Friday Night Pizza Night -- How to sharpen pizza cutter

swonut

swonut

Joined
Jan 1, 2007
Messages
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So the family usually does Friday Night Pizza Night and tonight I noticed the pizza cutter is dull and dinged up. How would you go about sharpening it? It's about 4 and half inches round and the handle is riveted to the blade center.

I've got some ideas, but they all have their flaws.


Any ideas appreciated.
 
Any technique would require you to keep the edge perpendicular to the sharpening surface. Much easier with a belt sander or paper wheels, much tougher on the stone. Maybe liberal amounts of blue loctite to keep it from rolling on the stone, then edge trailing motions only on one small section at a time.

Just my hypothesis though, a house full of razor sharp knives kind of makes the pizza cutter redundant, so I don't even have one to experiment with.
 
Good question, I get the cheap dollar ones....when they get dull I get a new one.....but my 270mm chef knife works just as well (and doubles as an easy scoop for the "floppy" pieces). I am curious to see what you come up with.
 
I'm getting into pizza making , and after dropping the $$ for Italian 00 flour, I went ahead and got one of these http://www.amazon.com/Dexter-Russell-P177A-PCP-Sani-Safe-Handle/dp/B003ET2TT4/ref=sr_1_1?ie=UTF8&qid=1379781681&sr=8-1&keywords=dexter+pizza+cutter

in large part due to the reviews of the blade sharpness, while way sharper than any pizza cutter Ive ever used, its not what anyone here would call ' Sharp' so I'm floating some sharpening ideas as well ... My first thought is to use the good ol' Mousepad and abrasive paper technique and sharpen the wheel in 'slices' like well, a pizza.:rolleyes: the same idea would work with a belt sander , but would be tricky and unforgiving , one slip-up and I'd go from Pizza wheel to Flintstones tire , not to mention all of the added safety concerns with working on a blade still attatched to the handle...Now if I get mighty ambitious ...Ill see if I can get it to work with my Edgepro..
 
Put it on a belt sanders and let it spin. Do the same with a polishing belt.

Go fairly obtuse on the bevel or the soft metal will form a nasty burr and never hold a edge.
 
I've been going round and round with this question......


-Michael
 
So, Just came back from the garage. Used my drill press with a sanding drum (1.5 inch diameter) Took off the bulk of the material and then wrapped the drum with masking tape and then loaded the tape with white compound. Kind of let the cutter blade spin at an RPM less than that of the abrasives. Worked well.

Wish I had a belt sander, but I dont.

Does it shave-- NOPE. Is it sharper than the one I'd buy to replace it. YEP! Reduce, Resharpen, Reuse!

Bottom line, it's probably better than when I got it, so that's a win!
 
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My GF has a pizza cutter that came with her knife roll (bag).

Thing is useless for cutting. I use my trademark (joke) polished gyuto and it cuts pizza effortless, even the super thick pan style.
 
Woodcraft has a kit on sale right now. The blade and threaded insert for $12.99. I just turned a Cocobolo handle for it and now have a very nice pizza cutter for about what a cheapy from Target would cost. I used a piece of 1200 grit wet/dry sandpaper and worked the bevel sparingly for a nice pizza cutting edge.
 
swonut said:
So, Just came back from the garage. Used my drill press with a sanding drum (1.5 inch diameter) Took off the bulk of the material and then wrapped the drum with masking tape and then loaded the tape with white compound. Kind of let the cutter blade spin at an RPM less than that of the abrasives. Worked well.

Wish I had a belt sander, but I dont.

Does it shave-- NOPE. Is it sharper than the one I'd buy to replace it. YEP! Reduce, Resharpen, Reuse!

Bottom line, it's probably better than when I got it, so that's a win!
Click to expand...

That's the idea! Good inovating you did on the drill press. Yes a belt sander makes it go fast, but there are many ways to sharpen any tool. Those pizza cutter are maybe 410 stainless at best? so I don't think you could get it shaving sharp anyway and you are just cutting some pizza slices.
 
Thanks for the tips. I was thinking today about how useless my pizza cutter was then I see this post. I actually had to use a chefs knife to cut my pie. Now I can hopefully save it
 
kalaeb said:
Good question, I get the cheap dollar ones....when they get dull I get a new one.....but my 270mm chef knife works just as well (and doubles as an easy scoop for the "floppy" pieces). I am curious to see what you come up with.
Click to expand...

270 chef knife. Why would you ever need anything else??? ;-)
 
ichor said:
270 chef knife. Why would you ever need anything else??? ;-)
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Maybe because of the unbridled horror of looking over and seeing your houseguest using your expensive chef knife to cut pizza...on a pizza stone. Yikes.
 
I dont mind guests dulling my knives, they were meant to be used and abused.

why I also keep an army of stones haha.

my nice kitchen knives stay at work.
 
Taocat said:
Maybe because of the unbridled horror of looking over and seeing your houseguest using your expensive chef knife to cut pizza...on a pizza stone. Yikes.
Click to expand...

I'm not that stupid. No guest would ever have ready access to my decent knives. My old, beat to crap, but very sharp, 10" Forschner, works just as well as my 240 Masamoto or Yoshikane. Besides, I just cut it all up, and it will get eaten at my place. No need to fuss with knives. ;-)
 
When I worked at pizza places, we used large knives that looked something like the ginormous choppers that were bolted to paper cutters. They looked something like a Santoku if it was about 15" long and had a rounded belly. We didn't use round pizza cutters.
 
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