Level of starch in a point collar

[Nick D]

In general, I like my collars starched very stiff. This works well with short point, club, and spread collars, but I've noticed on my long point collar (>3") that it gets a bit of a crease on either side of the tie knot from putting it on and tying the tie. It's not a big problem, but it made me wonder if perhaps I should starch these kinds of collars less?

On a related note, could I leave the long point collars as soft collars? And just how soft is soft? I imagine a light starch would still be necessary.

 

[Schofields]

probably a light, light starch, just enough so it looks nicely pressed.