Customer Reviews

Butcher's Kitchen Impressor BK001 Three In One Multi Function Meat Preparation Tool

5 star:		(5)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

To remove the cutting blades unit from the storage base, these two things are "wedged" tightly together, so grasp the storage base and the tenderizing handle, and pull them apart. If straight pulling doesn't work, try "rocking" the two parts back and forth, while simultaneously pulling. Separation will occur shortly. (Strong hands and arms may need to be recruited here.) A little Pam spray or shortening can make subsequent separations easier, or just don't seat them together as tightly as the factory does.

The flat and conical-toothed components can be removed from the storage base by simultaneously pushing out one or two of the three retention clips with one's thumb(s), while simultaneously putting fingertips on each side of the clip(s) into the recess groove between the two component "discs", then pushing the outer disc towards the opening. If you want, tip the storage base bottom-downward to let gravity aid in dropping the first bottom component out ( the flat one), or else both components sequentially.

To use the flat pounder or conical-tooth pounder bottom, unscrew the handle from the cutting-blades component, and rescrew it onto whichever other component you wish to use.

For years, I've yearned for something to make a London Broil cut into an edible meal. My husband hates fat and loves the idea of a London Broil: little or no marbling and an economical cut of meat. The only thing is... I can never cook it right, it's always too tough. But, after the Impressor treatment, we marinated our LB for mere 45 minutes before grill time and the meat turned out really well and yummy... not nearly resembling the chew-toy chunk o' meat I usually produce. The Impressor is a heavy-duty, no-nonsense piece of equipment (with sixty spikes!)and is for the serious griller and chef. I highly recommend it!

This amazing tool is a necessity in the kitchen. Anyone who truly enjoys the art of cooking and preparing delicious meals will find multiple benefits from the Impressor. It is a quality tool for infusing flavor in beef, fowl, fish--wherever a marinade is used. Not to mention it tenderizes your selection so every bite melts in your mouth. I prefer the better chef's tools as they are of the finest quality and last a life time. The Impressor belongs in your collection. I also went to: [...] for other ideas and uses. This site is populated with so much useful information and valuable content, enjoy. I know I did!

I ordered the Impressor after viewing the demo on line because I knew my husband would really appreciate the versatility the tool offered. When it arrived it was easy to see why this tool has become so popular. It is heavy duty and all business. It gives regular guys a tool that mimics what the butchers use. My husband loves it. I haven't been able to get him out of the kitchen!

Not sure how we ever did without this tool in our kitchen. Our busy schedules have made successful meat preparation a difficult task at best and our results have always been hit-and-miss. Since receiving the Impressor as a gift, every steak, chicken or pork tenderloin dinner has been a success. The blades tenderize the meat and marinating takes only minutes. Even inferior cuts of meat take on attributes normally associated with high-end cuts. The tool is tightly designed - taking it out of the base the first few times is a little tricky, but you'll come to appreciate the precise engineering the more you use this tool. This is a quality piece and it looks great on your counter too.

I bought this about a year ago. It seemed nice, heavy, and well made. Today I was using it for what was maybe the 20th time and it broke. There was a metal piece that fell out of the handle and a spring came out which made it inoperable. I paid $80 which is a bit much for an item that I used 20 times. I'm disappointed.

When we finally got it out of the case the blades did very well. It actually works well on thicker cuts of meat. I used it on venison and found it worked exceptionally well. It was a very lean, long cut from the hind quarter approximately 2" thick. Pounding does not work well with this thickness. The blades worked better than the jaccard needle style tools we've had in the past. The blades worked well and didn't take as much effort as the jaccard style does. I think we will be very pleased with it.

ORIGINAL COMMENT: Can't rate it. Looks GREAT but can't get the piercing blades out of the storage base so I can't try it! Instructions skip the base part so we're scratching our heads on what to do. We wanted to use it. I'm not finding their site helpful on this so hope an E-mail works. (Probably not at 6:20 on a weeknight).