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underline. Fig.4) Hold the tail up, secure the skin and strip the rear, forming an angled shelf from the hip to the point of rump. Fig.5) Strip the back to form a level topline. Start about an inch or two behind the occiput and leave a bit of fill coat at the croup to help create a smooth transition from the tail to the back. Fig.6) Hold the tail and support the skin at the croup, then strip the tail into the shape of a fat carrot. The underside of the tail is also quite sensitive so thinning shears may be used here. There is no evidence of long furnishings or a “flag” on the flattish underside of the tail. Fig.7) Use your fingers to remove the excess dead coat on the front legs. The front legs should be somewhat cylindrical and there should be a subtle separation from the front leg to the skirt. For the rear legs, pull the excess coat from the back of the upper thigh so that the coat lies smoothly between the legs. Shape the front of the rear legs so they blend into the skirt with a hint of a tuck up, following the natural underline of the dog. The average Bread & Butter client will want their pet washed. As the majority of the stripping is now complete, it is ok to wash using a soothing shampoo. Dry following the coat growth direction and fluff the furnishings and topknot. Complete the prep work, such
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as ear cleaning, nail trimming and sanitary. It is not always necessary to wash the entire body coat every time the pet visits the salon. If the coat is not dirty, chalk products have not been applied, and the pet visits the salon frequently, it is beneficial to avoid shampooing the entire body. Fig.8) Use a fine stripping knife to go over the body and remove the long dead hairs you may have missed earlier. You can also use the knife as a carding tool. A little carding to remove some undercoat will help the body coat to lie flat and blend into the longer furnishings. Fig.9) Use thinning shears around rectum, then blend and shape the tail. Fig.10) Trim the rear feet to create a compact, round shape using small curved shears. Fig.11) Blend the furnishings on the front of the rear legs into the skirt at the loin. Then, tidy the underline to follow the natural undercarriage of the dog. The longest part of the skirt should be directly between the front legs. Fig.12) Shape the front feet into a compact round shape. They are slightly larger than the rear feet. Fig.13) Lift the front leg forward and tidy the longer coat on the back of the front legs using thinning shears or super blenders. Fig.14) Blend the shoulders into the legs and tidy the legs with thinning
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Groomer to Groomer • Vol 33 Ed 10 • October 2014
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