Equipment:
• Grooming table with adjustable arm and grooming noose.
• Daniel Sackos signature series stripping knives. The trimming is done with these knives. NEVER USE SCISSORS!
• Moustache or blunt nosed scissors.
• Thinning shears (double sided is preferred).
• 'Greyhound' style comb.
• 'Soft' slicker.
Process:
1. Trim neck very closely and evenly into back.
2. Trim back evenly but not as closely as the neck.
3. Front part of neck and brisket should be trimmed closely, with just a shade more hair left on as one works down to where the front legs join the body.
4. Front shoulders should be trimmed evenly and closely.
5. Front legs should be slightly trimmed to straighten lines. Trim principally on back line; trim superfluous hair from edges of feet and between toes, shaping to roundness. Clean the bottoms and around the bottoms of the feet using a moustache or blunt nosed scissors.
6. Shape ribs to follow body conformation from a finely trimmed back to a fuller coat on the under part of ribs and chest, but do not leave any on sides or under chest that are in any way shaggy.
7. Trim loin, but do not emphasize tuck up.
8. Trim only shaggy or snarled hair from the belly. The belly may be clippered with an electric clippers.
9. Trim thighs from back line to hock, taking off sufficient hair to show a definite outline of leg.
10. Straighten back line of hock and trim superfluous hair from edges of feet and between toes, shaping to roundness. Clean the bottoms and around the bottoms of the feet using a moustache or blunt nosed scissors.
11. Trim inside of hind legs down to hock joint.
12. Trim tail evenly, but not too closely, to a tip towards head.
13. Trim stern closely and evenly. Complete the stern using a thinning shears (the thinning shears should lay flat against the stern).
14. Trim skull very closely. Leave eyebrows but not too heavy. Leave slightly more over inside corner of eye than outside corner.
15. Trim cheeks clean back from corner of mouth to outer corner of eye. Trim under eyes, if necessary, to emphasize expression.
16. Clean under jaw from corner of mouth back to neck. Leave chin whiskers and brush forward. If necessary, the chin whiskers should be tidied. Remember, the profuse, goat-like beard is incorrect.
17. Clean off ears inside and out, straightening edges with a moustache or blunt nosed scissors.
Comments:
• To trim means to pull or to pluck. It also means to 'strip'.
• Never strip a bathed dog. The hair is easier to grasp when the coat is 'dirty'. One exception: the leg furnishings and beard should be clean and dry.
• Your chosen grooming area should be pleasant and well lighted.
• Avoid distractions from both other people and animals while grooming.
• Never groom when you or your Irish Terrier are tired.
• Grooming may be completed in two or more sessions as needed.
• Once you have started grooming, don't dawdle.
• Never leave your Irish Terrier unattended on the grooming table... not even to just answer the phone.
• Exercise your Irish Terrier both before and after the grooming session.
• Grooming table with adjustable arm and grooming noose.
• Daniel Sackos signature series stripping knives. The trimming is done with these knives. NEVER USE SCISSORS!
• Moustache or blunt nosed scissors.
• Thinning shears (double sided is preferred).
• 'Greyhound' style comb.
• 'Soft' slicker.
Process:
1. Trim neck very closely and evenly into back.
2. Trim back evenly but not as closely as the neck.
3. Front part of neck and brisket should be trimmed closely, with just a shade more hair left on as one works down to where the front legs join the body.
4. Front shoulders should be trimmed evenly and closely.
5. Front legs should be slightly trimmed to straighten lines. Trim principally on back line; trim superfluous hair from edges of feet and between toes, shaping to roundness. Clean the bottoms and around the bottoms of the feet using a moustache or blunt nosed scissors.
6. Shape ribs to follow body conformation from a finely trimmed back to a fuller coat on the under part of ribs and chest, but do not leave any on sides or under chest that are in any way shaggy.
7. Trim loin, but do not emphasize tuck up.
8. Trim only shaggy or snarled hair from the belly. The belly may be clippered with an electric clippers.
9. Trim thighs from back line to hock, taking off sufficient hair to show a definite outline of leg.
10. Straighten back line of hock and trim superfluous hair from edges of feet and between toes, shaping to roundness. Clean the bottoms and around the bottoms of the feet using a moustache or blunt nosed scissors.
11. Trim inside of hind legs down to hock joint.
12. Trim tail evenly, but not too closely, to a tip towards head.
13. Trim stern closely and evenly. Complete the stern using a thinning shears (the thinning shears should lay flat against the stern).
14. Trim skull very closely. Leave eyebrows but not too heavy. Leave slightly more over inside corner of eye than outside corner.
15. Trim cheeks clean back from corner of mouth to outer corner of eye. Trim under eyes, if necessary, to emphasize expression.
16. Clean under jaw from corner of mouth back to neck. Leave chin whiskers and brush forward. If necessary, the chin whiskers should be tidied. Remember, the profuse, goat-like beard is incorrect.
17. Clean off ears inside and out, straightening edges with a moustache or blunt nosed scissors.
Comments:
• To trim means to pull or to pluck. It also means to 'strip'.
• Never strip a bathed dog. The hair is easier to grasp when the coat is 'dirty'. One exception: the leg furnishings and beard should be clean and dry.
• Your chosen grooming area should be pleasant and well lighted.
• Avoid distractions from both other people and animals while grooming.
• Never groom when you or your Irish Terrier are tired.
• Grooming may be completed in two or more sessions as needed.
• Once you have started grooming, don't dawdle.
• Never leave your Irish Terrier unattended on the grooming table... not even to just answer the phone.
• Exercise your Irish Terrier both before and after the grooming session.
Trimming your Irish Terrier
