No newsVedi tutti
Pubblicato 12/21/2016 21:37:37
Categorie Buyers Guide
One of the qualitative classifications of finished leathers lies between full grain skins and crust. How can we describe these two elements and how to obtain them? During the leathers processing, very often, we meet the need to reduce drastically its width. This can be done through the Split. The upper part of the skin is anyway the full grain, while the lower part, or meat, is the crust. The split can be done on raw skins, on semi tanned skins (wet blue or wet white) or on finished skins. When the original skin width is quite thicker than what is needed as the final product, it is preferable to split it during the semi tanning stage, in order to be tanned and refinish the crusts as you like. The type of leather goods where the crusts come from are the bovine ones, the most common, swine and goat and sheepskins.
The bovine crust leather is the most common on the market, because bovine skins are the most used ones or because they are the thickest ones. What can be done with the crusts? As we already said it is preferable to obtain semi tanned crusts in order to deliver the preferred tanning, the most common one being the chrome one, followed by the mixed chrome/vegetable. Starting from the low quality crusts, they are used for filling or to create a rounded effect (for belts for example), slightly above we can find the crusts that are used as lining for shoes or for leather goods.
With a good quality bovine crust we can create about everything. With the crusts skins can be created belts and gun belts, with polyurethane finishing or with the classical chamois. With the crusts of adult bovines, we can instead produce leather goods suitable to create footwear or leather goods. The various types of finishing, greased, chamois, fading, printed, smooth or laminated are the demonstration of the versatility of bovine crust leather, a material suitable for all treatments and absolutely fashionable.