One piece of beech, tapered toward both ends, with nothing to seize up and nothing to work
loose. A handled pin puts your hands at the ends and your weight in the middle; a tapered pin puts your hands
on the dough and lets you feel where it is thick.
Beech is close-grained and hard, so flour does not work its way into the surface and the pin stays smooth
rather than becoming tacky. It pivots easily for turning a round out.
Nineteen inches overall. Wipe clean with a dry cloth; wash only when you must, and never soak it.
