Now you've got your beard. How do you take care of it?
- Shampoo. Lots of guys don't wash their beards -- or if they do, they use the bar soap they'd use on their armpits. Bad idea. You'll dry out your beard and the skin beneath. Instead, shampoo at least a few times a week, Poirier says. Use a moisturizing shampoo to prevent the hair from getting brittle.
- Condition. Poirier recommends a thick, heavy-duty conditioner to keep your beard from getting too wiry. "Let the conditioner sit there," Poirier says. Consider the leave-in kind that you don’t have to rinse out.
- Use products (if you want). Whatever you rub into your beard is bound to get on your skin, too. Use products that are noncomedogenic, says Seemal R. Desai, MD, a dermatologist at the University of Texas Southwestern Medical Center. That means they won't clog your pores.
- Trim it. Even if you grow your beard long, Poirier recommends a trim every two months. It's like getting rid of split ends in your hair. If you’re keeping it short, trim your beard every few weeks or so.
- Have the right tools. Poirier says an electric trimmer is fine for the edge of your beard on your face. But for shaping the bulk, he recommends scissors and a comb. "If you're using scissors, you're not as likely to cut off too much by accident," Poirier says.
Keep It Healthy
What else can help your beard look and feel good?
- Eat a healthy diet. There are no special foods that will improve beard growth, Desai says. But he says a balanced, healthy diet is good in general for hair and skin. What about supplements? Some people say that biotin, a B complex vitamin, strengthens hair. However, there's no strong evidence showing it helps. Always check with a doctor before starting any daily supplement.
- Sleep. One study found that losing sleep could slow down beard growth. So if you want a healthy, full beard, take care to get your ZZZs.
- Eat with care. How do you keep your lunch out of your beard? Poirier recommends taking small bites, wiping your face after each one. "Always ask for extra napkins at restaurants," he says.