Clipping Legs

Clipping your horse’s legs is one of the more straightforward grooming practices done on horses.  It only has a few variations, and almost every seat and discipline do it.  It simply adds to the overall picture of your horse, and if he has white on his legs the white becomes brilliantly bright.  Clipping of the legs should be done at least 2 days before the show.

Supplies:

Clipper blades with a size 10 blade and any clipper cleaning supplies necessary

Before you start:

Vigorously wash your horse’s legs to remove any clipper-clogging hair that is present.  Then wait for the legs to dry completely before you begin to clip.  Also, if your horse is nervous about the sound and feel of clippers, take the time to practice desensitizing him a couple of days before you try to clip him.

Note:

To make your clip job look more professional, be sure that your horse is in a summer coat or has been body-clipped.  Horses whose legs are clipped but have a winter coat look awkward. If you have a draft breed do not clip its legs!

Colored legs:

Colored legs do not need to be clipped very much, they only need to be spruced up.  It is the long hairs on the coronary band, and the long fetlock hairs that will need to be trimmed.  Some horses seem to also grow very long hair on the back of the cannons which should be clipped off too.

Start with the coronary band.  When clipping this part of the foot it is important not to completely press the clippers onto the skin and clip.  This will create an odd looking ring of clipped hairs.  The goal is to only clip the tips of the hairs that are covering any part of the hoof or coronet band.  So, one method to achieve this is to line your clippers up with the coronet with the clipper blades being flat on the hoof, trim upwards until you reach the edge of the coronet, and then veer the clippers outwards towards yourself like the arrow shows in the picture below. Veering the clippers out creates a blended look along the coronary instead of a choppy look

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Fetlocks and the back of the cannon should be next.  The goal here is to trim any long looking hairs without creating an unnatural look.  This can only be done through experimentation and blending. It is not crucial that the hairs be cut as short as possible; only that they are tidy and uniform looking.

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Some people clip with the grain of the hair which works decently.  Other people clip against the grain of the hair like normal, but then blend in the clipped parts with the unclipped parts by clipping around the area with the grain of the hair.  Whatever works best for you, keep into account that the less surface area you clip the easier it is to blend the clip job.  So, try to clip only the region where the ergot grows that the back of the pastern like the picture illustrates below.  Then, you can blend the surrounding areas.

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White legs:

Any part of the leg that is white should be clipped; like socks, stockings, coronets, etc.  All the white needs to be clipped even if it goes above the hocks or knees! In my opinion, clipping white legs is easier than clipping colored legs because you need to blend less.

Simply take your ten blades and trim all of the white hair.  Be sure to run the blades against the grain of the hair to ensure shortness.  Also, if your clippers leave lines on the legs you will need to continue running over the same spot until the lines are gone; also your blades are very dull!

Make sure you clip all of the white hair, and that you miss none!  Leaving long leg hair looks sloppy and unprofessional.  If you are worried you will miss hair, simply clip the leg again and again until you are sure nothing was missed.

If you have a Pinto, and their white goes all the way up the leg into the body, you need to clip the entire leg and blend in the hair around the shoulder muscle and elbow on the front legs, or the on the hind legs.   You do not have to stop at these places, but make sure to always stop in a place that can be easily blended the clipping looks natural Below I have outlined where to stop on the front leg if the white continues upwards.

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