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Pizza cutter photos - Doug Ayen's Blacksmithing Blog [entries|archive|friends|userinfo]
Doug Ayen

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Pizza cutter photos [Oct. 11th, 2004|11:36 pm]
Doug Ayen
[mood |accomplished]

Ok, the photos of the pizza cutter wheel-in-progress are at:
http://web.homeport.org/~ayen/photos/pizza

In order of progress, it goes:

1stweld.jpg
drawn.jpg
thirds.jpg
folded.jpg
squareweld.jpg
etched.jpg
circle.jpg
wheel1.jpg/wheel2.jpg


this pretty much shows the progress from a bunch of bars welded together to the rough grinding. The final disk is about 3" across, and I'm at the point of doing the rough polishing before heat treatment.

It's getting there. A few more good days in the workshop and it should be finished.

--doug
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Comments:
[User Picture]From: fixx
2004-10-13 08:28 am (UTC)

I'm really afraid to ask

At the risk of sounding stupid, is this actually a cutter for pizza you are making or is that a euphemism for a cutter that operates like a pizza cutter. Or if it is a pizza cutter for cutting pizza, is this simply an exercise or an improvement on pizza cutting technology.

Finally, I'm wondering why that bar needed to be folded into thirds.
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[User Picture]From: blackanvil
2004-10-13 02:58 pm (UTC)

Re: I'm really afraid to ask

I'm really making a pizza cutter, but a bit more studly than what you can buy in a store. High quality bearings, 3/8" steel shank, carved burl handle, and a damascus blade. It it needed? probably not. Is it fun to take a simple concept and take it to an extreme? Of course.

The folding in thirds was done to dramatically increase the number of layers by not just double, but triple the previous count. Why triple? Because I was able to draw out the steel enough that triple was an option, but quadruple would have been too stubby to get a reliable good weld. There is a point of diminishing returns in terms of layers of steel -- the more layers, the finer the pattern, but at a point, the pattern gets lost because the layers are too thin. 120 layers in a 3/16" piece of steel is about the limit of what can be perceived clearly. Also, each heat burns out carbon, lowering the hardening potential of the steel -- when people start mouthing off about Japanese steel that's been folded "hundreds of times," I know they're talking out their ass, because even using japanese techniques, after a few folds there's no more carbon left in the steel, making a piss-poor sword.

Why do this at all? Because I can, basically. Because nobody else is doing this. Because it's fun. Because it's there.

Hope that helps.

--doug
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