Tarantula: Summary

Disclaimer: This post contains an old attempt at shoemaking, during the beginning of my journey. I really didn’t know what I was doing at this time, and the post is left online for archive purposes only. Please do not “learn” anything from it, as the post is certainly riddled with mistakes. It’s just a documentation on some of my thoughts as a beginner in this venture. For a more updated view of my shoemaking, please see my latest posts instead.

Tarantula, adult pair number 19, is done. This post is a display of the finished shoes – in the construction post, I describe how they were made.


The vamp and quarters is made with 4 oz Tanneries du Puy Epsom printed calf, while the toe caps, facings and heels are in a fine grain aniline Italian calf.


This is the first pair finished on my new lasts, model #980 from Springline lasts with a chisel toe.

Toe Closeup 2

The outsoles were stitched at 9 spi.

Toe closeup

The outsoles were then finished trying to follow the steps as described by Carreducker.

Grass outsoles

Seamless heels.

Heels low res

Ready for a summer stroll.

Grass image

From above:

studio tarantula


Construction: English welted
4 oz Epsom printed Tanneries du Puy + 3-4 oz Italian calf
Lining: 2 oz vegetable tanned crust baby calf
Insoles: Tärnsjö Garveri
Outsoles: J. Rendenbach 9 iron
Toe/heel stiffeners: 5 oz from Tärnsjö Garveri
Side stiffeners: 4 oz vegetable tanned crust calf side
Rand: 5-6 oz veg tan from Tärnsjö Garveri
Welt: natural welting leather from Leather & Grindery
Shank: Plastic, from Leather & Grindery
Heel lifts: 5 mm veg tan from Leather & Grindery
Sockliner: 4 oz vegetable tanned crust calf side

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