Author Topic: Sharpening Pizza Cutters?  (Read 14930 times)

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Offline norma427

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Sharpening Pizza Cutters?
« on: March 14, 2010, 11:38:38 AM »
Does anyone know the best way to sharpen pizza cutters?  I have used this diamond chipped file in this photo with some good results and have a man next to me at market that sells knives and different sharpening tools, but was wondering if there are any other betters ways to go about sharpening a pizza cutter?

Thanks,

Norma
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Offline BrickStoneOven

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Re: Sharpening Pizza Cutters?
« Reply #1 on: March 14, 2010, 12:23:00 PM »
Is that a Dexter cutting wheel? If it is you can buy replaceable blades for it.

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #2 on: March 14, 2010, 12:29:23 PM »
Is that a Dexter cutting wheel? If it is you can buy replaceable blades for it.

BrickStoneOven,

The pizza cutters in the picture are just the pizza cutters I have here at home.  I am not sure what brands they are or the ones I have at market. 

Thanks for telling me about replacement blades.  I guess I am cheap and believe in using something as long as it still works..lol

Norma
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Online Pete-zza

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Re: Sharpening Pizza Cutters?
« Reply #3 on: March 14, 2010, 12:32:13 PM »
Norma,

I don't know if this will help, but see the PMQ Think Tank threads at http://thinktank.pmq.com/viewtopic.php?f=6&t=7409&start=0 and http://thinktank.pmq.com/viewtopic.php?f=6&t=5837&start=0.

Peter

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #4 on: March 14, 2010, 12:44:34 PM »
Peter,

Thanks for the links.  I think I will try a 4" sharpening stone and see what kind of results I get with a stone.  The diamond chip file does work for the pizza cutters and the grater for the cheese.  I guess because I cut mostly on the pizza pans, that explains why my pizza cutters get dull so fast.

Norma
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scott123

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Re: Sharpening Pizza Cutters?
« Reply #5 on: March 14, 2010, 01:01:24 PM »
Sandpaper. Medium to coarse grit.

Pizza cutters are stainless steel, which doesn't sharpen very well to begin with and the fact that they're round makes sharpening even more difficult.  They aren't Henckels :) Maybe someone might sell an expensive carbon steel pizza cutter, but, for cheap stainless, a sharpening stone is overkill.

If you examine a brand new cutter closely, you'll see that the edge is rough and has been coarsely machined.  Sandpaper will mimic this effect. Just make sure to do maintain the same angle and sharpen it as evenly as possible.

I wouldn't sandpaper them too many times, but I think a handful will extend their life considerably.

Offline PizzaHog

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Re: Sharpening Pizza Cutters?
« Reply #6 on: March 14, 2010, 01:25:19 PM »
Wow Norma, my first thought is what a pain it must be to sharpen a circular blade that freewheels.  I know a bit about knife steels, techniques, and apparatus, but that either doesn't apply or seems like overkill.
There are places around here that will sharpen anything up to a machete for $3 so you might take a peek at your yellow pages.  Once a sharpened edge is established it would be easier to just touch it up to maintain it like with one of those cheap hand held devices with crossed rods.  Since you have already sharpened your cutters this might work now.  Same general principal as when a chef runs his knife across a "steel" , or a barber his razor over a leather strop for a few seconds each morning.  And the best prices on these devices are always at gun & knife shows or flea markets so that might work right out.  At worst, these work well on kitchen knives for touching up so all would not be lost if you decide to give on a try.

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #7 on: March 14, 2010, 01:43:45 PM »
Sandpaper. Medium to coarse grit.

Pizza cutters are stainless steel, which doesn't sharpen very well to begin with and the fact that they're round makes sharpening even more difficult.  They aren't Henckels :) Maybe someone might sell an expensive carbon steel pizza cutter, but, for cheap stainless, a sharpening stone is overkill.

If you examine a brand new cutter closely, you'll see that the edge is rough and has been coarsely machined.  Sandpaper will mimic this effect. Just make sure to do maintain the same angle and sharpen it as evenly as possible.

I wouldn't sandpaper them too many times, but I think a handful will extend their life considerably.

scott123,

Thanks for the idea of using medium to coarse grit sandpaper.  I have plenty of sandpapers at home, so I will give that a try.  I have never looked closely at a new pizza cutter.  I only put my finger on the blade to see if it is sharp.  It will make me look at new pizza cutters in a new way.  ::)
Sounds like a great idea to extent the lives of pizza cutters.

Norma

Wow Norma, my first thought is what a pain it must be to sharpen a circular blade that freewheels.  I know a bit about knife steels, techniques, and apparatus, but that either doesn't apply or seems like overkill.
There are places around here that will sharpen anything up to a machete for $3 so you might take a peek at your yellow pages.  Once a sharpened edge is established it would be easier to just touch it up to maintain it like with one of those cheap hand held devices with crossed rods.  Since you have already sharpened your cutters this might work now.  Same general principal as when a chef runs his knife across a "steel" , or a barber his razor over a leather strop for a few seconds each morning.  And the best prices on these devices are always at gun & knife shows or flea markets so that might work right out.  At worst, these work well on kitchen knives for touching up so all would not be lost if you decide to give on a try.

PizzaHog,

Thanks for your ideas, also.  Anything to extend the life of a pizza cutter.  ;D  I have some old steels that my dad did use on knives.  He was very picky about his knives being sharp.  I just can never get the hang of getting knives sharp when trying to use a steel.  What is the device you are talking about- cheap hand held devices with crossed rods?  I never heard about them.  I also have some old leather strops, so might also give them try.  I will have to look around our local flea markets this spring to see what they might have.

Thanks to everyone for the great ideas!

Norma
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Offline PizzaHog

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Re: Sharpening Pizza Cutters?
« Reply #8 on: March 14, 2010, 02:29:01 PM »
Here is one I have used for prob 15 years.  I have collected hundreds of $$ worth of knife sharpeners over the years and this little $5 marvel works excellent, just like a steel, and I use it all the time.  The little rods can be removed after softening the plastic handle in boiling water and rotated to expose a fresh surface.  These come in smaller versions about the overall size of a credit card with one set of rods, with either steel or ceramic rods.  The dual rod like mine has coarse and fine rods.  Remember these will not put an edge on but will maintain one for a long time if used regularly enough to prevent the blade from going dull and it only takes a few seconds.  Well, prob a few minutes on the more difficult to manipulate circular blade. 
The single rod set would be enough for the cutter since a fine edge is not needed nor possible with whatever they are made of so if you try it look for one labeled coarse.  The metal rod coarse version looks just like a steel with grooves. 
In fact, I know I have Buck Knife sharpening kit with 4" and 3" stones laying around here somewhere that I haven't used in many years.  I don't know what these things cost nowadays but for $4.95 USPS priority small box flat rate I would be happy to ship it to you.
Edit:  Don't bother with the strop as that is such a fine finishing polishing process I doubt it have any effect at all on a cutter.
« Last Edit: March 14, 2010, 02:31:10 PM by PizzaHog »


Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #9 on: March 14, 2010, 03:09:06 PM »
Here is one I have used for prob 15 years.  I have collected hundreds of $$ worth of knife sharpeners over the years and this little $5 marvel works excellent, just like a steel, and I use it all the time.  The little rods can be removed after softening the plastic handle in boiling water and rotated to expose a fresh surface.  These come in smaller versions about the overall size of a credit card with one set of rods, with either steel or ceramic rods.  The dual rod like mine has coarse and fine rods.  Remember these will not put an edge on but will maintain one for a long time if used regularly enough to prevent the blade from going dull and it only takes a few seconds.  Well, prob a few minutes on the more difficult to manipulate circular blade. 
The single rod set would be enough for the cutter since a fine edge is not needed nor possible with whatever they are made of so if you try it look for one labeled coarse.  The metal rod coarse version looks just like a steel with grooves. 
In fact, I know I have Buck Knife sharpening kit with 4" and 3" stones laying around here somewhere that I haven't used in many years.  I don't know what these things cost nowadays but for $4.95 USPS priority small box flat rate I would be happy to ship it to you.
Edit:  Don't bother with the strop as that is such a fine finishing polishing process I doubt it have any effect at all on a cutter.

PizzaHog,

Thanks for talking the time to show me a picture of the device with the crossed rods.  That device looks really interesting.  I will look for the device with both rods.  The tool lady across from me at market sets up at many guns shows and sportsmen shows. I will ask her to be on the lookout for device with crossed rods, also.
If you ever come across your Buck Knife sharpening kit, let me know.  You are kind in offering it to me. 

Thanks again for your help,

Norma

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Offline PizzaHog

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Re: Sharpening Pizza Cutters?
« Reply #10 on: March 14, 2010, 03:15:46 PM »
Norma, if you would like the stone set just let me know.  No big deal digging it up or shipping it.  Would like to see it find a new home since it is just gathering dust around here and I have plenty of others. 

Offline Art

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Re: Sharpening Pizza Cutters?
« Reply #11 on: March 14, 2010, 03:34:05 PM »
http://edgemaker.com/  makes these sharpeners. I bought the 3 tool set some years ago when they were 21.95 +shipping. The single red tool you picture is now 16.95. Check out the website. I love these for my knives but using one for my pizza wheel was a bit tedious.
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Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #12 on: March 14, 2010, 03:41:08 PM »
Norma, if you would like the stone set just let me know.  No big deal digging it up or shipping it.  Would like to see it find a new home since it is just gathering dust around here and I have plenty of others. 

PizzaHog,

Sure I would like the stone set, just PM me.  I will give it a good new home, maybe even get all my knives sharp.  ;D

Norma

Art,

Thanks for the link and information.  That one tool just looks like the device with the cross-rods PizzaHog was telling me about.  Both of those tools look great.

Norma
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Offline PizzaHog

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Re: Sharpening Pizza Cutters?
« Reply #13 on: March 14, 2010, 03:49:19 PM »
Art, you are correct sir, it does say Edgemaker Pro on it.  Never noticed that before!  When I bought this I ended up picking up a few more and gave them away as gifts cause it works so well and was too cheap at $5 which is what I paid at a gun & knife show.  I have seen them many times since at such shows but never bothered to see what they are going for now but I bet still way less than the MSRP.

Offline xsosx

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Re: Sharpening Pizza Cutters?
« Reply #14 on: March 14, 2010, 04:23:11 PM »
I have used my favorite knife sharpener, the AccuSharp 001, to sharpen my pizza cutter. I probably had to go around the wheel 10 times, but it removed all the burs and straightened the edge.

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #15 on: March 14, 2010, 05:58:22 PM »
xsosx,

Is the knife sharpener the one you use shown on the left in this link?

http://www.accusharpknifesharpener.com/

It sounds like it works well for users that gave reviews.

Thanks for helping me in my quest to find a good pizza cutter sharpener,

Norma
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Offline xsosx

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Re: Sharpening Pizza Cutters?
« Reply #16 on: March 14, 2010, 06:56:56 PM »
Yes, that's it. I bought mine from Amazon for about $9.

It uses tungsten carbide sharpening blades in a V formation. The only thing I am unsure is if the angle of the blades match the angle of the edge on pizza wheels.
« Last Edit: March 14, 2010, 07:00:17 PM by xsosx »


Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #17 on: March 14, 2010, 07:11:18 PM »
Yes, that's it. I bought mine from Amazon for about $9.

It uses tungsten carbide sharpening blades in a V formation. The only thing I am unsure is if the angle of the blades match the angle of the edge on pizza wheels.

xsosx,

Thanks for your help!  :)

Norma
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Offline dms

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Re: Sharpening Pizza Cutters?
« Reply #18 on: March 14, 2010, 07:47:35 PM »
Sandpaper. Medium to coarse grit.

Pizza cutters are stainless steel, which doesn't sharpen very well to begin with and the fact that they're round makes sharpening even more difficult.  They aren't Henckels :) Maybe someone might sell an expensive carbon steel pizza cutter, but, for cheap stainless, a sharpening stone is overkill.

If you examine a brand new cutter closely, you'll see that the edge is rough and has been coarsely machined.  Sandpaper will mimic this effect. Just make sure to do maintain the same angle and sharpen it as evenly as possible.

I wouldn't sandpaper them too many times, but I think a handful will extend their life considerably.

There are plenty of stainless steels that take, and keep, a wonderful edge (what do you think that henckels is made of?).  Regardless of what they're made of, pizza cutter wheels are not made with a terribly keen edge.  Force is used to cut pizza, not a keen edge.  Most of commercial style (with replaceable wheels) ones I've looked at have only one bevel ground into them, which fails to meet the other flat side, by a good half millimeter or so.  Fastest and easiest way to sharpen them is to take the wheel out, touch up any knicks on the bevel, and then put the flat side on a suitable large stone (or a piece of sandpaper on a really flat surface.) and knock the burr off.  They last longer if you can keep from running into the side of the pan. 


Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #19 on: March 14, 2010, 08:36:38 PM »
There are plenty of stainless steels that take, and keep, a wonderful edge (what do you think that henckels is made of?).  Regardless of what they're made of, pizza cutter wheels are not made with a terribly keen edge.  Force is used to cut pizza, not a keen edge.  Most of commercial style (with replaceable wheels) ones I've looked at have only one bevel ground into them, which fails to meet the other flat side, by a good half millimeter or so.  Fastest and easiest way to sharpen them is to take the wheel out, touch up any knicks on the bevel, and then put the flat side on a suitable large stone (or a piece of sandpaper on a really flat surface.) and knock the burr off.  They last longer if you can keep from running into the side of the pan. 



dms,

Thanks for your ideas on how to sharpen the pizza cutters. It's helpful to know you just have to take the burr off. I have both kinds of commercial pizza cutters.  Some you can't take apart and some you can.  Some only have a beveled edge on one side and some have bevels on both sides.  I think one of my problems is cutting all the pizzas on the pan. 

This is a picture of how my pans look.  I am not sure, but think once the pizza cutter hits that lip, that might be what is making mine dull.

Thanks,

Norma
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Offline malvanova

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Re: Sharpening Pizza Cutters?
« Reply #20 on: March 14, 2010, 10:50:31 PM »
Hello Norma I never cut my pizzas on metal plates , cut it on a wood base or short handle wood paddle 1st and transfer to place this will avoid dulling of pizza cutters, I 'm more comfortable using the cressant cutter  or half moon cutter, out of oven on to a wood board add rest of toppings (I.E.arugola, prosciutto, shaved parm.,oil, whatever)  cut and slide on to plate .

   Phil
« Last Edit: March 14, 2010, 10:52:26 PM by malvanova »

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #21 on: March 14, 2010, 11:28:16 PM »
malvanova,

I never tried using a something like a rocker cutter, but I am sure that would also work.  I am just wondering how I would be able to cut on a wood board or short wood peel.  When I cut the pizza, how would I clean the peel or wood after each pizza to keep them sanitary and not have them wet?  ::) I have a food inspector that comes around different times and they are usually looking for something that you might be doing wrong. 

Here are some interesting cutters, not sure if any of them would work either.
http://www.crookedbrains.net/2009/08/design_03.html

Thanks,

Norma
« Last Edit: March 14, 2010, 11:41:47 PM by norma427 »
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Offline malvanova

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Re: Sharpening Pizza Cutters?
« Reply #22 on: March 14, 2010, 11:58:50 PM »
Hi Norma is not sanitary to cut on wood surface or block? I just keep using it until I'm done and wipe with cloth towel, is that not allowed commercially? I visited union pizzeria in Evanston IL. and were doing just that cutting it on the wood peel and transfer to dish to serve, wipe wood peel with linen cloth and reuse, they had multiple wood peels to place pizzas in oven, pizzas were prepared on the peels and placed in oven,don't know if you have different sanitary laws there, they could of had the same peel to cut on, the finisher was doing one at a time, I imagine that would be the case there, it would not be smart to cut on all the peels it would rough up the surface for a smooth slide off  :-\

  Phil
« Last Edit: March 15, 2010, 12:00:56 AM by malvanova »

Offline norma427

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Re: Sharpening Pizza Cutters?
« Reply #23 on: March 15, 2010, 12:23:49 AM »
Phil,

I am not sure about if that would be allowed in our state of Pa.  The Department of Agriculture does inspections here and I have taken the food safe course, but I canít answer that question.  I know I am allowed to put the dough and flour on the peel and use it over the day. The dough isnít considered hazardous. When cutting a pizza on a board I would think if the cheese or sauce would get on the board or peel there is a time limit for cleaning it off.  That is the way with cleaning utensils like pizza cutters or cleaning out the container that holds the sauce. The cheese and sauce are considered hazardous.  My stand is small at market and we usually cut the pizzas on top of the deli case on a pizza pan. Where I open my dough there has to be a plexiglass or glass front, which is called a sneeze guard.  I donít know what customers would think if the board or pizza peel wasnít cleaned each time a pizza was cut.  I would just be worried about sauce or cheese left on the board or peel.  Gives me something to think about.  Since my market stand is only 8'x13' there isnít a lot of room to do things the way a bigger pizza business does.

Thanks for telling me how the pizza shop you visited did their pizzas,

Norma

this is an edit to what I just posted.  All our wiping clothes have to be stored in a sanitizer solution and that solution has to be able to be measured with test strips.  The test strips must be on the premises at all times.
« Last Edit: March 15, 2010, 12:42:21 AM by norma427 »
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Offline malvanova

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Re: Sharpening Pizza Cutters?
« Reply #24 on: March 15, 2010, 12:39:28 AM »
 Norma
 
 he did wipe after tranfering to dish for the next cut, that I did notice, good cracker thin pizza not chewy on the cornicione like the vera Napolitana but it was good taste, large WFO interesting build not napolitana style oven, too much smoke coming out the front arch, upon initial firing I was told by a worker there; not at all when oven is hot.


  Phil