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I always have my daily shirts finished with "No Starch." But I understand that a formal shirt with a pique front requires starch. Is this correct? If so, ultra-heavy? For those who wear formal attire frequently, how do you have this style of shirt finished?
 

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Unless the bib was made very stiff, use lots of starch.

If it was made stiff, do not unless you want the high shine.
 

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My formal shirts with pique bib, cuffs, and turn down collar ....

from CT shirts are very stiff and require no starch. This is good because I do my own shirts and I do nor want to mess around with starch. Some shirts would probably require it, but this was one of the things I inquired about before buying. As far as I'm concerned, starch went out in the 19th century along with boiled shirts. I do not wish to bring it back.
 

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A little starch . . .

doesn't hurt with formal or semi-formal shirts. Since I also do my own, I just give the cuffs, collars and fronts a spritz, and it helps them hold up through a wearing. Doing this avoids the annoyance of starched body and arms, which can get a bit uncomfortable.

Of course, if you have them done, it's either/or, so since you can't control how they apply the starch and it's generally all over, avoid it if the front is stiff and starch bothers you would be my advice.
 

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If you're having it done by a laundry, a good laundry should know how to starch and finish a formal shirt. Discuss it with them. If they don't know what you're talking about, or if you try them and they do a poor job, try another laundry.
 

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It is possible for marcella to be so highly starched and pressed that it takes on many of the qualities of plain starched linen, with the ghost of a pattern underneath - in which case you probably could get the shine. I home starch all my dress shirts with a starch solution, on the rare occasions when I wear them; apart from the fact that I am a traditionalist, all my shirts are vintage and the interlinings are not stiff enough to carry the look I am after without the aid of starch.
 
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