Gives brown shoes or boots a long-lasting high shine and covers scuff marks.
If you’ve invested in quality shoes, invest in this quality Beeswax and Carnauba Brown Shoe Polish. It helps prolong the life of leather and gives a lasting shine. Benefits: Gives brown shoes or boots a long-lasting high shine and covers scuff marks. Beeswax feeds, protects and helps waterproof leather, while carnauba wax enhances the shine of beeswax.
Directions for use (thanks to Daily Telegraph Fashion section):
1. Remove all loose dirt off the shoes, using either a brush or a damp cloth.
2. Remove the shoe laces! The lazy way to polish shoes is with laces in situ. But that way waxed-up, sticky laces lie, along with a discrepancy between the colour of the tip of the shoe and the tongue.
3. Pack out the shoes, with shoe trees, if you have, or with scrunched-up newspaper. This allows the polish to get into the crease where the foot bends, the bit that, if allowed to become dry and brittle, is most prone to cracking. Wax is ‘like a skin cream’ and feeds this bit leather, making it more supple.
4. Apply the polish to the shoe in even circular motions with the stiffer of the brushes or with a cloth. Whichever you choose, be sparing. Too much polish and no amount of buffing will remove the bloom or smears. Pay particular to the areas around the toe and heel. And don’t forget to apply polish to the heel itself and to the tongue. Excess polish can be removed from the eyelets using a toothpick.
5. Allow the leather to absorb the polish for a good 15 to 20 minutes. At this stage some purists like to glide a hot spoon over the surface to melt the wax for an even shinier, Army-standard shine.
6. Buff! This is where the softer brush and elbow grease come in.
7. Buff again! This time using the duster held taut between two hands and worked over the surface in a brisk sawing motion. It might be easier to do this while wearing the shoes.
Ingredients: Natural Turpentine, Beeswax, Carnauba Wax, Dye.
Our Beeswax and Carnauba Brown Shoe Polish is handmade here at Chain Bridge Honey Farm to a recipe handed down by Mrs Florence Robson. It is produced in small batches by Matt Caulfield.