Doing something wrong with my grignette/lame?
I recently bought a grignette/lame from an online retailer. The description says:
"This grignette has a fixed and curved stainless-steel blade (or lame) attached to a handle, overall length about 6". It is perfect for making fast, clean slashes on dough just before it is baked. The curve allows for deep, angled cuts giving improved crust and artistic opportunities!"
The problem is that I don't seem to be able to make anything other than a shallow, draggy sort of cut with it. I had more success using ordinary kitchen knives. I've seen people using these little things to slash bread on all sorts of YouTube videos and they don't seem to have a similar difficulty. Am I doing something wrong, I wonder?
I wondered, incidentally, whether it was blunt, but it doesn't seem to be. I tried scoring a lemon with it, and it felt very sharp.
Should I be holding it at an angle? The blade is like a convex razor blade set in plastic. Possibly the convexity is causing the problem? I'm not sure whether links are allowed, but in case they are here's a link to a picture.: http://bakerybits.co.uk/Grignette-or-Lame-for-Slashing-Dough-P388389.aspx