The Best Pizza Cutters for Perfect Slices, According to Chefs
When it comes to slicing a pizza, nothing compares to the pizza cutter. Seriously—not even the sharpest blade in your knife block will get the job done quite like one of those round, sharp wheels. So what's the difference between a pizza cutter and a similarly sharp, pointy knife? The right pizza cutter allows you to slice through the thickest and crunchiest crusts without dragging a single ounce of cheese or topping off the tray, everything from Chicago-style deep-dish thick to blazing-hot New York-style cheesy thin.
It's also worth noting you can use a pizza cutter for a whole lot more than, well, slicing pizza. Think carving up raw dough or homemade pasta, sectioning off quesadillas, and even precision-cutting fruits, vegetables, and herbs. But of all the pizza cutters on the market—from rounded blades to high-tech scissors—these are the ones chefs keep in their kitchens. We suggest the Dexter Russell Sani-Safe 4-inch Pizza Cutter as the best option overall. Read on for all of our chef-recommended picks for the best pizza cutters.
Our Top Picks
Best Overall: Dexter Russell Sani-Safe 4-inch Pizza Cutter
Best Professional: Dexter Russell Sani-Safe 2 3/4-inch Pizza Cutter with Aluminum Handle
Best Value: Oxo Steel Pizza Wheel and Cutter
Best Splurge: Rösle Ergonomic Pizza Wheel
Best Pizza Scissors: Dreamfarm Scizza
When we asked pizza-obsessed chefs and experts what their favorite pizza cutter is, they overwhelmingly named the same brand: Dexter Russell. Though there was some variation on the size, style, and color, the consensus is Dexter Russell is favorite among pros across the country.
Factors to Consider
The ideal size of a pizza cutter is up for debate, but our chefs agree it's up to a user's preference. Some are more comfortable with a larger, longer blade, while others feel more control with a smaller cutter. Storage is also a factor: Do you have the room to store an extra-large pizza rocker, or would you rather find a compact pizza cutter instead? There's no wrong answer here, ultimately.
At the end of the day, the cutter's overall size is nothing compared to the blade's sharpness and the inclusion of a ripped ergonomic handle. The best pizza cutters offer maximum precision over what they're slicing, whether it's deep-dish pizza, razor-thin flatbreads, or uncooked dough. You want a cutter that gives you safe, comfortable control when slicing.
Cutters, wheels, scissors, and rockers: There is no shortage of options when it comes to the traditional pizza cutter. Again, this factor is a personal decision. We spoke to some chefs who wouldn't consider anything but a pizza cutter, while others swore by wheels and rockers. Think about what would sit best in your kitchen: Do you have the space for a rocker, or are you looking for a tool that's as easy to use as it is to conceal?
To be worthwhile in a kitchen, pizza cutters must have a strong, sharp edge that rolls smoothly. A defined edge is essential to avoid tearing the crust or pulling at the toppings. You want it to roll smoothly, too, so it doesn't damage the pizza or anything else you're slicing. Depending on how often you see yourself using your pizza cutter, it may benefit you to consider a tool that has a replaceable blade option. You can skip the headache of sharpening your cutter and purchase a new edge instead.
After extensively researching this topic, we consulted seven chefs to get their take on the best pizza cutters on the market right now. We read hundreds of reviews, compared their responses, and weighed the information against the factors above.
Pro Panel Q+A
Q: How can I sharpen a pizza cutter?
A: Depending on how much use you're getting out of your pizza cutter, you may want to sharpen it from time to time.
"If you're sharpening your pizza cutter at home, the easiest way is to use a multi-sharpener. That said, it's better to take it to a local cutlery shop to be sharpened," says Simon. "However, the best way is to take care of your cutter during use, such as avoiding using it on stone surfaces and applying too much pressure. With a quality pizza cutter, you won't have to apply pressure for a good cut and that helps to keep the blade sharp."
Restaurateur Donatella Arpaia suggests using an abrasive nail file as an inexpensive user-friendly method. "Using short strokes, run the nail file over the blade's existing ridges, starting at the base and working your way toward the tip," she says.
Q: Can I use a pizza cutter on a pizza stone?
A: Though you can technically use a pizza cutter on a pizza stone, the chefs we spoke to don't recommend it as it will dull your blade. "I recommend removing your cooked pizza from the stone and placing it on a flat surface such as a wood cutting block," says Simon.
Q: Who invented the pizza cutter?
A: David S. Morgan created the pizza cutter in the late 1800s—but the design was originally created to cut wallpaper, not pizza. The mezzaluna—known today as a pizza rocker—was invented by Italian Silvio Pacitti in the early 1700s as a way to cut vegetables.
Clarissa Buch Zilberman is an acclaimed food writer with nearly a decade of experience. She spoke with pizza pros Greg Tetzner and Jackie Richie, Michele Rubini, Andrew Simon, and Donatella Arpaia to get their thoughts on the best pizza cutters and then rounded out the list with market research.