Wood choice

[Joe Luzich]

I have been requested to make a couple of meat tenderizers. Is beech a good wood for this. If not beech what other type would be good.

[Steve Schlumpf]

Joe - I haven't turned beech but would have to think that just about any tight-grained, non-porous hardwood would work for you. First woods to come to mind are maple and cherry. Looking forward to seeing your turned tenderizer!

[Reed Gray]

I agree with Steve, the most commonly used wood for restaraunt surfaces is sugar/hard maple. Beech is used some times but isn't as common as the maple.
robo hippy

[Jon Lanier]

I would think a tight grained cherry would look pretty awesome.

[Bernie Weishapl]

My neighbor made a couple out of hard maple. He said they worked pretty well.