HOME > Chowhound > Cookware >

Discussion

What's Best for Cutting Pizza?

My Oxo pizza wheel isn't doing such a great job anymore; it's gotten really dull, and doesn't breeze through the outer edge of a crispy crust anymore. It gets the job done, but I'm not feeling any love from it.

What's your recommendation for a great pizza cutter?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My friend's Mom always used scissors, for pizza and a lot more, I do too

    1 Reply
    1. re: jacquelyncoffey

      yes - scissors, even dull ones are the best.

    2. 10" chef knife. kept sharp for other reasons.....

      1. I have been known to score, rip and tear. At home. I do expect more when ordering at a restaurant.

        1. i've got one of those big blades - kind of like a giant mezzaluna - that works pretty well. it was kind of cheapo - i sharpened it and it works well now. I bet a sharp, long chef's knife would do the job as well though.

          ps this is about the 5th thing i have tried - none of the wheel cutters i tried ever really worked..

          1 Reply
          1. re: rmarisco

            I have the same thing, but never thought to sharpen it! Thanks for the tip.

            Also have the OXO cutter, but found it puts a real strain on my wrist cutting through thick outer crusts so I retired it years ago.

          2. Scissors. Or "kitchen shears".

            I make really really really thin crust.

            1. If you can find a commercial kitchen supply, I usually buy 2 at a time. They are no more than 10 bucks each. When the dull out then into the garbage.

              I do use them for than just pizza. any kind of baking of course, but I use it when cutting strip of chicken or beef for a stir fry.

              2 Replies
                1. re: PHREDDY

                  Thats what I use. The commercial ones seem to last a while.

                2. I have a foodservice grade pizza wheel that I've used for some years. Stays "sharp enough" and probably cost $8 (maybe less) at a restaurant supply house. Works well with thin or thick pizza,

                  1. You can sharpen a pizza wheel with a honing stick, just like you'd hone a knife blade.

                    Cheers!

                    4 Replies
                    1. re: FishTales

                      Not quite the same as they are a single bevel chisel grind.

                      Most times you only need to deal with the flat side.

                      Jim

                      1. re: knifesavers

                        Ours is ground on both sides so I sharpen both sides.

                        Perhaps you have the rare, fabled, Japanese pizza wheel...?

                        Cheers!

                        1. re: FishTales

                          My cheap and cheerful chinese pizza cutter, which cost $3 at a restaurant supply store, has a single bevel blade. Works just fine for a long time. I've taken a burr off the flat side a couple times.

                          One piece of advice: get a big one. 4 or 5 diameter wheels work better than 2 or 3. Also, put the pie on a cutting board.

                          1. re: dscheidt

                            In all fairness to Oxo, my wheel is about 7 or 8 yrs old. I can't say it hasn't given good service, but I've always had a bit of trouble with thick crackly edges. It would rather roll over them than through them.

                    2. This has been my choice for the last 10 years. Traditional and high-quality.
                      http://www.amazon.com/Dexter-Russell-...

                      2 Replies
                      1. re: grampart

                        That looks exactly like mine, except for the handle color. Looks like the price tripled since I got it.

                      2. Hi, Duffy:

                        I get the most satisfaction out of using a big 'ol 16" scimiter, but any knife with enough rocker and height works.

                        What I'd like is one of those chrome whole-pie cutting guides like Costco uses, to get perfect equal slices every time. Wheels seem to work really well with these.

                        Aloha,
                        Kaleo

                        5 Replies
                          1. re: ferret

                            Ow, ow, ow.. $75??? May not happen for me anytime soon.

                            But at least I know where to find one, thanks.

                              1. re: FishTales

                                Shoot it or slice it ... man's eternal dilemma.

                            1. re: kaleokahu

                              16" cimeter pfft... as Tim Allen would say needs more power. ;)

                              Go all out with a 20" pizza cutter/ biggest baddest mezzaluna ever.

                              http://www.katom.com/135-18053.html

                              Or an 18" pizza knife

                              http://www.katom.com/135-18073.html

                              Jim

                              1. re: Kelli2006

                                Agreed-- the easiest way to cut pizza is with a nice sharp chef's knife, and Forschner is my favorite.

                                1. re: DebinIndiana

                                  That's how I burned my knuckles, several times. My Henckels and Kiwi chef's knife aren't tall enough. I know, I could avoid the burns by rotating the pie, but when you've cut all but that last inch on the side away from you, the temptation to give it one more cut in the same direction is too much for me to resist. Result? F-bombs dropping all over my pizza.

                                  1. re: DuffyH

                                    That's why the wheel is and has been the choice of 9 out of 10 professional pizza cutters.

                                    1. re: grampart

                                      I've used 4-5 different kind of wheeled cutters and none of them have been worth a damn. I'll use a big chefs knife every day.
                                      I have a kitchen aid cutter and a commercial wheel that I got from a restaurant supply store right now and they are both collecting dust because they don't work and are a royal PITA to clean.
                                      When I worked in a Italian restaurant they used a big mezzaluna because they didn't like the wheels either. Some people may have better luck with them but Id rather have a very sharp knife.

                                      It takes 2 cuts with a 10" knife and I prefer it that way. I can do a Chicago box cut on a medium pizza in under 10 seconds.

                              2. I don't like wheels, they take too much pressure, don't cut well, and are hard to clean in some places.

                                Scissors do a great job, but then if your pizza is big, it can get messy, you have to rotate the pizza, lift it up slightly etc...

                                I much prefer this:
                                http://www.bedbathandbeyond.com/store...

                                Very simple, fast, easy to clean, durable, cheap.

                                21 Replies
                                1. re: Sirrith

                                  Hi Sirrith,

                                  How's the sharpness?

                                  1. re: DuffyH

                                    It isn't a knife, it is basically a thin edge. You don't need it to be sharp to cut through pizza, although it is very easy to sharpen if you really want to.

                                    1. re: Sirrith

                                      Good to know, thanks. It's in stock at my BB&B, and a coupon drops it to ~$8. Pretty cheap to try.

                                  2. re: Sirrith

                                    Hi Sirrith,

                                    I picked up the Bialetti cutter yesterday, sharpened it, and tried it on several thin crust pies. You're right, you've got to put your body weight behind it to get it to cut well. In the end, I ended up using my Kiwi veggie cleaver. I think I definitely want a knife for this job. But thanks for the recommendation. The price was good.

                                    Duffy

                                    1. re: DuffyH

                                      I use scissors. They work great for thin crust homemade pizzas. But, I'm fascinated by Alaskan Ulu knives.

                                      http://www.amazon.com/dp/B0006PILUK/r...

                                      1. re: Kalivs

                                        I had an Ulu once, really only worked best for a rough chop of herbs (and of course scraping blubber out of skinned sea mammals) I doubt I have the patience to see it working on something like pizza.

                                        1. re: hill food

                                          Darn...it was going to be my next present to myself

                                          1. re: hill food

                                            Thanks hill food,

                                            Your experience counts.

                                            1. re: DuffyH

                                              the Ulu was REALLY good at doing a fines herbes chop on a dry wood cutting board. (no I never have or ever would 'flense')

                                              1. re: hill food

                                                I skinned a cat once, in college. That's sort of like flensing, right? Except that cats (except a couple of mine who are real porkers) aren't known for their body fat. So there's that difference.

                                                Oh, and guess what? They lied. There isn't more than one way to skin a cat. Do it wrong, and you've got a real mess on your hands.

                                                Little known fact - a cat's mask (face) is a perfect fit over a 3" light bulb.

                                                1. re: DuffyH

                                                  ew, ew, ew. I so don't need to know why you know that! :)

                                                  1. re: sunshine842

                                                    Comparative Anatomy course on my way to a degree in Zoology. We liked to play games with our pets (cadaver animals). I know what you're thinking now... "Oh, those wacky zoology students!" No? *sigh*

                                                    Well, anyway, rather than simply fold back our cat's mask to study it's facial structures, I thought we'd have better access if we removed it entirely. My lab partner had the wickedly brilliant idea of putting it on the light bulb at our lab station. When our professor found himself looking into the eyes of a light-up cat, he squeaked like a girl, then collapsed in laughter. See? Wackiness.

                                          2. re: Kalivs

                                            I like the idea of a mezzaluna with a stand. I'm impressed by the good reviews from people with arthritic hands or who've had a stroke. It reminds me a little of the Dexter Duoglide. People who have the Ulu love it, judging from the reviews.

                                          3. re: DuffyH

                                            Are you starting with one corner and then rolling the blade through to the other corner, or are you pressing straight down the middle then rocking?

                                            1. re: Sirrith

                                              Hey Sirrith,

                                              Hmm... I used it 2 ways. On at least one pizza I lined up the blade so it hit the edge of the pie, but it stuck out past the edge, for lack of a better phrase, by an inch or so. Then I rocked. This was ok, but generally took 2-3 passes.

                                              On one, I set it in the center and rocked it. This was a longish, narrow pie. It covered the entire width. Also the least successful cut. I had to rock it 4-5 times to cut through the crust. Even then, it didn't break through the very outer edge.

                                              On the last one, I used my Kiwi 4" cleaver. One stroke cut right through. It's not long enough to get perfect cuts in any decent size pie, but so far, it's the form that works the best. That's why I think a tall, long chef's knife might be what I need.

                                              Operator error is well within the realm of the possible with the Bialetti. If you've got some tips, I'll keep working with it. It's here, it's sharpened, it was cheap. If I can make it work, that's my kind of device.

                                              Duffy

                                              1. re: DuffyH

                                                The first method is best, I've found. But how are you holding the cutter? This way of holding it is the best IMO:
                                                http://ecx.images-amazon.com/images/I...

                                                And really don't use your arms to push down on the cutter, it'll just get you tired and take more strokes. Lean over the pie to get your centre of gravity over the cutter, rock it in 1 motion (not too fast) and it should do it in 1 stroke. Try to make sure that the cutter actually cut through the pie at the edge where you start, if it hasn't cut through there, it'll have a harder time cutting through the rest of the pie.
                                                This all sounds very complicated to cut a pizza, but in practice it is simple: hold, lean, rock :) Mine is unsharpened, as it came from the shop, so if yours is sharpened, you should have an even easier time!

                                                1. re: Sirrith

                                                  Yeah, hold [your fingers out of the way], lean [if you're tall enough], and rock [without pushing it over sideways]...

                                                  1. re: kaleokahu

                                                    The 1st and 2nd steps are no problem for me. The 3rd could prove challenging. Well, on reflection, step 1 is borderline possible. But leaning, yeah, I'm tall. I've got that.

                                                    Despite my youthful athletic endeavors, I'm a lifelong Kapital-K Klutz. If you're looking for input for your user safety guide, I'm your girl.

                                                  2. re: Sirrith

                                                    I'll give it another try tomorrow or the next day. We have pizza about 3x a week for lunch. On flatbread, it's our go-to way to use up small amounts of leftover meat and veggies. Now you know why I'm obsessing over something as simple as a pizza cutter.

                                                    I picked up a pair of cheap ($13.88) Bakers & Chefs Victorinox knock-offs today at Sam's Club. The pic doesn't show it, but both have good knuckle clearance, with blades about 2.5" tall.
                                                    http://www.samsclub.com/sams/bakers-c...

                                                    I'll do a side-by-side test.

                                                    1. re: DuffyH

                                                      Oh I can fully understand obsessing over pizza cutters :) I make pizza several times a month, have 2 peels, 1 stone, 1 steel, special pizza flour, tested many different oven settings and shelf positions, tried scissors and knives and settled on the bialetti cutter eventually.

                                            2. re: Sirrith

                                              I bought one of those at my local hardware store a few years ago. It works great. I use it for pizza and flat breads.

                                            3. Thanks for your recommendations, so many of them. I'm feeling the Chowhound love tonight. So it look like best options are a knife, wheel, scissors or mezzaluna thingy, yes?

                                              I think scissors are out of the question, because I've been burned by pizzas before and I don't want my fingers anywhere near a hot pie. That's a problem with a chef's knife, too, I've burned my knuckles on the toppings. Maybe one with a tall blade would do the trick? I'd like knowing I'd only have to buy it once because I can easily sharpen it.

                                              Then there's another wheel or a mezzaluna. With a good wheel costing almost as much as the easier-to-sharpen mezzaluna, I'm leaning towards the rocker or a tall knife with great knuckle clearance. both would be relatively easy to sharpen, either on my ceramic rod or with a couple passes through the electric sharpener.

                                              Does anyone use one of the 13-14" rocker cutter models? How's edge clearance on a 13" pizza? Does it take two cuts, as with a knife, or will one stroke cut it end-to-end?

                                              Duffy

                                              4 Replies
                                              1. re: DuffyH

                                                The Bialetti I linked above can do 13" pizza in 1 stroke. The trick is to use steady pressure, use your body weight, not just your arms, and it's a breeze.

                                                1. re: DuffyH

                                                  I just use a spatula. Wheel's a bit sharper, but my bread can take the pressure without being annoying. Wheel's a bit quicker, but I would burn my mouth.

                                                  1. re: Chowrin

                                                    Hi Chorwin,

                                                    What, like a big Dexter-Russell turner?

                                                    Duffy

                                                    1. re: DuffyH

                                                      A bit more like this one:
                                                      http://www.amazon.com/Norpro-906-Nons...

                                                      wide enough that i'm getting a decent amount cut per "press down hard and rock it" maneuvre.

                                                2. I use a chinese chefs knife (aka 'cleaver'). Works great.

                                                  6 Replies
                                                    1. re: DuffyH

                                                      That's not exactly what I had in mind, but pretty close. And it's a brand with a good rep for inexpensive knives. It'll also be useful for far more than just cutting pizza.

                                                      http://www.chefknivestogo.com/cckclea... is the form factor I was thinking of.

                                                      My actual knive is a Sugimoto No 6 OMS, but that's a lot more expensive. It's also my primary kitchen knife, and I can't imagine paying that kind of change for something that would have limited utility. Fantastic knife, though.

                                                      1. re: DuffyH

                                                        That's exactly the knife I use. Works well for me.

                                                        1. re: CaliforniaJoseph

                                                          Hi CaliforniaJoseph,

                                                          How tall is the blade? I like the belly on the chef's knife, and feel it has the potential to be more useful to me. I initially looked at the Kiwi cleaver that's the same shape as the CCK Seattle_Lee linked to, but in the end, I'm still pretty much wedded to rock-chopping with my knives, even when cutting a pizza.

                                                          I'm heading over to BB&B today to check out the pizza knife.

                                                          Duffy

                                                          1. re: DuffyH

                                                            Just shy of 2.5".

                                                            If you're a thick crust gal, not so perfect. I'm a thin crust sorta fella, so it works for me.

                                                            1. re: CaliforniaJoseph

                                                              Hi CJ,

                                                              After trying a few things (pizza mezzaluna thingy, cleaver) we settled on these cheap knives from Sams Club. At under $15 for the pair (8" & 10"), they're a sweet deal. And good for a lot more than pizza.

                                                               
                                                      1. This discussion is (mostly) crazy. A pizza cutter wheel is the perfect tool for the job. Save your chef's knives for cheffing.

                                                        Just use a bench grinder if you have one, or a mill bastard file.

                                                        First-world problems.

                                                        14 Replies
                                                        1. re: Dave B

                                                          <Just use a bench grinder if you have one, or a mill bastard file.>

                                                          I don't know what either of those things are. The only power tools I'm familiar with are mixers, food processors and the like.

                                                          1. re: DuffyH

                                                            The file is not a power tool. Just a file. Very useful for sharpening or trimming all sorts of metal stuff. It would take virtually no skill or expertise to make your dull pizza cutter wheel sing through a hot pizza.

                                                            http://www.homedepot.com/p/Nicholson-...

                                                            1. re: Dave B

                                                              a file? not a stone? and if so, then water or oil based?

                                                              I used to hang with master woodworkers who would sort of go into a slight trance as they found the proper angle for the tool before commencing.

                                                              1. re: hill food

                                                                You can buy an OXO pizza wheel for 8 of 9 bucks and it will last years. They have others at BB&B or other kitchen supply houses for 5 bucks and these also will last years. Why the hell waste time and energy in trying to sharpen the crap metal these are made of? When they die in 3-4 years, get a new one!! This reminds me of the silliness of those folks who try to figure out how to refill plastic spice grinders when a refillable ceramic grinder that will last decades costs $10-15!

                                                                1. re: josephnl

                                                                  oh so I suppose you don't re-bristle your toothbrush every 6 months either?

                                                                  1. re: hill food

                                                                    You're absolutely correct...and I also replace my full set of All-Clad cookware every 6 months. Don't you just hate it when you see a scratch on your stainless skillets?

                                                                  2. re: josephnl

                                                                    The key is to get the professional sized one with the big cutting wheel that is about 4 inches in diameter. The big wheel covers more distance with a complete rotation, cuts through thick crust better, has a big beefy handle for a sure grip and a big guard to keep your hand from slipping down and contacting the blade.

                                                                    Those small ones with a little cutting wheel that are often given away as a promotion are worthless.

                                                                    1. re: josephnl

                                                                      Time and energy?!?!?! Geez! It takes about a minute to sharpen a pizza cutter.

                                                                      If you're not going to sharpen edged tools then what are you doing on a cooking forum?

                                                                      1. re: pgmrdan

                                                                        yes. if you're not going to sharpen the pizza cutter, just use a spatula.

                                                                        1. re: pgmrdan

                                                                          Nope pgmrdan, I don't sharpen my own knives, so I guess I don't belong here. Bye!

                                                                      2. re: Dave B

                                                                        Hi Dave B,

                                                                        Thanks for idea. I showed the link to my dude who does have a file like that. After working at it for several minutes, the spot I was working on had less metal, sure, but the edge wasn't what I'd call sharp. Sharper, yes. But not sharp. Maybe it's my technique, but holding the wheel in one hand and filing with the other didn't do it. Also, it was hard to keep the angle consistent.

                                                                        I think it's a knife I need. Possibly a tall Forschner or a longish veggie cleaver.

                                                                        Duffy

                                                                        1. re: DuffyH

                                                                          Yeah, sharpening a wheel cutter sounds like *vastly* more work than sharpening a knife. As does a trip to the store to buy a new one.

                                                                          But then I've had a lot of practice sharpening my knives, and I have knives with incredible edge retention.

                                                                          1. re: seattle_lee

                                                                            Yes, I get excellent edges with my ceramic rod. I think the Forschner knockoffs I picked up today at about $7 each will work well. They cost no more than a pizza wheel, are versatile, and will likely last the rest of my cooking life.

                                                                            Even though they're big blades, they're thin and light in my hand, with a nice grip. They weren't very sharp out of the blister pack, but a few strokes down the ceramic rod had them sliding effortlessly through tomatoes and onions.

                                                                  3. At one of my fave pizza places, they use a long pretty flat knife, longer than their largest pizza, and wide for strength. Perhaps 20" or 2 feet in length. They can do party or normal slices on anything they serve. Never seen such a thing for sale, but it would surely do the trick! Slam it down, rock a little bit, and the pie is sliced. Never ever seen a pizza place use a wheel, even though that is what I use (kitchen aid).

                                                                    2 Replies
                                                                    1. re: danlind3

                                                                      Something like this? http://www.foodservicewarehouse.com/d...

                                                                      I've used them, they work okay when they're sharp, but they do require a lot of strength, more than a roller does. When they're dull, they're awful. Lots of shops use them, lots use rollers.

                                                                      1. re: dscheidt

                                                                        If you look a little further on your link, they have plenty of wheeled cutters, from a few bucks to about $15, some with nice ergonomic handles and some with replaceable blades too. Good resource..

                                                                    2. I also have an OXO pizza wheel that I think I paid $8 or perhaps $9 for at Target a few years ago. I've seen them at BB&B for about the same price. Mine works fine after cutting perhaps 20-30 pizzas. When it no longer works, I'll buy another without even thinking twice. Certainly you can find more expensive and perhaps better options, but why bother when what you have works well and can be replaced so cheaply?

                                                                      4 Replies
                                                                      1. re: josephnl

                                                                        <why bother when what you have works well and can be replaced so cheaply?>

                                                                        1. It doesn't work so well anymore.

                                                                        2. If I can replace it with something inexpensive that will last a lot longer (forever is nice), well, that's better, yes?

                                                                        3. I'm a lot more frugal than I used to be and do "think twice" before buying something. No, it's not expensive, but if I have to replace it again, well, it's no longer cheap, is it?

                                                                        1. re: DuffyH

                                                                          I guess I'd rather spend the few bucks for a new one rather than spending the time and energy trying to sharpen the crap metal that the typical pizza cutter is made of. Others have recommended using kitchen shears to cut pizza. This is admittedly something I've never done, but sounds like something worth trying when my $8 and 5-6 year old Oxo pizza wheel dies?

                                                                          1. re: josephnl

                                                                            Yeah, the resharpening thing didn't go so well. It looks like a tall knife for me. Something with excellent knuckle clearance. IIRC, Sams club has some Victorinox knockoffs for ~$15 a pair. I believe they've got Santokus and Chefs. Those might work. It's either something like that or a longer cleaver than my 4" Kiwi.

                                                                            1. re: josephnl

                                                                              jnl: sadly at that price point it is indeed 'crap metal' and not worth the time. while OXO is comfy in the hand, but it's not of high, lasting quality.

                                                                        2. Works for me for many years.

                                                                          Super sharp, and easy clean. I also use it to cut sheet dough or fresh pasta on marble, stainless steel or granite.

                                                                           
                                                                           
                                                                          2 Replies
                                                                          1. re: SWISSAIRE

                                                                            SWISSAIRE - I'm not challenging your experience, but there's something about applying sharp metal to something backed by a hard surface like stone or metal that makes me cringe. worse than nails on chalkboard. I suppose hand pressure does play a role.

                                                                            to anyone using a cheap blade and wanting to keep it sharp - consider technique and wood or even acrylic boards or expect your tool to have a limited shelf-life.

                                                                            1. re: hill food

                                                                              Learned it in Paris at 15, and I've been doing it ever since.

                                                                              Light touch, not like cutting through Pizza. The technique is more like drawing lightly with only one finger tip on an X-acto-knife, as the Rösle blade is very sharp.

                                                                              You don't press hard: A very light touch is all that is needed.

                                                                              All knife blades, cheap or expensive need to be sharpened now and then. Dull blades require additional force and pressure, and that is where the accidents start to occur.

                                                                          2. somehow I've missed seeing this for a week...

                                                                            This is the pizza cutter I have http://www.mariespromos.com/pizzacutt...

                                                                            I have no idea where you'd buy one, but just the webpage says, it's the best pizza cutter in the world. Thick crust, thin crust -- doesn't matter -- I get nice clean cuts with it, every single time, it's impossible to cut yourself with it, and it goes in the dishwasher.

                                                                            It was a giveaway when I worked as an instructor at a kids' cooking school...and I'm dreading the day I break or lose it, because I love the stupid thing.

                                                                            7 Replies
                                                                            1. re: sunshine842

                                                                              Just what I've always needed, a $480 pizza wheel. Well, to be fair, the first one costs $480, the 149 replacements that ship with it are free. Why am I hesitating? :-)

                                                                              1. re: DuffyH

                                                                                Have you included the $42.50 "set-up charge" included on all initial orders? I consider it a bargain. Surely neither you, nor your kids, nor likely your grandkids will ever need to buy another pizza wheel...and think of all the house gifts you'll never have to buy!! Sounds like a deal to me!

                                                                                1. re: josephnl

                                                                                  Crap! I forgot the set-up fee. Well, that takes it up over $500. Never mind, it's too expensive.

                                                                                2. re: DuffyH

                                                                                  LOL -- no, I posted that because it was the best photo I found.

                                                                                  They're cheap enough that I'm guessing nobody would actually have them on their website...maybe we should get a Chowhound Kickstarter to place an order?

                                                                                  1. re: sunshine842

                                                                                    Hi sunshine,

                                                                                    <maybe we should get a Chowhound Kickstarter to place an order?>

                                                                                    We could, but we've have to get around the KnifeHounds who'd want to practice sharpening the plastic blade.

                                                                                    1. re: sunshine842

                                                                                      There are several similar ones on Amazon.

                                                                                3. Oh, my, so many namby, pamby, gutless suggestions here. A pizza requires a serious cutting tool. For a big pizza, maybe a 16 inch chain saw. For a medium, a circular saw is the ticket. And for a small pizza, your average army surplus machete is the blade for the job. Plus, they look so cool hanging from the pot rack. They are also great as can openers.

                                                                                  2 Replies
                                                                                  1. re: brooktroutchaser

                                                                                    *sigh*

                                                                                    Not once did you mention a 16th century katana.

                                                                                    Guess they'll allow just about anyone to post here.

                                                                                    :D