Don’t cut too much as you’ll lose the low mid power of the vocal. Use a steep sloped Q setting and cut up until the lowest point of your voice. This will help the audio feel more focused on the vocal. The microphone naturally picks up this information, but your voice may only go as low as 300Hz, meaning you can remove all the unwanted low end. It’s more than likely that your recording will have a lot of low end rumble from 0-250Hz. To to maintain a fairly similar level throughout the recording so you don’t have spend time automating the audio at a later stage. You should adjust your interface so you can talk normally, close enough to the microphone and the signal remains below -6dB on the channel meter. When you’re recording, keep an eye on the meters on the channel you’re recording to. No amount of post production will help rectify this issue. Pop shields and reflection filters are cost effective ways to dramatically improve your voice over sound.Īn important factor at this initial stage is to make sure that your recording doest clip or distort. Record the voice over in a space that won't give you too many reflections… So avoid hard flat surfaces.
However, i have found that moderately priced gear can give great results with advanced editing techniques… Which will be discussed in this post. What microphone, interface, and other necessary gear you use to create your voice over will be dependant on your budget. This post will offer some more advanced techniques to help take your voice over sound to the next level. I’m no Kuk Harrell (vocal recording genius), but I’ve produced vocals for David Guetta and Steve Aoki, and I’ve edited a vast number of voice overs for various uses. Poor quality audio will reflect negatively on your businesses product or authority on the subject you’re discussing. Perhaps it’s a voice over for your business advert, or a podcast where you’re discussing topics that are important to you. In a scenario where you’re editing spoken voice, you want to get the message across as clearly as possible.
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