Bun Slicing Guide

I started making my own hamburger buns a few months ago -- to great success. It's very easy to do and the benefits are pretty good: fresher, better taste, not mushy! The only part of the experience that was sub-par was the finished, sliced bun. I either sliced too high or too low, or, most often, some of each. My finished bun was cut almost as bad as the commercial buns. Most helpful hints in this area suggest using a cutting board as a guide. This proved to be awkward and impractical.

But hey! I've got a 3D printer and OpenSCAD.

Here's what I came up with, and it works remarkably well. My bun slicing guide is large enough to accommodate buns up to 4 1/2 inches in diameter. The slicing height is maxed at 3/4 inch (that's a 3/4-inch bottom) and is adjustable down to about about 1/4 inch, in 1/4 inch steps using the spacer disks. Just print the number of discs you think you need, but only 3 will fit under the gripper ribs. The gripper ribs keep the bun from spinning as