Ever sharpened a rolling pizza cutter?

TLR

TLR

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Joined
Oct 5, 1998
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I was just cutting a pizza and thought man this could be a lot sharper than it is. What is the proper edge angle for optimum pizza slicing?? Double bevel or straight grind? What do ya think?
 
Just make sure both sides of the edge meet and it should be sharper than before. Magic marker maybe?
 
I would put a convex edge on it.
Put some 320 grit sandpaper (or any rough grit) on a mousepad and strope the blade on it. Do both sides about 2 or 3 mins each. Then go up to about 800 grit, do the same thing. Finish off with 1500 grit. You'll be able to shave with your pizza slicer! :eek: :thumbup:

I also agree with the large survival knife idea. Something like a Busse Combat Limited Edition Battle Mistress! :thumbup:
 
Chuck it up in a Dremel and spin it on a stone or if yer brave, try one of them tungsten quickie sharpeners.

:eek: :eek: :eek:
 
My pizza cutter has a double bevel, and in the 10 years I've had it, I've sharpened it twice.
 
If your trying to get one of the cheap dollar store units to work- I don't forsee it working. I have never needed to sharpen a good (restauarnt quality) pizza cutter. Sure it's not a survival knife, but I just love those things.
 
Flashpoint said:
My pizza cutter has a double bevel, and in the 10 years I've had it, I've sharpened it twice.
Click to expand...

You know your a knifenut when...:D lol Flashpoint thats great.
Now that i think about it what would be the ideal steel? It would have to stay sharp but yet not chip. ZDP would probably be out and tool steels would probably rust due to the acid content of pizza toppings. We may be on to a breakthrough here!
 
TLR said:
You know your a knifenut when...:D lol Flashpoint thats great.
Now that i think about it what would be the ideal steel? It would have to stay sharp but yet not chip. ZDP would probably be out and tool steels would probably rust due to the acid content of pizza toppings. We may be on to a breakthrough here!
Click to expand...

H2 maybe?


Message is too short:D
 
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They go longer between sharpenings if you don't cut the pizza on a steel pizza pan. Got a really big wooden cutting board? :)
 
REALLY funny that you should ask! My wife was wathcing me sharpen my chef's knife (the 8 inch, she uses the 6 inch which is, I am told "already sharp enough" whatever the hell that means). She was cutting a pizza-like dinner we made, rolling over and over one section of the thin, crispy crust, and she said the words that melted my heart like so much heated Mozzerella..."honey....could you make this thing sharper?"
So, I put an approxinatley 30 degree (total) edge on it using the Sharpmaker, carefully shaprening, turning, (holding with Slice-Safe gloves) holding, turning, sharpening, turning.....welll, it took me a long time, but it is now shaving sharp. We had long since finished dinner, and of course I wanted to see how it worked. Two nights later, we made the same dish (I wonder whose idea that was?) and she was stunned. I think the edge might be a tad thin for the crappy steel, as it will likely need sharpening agian relatively soon. It is one of the cheap cutters, and this was more an experiment than anything.
Wait...what was the question again? Yes, it's possible. 30 degrees worked (15 each side), and it was a pain in the butt.
 
The last time we made pizza, we used our new Kershaw Shun Classic 6" chef's knife. Worked MUCH better than any little rolly-cutter I've ever used.
 
I just use an EZ-Lap diamond rod and have at it. Takes every bit of one minute to sharpen that soft metal to a great pepperoni push-cut edge...


Dead
 
hmm, I like the dremel idea, but what do those things turn at? At 80psi my die grinder will turn 22,000 rpms and have enough toqure to do some serious grinding as well. Take that to a washita or water stone and have fun.
 
I sharpened mine on a 4x36 belt grinder with a 400 grit SC belt. Worked great. If you do it right, the belt spins the wheel steadily as it grinds it, giving a nice even edge.

Mark
 
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