Dry Cutting. 5 Reasons Why It Should Be Your Next Cut
By Nelli Tatruashvili, Hairstylist.
Alya Salon & Spa
Ever heard of Dry Cutting? Normally when you go in for a haircut, your stylist may take you back to shampoo and rinse your hair. Dry cutting is a popular method of cutting hair for all hair types. That’s because certain hair types and styles respond differently to scissors when wet, so many stylists prefer to cut dry. Here are a few reasons why.
1. Dry cutting is made for curls.
You know what it’s like to get their haircut, and have all had that “uh-oh” moment when you’re not sure how the hair will look after – wondering if your wet locks are going to bounce up another inch than what you had hoped for. Cutting hair where they live is the best method for complete accuracy.
2. It’s gentle on hair.
Hair is more susceptible to breakage when wet, and when being combed through, you may notice you lose more hair. Skipping the shampoo and rinse may be better for your hair if it is already damaged.
3. There won’t be any post-cut shock.
Cutting your hair “as is” is the whole point of the dry cut. Typically hair is more elastic and looks longer when it is wet and combed out, so you’re 3-inch chop could end up looking more like a 6-inch chop in the end. Going dry will help the stylist see your hair where it lives, in it’s natural state.
4. It can be more precise.
When cutting dry hair, the stylist can see how it moves, the condition of your hair, and most importantly, split ends. Hair can bunch up at the ends when wet, which makes finding split ends more difficult for curly hair. When going dry, your stylist will be able to see it all, strand for strand.
5. It’s 100% tailored to you.
Cutting wet hair is something your stylist does everyday, and has done over and over. It is typically routine to do a shampoo, condition and rinse followed by a comb through and then cut. A dry cut is more of a custom cut, with the hair being unaltered in any way, and allows the stylist to work on your natural hair in a more personal manner.
