3, 5 or 7 plies ?
3 plies: a tie folded three times on itself. This is the lightest variation because less material is used. This is a good solution if you choose a thicker material.
5 plies: an intermediate construction, which will hold better but is still quite light. There is a little more material, and always a woollen interlining to give consistency to the whole.
7 plies: they are entirely made from the shell of the tie, folded and folded on itself. They are therefore completely free of linings. The hand and the fall obtained thanks to this construction are sublime.
Choose the right length and width of the tie:
For length, three criteria are taken into account:
– your heights
– your favorite pants: and how you wear them (high or normal size?)
– the style you want: for a classic business wear you will have a small panel that comes to the same length as the big one, while for a more sartorial style you will let the small panel exceed the big one.
And for width, here’s what you need to consider:
– your build: 7.5 to 8 if you’re thinner, more if you’re taller.
– your wardrobe: the width of your tie should be proportional to the width of your jacket lapels and shirt collar.
Note that it is possible to be thin and wear a suit with wide lapels, an imposing shirt collar and a tie 8.5 or even 9 cm wide. However, the opposite is strictly not recommended.
Patterns and style tips
Madder ties embody the English spirit achieved through a long and complex process that allows bright, rich colors and marked contrasts with usually red, mustard, indigo blue etc..
The Madder tie is made from madder, “Rubia tinctorum” which is a perennial plant of the Rubiaceae family that was widely cultivated for the red dye extracted from its rhizomes. It is also commonly called madder or dyer’s red.
This plant became too expensive. An alternative was found in 1869 with the alizarin that it contains to reproduce this natural pigment in synthetic; giving it a very particular touch, velvety and almost powdery.
Another surprising link since the Madder translated into French means maderization, which is for wine lovers, a transformation produced spontaneously by generating a rancio aroma. For Madeira, it is provoked voluntarily by heating a wine very rich in tannins in the presence of air.