Love your curls? Then check out the Chopsitck Styler – designed to give a great finish fast, with maximum staying power. Bizarrely it was discovered that a rectangular barrel gives the best results. The atoms in your hair are held tightly by hydrogen bonds, which become weaker when heat is applied. By having edges to the wand, squarer curls are produced meaning they are set more securely with less drop. Add professional grade titanium to an ultra-high heat of 210°C and the Chopstick Styler creates curls that last 24 hours to two days.
Editor Claire Ridley put the Master Styler, priced at £29.99, to the test. Find out how she got on below. Also see www.chopstickstyler.com for more.
"One of the reasons I love having long hair is being able to wear it down with a subtle curl. Well, this is my dream – with most mornings a rush of getting up, getting ready for work quickly (often in the dark) and trying my hardest to fight through the traffic to get there on time, there's very little time to do my best Kate Middleton impression! So when I was offered the chance to review the Chopstick Styler, designed to revolutionise curl staying power, I thought it was worth a try.
As I pulled the product from its box, the black glove they give you to wear whilst twisting your hair around the hot barrel made me slightly wary. Would I burn my hands? Would the curls really last longer than an hour before dropping? I needn't have worried because the styler is actually really simple to use after a couple of attempts. You're able to control how big you want the curls and how far up you would like them to start. You simply part your hair in to the desired sections, and then twist each section around the barrel. You don't have to hold it for long because the high heat of up to 210 degrees creates curls that last up to two days – and they really do. With lots of hairspray to hold them in place they really were still looking bouncy the next morning. The icing on the cake is that this high heat doesn't ruin your locks because the styler is infused with oils including Brazilian Maracuja oil and Mexican Avocado oil." – Claire Ridley, Editor
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