Do you own a pizza cutter?

[Amaris]

The funniest specialized kitchen tool I ever saw was a pasta cooker. A whole machine just so you could cook pasta perfectly. Because a pot somehow doesn't do the trick.

I do like strainers, though. Getting hot, boiling pasta off the stove and draining it's just asking for trouble every time you do it. A pasta strainer is nice, and beats using the lid any day.

 

[TEACAKE'S PLEATHER DOME]

Well yeah. You can also let the pasta sit and continue draining as well as use the strainer for a thousand other things.

 

[SantaEddie74]

I love George Foreman kitchen grills but the one part of a Foreman I've never had any use for whatsoever is the bun warmer and lid on some of the models. I can't speak for anyone else here who eats hot dogs, but I prefer my hot dog buns to be room temperature...not warm and almost soggy from the heat and resulting moisture of a warmer tray or other mechanism.

I love the contrasts among a firm, room temperature bun fresh out of the package, the hot frank and chili and the cold mustard and ketchup. A soggy, heated bun almost completely ruins a hot dog for me and, quite honestly, gags me a little bit.

 

[TEACAKE'S PLEATHER DOME]

I use a Foreman all the time for chicken breasts. I only heat a hot dog about once every two years, when out somewhere and struck by an urge.

 

[Amaris]

I use mine for everything. Like cooleddie, I don't use the bun warmer either. I prefer to toss a little butter and cinnamon on the flat skillet, and singe the buns just a bit on the edges.

 

[Gary7]

I got a rather heavy duty one from TJMaxx on sale... think I paid $6. It's heavy, well made, and sharp. Does the job. A large butcher knife would work, but I like the control you have with the pizza cutter. Plus, it's very easy to clean and I don't worry about dulling a quality knife.

 

[SantaEddie74]

I use mine for everything. Like cooleddie, I don't use the bun warmer either. I prefer to toss a little butter and cinnamon on the flat skillet, and singe the buns just a bit on the edges.

I prefer room temperature most of the time, but I've been known to slide them into a toaster oven to brown and crisp them a little then slap on the frankfurter and toppings. I'm almost as big a fan of that method as I am just yanking the bun out of the package as-is. A browned and moderately crispy bun can make a chili dog twice as awesome as it'd be otherwise.

 

[RoJoHen]

Sometimes i wonder if humanity would die out if all food was canned and not a standard can opener in sight.

What's will all the need for specialized tools for everything? I never had a pizza cutter, i eat pizza regularly and i own knives.. where's the problem?

One $3 implement lets me slice a pizza quickly, easily, with no mess, and it doesn't cause me pain in my wrists like cutting with a knife causes. I can prepare food many different ways, and can create a meal out of next to nothing. I figure that works towards my survival to the point where I can be forgiven for using a specialized kitchen tool.

Maybe it's just me, but I find the butcher knife method a helluva lot easier than using an actual pizza cutter, which is probably why I've never been motivated to buy one. If I thought it would make the job easier, I'd buy one, but as it is, a butcher knife is far more efficient.

 

[Yoda]

No pizza cutter for me. Delivered pizza of course comes pre-cut. For frozen pizza... i've found that the most efficient method is to smash it into two halves on the the counter while frozen . I'll order a real pizza if I'm eating with someone else typically, so frozen pizzas end up being multiple meals.

I do have one of these that my mom gave me while I was in college. And it is totally awesome.

 

[iguana_tonante]

I don't have one.

For home made pizza (which are just slightly on the thick side) I just use a bread knife. For delivered pizza, they are usually small and thin enough to use a steak knife.

Of course, I never felt the need to cut my pizza in more than four slices, as Italian pizza is usually quite light on toppings, so it's not particularly heavy or difficult to wield.

 

[Finngle Bells]

For frozen pizza... i've found that the most efficient method is to smash it into two halves on the the counter while frozen

nice

 

[Naira]

No, I just use a knife, I think it does the job better.

 

[Holdfast]

I don't cook pizza at home, not even the frozen kind, more than a couple of times a year max, so I've never needed one. I just use a regular knife; seems to work fine. *shrug*

 

[Satyrquaze]

Yes, and mine looks just like this one.

It's okay to be jealous.

 

[trekkiedane]

Silly question

No it isn't.

Do you own a pizza cutter? And if you had to cut a pizza without a pizza cutter, how difficult a task would that be for you?

Yes, I have one: Not all take-aways around here cut their pizzas and it's a bit inconvenient to use a knife when cutting it, while it still is in the box.

When I make my own pizzas, I'll usually just take what's already hanging right there in front of me on a magnetic rack: a knife.

 

[Enterprise is Great]

Yep, I do. Before that I just used a sharp knife. I'd use a fork to keep the pizza from sliding on the pizza pan as I cut it. It's not that difficult to cut it with a knife if you have to. I find that the cutter is easier to use.

Well, that's why I use a butcher knife. I just push down a little bit, and the pizza is cut. No sawing or slicing needed.

I'd use one but butcher knives make me nervous.I'm afraid I'm going to seriously hurt myself.

 

[ManOnTheWave]

I own a pizza cutter, though I don't make pizza much anymore. I don't own a butcher knife, so in a pitch, I'd use a large santoku knife for cutting pizza. I'd imagine a butcher knife would be pretty efficient.

 

[Ar-Pharazon]

I always break pizza cutters. I use a sandwich knife with a 12" blade.

I wouldn't mind one of those cutters they use at pizza places.

If you do ever buy a guillotine cutter, be prepared to spend a good amount of cash. It cheap one will still run $50-$70 and will be a total waste of money. The unusual curve of the blade make them very difficult to keep honed. Cheap metals pretty make it impossible.

I've bought a couple at that price range, and they were both terrible.

I later bought one that was close to $200 and still use it. It cuts pizza like butter.

The other thing with this type of cutter is, you have to put the pizza on a cutting board.

My sandwich knife can do the job with the pizza still in the cooking pan.

 

[Jimi_James]

Yes, I have a pizza cutter. I used it during lunch today.

 

[Worf's Beard]

Yes, somewhere in the house. I use a knife.