I'm hearing very interesting feeldback here- once again, Chef Talk members come through!
I'm leaning toward a French untapered pin in maple. I'd rather buy it here and drag it home than pay a fortune for shipping from a supplier, so I'll make a trip to my local source and see what I come up with. I looked at a silicone pin this weekend in a retail kitchen goods store. It's not for me. Michele, https://www.atecousa.net/Merchant2/m...ory_Code=rpins
appears to be broken. Is there another source? I thought I'd take a good look at them, but no luck.
I have fairly small hands and short fingers; I don't have the strength I used to any longer, so a heavy pin is out. My grandmother's pin is rather small diameter, maybe 1-1/2 inches. (When I got it, it still had some dried dough stuck to it. Made me cry. ) It's quite long too; her board is about 2 feet wide.
Thanks, everyone! More ideas are always welcome.