Pre-Shave: Occams pre-shave soap, cold water
Razor: Wolfman WR1-SB with WRH2
Blade: Voskhod (1)
Brush: Omega Pro 49
Lather: Mystic Waters The Brown Windsor
Post-shave: Alum, Stirling Vetiver alcohol free Witch Hazel, South Australian Organic Extra Virgin Olive Oil
So yesterday night, I am having this amazing piece of Japanese inspired pork roast. Think perfectly melting in your mouth with crispy skin, but with TONS of unami from bonito flakes, seaweed etc. - absolutely fantastic. And there I was sitting, thinking that pork is one of the most underrated meats out there - like the humble boar brush. I mean of course nothing beats the luxurious Fillet Steak/Silvertip badger and for the king of taste/brush you want an aged T-Bone/2-band...
But the humble pork has so much taste - of course it means so much more work, but at the end you get this great meal/lather for a fraction of the cost and you just have to put in the extra work
And so I decided there and then, that today's shave would be with the last piggy that remains in my stable. That poor thing is so underrated, and of course it doesn't stand a chance against my Chubby and my Paladins...but by just putting in some extra effort, I got this fantastic lather and a beautiful shave!