I would like to get a few opinions on this idea. This mostly applies to face lathering.
I cook for a living and I found myself comparing the addition of water to shave soap to many of the emulsified sauces I make.
Emulsified sauces are funny (like the perfect Lather) they blend some type of fat with some type of base liquid and air to produce a distinctly different end product. Eggs, Butter and Acid simply stirred together don't look like much but add heat, proper ratios and technique you have the classic Hollandaise. Much like shaving soaps the key is the ratio of components.
If you add too much water to shave soap it breaks just like a sauce.