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Our community has rated this post as helpful. If you agree, why not thank Muffassa
Our community has rated this post as helpful. If you agree, why not thank Honcho
This is for precision control of thickness.
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https://youtu.be/KMUeTkfHcfU
First of all, this is a good hardwood pin, as opposed to junky woods in cheap ones.
You may remove rings and use it as a regular one - it is still a better wood.
THickness control... I guess it is personal thing, depends on skill and experience. Pretty useful for infrequent cook like me. THere is no commitment to use rings all the time - easy to swap or remove as needed. If you can control dough thickness visually - use (quality!) wood part only.