How much backbone should it have? Is there an ideal loft/diameter for face/bowl lathering? Is bleached vs unbleached more of a preference, or is one objectively better?
The best boar I could imagine for face lathering would have medium backbone, around 53mm loft and around a 27mm diameter. I'd also like it to be unbleached so that it doesn't eat lather as bad. Thoughts?
The best boar I could imagine for face lathering would have medium backbone, around 53mm loft and around a 27mm diameter. I'd also like it to be unbleached so that it doesn't eat lather as bad. Thoughts?