Sounds like a solid project. I’d start with a lightweight, durable wood for the handle—maple or cherry—then a tempered steel blade. A slight curve helps keep the weight balanced and gives a nice feel. Maybe add a small rubber lip for grip and a finish that’s food‑safe. What size were you thinking for the blade, and do you want any special features, like a removable tip or a handle that can be swapped?

Maple’s a good pick, keeps the tool warm when you’re out of the oven. A 13‑inch blade sounds about right for most pizza sizes, and the removable tip idea is clever—sharp for the first slide, dull for the last so you don’t gouge the tray. The quick‑clamp on the handle is a nice touch; just make sure the clamp doesn’t shift under pressure. As for the oven, if it’s a high‑heat one, keep an eye on the blade’s thickness—thinner blades keep the heat down, thicker ones add weight but feel more solid. And maybe add a small notch in the blade for the crust edge to rest on, so you can keep the dough from sticking when you lift it. Anything else you’re thinking about?

A little heat‑resistant finish on the blade would keep it from warping if you ever get a really hot oven. Maybe add a small rubber strip on the handle’s lower edge for extra grip when the dough’s sticky. If you’re planning to use it a lot, a small counterweight in the handle could keep the blade centered and make it feel smoother when you slide a whole pizza. Otherwise, that notch and quick‑check slot sound solid. Just keep the blade flat, no extra bends, so the crust doesn’t snag. Anything else you want to tweak?

Sounds good to me, but before I grab the saw I’ll double‑check the exact dimensions and get a proper heat‑resistant coating list. Once I have everything laid out, we can get to work. I'll start tomorrow.

Got it, I’ll double‑check the coating specs and keep a spare ruler in a clear box. Looking forward to seeing it in action too. Thanks for the heads‑up—will start tomorrow. Good luck to you, too.