I think I'm set for soaps and creams for the next several years. I have about 3.5 boxes left of C.O. Bigelow, AoS Sandalwood Soap, and an extremely cold menthol cream that I can't remember the name of right now. However, what pushed me over the edge was my recently purchased 1kg brick of Cella! Man, this stuff is great. Even the little bit I had loaded on my brush provided a smooth comfortable shave with no nicks. I mean, it was a little bit. I barely cut any off the block too. This is going to be great. You guys should be using this soap if you're not already!
"Well duh"...you'll say.
- Thread starter Christopher_loaf
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All the italian croaps are nice. They LOVE loading time. Spend some time loading up your brush and they're some really solid performers.
Cella was my Grandfather's only shaving soap for +50 years and I have memories of it since I was four. Certainly one of my all-time favourite.
+1. It's counterintuitive really, seeing as how they're already "Soft" soaps, but you can never use too much product.
You can't go wrong with Cella. But, in time, try some other croaps as well.
Enjoy!
Enjoy!
Cella is one of the best soaps available, in my opinion.
The 1kilo is a firmer derivative of the red tub yes?... So what's the best way to use it? Break off a chunk and store the rest?
Marcos (the one who posted above) has a thread somewhere here about how he recommends dealing with the kilo bricks. I think he says to cut off what you want and tightly wrap the remainder and put it somewhere cool dark and dry, but that freezing is unnecessary. He's the generally accepted ambassador to Italian soaps.
I'm with you on the Cella. Someone who sold me a razor was kind enough to throw in a chunk of it and it has been my favorite ever since.
While I agree completely regarding Cella, don't forget P.160, Vito's with Coconut Oil, TFS Barbe Rosse, and RazoRock Classic. Each seems subtly different from the others, but all are fantastic. I bought kilos of P.160 and Vito's from the Italian Barber, and 2000ml (it's sold by volume, not weight) of TFS Barbe Rosse direct from their site (I've sold or PIF'd chunks of each). I have an unused drawer in the new shave den that the bricks will be stored in, and bought a case of 8oz tubs very similar to the tubs used for RazoRock Artisan croaps to store cut pieces for use. I like the tubs so much I've decanted other creams/soaps into them, too.
Marco's Method is less messy with the deeper tubs...I was always slopping lather everywhere, but I can put 200g in one of these tubs and have plenty of space at the top to keep myself under control. For comparison, those are TOBS to the left of the white jars.
Marco's Method is less messy with the deeper tubs...I was always slopping lather everywhere, but I can put 200g in one of these tubs and have plenty of space at the top to keep myself under control. For comparison, those are TOBS to the left of the white jars.
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WCS has it for about $38. That'd last for years and years. Great almond scent.
I think that, in a way, Americans are jealous because they want Williams to be a premier product since it was once highly-touted and has been manufactured since 1840. Cella is my favorite.
Enjoy the brick for many years to come.
I got the kg brick and loaded my Woodhead soap ramkin. Four months of great shaves later, it still is at the same level on casual observation. I will be leaving most of that brick to my grandchildren.
I'm patriotic as hell but I'll never be jealous of another countries soap. I know we have better apple pie (among other things). Let them have their soap.
I got a red tub of Cella delivered last week, went a little Italian croap mad. Haven't tried it yet - just keep sniffing it as it smells so nice. May have to settle down and have a go with it this week.
Ah Cella.....
Dude,
You don't want to throw down with the Italians when it comes to food. Save that for the British...or the Germans. (The only exception to this is if you're from New Orleans and then you get a special pass.)
I've resolved to pick up and use no Italian soaps (except Proraso) until I go to Italy and get them there. My suitcase on the return trip will be filled with soap and wine.
oake
Hey I've been to the US of A. they may make a nice apple pie but they have no idea about meat pies and gravy and I went to a 'pub' in the US that was making battered fish with Newcastle Brown Ale - which is just so wrong. And don't get me started on the chips.
p.s. Italian food is the food of Gods.
p.p.s. My whole view of US food is based on Man vs Food and I so want to eat some of those ribs and steaks you guys get over there.
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