rolling pin

Re: rolling pin

Don Orr

I think a close grain wood like maple, birch, beech, cherry, sycamore is best for rolling pins. Solid or glued up from thinner boards makes no real difference in function. I'd stay away from exotics like purple heart and from porous woods like oaks, walnut, mahogany, etc. No finish is required as the dough adds a little to the pin over time. Have fun!

Re: rolling pin

George Balock

My wife's favorite is 3" diameter hard maple, about 12" long rolling area and 4" handles. Its finished with what looks like polyurethane.

It's a beast, but she loves it. I think it's one of the reasons I'm so well behaved.

Re: rolling pin

Ralph Lindberg

She is asking for a basic rolling pin, I make a lot of French style (no handle rolling pins)

As noted, hard domestic woods avoiding woods with open grain and pores.

I've used... cherry, walnut, maple, madrone, etc.

I have found every cook likes a different style.. honestly. I've made them as small as 9 by 1-1/2 to 36 by 2-1/2. But the most popular size is 11 by 2 (overall)

After I have the cylinder turned and smooth I sand with 120 grit on a 6 inch wide board to get the cylinder really flat

Then I sand to 180 and get the rolling pin quite wet and let dry.

Then I start again at 120, 180 and 220 and get the rolling pin wet again,then let dry

Then I sand 180 through 320 or 400.

The wet and drying cycles help to ensure that the owner will never have the grain raise on the rolling pin.

Re: rolling pin

John Veerkamp

osage orange, mesquite, and honey locust also make nice pins. Heavier pins are great for pies and easy rolling, but harder to lift if some isn't as strong. I've made them as large as 12" plus handles up to 3 1/4 die. No standard. The biggest feature / selling point is does it feel good in the users hand. next is does it look good. BTW don't overlook other fruit woods like peach, apple, plum etc.

lots of good info

GaryG in MD

You already have lots of good info here.

Definitely do not use open grained woods because bits of dough will get stuck in the pores and make it difficult to get clean when washing.

Personally, I would not use a surface finish -- I prefer an oil finish that sinks into the wood.

French style is best, so I'm told by those who use them -- just a piece of wood -- no bearings, etc. The corners of short, American style pins dig into the dough and make a mess.

The shape should have a pronounced "flat" area -- straight or nearly so -- of at least 10-12" in the middle and then taper to the ends so there is room underneath for the fingers. The tapers also make it easy to do curves to the sides while rolling -- with no gouging. Typical lengths are around 20". The diameter is very much a matter of "feel" for the user -- you might check and see what she prefers -- typically in the range of 1.75 - 2.5".

You can Google "french rolling pin" and click on "images" and see hundreds of commercial examples.

And the best food safe finish is a ......

JamieDonaldson

.....good coat or two of mineral oil.

Re: And the best food safe finish is a ......

art demers

Thanks lot's of good info I'll certainly use it again thanks Art

Art,

GaryG in MD

Please post a pic of it here when you're done.

Re: And the best food safe finish is a ......

Bill Howatt

I made my wife one out of maple years ago. As per her request, it is just a straight cylinder with no handles. I may have put mineral oil on it initially(??) but it has never had anything put on it since - it picks up enough oil from the dough to keep it "oily-looking".

Bill