Pekingese are one of those Breeds that I don't like to clip short.
I feel that it ruins their coat.
This old guy is an example of what years of clipping a Pekingese coat can do.
He has completely lost all of his pretty tan top coat.
The peach fuzz of the under coat is the only thing that grows back now.
Most of his coat was already short under all of the long wispy hair.
I hand scissored all of the sparse, long hair off to match up with the coat that will no longer grow back.
My daughter grooms the Pekingese above.
The owners like to keep his coat natural, so he only get a light trim.
She trims his feet and rear.
The rest of his feathering gets a very light trim, just enough so that it won't drag the ground. (the 2nd picture)
The 3rd picture is Photo Shopped to show what the dog would look like with a heavier trim.
I do have a Peke that I groom now that has an incredibly thick coat.
I did try to talk the owner out of clipping the dog short, and for a while I did the heavy trim on the dog, but after while the owner wanted the dog shorter and shorter.
So now he gets a #4f blade.
The challenge is making the clip look nice and smooth.
I use long, slow strokes of the clipper to get a smooth cut.
If I start seeing what looks like stair steps in the hair, I slow down even more.
It is worth clipping a little slower than spending a lot of time trying to get blade marks out of the coat.
I also follow the direction of the growth of the hair.
Do not turn your blade sharply to clip straight down the dogs side.
Clip on an angle, and slowly curve downward towards the belly.
This Pekingese has very loose skin that makes it harder to clip smoothly.
I use my free hand to push or pull the skin tight, and then run the clipper over that area again to smooth out the cut.
Do not pull the skin too tight, just enough to run the blade over the body easily.
When clipping the hair under the arm, I to not touch the skin with the blade.
I like to skim the underarm hair off so that I don't take the chance of clipping a bald spot that will show, and also don't take a chance of nicking the underarm skin.
I also do not like to clip down the front legs.
I clip to the elbow and skim off.
Then I scissor up the legs.
I didn't want them to look like toothpicks.
By scissoring the front legs, I also don't have to worry about exposing the large colic that runs down the back of the front leg.
I use the same blade that I used on the body to blend the head.
I skim over the top of the head increasing pressure has I clip down the back of the head into the neck.
I do the same with the sides of the head and under the chin.
That's one short Pekingese, but Mom likes it.
Body: #4F blade
Front Legs: Scissor
Head: #4F blade, skim the top of the head increasing pressure while blending into the back of the neck.
Face: Clip the sides of the head with the #4F blade, blending into the neck. Do the same with the chin.
Ears: Scissor to just below the leather.
Tail: blend the top of the tail into the body, and scissor 1/2" off in a fan shape.
I had trouble loading all of the short videos on this blog, so I will be posting the full video of clipping one side of the Pekingese on Youtube.
I hope this was helpful. :)