Magazine | Tools
How to clean your leather boots0%

How to clean your leather boots

time 15 min
people 1
Toolbox:
• Rags (2 or more)
• Water in spray bottle
• OMP Multipurpose Degreaser
• OMP Leather Cleaner
• Medium/stiff bristled brush
• Soft-bristled brush (e.g. a toothbrush)
1
Step

1.1

Scour the most superficial dirt off the upper with a damp rag.

1.1

Scour the most superficial dirt off the upper with a damp rag.

1.3

Apply OMP Multipurpose Degreaser on the sole and vigorously rub with the rag. Rinse with plenty of water, then dry.

1.4

It’s time to tackle the stronger dirt. Examine the upper and identify the stains that we’re going to treat with OMP Multipurpose Degreaser. In our case, we have spotted four.

2.2

Look at all the dirt captured by the rag. That’s why we suggest to change many rags.

2.2

Look at all the dirt captured by the rag. That’s why we suggest to change many rags.

Look at all the dirt captured by the rag. That’s why we suggest to change many rags.

2
step

Let’s start from the less strong stains. Generally, it’s always better to start from the minor concentrations of dirt, in order to keep the cleaning tools usable as long as possibile.

2.1

Spray OMP Multipurpose Degreaser right on the stain. It just takes a single spray on each stain. Allow to react for about 10 seconds. Begin scrubbing on the stain with the brush, pushing in order to allow the bristles to penetrate the porosity of the leather. After brushing, wipe the exceeding product away with a rag. If the area appears to be still dirty, repeat the operation.
Repeat on every stain.

3
step

Now we can proceed to a general, final cleaning of the boot. It’s time to use OMP Leather Cleaner, a specific product to revive and hydrate leather. It’s the final treatment for our boot.

3.1

Generously spray OMP Leather Cleaner all over the upper and rub with a rag. Repeat over and over until the boot is clean.

Generously spray OMP Leather Cleaner all over the upper and rub with a rag. Repeat over and over until the boot is clean.

3.2