|So, what kind of pizza cutter would you like to see?
||[Mar. 23rd, 2007|12:04 pm]
How important would it be that the pizza wheel be stainless steel?
Mean: 6.45 Median: 7 Std. Dev 1.88
How important would machine-washability be?
Mean: 6.31 Median: 6 Std. Dev 2.73
What handle materials would you like to see?
What diameter wheel would you prefer?
Oh baby, I'm a size-queen, make it as big as possible!
Blade material and costs -- what would most interest you?
Plain high-carbon steel for $5 material cost
440c stainless for $10 material cost
S-90V stainless for $25 material cost
High carbon damascus for $100 material cost
Stainless damascus for $150 material cost
Hand-made steel made from ore I mined, smelted with charcoal I made. $300 material cost
How important would finger guards/shields be?
Mean: 5.92 Median: 7 Std. Dev 2.37
Form v Function: how artistic (1=purely function, 10=who cares if it cuts, this is gonna hang on the wall)
Mean: 4.23 Median: 4 Std. Dev 1.19
bearings should be:
roller bearings (cam follower style)
sealed ball bearings
2007-03-23 06:44 pm (UTC)
In case you're wondering . . .
Just checking to see what might be desired as I tool up for the upcoming workshop season. I've got a bunch of designs I'm thinking of trying out, figured I'd check the waters before jumping in.
2007-03-23 09:12 pm (UTC)
I'd be happy to make an exotic-wood handle for it. Though it might be some time before you got the completed pizza wheel back. :-)
If I were intending to hang it on the wall, the wheel material and size (beyond the ~3 inches of Practical minimum) become Much more important. Even a lovely stainless damascus and/or home/hand-forged steel is in the realm of consideration then. 440c is fine for functionality and normal use. I'll let you know iff I get rich enough to afford 'show-quality' cookware, though. ;-)
OTOH, there may be a market out there for medieval-style cooking implements (for an SCA groups' Royal Compound or similar), with fanciness being desired to the point of near-insanity.
Actually, every professional knifemaker I've talked to says the same thing: you don't make good money off of recreationists. Too many amatures, not enough deep pockets. Sure, there may be one or two out there in every kingdom, but that's not a market.
People may ooh and ah over fancy damascus, period materials and techniques, and the like, but they'll buy the cheap stainless like everyone else when it comes down to spending hard earned cash.
The market I'm developing for is the foodie: so far they've been much more interested in what I want to do, and in paying realistic rates for custom work. There's also a lot less competition in the custom kitchen cutlery market.
There are cheap medieval style cooking implements avaible now if you google for them, I'm not going to try to compete with that. Custom work, high end materials, exacting heat treatment, attention to detait, creativity is what I do. Hell, I make quite a good living off of my day job; to replace that I'll have to actively avoid trying to compete with what's considered properity in the 3rd world.