두상영역분할, 각도 및 슬라이스 라인에 따른 그래쥬에이션 커트 형태선 변화에 관한 연구
A Study on the Change of Shape Line of Gradient Cut according to Division of Head Area, Angle and Slice Line
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초록
목적: 본 연구는 그래쥬에이션 커트로 두상영역분할, 각도 그리고 슬라이스 라인에 따른 형태선의 변화를 파악하고자 한다. 또한 커트 디자인의 변화를 실증하여 헤어커트 기초자료를 제공하는 데에 목적이 있다. 방법: 포인트 기점을 탑 포인트, 탑 골든 백 포인트, 백 포인트를 기점으로 두상을 상단과 하단으로 구분하였다. 두상 상단은 두상시술각도 45°, 두상 하단은 두상시술각도 75°를 사용하였다. 모발 길이는 네이프 포인트에서 5 cm를 기준으로 하였다. 슬라이스 라인은 두상 상단만 A라인, 평행라인, V라인을 적용하였다. 결과: 두상분할 시 분할 지점을 위에 두면 볼륨감과 생동감이 증가하였다. 반면 분할 지점을 아래에 두면 무게감, 부피감, 팽창감이 증가하였다. A라인은 얼굴 라인으로 갈수록 모발이 길어져 차분함, 가름함, 샤프함이 발생한다. 평행라인은 평범함, 단정함, 반듯함 형태를 의미한다. V라인은 얼굴 라인으로 갈수록 모발이 짧아져 귀여움, 볼륨감, 생동감이 발생한다. 그래쥬에이션 커트 두상시술각도 45°와 두상시술각도 75°의 공통점은 무게 선이 있었다. 높은 각도일수록 매끄러운 질감은 줄고 층이 많아지면서 거친 질감이 늘어났다. 결론: 커트 시 모근에서부터 빗질, 몸 위치가 정확해야 커트 선을 정확하게 할 수 있다. 각도 선정 시 튀어나온 곳은 높은 각도, 들어간 곳은 낮은 각도를 권장한다. 탑 포인트, 골든 포인트 시술 시 세밀하고 디테일하게 섹션을 하는 것을 바람직하다. 또한 사이드 코너 포인트처럼 평평한 곳은 무게선이 겹쳐짐으로 질감 처리함으로써 자연스러운 커트의 완성도를 높일 수 있을 것으로 예상한다.
Abstract
Purpose: This study aimed to understand the change in the shape line according to the division of the head area, angle, and slice line by the gradation cut. Furthermore, this study aimed to provide basic data on haircuts by demonstrating changes in the cut design. Methods: The head was divided into upper and lower parts based on the top point, top golden back point, and back point. The top and bottom of the head were 45° and 75°, respectively. The hair length was based on 5 cm at the nape point. In the slice line, only the top of the head was applied with A, parallel, and V lines. Results: When dividing the head, the volume and vitality increased when the division point was placed on the top. Conversely, when the division point was placed at the bottom, the weight, volume, and sense of expansion increased. Line A had longer hair as it went to the face line, resulting in calmness, thinness, and sharpness. Parallel lines indicated plainness, neatness, and straightness. The V line had shorter hair as it went to the face line, resulting in cuteness, volume, and liveliness. A weight line in common was observed between the gradation cut head angle of 45° and head angle of 75°. The higher the angle, the less smooth the texture was; the more layers, the coarser the texture was. Conclusion: At the time of cutting, combing from the hair root and body position must be accurate to subsequently make the cut line accurate. When selecting an angle, it is recommended to have a high angle where it protrudes and a low angle where it enters. Creating detailed sections during top point and golden point procedures is recommended. Moreover, flat areas including side corner points are expected to improve the completeness of natural cuts by textured by overlapping weight lines.
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