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Pizza cutter

AndyP

AndyP

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Has anyone ever sharpened a spinny wheel type pizza cutter?
Any tips or should I just chuck and buy a new one?
 
Andyp":3vqh745e said:
Has anyone ever sharpened a spinny wheel type pizza cutter?
Any tips or should I just chuck and buy a new one?
Click to expand...
That’s posh init! I saw Richard E. Grant the other evening on the televisual in Naples ripping apart the most yummy looking pizza with his bare hands (he made have had a knife) and cramming the whole lot into his cake hole. Lucky sod :lol: - Rob
 
The ones I have are just a single bevel so I’d just use a diamond sharpener I bought and give it a few swipes around the edge, using the holding hand/thumb to steady the blade.
 
Stupid things. Use a knife instead. :lol:

Which isnt helpful. So. Remove from frame and attach with a mandrel to your drill. Spin against a linisher.
 
9fingers":2s0aabqv said:
TrimTheKing":2s0aabqv said:
The ones I have are just a single bevel so I’d just use a diamond sharpener I bought and give it a few swipes around the edge, using the holding hand/thumb to steady the blade.
Click to expand...

OK but what angles are best for primary and secondary bevels Mark?

Bob
Click to expand...
3.14 degrees for primary only.

Mmmm piiiiii
 
Now, now!
This was a genuine question not intended to start a flame war.

As it happens mine has a bevel on both sides.
 
ok a semi serious reply.
Never sharpened ours not noticed it getting blunt. Possibly melted cheese is an effective lubricant in use?
Presumably you always cut on a wooden board not mineral based surfaces which would blunt it.
That said ours does have a ding out of it and so maybe we had a nail in our pizza.

Bob
 
Yep always cut on a wooden board.
Because of the handle and safety guard I had trouble holding it still. Would be easy if I could dismantle it but it is riveted.
Ours is probably blunted by the neat way it is chucked in the drawer after use. I’ll give it a go as suggested and find a way of looking after it with a little more care.
 
You night not need the drill. Free spinning agaist a belt would do it.

Ive sent 2 or 3 of the blasted things to the fuckit buckit over the years, i prefer a good knife, or go all Neopolitan and tear the bugger by hand.

High speed skinny crust pizza dough.
100 grams sr flour (or real flour with 1/2 tsp of baking powder)
100 grams greek yoghurt
Salt.
Mix till sticky. Knead. Push out by hand. Cook. Pizza (and a damn good one to be fair) in less time than a delivery, cheaper and much nicer.
 
For a cheat pizza base I tend to buy large supermarket naan bread and use that. The longest part of the job is chopping up all the various toppings.
We tend to go for a meat feast/ cheese feast type of combination washed down with the aforementioned Malbec!

Bob
 
9fingers":2eh2uq2t said:
TrimTheKing":2eh2uq2t said:
The ones I have are just a single bevel so I’d just use a diamond sharpener I bought and give it a few swipes around the edge, using the holding hand/thumb to steady the blade.
Click to expand...

OK but what angles are best for primary and secondary bevels Mark?

Bob
Click to expand...

Rounded bevel on a pizza cutter, you know it makes sense :eusa-whistle:
 
Doug":12dif727 said:
9fingers":12dif727 said:
TrimTheKing":12dif727 said:
The ones I have are just a single bevel so I’d just use a diamond sharpener I bought and give it a few swipes around the edge, using the holding hand/thumb to steady the blade.
Click to expand...

OK but what angles are best for primary and secondary bevels Mark?

Bob
Click to expand...

Rounded bevel on a pizza cutter, you know it makes sense :eusa-whistle:
Click to expand...

It has to be a rounded bevel on a pizza ‘wheel’ surely...
 
I was in a build your own pizza type place yesterday and because I had anchovies on mine they brought out a special wheelie cutter so as not to contaminate anybody else’s ha ha I do like a bit of anchovy on a pizza!
Sorry but didn’t get chance to measure the angle.
 
This is my “Pizza Boss 3000” cutter. The stainless blade is 3mm thick and double bevelled. ;)
 
Cabinetman":25tu12ro said:
I was in a build your own pizza type place yesterday and because I had anchovies on mine they brought out a special wheelie cutter so as not to contaminate anybody else’s ha ha I do like a bit of anchovy on a pizza!
Sorry but didn’t get chance to measure the angle.
Click to expand...


Anchovies , yes. We often make a courgette and anchovy pizza. Slice the courgette thinly and at an angle so that each anchovy sits on a slice of courgette. Delicious.
 
Woodster":p6eepche said:
This is my “Pizza Boss 3000” cutter. The stainless blade is 3mm thick and double bevelled. ;)

Click to expand...

That is posh. Looks like a miniature circular saw. I wonder if anyone does a battery powered one :D
 
Andyp":aujq0loo said:
Cabinetman":aujq0loo said:
I was in a build your own pizza type place yesterday and because I had anchovies on mine they brought out a special wheelie cutter so as not to contaminate anybody else’s ha ha I do like a bit of anchovy on a pizza!
Sorry but didn’t get chance to measure the angle.
Click to expand...


Anchovies , yes. We often make a courgette and anchovy pizza. Slice the courgette thinly and at an angle so that each anchovy sits on a slice of courgette. Delicious.
Click to expand...

Can’t stand the things. :lol: I was pleased to see they weren’t even on the menu in some of the Pizzerias in Naples when I went there!
 
Any pizza that is not covered with pepperoni is NOT a pizza. :eusa-naughty: :eusa-naughty: :eusa-naughty:
 
Woodster":vbh6y5at said:
Andyp":vbh6y5at said:
Cabinetman":vbh6y5at said:
I was in a build your own pizza type place yesterday and because I had anchovies on mine they brought out a special wheelie cutter so as not to contaminate anybody else’s ha ha I do like a bit of anchovy on a pizza!
Sorry but didn’t get chance to measure the angle.
Click to expand...


Anchovies , yes. We often make a courgette and anchovy pizza. Slice the courgette thinly and at an angle so that each anchovy sits on a slice of courgette. Delicious.
Click to expand...

Can’t stand the things. :lol: I was pleased to see they weren’t even on the menu in some of the Pizzerias in Naples when I went there!
Click to expand...

What do the Italians know about making pizza, eh?
 
You can’t go to Naples without eating a Pizza - it’s illegal! :lol:

I like Pepperoni on Pizza but I think I read somewhere it’s not popular with the Italians on Pizza?
I didn’t think to take a picture of the menu when I was there, I should have done.
 
Pizza toppings are up there with bolognaise ingredients for upsetting the food snobs.
Anything goes in this house, mainly left overs.
I bet the restaurant in Naples never had an Hawaiian on their menu, topped off with pineapple, one of our favs from local takeaway.
 
Woodster":2swtt0nm said:
You can’t go to Naples without eating a Pizza - it’s illegal! :lol:

I like Pepperoni on Pizza but I think I read somewhere it’s not popular with the Italians on Pizza?
I didn’t think to take a picture of the menu when I was there, I should have done.
Click to expand...
Its preferred in calzone.
 
sunnybob":2yqjhzyf said:
Any pizza that is not covered with pepperoni is NOT a pizza. :eusa-naughty: :eusa-naughty: :eusa-naughty:
Click to expand...

If you’re in Napoli SB, the only pizza you’re likely to shove in yer cake ‘ole is a Margherita, with tomato base, mozzarella and a handful of chopped basil. The heathen addition of pepperoni or other such ingredients is likely to result in a visit from the Carabinieri :lol: - Rob
 
Margherita named after Queen Margherita of Savoy with the red tomato, white mozzarella and green basil representing the Italian flag. NALOPKT :)
 
Don’t know why you’re talking about Italians, the pizza capital of Europe is Grimsby! More pizzas made there than anywhere else in Europe, mind you I didn’t say they were good pizzas.
 
Woodbloke":gmc2yzra said:
sunnybob":gmc2yzra said:
Any pizza that is not covered with pepperoni is NOT a pizza. :eusa-naughty: :eusa-naughty: :eusa-naughty:
Click to expand...

If you’re in Napoli SB, the only pizza you’re likely to shove in yer cake ‘ole is a Margherita, with tomato base, mozzarella and a handful of chopped basil. The heathen addition of pepperoni or other such ingredients is likely to result in a visit from the Carabinieri :lol: - Rob
Click to expand...

I'm safe, Wont be going to napoli in this lifetime :eusa-naughty: :lol:

As a further hijack though, on my second and last trip to Italy I have had spaghetti Bolognese in Bologna :eusa-clap: 8-) 8-)

Nowadays I buy a very nice frozen deep pan pepperoni from LIDL, which seems to be made in Greece. :lol:
 
Heston Bluementhal went to Bologna to do research to perfect his own “Bolognese”. It was a very interesting programme. He went to one of the top restaurants there and they didn't serve spag bog but rather “Tagliatelle Ragú”, at least that’s what he said.
 
It was a company trip, engineers and middle management learning a new machine our company was taking on the UK dealership of.
A dozen of us, in a vaulted cellar restaurant, wonderful evening, the owner came out and poured us all "100 year old" brandy :eusa-whistle: :eusa-liar:
The bill totalled well over a half million... lire of course :lol:
 
Andyp":5uj89ifp said:
Margherita named after Queen Margherita of Savoy with the red tomato, white mozzarella and green basil representing the Italian flag. NALOPKT :)
Click to expand...

Took my great niece to a pizza establishment at lunchtime and imparted this newly found knowledge on the waitress. Not sure if the look she gave me said "that's interesting " or "are you supposed to be allowed out ".
 
9fingers":174wgbeq said:
For a cheat pizza base I tend to buy large supermarket naan bread and use that. The longest part of the job is chopping up all the various toppings.
We tend to go for a meat feast/ cheese feast type of combination washed down with the aforementioned Malbec!

Bob
Click to expand...

:text-goodpost: Thanks for the heads up on the naan bread pizza base Bob. We buy a load when in the UK, as hard to find here, and freeze them. Garlic and coriander from Sainsbury's usually. Tried it last night, just with ham, mushroom and mozzarella. Yummy.
 
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