A traditional matate or a hand cranked grinder?

[Dabster]

My wife and I were talking about which would be best for the post apocalypse and you fine people are who I thought might know.

These are used to turn rehydrated corn or hominy into corn meal that can be used for tamales and tortillas.

A matate: https://www.pinterest.com/pin/large-scale-antique-stone-matate-grinder--97108935712827822/

A hand-cranked version: https://www.amazon.com/Manual-Grinder-Grinding-Kitchen-Commercial/dp/B07Z7Z4K59/ref=pd_lpo_1?pd_rd_i=B07Z7Z4K59&psc=1

We tried a hand-cranked version and it was not very easy, might get easier with practice...

Has anyone used both? Which would you recommend?

Thanks!

[tirls]

The easiest I´ve used was a circular stone mill, like the ones used by roman legionnaires. The advantage of the metate like devices are their diversity. You can mash up peppers, avocadoes and other food on them in addition to grinding.

My vote would still go for a hand grinder with crank unless you plan on using it regularly in your everyday life. They are a lot lighter and take up less space. We have a higher quality one that is a lot easier to crank than the cheap mincer-type ones, still not the most pleasant task though.
If it´s important to you look into the different burr materials used.

[Zed hunter]

I've made corn meal on my coffee grinder.   I have a family grain mill with both hand crank and motor base.  You can set the burrs to course for meal or fine for massa.   I use my flaker head the most to make granola.