attaching handles for rolling pins
S.Gagne
Would anyone know how handles are attached to rolling pins? I just want to
attach the handles to the roller without drilling a hole through the whole
pin. There's a metal rod of some sort.
Martin H. Eastburn
There are at least two types to consider.
1. fixed handles that rotate in the hands coated with flour - using
it already.. The handles must be of hard wood Maple... as they
take pressure pressing out dough. A thick tennon from the handle
is glued with water proof glue into the end of the roller. THe
holes must be "co-linear" - or in axis of the roller.
2. A strong rod running through nylon bushings into each handle.
(a tougher task getting materials and boring a long hole)...
I'd use a drill press with a square (making sure of angle..) and
cut a hole for tendons. Then cut the tendons on the handles for
a firm fit - leave some length of hole free of handle tendon -
Helps in the gluing.
Martin
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Keith Bohn
I'm going to assume that you will have to face laminate your stock for
thickness. With that I'd cut a 3/8" wide by 3/16" deep dado into the
faces to be laminated. Make two "keys" 3/8" X 3/8" X 3" inch long.
Glue all these pieces together with the water resistant glue of your
choice.
Turn the pin as you normally would. When you are done drill the ends
1/32" larger than your rod diameter, i.e., 9/32" for a 1/4" rod. At
this point you'll discover some glue squeeze out on the interior
hollow. Use your rod to knock it off. Drill your handles for the
diameter of your rod and use epoxy to secure them to the rod.
I guess it goes without saying that this rolling pin should never be
allowed to take on water by submerging it. You would also want to use
a stainless steel rod.
This same technique is handy for making lamps or newel posts that have
to be attached with threaded rod.
Keith Bohn
Bohn & Bonn Design
Michael Roegner
If you'll look at the pins used today by the professional pastry
chefs, etc., you'll find that they either have fixed, nonrotating
handles (turned in place) or more commonly don't have handles at all.
Contrary to popular belief, there is almost no pressure put on the pin
during the rolling process other that its own weight - you really
don't need much of a handle.
Martin H. Eastburn
There is also a third kind that my wife has - a bit out of this group -
Glass tube with one glass end, the other with a screw on cap.
Ice and water (sometimes cooking cherry for colder temps) and once
the solution is getting cold - roll - it is called cold rolling -
No not cold rolled steel! Some pastry rolls best when cold.
Wood is mostly neutral in temp delta.
Martin
Erle Evans
>If you'll look at the pins used today by the professional pastry
>chefs, etc., you'll find that they either have fixed, nonrotating
>handles (turned in place) or more commonly don't have handles at all.
>Contrary to popular belief, there is almost no pressure put on the pin
>during the rolling process other that its own weight - you really
>don't need much of a handle.
Strooth Michael I must have the only rolling pin in the world
that does'nt subscribe to popular belief, sorry mate must disagree
with you on this one. There are certain types of pastry made that will
not even dent in the absence of a goodly amount of downward pressure
on the pin, such as Puff Pastry. As a chef I am all too familiar with
the amount of effort required to roll the various pastries.
Regards
Wally Evans. (down under)
Bruce Sanborn
All the answers so far have assumed the cylinder rolling on an axle
fixed to the handles. Suggest drilling and counterboring the handles
for clearance fit of long stainless steel machine screws (#10 or
larger), and securing them into the ends of the cylinder; the screws act
as axles rotating in the handles. The screw heads would recess into the
counterbores and could be covered with turned caps. Alternatively (for
the purists) the axles could be turned from hard maple and glued into
the cylinder, maybe with the heads left exposed.
Bruce
Michael Roegner
Wally -
You're right - I shouldn't have generalized. Some doughs are
quite stiff, and require a lot of pressure to roll out. The vast
majority of the common doughs, though, are pretty fragile and won't
tolerate heavy rolling pressure. And what I said about the pin design
still goes - most of the ones I've seen used by pastry cooks don't
have handles at all.
Michael
On Tue, 16 Dec 1997 13:46:05 GMT, dol...@zip.com.au (Erle Evans)
wrote: