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French rolling pin

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Forum topic by RussellAP posted 01-20-2014 02:51 PM 995 views 1 time favorited 2 replies Add to Favorites Watch
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RussellAP

3059 posts in 1748 days


01-20-2014 02:51 PM

I’m going to make one of these for a customer. My pin will be 20” long and be 1.5 inches in the center tapering to 7/8 inch on the ends.
My question is how long to make the middle (the 1.5” part). I was thinking 8”. Does that sound right?

Anyone made one of these before?

-- A positive attitude will take you much further than positive thinking ever will.


2 replies so far

View lew's profile

lew

11336 posts in 3217 days


#1 posted 01-20-2014 03:59 PM

Russell,
I make mine with a continuous arc from end to end. A little over 1.5” in the center and 1.25” at the ends, 20” finished length.

I think mostly it is user preference as to the flat vs. arc and where a taper begins.

I think you are about right in your design- about one quarter/two quarters/one quarter length proportions.

EDIT: Like that holder!

-- Lew- Time traveler. Purveyor of the Universe's finest custom rolling pins.

View Wildwood's profile

Wildwood

1882 posts in 1597 days


#2 posted 01-20-2014 05:37 PM

Russell, if you only leave 8” in the middle, will end up with 6” tapered ends.

Have made different size Conventional, French, and straight rolling pins. Depending upon length and user preferences have tapered ends by as little as 1 1/8”, 2”, 3”, & 4”.

I have made rolling pins for both pastry & pasta makers. While rolling pins are interchangeable for some people other use certain pins for specific jobs. So have to ask that person lot of questions.

One woman wanted a straight 1” x 24” for rolling her pasta, she wanted longer but did not have the wood. Her French pins 1 ½” x 12” pin for pies, and one 1 ¾” x 18” for Danish pastry dough. The short one had 2” and long one had 2 1/2” or 3 ½” tapered ends.

-- Bill

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