If your pizza cutter does little more than leave a dotted line through the mozzarella, there’s a better way
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Welcome to Buy This Thing, a column dedicated to the kitchen products and home goods Eater writers and industry pros obsess over. Most wheel-shaped pizza cutters have a fundamental design flaw. Because of this, they’re flimsy, they’re impractical, and above all, they’re an inefficient use of force. I can’t count the times I’ve rolled one over a pie only to find that it barely made a dent in the crust.
Think about the way you use a traditional pizza wheel : Your arm is extended, and you’re grasping the wheel’s handle. To make a cut, you have to push down at an angle while sliding the wheel forward. I won’t pretend to have a PhD in physics — I’m just a girl, standing in front of a pizza wheel, wondering why it’s so bad at its job — but from a physics perspective, there areproblems here. Luckily, the answer can be found at approximately a 9th grade science level.
Now, consider rocking pizza cutter, a simple tool consisting of one long curved blade with handles, either running the length of the blade or rising up at 90 degree angles on either side. To cut your pizza you just grab the handles and push straight down. All of the force you’re applying will travel straight into the pizza where it belongs. Instead of rolling a wheel forward to cut across the width of the pizza, you simply rock the blade to one side while continuing to apply downwards pressure.
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