Old video, but it has been a while since i saw a video and forgot about the time. When you started talking about it being 12 minutes, i was like "has it been 12 minutes!?". Kudos.
I was raised using wooden mallets in the kitchen, I really loved the purple with the brass, and the white oak with that black handle. So beautiful. My nana said the same thing about white oak, that it had best qualities for kitchen uses.
Personal preferences, no black handles and no purple. They are still awesome and fun to watch. Had to laugh, as I was reading comments on my lap top, someone said "TY for not adding music". As soon as I read it, the music on your waterfall table video started on the TV. I don't use mallets but would not hesitate to use one.
I like the purple heart as far as looks. I would use one of these for meat without issue. If it’s cleaned right, there should be no problem. I love your work as always! ❤
They all look amazing M8!! And yes! To your last question!!! Hundreds of years ago they were using wood mallets on wood!! (As much as wood boards and entire kitchens) hundreds of years ago we were still not 8 billion ppl on this beautiful place!!! So... It can't be so bad right?😅
This is a pretty small detail I noticed when you were describing and giving tips, you never said anything about your way being better, rather what you prefer and a reason why its good for you, or in general. I really appreciate that, when I was first starting woodworking guys would say that the "right way" to do something, but everyone is different, honestly I would have made this same mallet a completely different way, using mainly a bandsaw because, like you said its what I prefer, but your way of doing it is something I'd never think of and its way better for mass production and reproducing something exactly the same, and I'm probably going to infuse that into my style. Didnt mean to write a whole paragraph there, but to sum it up, thats an amazing video, with some even cooler concepts!
Cam, I personally like the purple heart mallet. Love that color. Going to attempt one this weekend after seeing this video. Wonderful work you do, Sir. Truly a master of your craft!
TY for not adding music. I have unsubbed from over 300 channels in the last 2 months because they keep adding music. I like the dark mallet with oak handle. I user plastic cutting boards because they are easier to keep clean. When you cut on wood you scratch it up and crap gets in there and it looks messy. I don't clean my stuff super well. I think a little bit of bacteria on everything is fine. Even if i kill all the bacteria they will just grow back quickly. I also think wood holds onto moisture longer. I do use wooden spoons for stirring, and use wooden mallets. but again I don't cut on them. I do have bamboo cutting boars but mostly for looks. I prefer to use the plastic especially if its poultry. Salmonella sucks.
From a guy who has had salmonella... I can confirm that. Didn’t get it from food though. Great feedback. Especially about the music. I feel the exact same.
Clean the wood mallet with hot water and dish soap and brush, followed by re-oil application, should take care of it. You can also use a saran wrap covering over the meat when tenderizing if you're concerned about using the wood on the meat. Nice project with all items. Many metal mallets have the sharper design to get into the meat more. Your purple heart with the pins is a favorite aesthetic look.
Cam, for those who say wood is not a good surface for cutting meats have never been to an old fashioned meat shop!....because for generations before plastics and metals the butcher block tables were large heavy durable wood surfaces!
Wood has been used for cutting boards and meet tenderizers for a long time. I understand that a lot of people may see an issue with cross contamination, but that's easily handled with a good cleaning between different meets and maybe a small amount of bleach in your washing water. Now, I'll be honest in saying that I don't know what the bleach will do to the finish of the board/mallet, so this may be a bad option. I have used it on my store bought cutting board and haven't had a problem. I just make sure to rinse and dry the board well before using it again. If there is a problem that could occur later that I'm unaware of, then let me know. Thank you for your videos, and as always, you do amazing work.
I love the one that looks like a mace! The one that broke. Totally impractical for kitchen work, but it's too cool looking not to love. I'm too hyperactive to properly care for wooden kitchen utensils, especially cutting boards, but there is always something a little better about the food that comes off a wooden cutting board.
I always look forward to your projects! Excellent content and presentation! Your craftsmanship is a pleasure to watch! I’ll probably hit you up for some advice in the future.
They are all works of art, and as such it is difficult to choose one over the other. On a practical level though I use a stainless steel mallet, both for its hygienic properties as well as its weight. If I am going to use a mallet I want it to *pound* the produce and I want to be 100% sure it is clean, really clean, after I have washed it and not have to worry about maintenance, e.g. re-oiling or re-coating.
I don't want to use wood for raw meat preparation (mallet or cutting board). I have a metal mallet since I can pop that into my dishwasher. BTW, these type of videos are entertaining. Not every woodworking project has to be a table top.
Hi Cam as far as cutting boards go i prefer wood because plastic / acrylic have a tendency to chip off even though small pieces, I'd feel a lot more comfortable swallowing a little bit of wood that could be digested by the body where plastic acrylic can cause all sorts of problems. also like you said some woods have natural anti-microbial properties where other materials don't. thanks for the video's love ya work mate keep it up.
As a cook, I prefer the wooden mallet. I would use any of them with gratitude. I broke three metal ones. It was very disheartening! TH-cam excellent work and thank you for the reference as to how to make it.
Hey Cam! Love your work and your production style, if that makes any sense. Have to admit, I'm not much of a fan of square mallet heads (purely aesthetically), but the inclusion of those brass pins made for a sharp looking piece of kit. Almost like they defined the sides of the mallet from the "business ends", so to speak. As for using wooden cooking implements, the factually accurate answer is "it depends". You have to know how well the wood was sealed, whether or not it has been treated regularly, whether or not it was used on poultry, how it's been cleaned throughout its life, there are probably hundreds of variables. GENERALLY SPEAKING, red meat is far safer than poultry or pork, but that still assumes that you've handled both the meat and the mallet correctly. Having said that, everything in life is a risk; you can dramatically reduce your chances of getting a food-borne illness with proper handling, cleaning, cutting, and cooking, and still be the one unlucky SOB who gets sick. In the meantime, it's up to you. Personally, I don't cook my poultry to 165 degrees, enjoy (most) of my steaks rare, and when the waiter/waitress asks me how I like my fish, I simply reply "however the chef believes it should be cooked". (FYI, that usually means on the rarer side, depending on the fish.) The vast majority of this stuff is common sense. Use a specific set of tongs to move raw poultry around before taking it to the BBQ? Probably not the best idea to use those same unwashed tongs to remove the meat from the BBQ after it is cooked. Stuff like that.
IMO, a meat tenderizer needs to be heavy and have the pyramid-looking spikes, which I'm guessing is why you generally see mallets made of Stainless Steel. Not sure why anyone would be creeped out using a wooden mallet on meat when you lay the meat on a cutting board. Plastic cutting boards have only been around for what... 40 years? we used wood before that. Having said that I love the look these mallets and whether you use them or have them as decoration, they would be quite the conversation piece. As far as preference though... Loved the look of the all black one with the white, (sapwood?) at the end of the handle, so that's my favorite. I like the mass of the white oak, but I'm not a fan of the black handle. Did not like the purple one. Not only because of the color, but I didn't like the square nubs. I like the black mallet/curly maple handle. Nice touch with your logo inlayed. The all oak/simple stain mallet is a safe choice, but doesn't draw any attention. I love the content of your videos and I look forward to seeing every one. They're very informative and to the point. It's obvious that your intent is to teach and inform rather show people what an entertainer you are. I hope I'm not coming off in a negative way. So many people out there making videos spend 1/2 the video trying to be the next Jay Leno or whoever and that makes me switch the channel. As a matter of fact, I watch Jay Leno's garage on TH-cam regularly because it focuses on what's in the garage. I rarely watch the show on MSNBC becuase they waste a lot of time with antics trying to be funny .
Hey. I love your channel for many reasons. The production quality, the woodworking, and the narration. It's one of the only things I enjoy on TH-cam. And taking a hard left turn, I would love to interview you about curiosity. I wrote my doctoral dissertation on it. I'm not trying to publish anything. I'm just asking for a 1 hour conversation about curiosity and how you experience it. Then I'll ask if you know anyone else who may blow my mind open. I appreciate your work.
Another excellent video, Cam. I wonder about some of the oily exotics like purpleheart, wenge, and padouk. I guess Odi's, Walrus Oil, or other such finishes protects the woods and food. I really liked the purpleheart head with dowel accents and flame maple handle. Beauty + function is always a win.
Cam as a butcher (retired) I have cut and prepared meat on wooden chopping blocks all my life never poisoned anyone in all by years so I don't see any argument
This girl would love to know more about that router table. I've never seen one that raises and lowers from the top like yours does. I have a Delta shaper table that raises and lowers from the front. But all of my router table always raised and lowered from underneath. Such a pain in the butt sometimes!
Hey Cam! I'm going backwards through your video catalog. These meat mallets are cool! Probably the only things you make that I can afford. The Kat-a-losh head with curly maple handle is gorgeous, as well as useful. I have rock maple cutting boards and a rock maple prep table in my kitchen, so no, I'm not afraid to prep food on or with wood. As long as it's dense wood. Lots of antimicrobial choices for clean up these days too. If you happen to reply, please let me kow if you still make these for sale. I'm interested. Thank you!
It is actually named Katalox (Swartzia cubensis), super hard and stiff wood (among the hardest in the world with Lignum Vitae, Verawood, Snakewood & Quebracho, which is the hardest)
The Black-dyed handle with the white oat top is best. Maybe laminate the dyed handle with a white-oak center. All great mallets. Thoughts: the brass dowels look great, I fear for a keeping clean, they will tarnish.
Maybe there’s a reason not to, but what about gluing the sandpaper to a dowel for sanding the coves? As far as using wood on meat, plastic will very quickly develop micro scratches that can hold contamination just as easily as wood. I work in restaurant and some of our equipment is wood but most is plastic simply for cost reasons. Both can be properly sanitized using the same process. But wood can also be resurfaced more easily when it gets too scratched up.
I have seen quite alot from you, and you never disappoint, oh the next last one with "no comment". Never ever do that again, I love hear you talk through your videos :). To answer the question Wood or Plastic. As a former chef I'd say wood is good. Now there is cheap wood and cheap plastic. The main reason (I think) most don't like wood is due to germs and bacteria and they think wood will get small rifts. It is just an uneducated assumption. Imo it would be worse to use cheap plastic and end up with small bits of plastic on your food then use good wood. Most important is clean, clean and clean. :) And don't mix raw / cooked when doing porks, birds and some fish. Beef is not so important, but it vary with time and temp. If in doubt, clean just to be on the safe side. Basically don't cut veggies on the same board using same knife as the bird woith out washing it first-rule. If people are sceptic to meat on wood for staining reasons, they have probably experienced cheap wood products.
Wooden meat mallets are great, but I try to only buy cuts of meat that don't need to have the crap beat out of it! I like the purple heart mallet best, but would appreciate the white oak for it's antibacterial properties.
I don't mind wooden mallets or other utensils. But cutting meat on a cutting board is a no-no. It's not that it is wood, it's that your knife will score the board and provide a place for bacteria to grow down in those cracks that you can't clean. You're probably not gonna run a knife over your mallet face, so it's fine. Again, it's not the wood that's the problem with meat. It's the knife scores that leave a place for bacteria to grow. While I do love the purpleheart mallet, your logo really pops on that black head. 😎
New subscriber here from Michigan, binge-watching your old videos and love your channel! I don’t use mallets for cooking, but couldn’t a person just put a piece of freezer paper or something between the meat and the mallet? 🤷🏻♀️ It would make cleanup easier and keep bacteria out of the wood.
@@BlacktailStudio no problem, I really enjoy your videos and look to them for ideas and inspiration for projects, as well as tips and tricks for using epoxy and finishing.
Are your logos CNC machined? Nice touch... I like the black handle/white oak mallet. I also like the idea of Christmas gifts...might have to do that myself.
I think it's fine to use wood with meat preparation, I just don't think you should use the same utensils for other types of food (unless they're being cooked with the meat.) As an example, I've had apples that had been cut on a cutting board that had been used for meat (washed and dried in between uses) but that meat taste was still noticeable on the apples. I may just be more sensitive about that kind of thing though!
Would the mallet with the more square face (not the castle look one) work better for crushing nuts and other dry/crunchy things maybe? Yes, I wood(lol) use wood mallets.
Awesome video! I'm building a mallet right now and I'm using walnut for the head and handle. Is there another finish you would recommend other than Oddie's Oil that will still make the wood look good? I was thinking about dying the handle black like you did, but I' m stuck when it comes to how to finish walnut.
As a ex chef I have no problems using a wooden mallet although sometimes unless u can get a really heavy one metal tends to flatten bit better but get heavy wood one no problems and cutting boards a would always use wood I hate plastic boards they actually carry more bacteria than wood wee fact and the wood boards keep knives sharp plastic ones will dull them quicker and never ever ever use glass. Love the content any chance of a video of the live edge mirror your selling on your website??
Hi, from france i watch your work since a fiew weeks, and i absolutly love it, i apologyse for my english, i hope i'll be understandable, do you have a list of wood that are safe for food project ? or more or less every wood can be used for cutting board, Kitchen Mallet etc.
Hey, new to your channel but already love the content. Quick question, is the router table on the left or right side of your sawstop ? For the images I can see online if you put the router table on the right side of the saw you cannot use the fence the entire length to the router bit
I had footage of all the mallets being made, but was over an hour. So stuck to the ones that were easier to explain. You can see the cover one in a clip at the start.
I thought it was as grate idea. I use gorilla glue on any thing that will get wet, I have had good luck with it. Have you tried it and if so have you found the epoxy to be better lasting. I also wanted to say I liked the black handle. Can you imagine what ebony and brazilian cherry would look like together.
I think anyone who's watched until the end was watching because these projects are so awesome to see unfold minute by minute.
Old video, but it has been a while since i saw a video and forgot about the time. When you started talking about it being 12 minutes, i was like "has it been 12 minutes!?". Kudos.
Oh, I see a Christmas present for my daughter and daughter-in-law(s)!
I was raised using wooden mallets in the kitchen, I really loved the purple with the brass, and the white oak with that black handle. So beautiful. My nana said the same thing about white oak, that it had best qualities for kitchen uses.
I watched this video after "freehanding" my own mallet and I see many things I could improve on with my next. Very informative, thanks a bunch.
Hey Cam, really nice work. As I understand, wooden chopping boards and wooden mallets are the safest for use in food preparation.
Love watching your videos. The best tip you nonchalantly dropped in 1of your videos was bubly and crystal light. I'm addicted to it so thanks.
I have no recollection of saying that, but I have one right next to me at this moment. So I won’t doubt you!
Personal preferences, no black handles and no purple. They are still awesome and fun to watch. Had to laugh, as I was reading comments on my lap top, someone said "TY for not adding music". As soon as I read it, the music on your waterfall table video started on the TV. I don't use mallets but would not hesitate to use one.
I like the purple heart as far as looks. I would use one of these for meat without issue. If it’s cleaned right, there should be no problem. I love your work as always! ❤
I really love the purple heart. And the black one with your logo on it.
Thanks!
purple heart for sure!!!! and hell yea i would use it on meat! love the brass inserts too
Hey Cam, Love the white Oak!! 2nd Purple Heart
They all look amazing M8!! And yes! To your last question!!! Hundreds of years ago they were using wood mallets on wood!! (As much as wood boards and entire kitchens) hundreds of years ago we were still not 8 billion ppl on this beautiful place!!! So... It can't be so bad right?😅
I love the look of the katalox head with the curly maple handle.
My favorite too 🙏🙏
This is my favorite as well
😁I loved the look of the purple heart w/the brass pend but the curly on with the black handle would be great w/the rounded bit routing
This is a pretty small detail I noticed when you were describing and giving tips, you never said anything about your way being better, rather what you prefer and a reason why its good for you, or in general. I really appreciate that, when I was first starting woodworking guys would say that the "right way" to do something, but everyone is different, honestly I would have made this same mallet a completely different way, using mainly a bandsaw because, like you said its what I prefer, but your way of doing it is something I'd never think of and its way better for mass production and reproducing something exactly the same, and I'm probably going to infuse that into my style.
Didnt mean to write a whole paragraph there, but to sum it up, thats an amazing video, with some even cooler concepts!
Cam, I personally like the purple heart mallet. Love that color. Going to attempt one this weekend after seeing this video. Wonderful work you do, Sir. Truly a master of your craft!
Thanks Matt!
TY for not adding music. I have unsubbed from over 300 channels in the last 2 months because they keep adding music.
I like the dark mallet with oak handle. I user plastic cutting boards because they are easier to keep clean. When you cut on wood you scratch it up and crap gets in there and it looks messy. I don't clean my stuff super well. I think a little bit of bacteria on everything is fine. Even if i kill all the bacteria they will just grow back quickly. I also think wood holds onto moisture longer. I do use wooden spoons for stirring, and use wooden mallets. but again I don't cut on them. I do have bamboo cutting boars but mostly for looks. I prefer to use the plastic especially if its poultry. Salmonella sucks.
From a guy who has had salmonella... I can confirm that. Didn’t get it from food though. Great feedback. Especially about the music. I feel the exact same.
@@BlacktailStudio TY for the great videos. DO you use the dark Ollies Oil or the regular?
Great job thanks for all your information and direction.
I actually like the oak. I love the natural look. Gonna try to make one soon. Thanks
Love to hear it!
Clean the wood mallet with hot water and dish soap and brush, followed by re-oil application, should take care of it. You can also use a saran wrap covering over the meat when tenderizing if you're concerned about using the wood on the meat. Nice project with all items. Many metal mallets have the sharper design to get into the meat more. Your purple heart with the pins is a favorite aesthetic look.
Great feedback, thanks so much. Especially like the Saran Wrap for flattening chicken breasts with the flat side.
The first one at the end with your logo is beautiful. I would love to see another mallet videos.
i like them all, i will try my hand at one sometime. Thank you for great videos.
I may try to build a mallet.... Love the video
cam- love these videos!! keep them coming!
Cam, for those who say wood is not a good surface for cutting meats have never been to
an old fashioned meat shop!....because for generations before plastics and metals the
butcher block tables were large heavy durable wood surfaces!
Wood has been used for cutting boards and meet tenderizers for a long time. I understand that a lot of people may see an issue with cross contamination, but that's easily handled with a good cleaning between different meets and maybe a small amount of bleach in your washing water. Now, I'll be honest in saying that I don't know what the bleach will do to the finish of the board/mallet, so this may be a bad option. I have used it on my store bought cutting board and haven't had a problem. I just make sure to rinse and dry the board well before using it again. If there is a problem that could occur later that I'm unaware of, then let me know. Thank you for your videos, and as always, you do amazing work.
Thanks ron!
I was raised to eat pretty much anything so I’m not worried about wood
“God made dirt, dirt won’t hurt” 😂
I love the one that looks like a mace! The one that broke. Totally impractical for kitchen work, but it's too cool looking not to love.
I'm too hyperactive to properly care for wooden kitchen utensils, especially cutting boards, but there is always something a little better about the food that comes off a wooden cutting board.
Black head light grip was the coolest looking. The all oak one is the one my wife would probably make me get
I can totally relate
I always look forward to your projects! Excellent content and presentation! Your craftsmanship is a pleasure to watch! I’ll probably hit you up for some advice in the future.
Purple heart .... thumbs up!!
They are all works of art, and as such it is difficult to choose one over the other.
On a practical level though I use a stainless steel mallet, both for its hygienic properties as well as its weight.
If I am going to use a mallet I want it to *pound* the produce and I want to be 100% sure it is clean, really clean, after I have washed it and not have to worry about maintenance, e.g. re-oiling or re-coating.
Good call!
I don't want to use wood for raw meat preparation (mallet or cutting board). I have a metal mallet since I can pop that into my dishwasher. BTW, these type of videos are entertaining. Not every woodworking project has to be a table top.
This video should be called "Meat beating with Cam"
all of them, nice job
Cheers!
If a wood cutting board was so bad, mankind never would have made it this far.
Love this video ... Going to make one from sleeper wood (teak)
Hi Cam as far as cutting boards go i prefer wood because plastic / acrylic have a tendency to chip off even though small pieces, I'd feel a lot more comfortable swallowing a little bit of wood that could be digested by the body where plastic acrylic can cause all sorts of problems. also like you said some woods have natural anti-microbial properties where other materials don't. thanks for the video's love ya work mate keep it up.
I LOVE the plastic laminate trick in your vise!!!! (07:30) !!!!
Oh ya, that’s a good one. Get funny looks at Home Depot though
Brass pins. And no way! But as a wood worker.... I wouldn't have nothing else lol. Great video.
Totally cool!
As a cook, I prefer the wooden mallet. I would use any of them with gratitude. I broke three metal ones. It was very disheartening! TH-cam excellent work and thank you for the reference as to how to make it.
Hey Cam! Love your work and your production style, if that makes any sense. Have to admit, I'm not much of a fan of square mallet heads (purely aesthetically), but the inclusion of those brass pins made for a sharp looking piece of kit. Almost like they defined the sides of the mallet from the "business ends", so to speak. As for using wooden cooking implements, the factually accurate answer is "it depends". You have to know how well the wood was sealed, whether or not it has been treated regularly, whether or not it was used on poultry, how it's been cleaned throughout its life, there are probably hundreds of variables. GENERALLY SPEAKING, red meat is far safer than poultry or pork, but that still assumes that you've handled both the meat and the mallet correctly.
Having said that, everything in life is a risk; you can dramatically reduce your chances of getting a food-borne illness with proper handling, cleaning, cutting, and cooking, and still be the one unlucky SOB who gets sick. In the meantime, it's up to you. Personally, I don't cook my poultry to 165 degrees, enjoy (most) of my steaks rare, and when the waiter/waitress asks me how I like my fish, I simply reply "however the chef believes it should be cooked". (FYI, that usually means on the rarer side, depending on the fish.) The vast majority of this stuff is common sense. Use a specific set of tongs to move raw poultry around before taking it to the BBQ? Probably not the best idea to use those same unwashed tongs to remove the meat from the BBQ after it is cooked. Stuff like that.
i really like the purple heart but they all look great
Thanks, that one was a beast. Almost afraid of cracking my counter.
I like the black one with your logo
Me too. And thanks!
IMO, a meat tenderizer needs to be heavy and have the pyramid-looking spikes, which I'm guessing is why you generally see mallets made of Stainless Steel. Not sure why anyone would be creeped out using a wooden mallet on meat when you lay the meat on a cutting board. Plastic cutting boards have only been around for what... 40 years? we used wood before that. Having said that I love the look these mallets and whether you use them or have them as decoration, they would be quite the conversation piece. As far as preference though...
Loved the look of the all black one with the white, (sapwood?) at the end of the handle, so that's my favorite.
I like the mass of the white oak, but I'm not a fan of the black handle.
Did not like the purple one. Not only because of the color, but I didn't like the square nubs.
I like the black mallet/curly maple handle. Nice touch with your logo inlayed.
The all oak/simple stain mallet is a safe choice, but doesn't draw any attention.
I love the content of your videos and I look forward to seeing every one. They're very informative and to the point. It's obvious that your intent is to teach and inform rather show people what an entertainer you are. I hope I'm not coming off in a negative way. So many people out there making videos spend 1/2 the video trying to be the next Jay Leno or whoever and that makes me switch the channel. As a matter of fact, I watch Jay Leno's garage on TH-cam regularly because it focuses on what's in the garage. I rarely watch the show on MSNBC becuase they waste a lot of time with antics trying to be funny .
Great feedback, thanks so much
I like the purple heart one, I also like the one with the knobs all around. I would use a wooden meat mallet I don't see anything wrong with it.
Really beautiful wooden meat hammers, dude! Really nicely done! 😃
Thanks buddy! Always appreciate the feedback
another masterpiece..
Hey. I love your channel for many reasons. The production quality, the woodworking, and the narration. It's one of the only things I enjoy on TH-cam. And taking a hard left turn, I would love to interview you about curiosity. I wrote my doctoral dissertation on it. I'm not trying to publish anything. I'm just asking for a 1 hour conversation about curiosity and how you experience it. Then I'll ask if you know anyone else who may blow my mind open. I appreciate your work.
can say one is better then other i like them all i think thay all look good
Another excellent video, Cam. I wonder about some of the oily exotics like purpleheart, wenge, and padouk. I guess Odi's, Walrus Oil, or other such finishes protects the woods and food. I really liked the purpleheart head with dowel accents and flame maple handle. Beauty + function is always a win.
I would definitely use one .
Love to hear that 👌
curly maple. yes wood mallet on meat. all about the clean up. thanks.
Purple mallet!
Definitely would use a wooden mallet and wooden cutting board.
I like the cove cut mallet.
It’s the best pattern too 👍🏼👍🏼
The oak is nice. I prefer the wooden meat mallets to steel, seems more traditional.
Very nice
Cam as a butcher (retired) I have cut and prepared meat on wooden chopping blocks all my life never poisoned anyone in all by years so I don't see any argument
Love to hear that rob!
This girl would love to know more about that router table. I've never seen one that raises and lowers from the top like yours does. I have a Delta shaper table that raises and lowers from the front. But all of my router table always raised and lowered from underneath. Such a pain in the butt sometimes!
Purple heart!
White oak is a perfectly acceptable "Meat-Wood"
More awesome ideas thanks!
you're making a great deal!
Thanks!
Hey Cam! I'm going backwards through your video catalog. These meat mallets are cool! Probably the only things you make that I can afford. The Kat-a-losh head with curly maple handle is gorgeous, as well as useful. I have rock maple cutting boards and a rock maple prep table in my kitchen, so no, I'm not afraid to prep food on or with wood. As long as it's dense wood. Lots of antimicrobial choices for clean up these days too. If you happen to reply, please let me kow if you still make these for sale. I'm interested. Thank you!
It is actually named Katalox (Swartzia cubensis), super hard and stiff wood (among the hardest in the world with Lignum Vitae, Verawood, Snakewood & Quebracho, which is the hardest)
Beautiful mate...✌️
Thanks bud!
You could also just use saran wrap in between the meat and mallet so you don't have to worry about cleaning it as thoroughly.
The Black-dyed handle with the white oat top is best. Maybe laminate the dyed handle with a white-oak center.
All great mallets. Thoughts: the brass dowels look great, I fear for a keeping clean, they will tarnish.
Hadn’t thought of the tarnish. Thanks for the feedback!
Maybe there’s a reason not to, but what about gluing the sandpaper to a dowel for sanding the coves? As far as using wood on meat, plastic will very quickly develop micro scratches that can hold contamination just as easily as wood. I work in restaurant and some of our equipment is wood but most is plastic simply for cost reasons. Both can be properly sanitized using the same process. But wood can also be resurfaced more easily when it gets too scratched up.
I have seen quite alot from you, and you never disappoint, oh the next last one with "no comment". Never ever do that again, I love hear you talk through your videos :). To answer the question Wood or Plastic. As a former chef I'd say wood is good. Now there is cheap wood and cheap plastic. The main reason (I think) most don't like wood is due to germs and bacteria and they think wood will get small rifts. It is just an uneducated assumption. Imo it would be worse to use cheap plastic and end up with small bits of plastic on your food then use good wood. Most important is clean, clean and clean. :) And don't mix raw / cooked when doing porks, birds and some fish. Beef is not so important, but it vary with time and temp. If in doubt, clean just to be on the safe side. Basically don't cut veggies on the same board using same knife as the bird woith out washing it first-rule. If people are sceptic to meat on wood for staining reasons, they have probably experienced cheap wood products.
Wooden meat mallets are great, but I try to only buy cuts of meat that don't need to have the crap beat out of it! I like the purple heart mallet best, but would appreciate the white oak for it's antibacterial properties.
I don't mind wooden mallets or other utensils. But cutting meat on a cutting board is a no-no. It's not that it is wood, it's that your knife will score the board and provide a place for bacteria to grow down in those cracks that you can't clean. You're probably not gonna run a knife over your mallet face, so it's fine. Again, it's not the wood that's the problem with meat. It's the knife scores that leave a place for bacteria to grow.
While I do love the purpleheart mallet, your logo really pops on that black head. 😎
New subscriber here from Michigan, binge-watching your old videos and love your channel! I don’t use mallets for cooking, but couldn’t a person just put a piece of freezer paper or something between the meat and the mallet? 🤷🏻♀️ It would make cleanup easier and keep bacteria out of the wood.
I have used both wood and metal meat mallets and my feelings on it are whatever works.
Keep it up there is nothing wrong with wood. Soap is a great invention. If your not letting meat juice set in it's fine.
Good point!
Make sure to consider food safety. Very few timbers are suitable for use with food. Should be the FIRST consideration.
I like the purple heart with brass pins. I prefer to use wooden tool and boards in the kitchen. great video sir.
Thanks so much Doug!
@@BlacktailStudio no problem, I really enjoy your videos and look to them for ideas and inspiration for projects, as well as tips and tricks for using epoxy and finishing.
Hi I'm quite fond of the purple heart with brass but your logo pops.
I liked that one too
Sorry, but I like all of them
Nice video bud
There he is!
Are your logos CNC machined? Nice touch...
I like the black handle/white oak mallet. I also like the idea of Christmas gifts...might have to do that myself.
Yup! CNC
I think it's fine to use wood with meat preparation, I just don't think you should use the same utensils for other types of food (unless they're being cooked with the meat.) As an example, I've had apples that had been cut on a cutting board that had been used for meat (washed and dried in between uses) but that meat taste was still noticeable on the apples. I may just be more sensitive about that kind of thing though!
Loving your videos! Was wondering if transferring a printed image to the wood, would the Odie's oil mess up the image?
Would the mallet with the more square face (not the castle look one) work better for crushing nuts and other dry/crunchy things maybe? Yes, I wood(lol) use wood mallets.
Awesome video! I'm building a mallet right now and I'm using walnut for the head and handle. Is there another finish you would recommend other than Oddie's Oil that will still make the wood look good? I was thinking about dying the handle black like you did, but I' m stuck when it comes to how to finish walnut.
I like Rubio!
@@BlacktailStudio ...what if I'm on a budget lol
sub'd, thanks for the project ideas
Boom, thanks!
You told the secret,thank u.
🙏🙏🙏
As a ex chef I have no problems using a wooden mallet although sometimes unless u can get a really heavy one metal tends to flatten bit better but get heavy wood one no problems and cutting boards a would always use wood I hate plastic boards they actually carry more bacteria than wood wee fact and the wood boards keep knives sharp plastic ones will dull them quicker and never ever ever use glass. Love the content any chance of a video of the live edge mirror your selling on your website??
Hi, from france i watch your work since a fiew weeks, and i absolutly love it, i apologyse for my english, i hope i'll be understandable, do you have a list of wood that are safe for food project ? or more or less every wood can be used for cutting board, Kitchen Mallet etc.
REALLY helpful video! I’m subscribing to your channel today...have you any experience using Osage Orange wood for mallets?
I don’t, but it’d be awesome
Hey, new to your channel but already love the content. Quick question, is the router table on the left or right side of your sawstop ? For the images I can see online if you put the router table on the right side of the saw you cannot use the fence the entire length to the router bit
My router is on the far right. I added two auxiliary cast iron inserts though and can use the full 52” fence.
How often after Use and washing do you need to Retreat with oil.
im making a mallet from Apitong is the best glue epoxy? Apitong is used for tractor trailer floors (mor) 19,,900
Cam I like the maple and catolox sp?
All of the are nice builds. However I do not see the “Thor’s Hammer” or Mjolnir in it this build. Was it lost when recording?
I had footage of all the mallets being made, but was over an hour. So stuck to the ones that were easier to explain. You can see the cover one in a clip at the start.
Does the oil coating need to be re-applied at some point?
Always use wood, a wood splinter is way better then a metal chip.
I thought it was as grate idea. I use gorilla glue on any thing that will get wet, I have had good luck with it. Have you tried it and if so have you found the epoxy to be better lasting. I also wanted to say I liked the black handle. Can you imagine what ebony and brazilian cherry would look like together.
For sure!
Which saw to cut cabinets?
Purple Heart with brass pins. I would use a wood mallet but my wife would never use one.
Must be a wife thing. Same as my wife.
@@BlacktailStudio I could tell you stories. ;o)
This one is amazing