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Meatgistics - Walton's - Community

A vote for the leather aprons!

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  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    wrote on last edited by Joe Hell
    #1

    Our customers seem to love the meat shop but the is the first time I’ve seen an online shout out to an apron!

    5A70C54C-9D28-4D6F-9403-E56061C524E7.jpeg

    Better Living Through BBQ!

    lkrfletcherL 1 Reply Last reply
    2
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    wrote on last edited by
    #2

    They are great aprons, really love mine.

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by Chef
    #3

    Frankly, I never would have thought that this leather apron would be this nice.

    This is one (of many) products that Walton’s knocked out of the park.

    1 Reply Last reply
    1
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    wrote on last edited by
    #4

    I don’t quite get the idea behind the leather apron. How do you wash it? How do you sanitize it? I understand the durability behind it but my thought is a cloth one you can wash the meat, fat and blood out of it. I may purchase a cloth one when they get it designed and made

    Joe HellJ 1 Reply Last reply
    3
  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by samspade
    #5

    Yes those are my concerns as well. I really like the look and know it protects against knife cuts but please answer those questions.

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #6

    Just need to condition it with mink oil about every three months. Wipe with a damp cloth. If I get a lot of food particles splashing on it, I wipe it with a bit of pine oil in water. Great disinfectant.

    They do make a Scotchgarde for leather, I have never used it but I know a few people who do.

    1 Reply Last reply
    1
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to twilliams on last edited by
    #7

    twilliams My co-workers scrub it with soap, rinse with hot water and when it dries they rub it with mineral oil.

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #8

    Mineral oil is the key for sure to keeping them looking nice. I tried washing one of the first ones gently by hand without conditioning it and it didn’t work. Maybe we need a vid of conditioning one?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    bocephusB 1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to Joe Hell on last edited by
    #9

    Joe Hell - Yeah Man, I love mine too.

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Jonathon on last edited by
    #10

    Jonathon I would like to see a video of conditioning an apron.

    1 Reply Last reply
    1
  • kyleK Offline
    kyleK Offline
    kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening
    wrote on last edited by
    #11

    Do they come with any instructions on how to clean. If not, maybe waltons could throw a sheet of paper in with the apron on proper care

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #12

    I don’t see the leather aprons as a replacement for a commercial/professional service grade apron. There probably is no NSA seal anywhere on it.

    A health or USDA inspector would probably tell you to get it off the premises of a business.

    The leather aprons however are a cool accessory for the home/ kitchen or patio.

    Paul

    • How hard can it be?
    ChefC 1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to processhead on last edited by
    #13

    processhead Actually, they are often worn by kitchen staff at high end restaurants. Just as wood chopping boards are safe when properly maintained, leather, when maintained is also safe in food handling. Hot liquids can be a source of many injuries in the kitchen. Only a high quality leather apron can protect against this.

    Cloth aprons are more often seen in food service because of cost, not safety.

    processheadP 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Chef on last edited by
    #14

    Chef said in A vote for the leather aprons!:

    processhead Actually, they are often worn by kitchen staff at high end restaurants. Just as wood chopping boards are safe when properly maintained, leather, when maintained is also safe in food handling. Hot liquids can be a source of many injuries in the kitchen. Only a high quality leather apron can protect against this.

    Cloth aprons are more often seen in food service because of cost, not safety.

    Chef you are probably right about restaurants.
    My comments are probably more appropriate for apron use in meat processing operations where the cost, moisture, and sanitation requirements would be problematic for leather goods

    Paul

    • How hard can it be?
    ChefC 1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to processhead on last edited by
    #15

    processhead Maybe so, I would have thought it would be better in a meat processing plant, but then again, I’ve never even been near one.

    Any members that have experience with this? Just an interesting topic that I don’t know anything about.

    processheadP 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Chef on last edited by
    #16

    Chef said in A vote for the leather aprons!:

    processhead Maybe so, I would have thought it would be better in a meat processing plant, but then again, I’ve never even been near one.

    Any members that have experience with this? Just an interesting topic that I don’t know anything about.

    I haven’t work in a plant in 45 years, but when I did, we wore white frocks and disposable plastic aprons in production, and packaging departments.

    In other departments like sanitation, or on the kill floor, heavy duty washable aprons like those sold by Walton’s were worn. I suspect things have not changed too much.

    https://www.waltonsinc.com/supplies/apparel/aprons

    Paul

    • How hard can it be?
    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #17

    when I worked in the business we used poly aprons that were washable

    1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #18

    I agree with the sanitary concerns and Jon’s comment about maybe a video idea would be to get one really nasty and show us the best way to clean it.

    1 Reply Last reply
    0

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