Oregon daily emerald. (Eugene, Or.) 1920-2012, October 31, 1984, Page 5A, Image 5

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    In the pursuit of a clean, close shave
By Mike Duncan
Of th« Kmerald
Ever thought of shaving as performing minor
surgery? That’s essentially what over 70 million men
do every morning. Most use a manual razor to scrape
away the upper shafts of about 12,000 facial hairs.
Only in the past two decades has the art of shaving
turned into a science, with the invention of coated
metals and effective electric shavers, and with recent
advances in dermatological research. As a result, to
day's man can achieve a close, clean shave, free of
nicks and razor burn. The following is a step-by-step
guide to shaving, based on information about hair, skin
and shaving from Portland dermatologist Dr. Richard
Phipps, and tips from Eugene barber Ed Mayers, owner
and operator of Karnpus Barber Shop.
•When you rise, shine your shoes but don't shave.
The face is a collection point for all kinds of bodily
fluids — blood, sweat and of course, tears. A complex
system of microscopic blood vessels, oil and sweat
glands lies beneath each individual hair. When you rise
from your sleep, your face may be puffed up to twice its
fluid volume as when you are standing. Waiting at least
10 minutes to shave after getting out of bed allows the
puffiness to go down,.reducing the'chance of getting
. nicked by the blade. ‘
•Showering in the morning before .you shave will
give you extra time on your feet and will warm the
pores on your face. Facial hair extends several layers in
to the skin. When you apply heat,, the pores open, and
the hair shaft moves more smoothly with the razor from
the socket, allowing for .a closer shave and lessening the
likelihood of bleeding. '
•Before lathering "your stubbles with shaving
cream, cleanse your face. It is important to use a quality
soap made specifically for your skin type — oily, nor
mal or dry. Washing off the soap immediately will pre
vent the natural oils from leaving your skin, which can
cause roughness, and make you more prone to injury.
•A thorough rinse with hot water, after cleansing,
will prepare your face for the lather. Apply your
favorite shaving cream in a circular motion against the
grain of the hair so it completely penetrates the hair and
skin. Shaving cream functions as a lubricant, reducing
the drag of the razor and softening the hair strands.
After about two minutes the cream has had enough time
to work into your skin, and you are ready to go at your
face with the blade.
•For smooth shaving, take long, easy strokes with a
new, sharp razor. There is no significant difference bet
ween single-edged and double-edged razors, but sharp
ness-is always a must. The sharp edge of the blade
should always lead the swipe at your beard at the pro
per angle so it doesn’t drag.
•A bit of discourse on technique: Hair grows with a
downward grain on the cheeks and upward on the
neck, with varying patterns along the jaw line. To avoid
ingrown hairs,-shave in the same direction as the hair
grows. ' '■ • • . ' .
•After completing the shave, feel for rough spots
and go over them again lightly with the razor. Next,
rinse and dry your face. After-shaves may be best to
avoid, since most contain alcohols, or astringents,
which remove natural oils from the skin.
And if you come out of the shave uncut and unin
jured, and your face feels smooth and clean, you may
consider medical school, the next step toward the major
league in surgery. - • '
Photo by Steven Wall
Technique and technology combine to make a close
shave easy and effective.
New sports program
Because of the changing
demographics of society., which
means more leisure and activity
time . for many people, . the
University's department . of
Physical Education and-Human
Movement Studies- has had to
change its ways, says the
department’s head- • ;
“Across the nation: there, is a
big push for sports manager
ment; it's a boom." says'Becky
Sisley. And the University will
offer such a program beginning
next fall.
Sisley says many aspects of
the leisure athletic field have
grown w’ith little or no help
from professionals. The sports
management program will pro
vide the education people need
to fill these positions, she says.
No longer will graduates of the
department be confined to
teaching physical education.as
a career.
“The kind of careers we. are
looking at include jobs like the
program directof at a'(YMCA),
working for a city parks depart
ment. or. working for a city
Correction
The Buckley House, Inc. has
moved to fi05 W. 4th St. An arti
cle about alcoholism and treat
ment centers for alcoholics in
Tuesday’s Emerald gave the old
address. The phone number
(343-6512) remains unchanged.
The Emerald regrets any in
conveniences the error may
have caused.
BAMM m
WPMiLhM
Oriental Buffet Lunch
Downstairs
& Try Our Dinner
Upstairs
Hours: Downstairs
M-Th 10:00 • 7:00: F Sa 11:00 4:30
Closed Sundays
Hours: Upstairs
Su-Th 4:30 10:00
F Sa 5:00 10:30
1275 Alder Street • 683-8886
CHINESE
RESTAURANT
sports program.” Sisley says. .
The program vyill offer an ar
ray of broad topics for students
to choose from. It will be more
flexible than the current fitness
management program being of
fered by. the departriient, she.
• says.. ’ :
“Students will specialize in;
areas, according to the 'bourses
they decide to select,” she says.
Students can choose classes
from departments in business'
communication, science,
psychology and sociology for
their degree, she says. Both a
major and a . minor will be
offered. . *
. Sisley .says students •• in
terested in-the.program are en
. couraged to attend a session
that will explain the program on
Monday from 4:30 p.m. until
5:45 ' p.m. in Room 105
' Esslinger. •
A
™ German
AUTO SERVICE
VW’S MERCEDES BMW’S
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Reliable service lor your
foreign car since 1963
342-2912
2025 Franklin Blvd.
Eugene, Ore 97403
Skylight Refectory
Students and Faculty...
Step Up to the atmosphere of the
^emu
Skylight Refectory
and experience the flavor a**
of Italy. Fine Italian Cuisine
at a reasonable price.
FRESH HOME-MADE
CALZONE
Stuffed with seasoned Italian
beef, cheddar and mozzerella
cheese. Baked until golden
brown and served with a zesty
meat sauce. Vegetarian
OUR OWN SPECIAL
SPAGHETTI
Your choice of 100% semlina
or spinach pasta topped with
our freshly prepared meat or
vegetarian sauce.
LASAGNE
Three kinds of cheese and a
spicy meat sauce make this
popular entree an Italian
American favorite. Prepared
fresh daily.
Each entree served with salad or a la carte.
Still a great place for crisp salad bar fixins with an ar
ray of condiments, scrumptious gyros sandwiches.
French roast coffees and other gourmet delights too.
Located a cloud or two
above the EMU Main Desk
Dining only: 10:30am to 2pm
Photo conference slated
: . .The Society for Photography in Education will hold its
ninth annual northwest regional conference at the University
Nov.1-4./ " .
Featured artist for the conference Will be Judith Golden,
whose black-and-white self-portraits are currently on display
in the University Art Museum. Golden will give a slide
illustrated lecture Friday at 7:30 p.m. in Room 107 Lawrence
Hall. The lecture is free and open to the public.
Registration fees for the conference are $15 for students,
$35 for others with a $5 discount for national SPE members.
There is also a $5 late registration fee.
For information call 686-3694 or stop by 190 Lawerence
|. Hall.
Good
Snapshot.
Great Picture.
Bring us your favorite snapshots. We’ll make beautiful
pictures out of them. Great for a desk frame or to
decorate a wall. Enlargements will let you see
more of your favorite
pictures, more often.
Ask how little it costs to
make your favorite snap
shots into your favorite
PAPER
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5x7 $1.39 69$
8x10 $4.89 $2.45
11x14 $9.89 $4.45
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18th & Willamette St
Matter-Charge and Vita welcome
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QUALITY 1-HOUR
PHOTOFINISHER!
484-6116 Eugene OR 97401