How to Cut Long Layers

If you’re looking for a way to give your clients’ long hair some extra dimension and texture, consider offering layers. They’re one of the most requested salon staple haircuts, and they suit most hair types, lifestyles and generations.

The trick is to get the right layering technique for your clientele’s hair type and their individual style preferences. Here are four tips for getting the best results.

1. Start with a Clean Head

When it comes to cutting long layers, it’s crucial to start with a clean head. This will ensure that there is no product build-up or sebum (naturally produced oil) weighing the hair down.

It’s also essential to determine how you want the shortest layer to begin in advance. This will help you achieve a consistent look throughout the entire length of your hair.

For instance, Shannel Mariano (@shannelmariano) suggests starting at the earlobe for longer layers and the jawline for shorter ones.

To do this, she suggests parting the hair front to back and clipping away the part on the opposite side.

Then, take the snipped part that you have left and use it as a guide for all the other hair that needs to be cut next. This will allow you to make sure that all of the layers are consistently the same length on both sides.

2. Determine Your Hair Part in Advance

Determining your hair part in advance is crucial when cutting long layers. It might sound like a no-brainer, but it’s easy to make a rookie mistake and waste a lot of time and effort.

To determine your part, take a good look at your face shape and how you typically style your locks. Then, decide which hair part is the most flattering for you.

For example, if you usually wear your hair in a side part, it might be best to try a center part when layering.

Once you’ve determined your part, map out your new look on paper or with a chart to get an idea of how you’re going to do it. Next, it’s time to use a high-quality pair of shears. The blade should be about the length of your middle finger and have a super sharp blade that glides easily through your hair without snagging or scratching it.

3. Use the Right Scissors

If you’re going to be cutting long layers, it’s important to use the right scissors. They should be sharp and allow you to cut your hair evenly.

One of the best ways to determine whether or not you have the right scissors for your needs is to try them on your own. You can do this by holding a pair of scissors in your hand and trying to cut something with them.

Left-handed scissors are made with the upper blade pointing up, which makes it easier for you to see what you’re cutting. Alternatively, you can also try using a pair of right-handed scissors.

Both types of scissors are great for left-handed people, but it’s important to choose the right kind if you’re going to be cutting long layers. The wrong type of scissors can make your job difficult, and they can even lead to injury. You can also check the packaging to find out whether or not a pair of scissors is ambidextrous.

4. Assess Your Hair from Both a Vertical and Horizontal Perspective

When cutting long layers it’s important to assess your hair from both a vertical and horizontal perspective to avoid any unsightly mishaps. The best way to achieve this is to use a mirror and take photos of your hair in various states of trim. Using these images to guide your cut will not only ensure that you end up with a haircut that is the envy of all, but it will also help you avoid any embarrassing mishaps down the road.

You can also use these photos as a reference point when making any subsequent cuts. This will allow you to avoid any of the more obvious mistakes like trying to cut the top of your head while using scissors or attempting to clip hair off the back of your head while wearing a hat.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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