A couple months ago, I made a hand-carved meat tenderizing mallet. Click-through for some stages of the process.
First we start with a block of wood.
Then we plane it.
Some nice Quarter-Sawn white oak grain.
Tried and true.
Oh hey, it’s starting to look like a mallet.
Now to carve that pesky grid in to one side.
Done! That was easy!
LOL. No. I screwed up a good number of times. So I just sawed off the mistake and did it again. Practice makes perfect.
Even more mallet like!
Now we need a place to put the handle. The handle in this just slides in. It’s a tapered friction fit, so the mallet can be taken apart for storage, but is quite strong in use.
Mortise done. Took about 2 hours to get this perfect. Tall tapered mortises are difficult. The edges are chamfered inwards to avoid tearout when the mallet is assembled and disassembled.
Oh hey. More mallet-like again!
Just take a plane to the edges to make it look a bit prettier. This also serves to avoid broken edge-grain in use as well.
Just some filing and shaping of the handle now…
Now it IS a mallet. For real. Not too bad, and I love the grain patterns.
A bit of beeswax to stop things from sticking in the grain during use.
That’s it. Finished.
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