Working as a chef and cooking on the line, I've been told I'm a bit crazy to be working in a kitchen and wearing some nice boots. But if you work clean and work hard, then nothing gets ruined (hopefully). These have been worn on multi hour walks and running around anime conventions, truly a testament to the beckman to be able to work hard, then clean em up for some fun on the days off.
Break in was stiff at first but definitely easier than my cxl boots. The leather has held up and with it being pigmented then that's made it's pretty damn easy to clean up and wipe down. Some teacore is coming in but I never expected these to show it's core easily. It's rubbing away and more will definitely follow. No sandpaper needed. To take care of it I used Venetian shoe cream every other month since mop water with floor cleaner is probably not the best for boot cleaning.
I probably should have sized down on these but with the help of delta arch insoles and a couple of boot breaker insoles before them. It helped out with filling the volume. Thick socks have also helped out quite a bit. Heel slip has been pretty minimal since then. With no toe structure it really has become like a slipped and my most comfortable boots.
These are a fantastic pair of boots but Redwings QC has definitely gone down over the years. All stitches are fantastic and everything is consistent. But. 1. single. speedhook. Is wrong. How does that even happen, but it's aged and changed over time and I've grown to love it. The silhouette is so classic and I've gotten tons of compliments on them, truly one of Redwings best.
It's a fine outsole, decently slip resistant but once worn it can get slippery on wet metal like walkin coolers when you're cleaning. Otherwise comfortable and would have probably lasted longer if I didn't twist around and pivot all day every day.
These aren't boots for being in a restaurant, not even work boots really. But going into upscale and fine dining I want to be able to express myself and wear clothing Id like since I'm not getting doused in fry oil each and every day. These have come with me through Valentine's service, New Years and countless other dinners. They are dressy enough to look professional but not stuffy so they don't look out of place. I feel confident and comfortable with 16 hour days and 50-60 hour weeks. Boots will patina, knives will patina, and pans will patina. There's nothing I like more than cooking and getting to be myself at the same time.