Styling Equipment
A few different pieces of equipment were used when styling the postiche pieces.
One of these includes heated tongs. These tongs were heated within a machine much like an oven. These could then have been too hot so to test for this we would clamp the tongs down upon a piece of paper. If the paper would turn brown or start to burn then the tongs were too hot, if the tongs only left a dent in the paper they were safe to use on the hair. These tongs were used to shape the hair, either straighten or curl it into the desired shape.
Another piece of equipment used was a pintail comb. This comb was used to unknot any tangled hairs, The tail of the comb could also be used to separate the hairs and create sections allowing for easy styling. The tail was also used to create partings in the hair when styling.
The final piece of equipment used was a pair of hairdressing scissors. These allowed us to cut the hair to the desired length which in turn allowed us to style the hair easier. Although there is a certain way to hand these types of scissors for both safety and stability when cutting hair. The way to hold these was to put the ring finger and thumb of the dominant hand through the holes, the pinky would then sit on the back of the scissors and a specific piece of metal was added onto the scissors. The final 2 fingers would sit on the metal in front of the ring finger before the blades. This allows more control of the scissors giving us a cleaner cut.
Image References
Denman Pin-Tail Comb | Professional Hair Brushes & Combs | Salon Services (2023). Available at: https://www.sallybeauty.co.uk/hair/hairdressing-essentials-and-accessories/hair-brushes-and-combs/combs/denman-pin-tail-comb/100014.html (Accessed: 13 January 2023)
Tong Oven Hair - Google Search (2023). Available at: https://www.google.com/search?q=tong+oven+hair&rlz=1CAJYDF_enGB1029&sxsrf=AJOqlzWJPIUzZZDpPoiyuNNNkkLWMo_NYA:1673661166197&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiD_qPa-cX8AhVSUMAKHRQuB-gQ_AUoAXoECAMQAw&biw=1366&bih=697&dpr=1#imgrc=J2TYUCWjOEDj1M (Accessed: 13 January 2023).
References
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