Big-Wheel Pizza CutterComments (0)
Big-Wheel Pizza Cutter
Get a handle on an all-business blade.
By Marlen Kemmet
All pizza cutters are not created equal. The unique kitchen tool shown here features a multi-colored SpectraPly handle and wide 4"-diameter chrome-plated cutter that makes short work of slicing up a thick meat-lover’s pizza, a party-sized cookie, or even quesadillas. A threaded insert in the handle lets you unscrew the cutter for cleaning in the dishwasher. To get started, pick up the items mentioned in the Convenience-Plus Buying Guide at the end of the story.
Turn the handle to shape
1 Using either multi-colored SpectraPly (shown here) or figured stock, cut a handle blank that measures 2×2×6". (Handle length can vary depending on your handle’s design, but you’ll need to allow an extra 1 ⁄2" in order to part off the handle.)
2 Mark diagonals on both ends of the blank to find the centers. Using a small handsaw, cut 1⁄16"-deep kerfs on one end for mounting on the spur drive at the headstock as shown in Figure 1.
3 Build a simple right-angle work support with screws, and position it on your drill-press table (Photo A). Clamp the blank vertically in the support. Using a 12.5mm bit, bore a centered 7⁄8"-deep hole into the unkerfed end of the blank for housing the threaded insert and mounting the blank on your cone center. (I wrapped painter’s tape around the bit 7⁄8" from the bit’s end to serve as a depth stop.)
4 Mount the handle blank between centers, fitting the end with the hole for the threaded insert onto your cone center. With a roughing gouge, turn the blank round at around 1,200 rpm.
5 Measure and mark the handle diameters on the cylinder, where shown in the Handle Template. Also, for additional help, make a copy of the full-sized handle template, adhere it to a piece of cardboard or hardboard, and scrollsaw out just the colored portion to serve as a template.
6 Using a 1⁄4" or 3⁄8" gouge, turn the handle to
shape, as shown in Photo B, at around 1,500 rpm. Guide off your layout marks, and
check the diameters with a caliper. Maintain a 7⁄8" hole at the end of the
turning that will receive the pizza cutter insert. Also, leave at least
1⁄2" of waste material at the butt end for parting later.
7 As you near completion, check the turning against your template, as shown in Photo C.
8 Sand the handle through 320 grit, and apply a finish of your choice. (I used General Finishes Salad Bowl Finish.)
9 Part off the waste tenon using either a parting tool, as shown in Photo D, or a small handsaw. Sand this end to shape, being careful to maintain a rounded profile. Now finish the sanded butt end.
Assemble the Parts
1 Mix and apply five-minute epoxy on the outside surface of the threaded insert, being careful not to get any on the inside threaded surface. Wrap a clean cloth around the handle so as not to mar the finish, and clamp it securely in your bench vise.
2 Drive the threaded insert into the handle’s hole, using a broad-bladed screwdriver or T-Wrench for a 5⁄16-18 insert, as shown in Photo E, flushing it with the end of the handle.
3 Finally, thread the cutter onto the handle and slice away. When cleaning the pizza cutter, wipe the handle with a damp soapy cloth only. Unscrew the cutter for washing it in the dishwasher.
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