|Project by ryno101||posted 10-11-2008 09:26 PM||1933 views||4 times favorited||5 comments|
Back in the day, I was a professional pastry chef. I became accustomed to using a traditional French rolling pin, which is somewhat thicker in the center and tapers towards the ends.
It’s been 10 years since I’ve worked in a kitchen, and I don’t do much at home, maybe a few to a half-dozen times a year I bust out the measuring cups and spoons and cover the kitchen in flour.
I’ve never owned a French Pin, I’ve been using a straight sided pin, about 1” in diameter that I bought at a yard sale for 50 cents.
This is red oak, about 16” long and 1 5/8” diameter in the center, tapering down to about 1 3/8” at the ends. Sanded to 400 grit, and finished with Catskill’s Butcher Block Oil.
-- Ryno http://shawsheenwoodworks.com