HIC KitchenHarold Import Co. 22006 Marinating Dual Sided Meat Tenderizer, Zinc, Silver

I can already tell that the ergonomics are so much better than my old wooden meat hammer, which was a beotch to clean. The complaints about the spikes hitting your hand? I can see how that’s possible but it doesn’t seem like a real issue.Only two minor gripes:1) it should really ship with a couple extra plastic O-rings to isolate the handle and pounding surface. You can tell the one included will dry out and crack quickly. Or better yet, a silicone ring would last forever. I can see myself going to the hardware store down the line to try to fix this - and I wish I wouldn’t have to! The ring is pretty necessary to prevent nasty meat bacteria build up, as a spacer to keep the screw flush with the flat side, and it provides a wee bit of mechanical isolation to stave off carpal tunnel if you pound a lot of meat. Sorry for that last sentance but I’m standing by its accuracy.2) mine shipped IMPOSSIBLY TIGHT. I’m fairly strong and there’s no way I could separate the two pieces. My fix was first freezing it (metal contracts), which didn’t help at all, but when followed by running under hot water, it unscrewed with relative ease.I hope my ramblings can be helpful to others!Also v stoked to not pay Williams Sonoma prices for a top quality kitchen tool!

I have had mallet type tenderizers of both metal and wood. I even made them in metal shop when I Was in high school many years ago. This is by far the coolest, best tenderizer I have ever had. The flat circular plate is reversible, giving a flat surface and a pointed surface. The handle is very comfortable and allows for precise control that a long handle does not give. It makes fast work of chicken or beef and is very easy to wield. Make sure to support your cutting/chopping board well to avoid cracks.

This thing is a beast! When looking for a replacement of my broken mallet style, I assumed I needed to stick with that same design. Tried two on Amazon but both were cheap in a bad way so I tried this kind. I love it. Very heavy duty and should be the last one I'll ever need. The flat side is good for more 'tender" meats, plus it's good for garlic smashing(removing peel) and probably many other uses I'm not aware of yet - nut cracking, crab legs? And the jagged side does what its supposed to do - like a boss! Pounding is easy so no need for a mallet to create force, as I assumed. This thing's heavy. Btw, the jagged side does not make contact w/ your hand when using the flat side.

I wanted a more compact meat pounder than the hammer style that is also commonly in use, and which I have used. I like this design better. Its easy to use, easy to clean, and the reversible surface is effective, with the flat side being best for simply pounding the meat until it is thinner, and the spiked side for making things like swiss steak using tough cuts of meat that need more aggressive tenderizing.Other reviewers have noted that the nylon ring that is part of the assembly may not be durable. I share that concern, but I tested the unit without the ring and it worked fine. That exercise was a simulation of what might happen if the ring were to break.

I bought the dual sided meat tenderizer. Its heavy and does as intended but with two issues. One, when you screw the base on the threads stick out a couple millimetres beyond the base. If you are trying to used the smooth side with the meat between plastic the bolt shreds the plastic. Two, again if you're using the smooth side, all the points from the spiked side are pointing up. Everytime you pound your hand slides down into the spikes. It gets painful after a while.