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From: d (
Subject: Re: Chocolate BKT causing damage with the flat ironing?
Date: March 5, 2009 at 9:56 am PST

In Reply to: Re: Chocolate BKT causing damage with the flat ironing? posted by Denise Kingsley on March 3, 2009 at 7:46 pm:

Hi Denise,

I contacted the Marcia company and asked about using the iron at different temps. The rep. who replied said that it is best to just iron at 450. However, I think your way makes much more sense, esp. for hair that is very damaged.

I am wondering ... what is the lowest temperature at which a bkt would "take" successfully?

Can the lower temp be used on an entire head of hair, even if parts are relatively healthy and strong?

Also -- a question about the chocolate bkt. I am researching different places to do my next BKT and one of them said that she had tried the chocolate but her clients did not like it as much as the orignial.

I have course, frizzy, very thick, wiry hair. It is not very curly. My main issue is that it has a rough, wiry texture. It is stick straight on the ends from an over-processed TR and I have about 6 inches of re-growth on top. I don't want it straighter -- just smoother. Which BKT brand/type do you think would work best for my hair?




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