HIC Kitchen Wooden Meat Tenderizer Mallet Marinating Prep Tool, Double Sided, FSC-Certified Beechwood, 12.5-Inches

I like that as I pound, it’s like my fist is doing the work. I’m that close to the meat. The hammer one was nice but this gives me more control and seems to pound better. Flattens quickly.The handle is designed nicely for hands and kinda helps me rock the thing a little, so if I want to give an extra little “poomph” on one side - just a little extra flattening in one spot - I can.Also, the head (or whatever the thing is called, the part that hits the meat) is bigger than my hammer kind so there is less work involved.Not hard to change from the tenderizing side to the flat side. It screws on and off. Pretty easy, but I don’t know how hard it would be if you had bad arthritis.It’s extraordinarily sturdy. Heavy.Also…shiny. Which is nice.I am very pleased that I have it. :)

Better than the hammer type. Good grip and heavy weight. Also, smooth pounding surface that won't tear plastic or wax paper sheets.

Gift, works

If the task is tenderizing meats or flattening them, this product can't be beat. The broad head allows you to quickly accomplish your task, unlike the smaller-headed tools that are generally available. I first saw this product used on a number of cooking shows where speed and accuracy are paramount. If it's good enough for the pro's, it's good enough for me!

Perfect size and weight. Well made. Does a great job on flattening cutlets with little effort. Good value for the money.

These are ideal to prepare involtini or cotolette alla milanese.I couldn't find them anywhere else.

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!

Good weight and fits nicely in the hand for tenderizing chicken and meat. You can crush pepper corns for marinades and nuts too. It also cleans up well