On 27 Jan 2011 19:58:59 GMT, notbob > wrote:

> On 2011-01-27, sf > wrote:
>
> > I thought you liked that tapered pin. What happened?
>
> I like the concept, jes not Oxo's execution. Cheap wood. Poor rough
> finish (pine?). Almost impossible to keep dough from sticking without
> burying dough in flour. I recently acquired an old straight pin from
> a sympathetic lady who no longer does pies. I promised her a pie!
> Looks like hardwood. The difference in quality is painfully obvious.
>
Yes, there would be a difference between softwood and hardwood. I
flour the pin mainly, with just a little flour under and on top of the
dough. If you haven't tossed that tapered pin yet, nb... try oiling
it. If you think it's too rough, sand it down first, then apply some
cooking oil - the traditional way is once a day for a week, once a
week for a month and once a month for a year.

--

Today's mighty oak is just yesterday's nut that held its ground.