feel that there is not a lot of hair there. That’s basically telling me, don’t texturize and extract so much weight there. As I massage the back area I might feel lots of hair here…extract more weight there. So assess the density. Third and final principle as it relates to texture when you’re cutting. Understand three basic lines: horizontal line, vertical line and a diagonal line. Remember, a horizontal line builds weight, a vertical line takes away the weight and makes the shape flatter, diagonal lines can create roundness but they can also create movement. If I cut a shape horizontally, and then come back and texture vertically, I’ve actually taken out all the weight that I have built in horizontally. The suggestion would be, if you are going to cut horizontal to build weight, come back in and texture horizontally to complement the concept of building weight, on your perimeter and on the inside.

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