Viberg Engineer

While wearing these boots in a commercial kitchen 3 to 5 days a week, the leather held up well to the various oils and fats encountered. When these oils did saturate the leather any darkening fadded with repeated brushing over 2 to 4 weeks. Additionally, there was added wear and tear due to cleaning chemicals and disinfectants. A daily wipe down with a damp rag was required to prevent any prolonged staining or damage. I conditioned twice over the period of the competition with Bick 4 and did a deep clean once with saddle soap in month 5 before the second conditioning. I believe that the kitchen cleaners stripped away substantially more of the black overdye and likely some of the brown base coloring than would have occurred with normal daily wear outside of the kitchen. I will not be wearing these in the kitchen anymore with the hope that the splotchy coloring evens out over time. It is also nearly time for a heel and resole.