meat hammer

It's not a meat hammer but I wouldn't mind something in this pattern and handle

 

Definitely interested in seeing where this leads to

 

talked to sam today and he is goingot work out how to make them am i thinking right that about the fact that the larg flat should be about 3 inch round or square with rounded corners and the smaler one 1.5-2 inch head ?

 

I think those sizes are good but for sure go with round if possible and not just rounded corners.

 

I am using something like this. My mom was using it and her mom as well. Super old stuff. Just need new handle.

 

was that made for the farm/kitchen or an ax modded to have a tenderizing head and the sharp side for bones and the like. i think a nice cocobolo handle woudl look great in that

 

This is definitely kitchen stuff. As you said one can use it to chop the bones or tenderise meat. Once I used it to chop some wood

 

Greg
That is a very interesting tool. What is the metal that is still all shiny after at least three generations of use? Clearly it is to be used closer to the butchering than I get involved with.

 

I can't wait to see what Butch comes up with!
He always knocks it out of the park!

 

shoult the smaller side be textured or smooth just smaller ?

 

I would vote smooth. I hate the textured ones. Not sure what purpose they serve other than to punish dish washers.

 

smooth

 

Butch
Any progress on the project?

 

The grumpy old guy at Bridge Kitchenware was Fred Bridge. He was well known for hanging up on customers who called with stupid questions. Regularly told annoying shoppers he wished they would shop at Bloomingdales.

Fred died either just before or just after 911. Don’t remember now. His son Steve now runs the business. They moved over to New Jersey after 911. As of January 2014 they are internet only. They do offer some “by appointment” visits to their showroom but no longer a traditional retail shop. Kind of a shame since Fred’s was the first retail cookware store in the US. Even before Chuck Williams of Williams-Sonoma fame.

Jim’s oversized expresso tamper style pounder is Italian in origin. Usually referred to as a Veal Pounder. Most often chrome plating over cast iron. This style is also nice for veal or chicken. It too is Italian in origin and chrome plated cast iron.



The ones with teeth are really only suitable for pork or beef that needs a little tenderizing as well as flattening. They are mostly German in origin. Think making Wiener Schnitzel out of less than tender cuts of pork.

 

i just asked the guy last night how it was going and he is still workingout the how to make properly that wil not brake the bank