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  Party       CUT     CHOCOLATE / CHOCOLATE

Brand Name:  Farouk Systems  Hair:  Patrick Kalle  Makeup:  Lydia Thann  Photo:  Ivo Rikkert 


CUT
1. Divide the hair into four areas with a cross-shaped parting.
2. Mark a 1-2 cm. wide section at the nape, along the hairline.
3. Cut the marked line to the required length.
4-7. Cut all the occipital area separating sections horizontally using the set length with the help of rake-comb.
8-9. Start cutting the upper occipital area using the overlap technique between the fingers, following the set bob line with the pulling-back angle of 0°.
10. Set the required length with the help of a rake-comb and scissors in the temporal and lateral area following the straight bob line.
11-14. Cut all the hair of the temporal and lateral areas using the overlap technique with the pulling-back angle of 0° using the cut strand as a guideline.
15-17. Cut the fringe area in the direct line using a rake-comb too.

CORTE
1. Dividir el pelo en cuatro mediante una raya en forma de cruz.
2. Separar una seccion de 1-2 cm. de ancho en la nuca, a lo largo de la lınea de pelo.
3. Cortar la zona separada del largo necesario.
4-7. Cortar toda el area occipital, para ello separar horizontalmente las secciones usar el largo establecido con la ayuda de un peine.
8-9. Comenzar el corte del area occipital superior, usar la tecnica de corte de superposicion de los dedos, siguiendo la lınea establecida para el "Carre" y tirar hacia atras en un angulo de 0°.
10. Dar el largo requerido con la ayuda del peine y las tijeras en las areas temporal y lateral siguiendo una lınea recta.
11-14. Cortar todo el pelo de las areas temporal y lateral usando la tecnica de superposicion de los dedos y estirar hacia atras en un angulo de 0°, tomar la mecha ya cortada de guıa.
15-17. Cortar el area del flequillo en la lınea directa usando tambien el peine.


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