[Mezzaluna]

I have a ball-bearing wooden rolling pin that's about 12 years old. I've noticed the dough's no longer uniform- that is, I'm getting thin spots when I roll dough (pie dough or rugelach dough).

I'm thinking of getting a French rolling pin- well, the plain wood one. But I'm not sure if I should get the one with tapered ends or ones that are uniform diameter.

Advice please?