Shoutout to the client who made me realize I'd been sectioning hair wrong for years

I was doing a full highlight on a regular client last Tuesday, and she casually asked why I was clipping the top sections so tight against her head. I told her that was how I always did it, and she just laughed and said her old stylist used to leave a little more room near the crown for blending. I brushed it off at first, but later that night I watched a few technique videos and sure enough, I'd been making my sections way too small and too close to the scalp for like 4 years. Next day I tried it her way on a different client, and the color blended so much smoother with less banding. Has anyone else learned a basic trick from a client that made you feel a little dumb but grateful?

3 comments

3 Comments

nora11016d ago

My friend Jamie learned how to peel ginger from a stranger at a farmers market once. She'd been using a spoon for years but would always lose half the ginger in the process. This older lady just walked up, handed her a butter knife, and showed her how to scrape the skin off in one smooth motion with the edge. Jamie stood there holding the phone open to pay and just watched, feeling like she'd been living in the dark her whole adult life. She still talks about that lady like she's a folk hero whenever ginger comes up now.

the_max16d ago

My ex-girlfriend taught me how to season cast iron properly after I'd been scrubbing them with soap for like two years. She walked into my kitchen, saw the skillet, and just gave me this look like I'd committed a crime. I felt so stupid but honestly the pans have never worked better since I switched to her method. It's wild how sometimes the people sitting in your chair or standing in your kitchen just casually drop knowledge that saves you years of bad habits.

jordanblack16d ago

My buddy Dave had this happen to him but with cutting onions... he'd been cutting them root-to-stem for like ten years thinking that was the only way. Then his roommate's mom came over to cook one day and showed him that if you cut the root off last and slice from the non-root side first, you barely tear up at all. He texted me a photo of his chopping board with a pile of onions and no tears in his eyes like it was some kind of victory. I told him @the_max probably would've had a good laugh about it since that skillet story is basically the exact same energy. It's funny how we just lock into a method and never question it until someone else casually shows us a better way... makes you wonder what else we're all doing wrong honestly.