Thread: Mallet from random offcuts.

I'm not really a woodworker but why would you want a round mallet? They do look pretty though.

I always thought a round mallet would slip off the chisel handle with each strike. But it doesnt. It works pretty good. I dont think it would be much good for heavy striking, but I have a 2lb sledgy for that

I'm using polyurethane faced round/tapered carving mallets. Like you say, they don't slip for some reason.
I can watch the carving and not the mallet/gouge strike. I have a 12oz/375g and a 30oz/940g lead-core.
What does your mallet weigh? I like the wood figure. Much more interesting than mine.

Put a bunch more together in a glue up and make a big pastry rolling pin. No handles needed.
My biggest pin is 2.5" x 13". Many has been the day when I really wanted a 3" x 14"!

My mallet is 410g for the entire thing. I made the handle about 2" longer than the width of my fist. That way I can choke up on the mallet head for the delicate "tap tap tap", or hold the handle down at the bottom bead and give it the ole "thump thump thump crack!"

I did glue up 4 blanks using my stick offcuts. I have been looking at them all week wondering what to do with them. The smallest is about 180x65x65, and the two bigger ones are 570x75x75. A big rolling pin sounds like a good idea. I'll use one of the bigger laminated blanks for the main rolling section, and then use some Blackwood for the handles.

410g, huh? That's a really nice weight for carving with mid-size gouges, say less than 12mm wide, any sweep.
That's exactly how I use the mallets in carving. Choking up on the head just seems such a natural movement.

Make the rolling pin handles an option, OK? That 75)^2 blank sounds just about right to me.
I'm thinking of our standard Pyrex glass pie plates, they all approx 9" (225mm) diameter so I want 250mm or more for a sheet of dough. 300-400 would be amazing.
I've only been baking pastry for maybe 25 years. With handles on a pin, my knuckles can drag in the pastry to the left or the right.
I'd prefer to roll the pin with the palms of my hands and never scar the dough.
Home kitchen bench tops are not the biggest and broadest of spaces. I like to be able to stand the pin on end, in some corner, out of the way.

My SIL gave me the pin I describe. In less than a year, I was able to break the handle rod so had little choice to finish the baking but to go without.
As I was cleaning up the bench, I tossed the handles in the trash. Over the years, can't say that I miss them at all.

optional handles for a rolling pin sound like a good idea to me. I love easy, and what could be easier than a round cylinder and no embellishments whatsoever.

Exactly so.
I've been other places and used other pins.
While I can ignore the handles, habit makes me want to stand it up in the corner until I need it again.
Suppose the rod was iron & threaded at just one end, epoxyed into the handle at the other end, a nut set into the removable handle.
Any twisting at all and I would soon figure out which was which.