You won’t be surprised to discover I have strong opinions on rolling pins. I have lots. But the two I turn to the most are my simple Chinese rolling pin (which looks like this only longer), and my big heavy conventional pin. The big one has a 15-inch cylinder which I really like for rolling out either large or small quantities of stiff doughs like puff pastry. Smaller conventional pins I find mostly useless, if only because my knuckles bump the counter. For more delicate jobs, the Chinese-style pin is not only light, it’s a lot more maneuverable.