How do I care for my wooden meat hammer after use?

After using a wooden hammer, don't think that a rinse is all you need to do, as the wood is prone to swell and deform when it absorbs water, and even harbour mould. The correct practice is to use a moist soft cloth or kitchen paper to wipe off the surface of meat and juice, of course, this is only the first step of maintenance.

After the cleaning process, the hammer should be left to dry in a well-ventilated area. In particular, keep the hammer away from direct sunlight and from the vicinity of heaters. It is advisable to place the hammer upside down, i.e. with the head facing downwards, so that residual moisture can evaporate in the direction of the grain of the wood, thus avoiding the accumulation of water at the point where the shank meets the head and preventing the development of rot in this area.

Maintenance is essential for a long life. Regularly (every 2-3 months) care for your hammer with food-grade mineral oil or beeswax. Don't underestimate the importance of this step, as it fills in the small cracks on the surface of the wood and prevents the hammer from cracking.

Wooden hammers are strong, but they are not foolproof tools. Do not use them to hit bones or frozen meat, as the surface of the hammer may be cracked. If there is a burr on the surface of the hammer, use fine sandpaper (400 mesh or more) to gently sand along the grain, and then re-oil and maintain. Minor cracks are nothing to be anxious about, and with proper care, these marks will instead become a unique mark of use, a testament to the time spent in the kitchen with its owner.

For meat hammers, check out our wood meat mallet, steel hammer, wood meat tenderiser and more.