How to Treat Foot Calluses

Updated April 17, 2017

A foot callus can occur on any part of the foot. These hardened pieces of skin are the body's way of naturally protecting itself. Skin thickens in the foot where it receives a lot of pressure --- such as from a shoe --- to protect itself from tearing. Though a callus does not need treatment right away, eventually the callus can become painful and uncomfortable to walk on. Calluses are treated at home or by a physician. It is important to take preventive measures as well, so that the callus does not reappear.

Soak your foot in warm water to help reduce the size of the callus. Scrub the base of the callus using a pumice stick to remove dead skin cells. Do not cut the callus.

Soften the callus with salicylic acid you can find at pharmacies or medical supply stores. Only apply the salicylic acid directly to the callus and do not apply it to the surrounding skin. Scrub off the dead skin cells using a pumice stick.

Visit your physician to have him trim away the callus if it is painful and home remedies have not repaired the callus. This procedure involves a small knife to cut away the dead skin and is an outpatient procedure.

Wear shoes that are not tight around the feet and that give your toes ample room at the tip. Use thicker soled shoes to relieve pressure placed on the soles of your feet and prevent calluses from forming.

Insert orthopaedic shoe inserts into your shoes to help cushion current calluses, prevent new ones from forming and evenly distribute the weight on the pressure zones of the feet.

Things You'll Need

  • Bowl
  • Warm water
  • Pumice stick
  • Salicylic acid
  • Orthopaedic inserts
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About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.