Looking after your leather

Your piece is made from vegetable-tanned leather. With a little care it will darken, soften and improve for many years — here's how to help it along.

The short version

Use it, keep it dry, and condition it occasionally. Vegetable-tanned leather is meant to be lived with — marks and a deepening colour are the patina, not damage.

Everyday use

Natural oils from your hands and exposure to light will gradually darken the leather and bring out a warm sheen. This is normal and desirable. A pale natural piece will look noticeably richer within a few weeks of regular use.

Keep it dry — and if it gets wet

Leather and water don't mix well. If your piece gets caught in the rain, don't panic:

Water can leave temporary marks; these usually even out as the leather ages and is conditioned.

Conditioning

Every few months — or whenever the leather starts to feel dry — feed it with a small amount of a quality leather conditioner or balm. A little goes a long way.

A note on products: a neutral leather balm or a traditional dressing works well. Avoid mineral-oil and silicone-heavy "quick shine" products, and never use saddle soap or harsh detergents on veg-tan, as they can dry it out.

Stains and scuffs

Light scuffs can often be buffed away with a dry cloth or worked in with a dab of conditioner. For surface dirt, wipe with a barely-damp cloth and let it dry naturally. Veg-tan absorbs liquids readily, so deal with spills promptly — but accept that the odd mark is part of the character.

Storage

Store somewhere cool and airy, out of direct sunlight if you'd like to slow the darkening. Let leather breathe rather than sealing it in plastic. For belts, hanging or loosely coiling keeps the shape.

Hardware

Brass develops a patina over time; if you prefer it bright, an occasional gentle polish brings it back. Take care to keep metal polish off the leather itself.


Look after it and a piece will easily last decades — and look better for the years. Any questions about a specific item, just get in touch.