My pizza peel - Emma ( yah it's a tired old joke, but I laughed, did
you?) is
a bit cut up and I thought about doing a refinishing job on it.

I figured sanding with 220 grit to smooth out the knife cuts but
should
I apply a finish to it as well? Doesn't seem to have one now.

Looks like it was made out of oak.

MJ

In article
, MJ
wrote:

My pizza peel - Emma ( yah it's a tired old joke, but I laughed, did
you?) is
a bit cut up and I thought about doing a refinishing job on it.

I figured sanding with 220 grit to smooth out the knife cuts but
should
I apply a finish to it as well? Doesn't seem to have one now.

Looks like it was made out of oak.

MJ

I wouldn't use anything except MAYBE a bit of mineral oil.

On Thu, 13 Sep 2012 10:51:19 -0700 (PDT), MJ
wrote:

My pizza peel - Emma ( yah it's a tired old joke, but I laughed, did
you?) is
a bit cut up and I thought about doing a refinishing job on it.

I figured sanding with 220 grit to smooth out the knife cuts but
should
I apply a finish to it as well? Doesn't seem to have one now.

Looks like it was made out of oak.

MJ


Never use a finish or things may stick.

How the hell did knife cuts get on a peel anyway? It is a peel, not a
cutting board.

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

MJ

In article
, MJ
wrote:

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

Don't do that...

Dave Balderstone wrote in news:130920121754362793%
:

In article
, MJ
wrote:

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

Don't do that...

Why not? Other than the knife marks on the board and naturally increased
wear, what's bad about slicing on the board?

I'm just curious, most the home-baked pizza I get is frozen.

Puckdropper
--
Make it to fit, don't make it fit.

On Thursday, September 13, 2012 7:51:19 PM UTC+2, MJ wrote:
My pizza peel - Emma ( yah it's a tired old joke, but I laughed, did you?) is a bit cut up and I thought about doing a refinishing job on it. I figured sanding with 220 grit to smooth out the knife cuts but should I apply a finish to it as well? Doesn't seem to have one now. Looks like it was made out of oak. MJ

Start with 100 or you will be sanding Oak for a long time. Then 150, then 220.

No finish as others have said.

On 14 Sep 2012 04:14:02 GMT, Puckdropper
puckdropper(at)yahoo(dot)com wrote:

Dave Balderstone wrote in news:130920121754362793%
:

In article
, MJ
wrote:

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

Don't do that...

Why not? Other than the knife marks on the board and naturally increased
wear, what's bad about slicing on the board?

I'm just curious, most the home-baked pizza I get is frozen.

Puckdropper

If you make pizza from scratch, you use the peel to move it to the
oven. You want to be able to slide the disk of dough on to the stone
with a flick of the wrist. Grooves will impede smooth operation.

Frozen dough is like sliding off a piece of plywood so it may not
matter. You don't need a peel for that, use a cookie sheet.

In article om,
Puckdropper wrote:

Dave Balderstone wrote in news:130920121754362793%
:

In article
, MJ
wrote:

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

Don't do that...

Why not? Other than the knife marks on the board and naturally increased
wear, what's bad about slicing on the board?

I'm just curious, most the home-baked pizza I get is frozen.

What Ed said, plus I like to let the pizza sit for a couple of minutes
before slicing so the cheese holds together better.

That means a cutting board. A peel is thin, designed to do one thing
well. Why try and make it be a cutting board, which is many times a
peel's thickness and designed to be cut on?

--
Woodworking and more at http://www.woodenwabbits.com

MJ wrote the following on 9/13/2012 6:30 PM (ET):
How the hell did knife cuts get on a peel anyway? It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

MJ


I use a pizza stone to do all three. Bake, carry, and cut on the same
surface.
http://www.sears.com/shc/s/p_10153_12605_SPM176649981P?


--
Bill
In Hamptonburgh, NY
In the original Orange County. Est. 1683
To email, remove the double zeros after @

On 14 Sep 2012 04:14:02 GMT, Puckdropper
puckdropper(at)yahoo(dot)com wrote:

Dave Balderstone wrote in news:130920121754362793%
:

In article
, MJ
wrote:

How the hell did knife cuts get on a peel anyway? *It is a peel, not a
cutting board.

I slice on the board vs transferring it to a cutting board.

Don't do that...

Why not? Other than the knife marks on the board and naturally increased
wear, what's bad about slicing on the board?

I'm just curious, most the home-baked pizza I get is frozen.

Because good peels are very thin and delicate, and because customers
prefer their pizza without wood splinters in them, thankyouverymuch.

--
Creativity can solve almost any problem. The creative act,
the defeat of habit by originality, overcomes everything.
-- George Lois

On Fri, 14 Sep 2012 10:08:45 -0400, willshak
wrote:





I use a pizza stone to do all three. Bake, carry, and cut on the same
surface.
http://www.sears.com/shc/s/p_10153_12605_SPM176649981P?

How do you make a second or third pizza?

Nor do I want to move a 600 degree stone to the table for serving.

On Fri, 14 Sep 2012 23:05:10 -0400, Ed Pawlowski wrote:

On Fri, 14 Sep 2012 10:08:45 -0400, willshak
wrote:





I use a pizza stone to do all three. Bake, carry, and cut on the same
surface.
http://www.sears.com/shc/s/p_10153_12605_SPM176649981P?

How do you make a second or third pizza?

Sequentially? Or on cookie sheets, eh? titter


Nor do I want to move a 600 degree stone to the table for serving.

You have one helluvanoven, Ed.

--
Creativity can solve almost any problem. The creative act,
the defeat of habit by originality, overcomes everything.
-- George Lois