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 DATSUN TOYOTA 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 fora Good Look pictures. COLOR ENLARGEMENT SPECIAL Limited time offer Reg. 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