I just got a new peel at a very decent price (I think, at least for up here in Canada) it's wood with a 12" x 14" blade and a 24" long handle. I was wondering if it made sense to trim that handle back to maybe 8 or 12" since I'm not using it in a deep pizza oven just a normal household oven. Cutting it would be no issue. 

There were shorter handled peels but they were metal and considerably more expensive (different brand).

Opinions? 

I need to buy a peel for transfering bread loaves on/off of a hot baking stone.  Any suggestions or opinions on wood versus aluminum?  Thanks!

I just wanted to let everyone know that I am running weekly auctions on ebay for Super Peels.  They are listed as "may be seconds" but they are all good.  Just rubberwood boards vs. maple.  They are dead flat and a fully tapered, so a little lighter weight.  Georgeous in their own right.

Winning bids have been generally in the $12 - $20 range.  If anyone is looking to try this tool with much less sticker shock, hop on over and seach on pizza peel or pizza paddle.