Today’s shave covers a certain amount of territory. First, the brushes. The red-handled one is HJM’s new version, and the black-handled one is the first version. I used both to compare. As you can see, the new version has a slightly shorter loft and a slightly less expansive knot.
I used them with my new puck of Barrister & Mann’s Vanille shaving soap. I’m a sucker for vanilla, so I couldn’t resist. It comes as a puck with no container, but I purchased several jars from Mama Bear and used one of those.
Excellent (and fragrant) lather with both brushes. Both brushes perform quite well, but the feel differs. The version 1 brush was much softer and gentler on the face, and it seemed to hold more lather (as “puffy” brushes often do). Version 2 worked fine, but was noticeably firmer with less inclination to open up on my face. I very much prefer version 1, but it’s no longer available. So it goes.
My iKon OSS with a Swedish Gillette blade did a perfect job: comfortable, easy-cutting, completely BBS result. I don’t distinguish between the open-comb and straight-bar sides and use them interchangeably: shave with one side until full of lather, then flip and shave with the other side until it, too, is filled. I can’t imagine a better shave than today’s.
A splash of Floïd and the weekend begins.
I included in the photo of my little bottle of citric acid. As you can see, it can be used as a salt substitute (essentially mimicking another well-known salt substitute: squeeze a lemon over the food). The amount required to soften hard water depends on the hardness of the water, I imagine. The label reads:
If you’re into sprouting then you’re already familiar with citric acid, an all-natural preservative typically found in citrus fruits such as lemons and limes. Citric acid helps to inhibit the formation of mold and other bacterial growth, an all-too-common occurrence when sprouting in a jar due to high temperatures and humidity. Citric acid is also useful for canning vegetables and fruit preserves.
Suggested Use: Citric acide is a food-grade acid that is present in many natural foods. It can be used to reduce spoilage in sprouting by adding 1 tsp per quart to soak and rinse water.
Citric acid is also useful in cann, drying, or freezing foods. It can be used to preserve Vitamin C content, retard spoilage, and prevent discoloration [from oxidation---cf. squeezing a lemon over avocado or apple slices to prevent them from turning brown - LG]. Use 1 tsp per quart of water or juice for most fruits and vegetables.
The label doesn’t mention using citric acid to invert sugar for making home-brewed beer, possibly because this small jar doesn’t hold enough. (You can readily buy citric acid in 5-lb bags.) Wikipedia describes the process.
Citric acid resembles table salt in appearance, a plus when using it as a salt substitute.
For softening hard water, try using about 1/4 tsp for a pint and see how that works, the adjust based on experience. Since only about a cup is needed for a shave (really, 1/2 cup is enough), trying a pinch.
Filed under: Shaving
