I do the no guard buzz every 2-3 weeks, it's amazing how long $25 clippers last.
What kind of Haircut do you get?
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Re: What kind of Haircut do you get?
I do the no guard buzz every 2-3 weeks, it's amazing how long $25 clippers last.I've heard this "patience is a virtue" junk all my life. I'm happy to say I have no virtue, no scruples, and no desire to wait too long for anything. In my humble opinion instant gratification takes too long!
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Re: What kind of Haircut do you get?
High and tight, 0 on the sides and 2 on top. Been rocking that 12 yearsComment
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Re: What kind of Haircut do you get?
It's surprising to me how many of you are calling your haircut by #. I guess there's a difference between a haircut and a hairstyle?Oakland Athletics San Jose Sharks
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Re: What kind of Haircut do you get?
I've been using a Panasonic electric shaver for the past few months. It's not as close as a blade, but does the job when your in a hurry. I'll use a Schick Extreme on the weekends if I'm going out.Ravens - Orioles - Terps
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Re: What kind of Haircut do you get?
buzz cut on sides 2-3 inches on top
Depends if its raining or sunny in VancouverComment
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Re: What kind of Haircut do you get?
3 on sides, trim on top (about an inch above the eyebrows)
Usually numbers refer to blade lengths.Bears | Bulls | Cubs | Illinois | #Team3Some
@CDonkey26
Originally posted by baumy300Yeah, she may be a bit of a beotch, but you get back to me when you find out a way to motorboat personality...Comment
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Re: What kind of Haircut do you get?
I haven't cut my hair in about 18 months or so, it's getting pretty long.
I have always had either very long hair or a shaved head (no guard) my entire adult life.
Whenever I cut my hair, I always donate it to "Locks of Love" which is a charity that makes wigs for kids who are cancer patients or have alopecia.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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