Pizza Cutter

G

gratmars

Joined
Jun 3, 2014
Messages
112
My brother has been asking for me to make him a pizza cutter for months now. A few days I finally gave in and ordered some AEB-L from AKS. I know how I'm going to cut the circle, but I'm struggling with how to get the edge ground without it looking like crap.
I currently use a bubble when grinding my blades, but the circle has me a little confused. The piece of steel is 4" and .098 thick. I'm thinking about grinding it like a normal blade and turning it with each pass, but I'd love to hear what you guys have to say.
 
most professional pizza cutters kinda look like a cross between a draw knife and a big ULU..google "professional pizza cutter" ;)
 
I'd probably make some sort of jig to hold it at a fixed angle. Attach the blade to the jig in a way that allows it to rotate at that angle on axis. Freehand just sounds like it'd be a huge headache.

Otherwise, you can make a long curved blade with handles that's long enough to cut the pizza in one rock of the blade.
 
If you have it set up like the turning wheel pizza cutters, just put the edge more to the side of the grinding belt. It will spin and sharpen! Ola!
They come slightly con vexed and slice da Pizza great! I do a 60 120 600 belt progression if that helps any?
 
I'd use a center hole in the circle and bolt it to a mandrel that you hold in a hand drill and spin it as you grind it.


However

I make pizza a couple times a month and I use a big chef's knife to cut it, while one of those wheel cutters is in the drawer.

The knife lets you cut down through the toppings while the wheel just pushes them off and smears the toppings.
 
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I use the counts method for turning down pin stock that's too large, use caution because it will be like a meat slicer.
 
12345678910 said:
I'd use a center hole in the circle and bolt it to a mandrel that you hold in a hand drill and spin it as you grind it.
Click to expand...

That is ingenious count! Ive been struggling trying to sharpen my rotary blades evenly for a while now. Thanks:thumbup:
 
12345678910 said:
I'd use a center hole in the circle and bolt it to a mandrel that you hold in a hand drill and spin it as you grind it.


However

I make pizza a couple times a month and I use a big chef's knife to cut it, while one of those wheel cutters is in the drawer.

The knife lets you cut down through the toppings while the wheel just pushes them off and smears the toppings.
Click to expand...

+1 We actually make home made pizza pretty much every Friday night at our house. A large chef's knife works great for cutting it, and as mentioned, doesn't tend to smear the toppings around. I have toyed with the idea of making one of the rocking style (wide ulu style) cutters though, but chef's knives are so versatile anyway.
 
Burl Source said:
Did you make the pizza cutter yet?
I would enjoy seeing what you make.
Click to expand...

I sure did. This was a very challenging project that barely got done in time, but myself and the recipient are really pleased with how it came out.
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Guards are for sissies. JK, I thought about that but couldn't pull it off in time but don't worry, only the bottom half is sharp. ;)
 
I know that you were clear about making a round pizza cutter, but I make a fair amount of pizza, and I have to say that I prefer to use an ulu to my round pizza cutter.

I am biased toward ulus since I grew up in northern Alaska, but they seriously work well for pizza cutting.
 
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