The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slashing tool

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flourgirl51's picture
flourgirl51

slashing tool

Can anyone recommend a good online source for a slashing tool for breads? I have tried using a knife but it doesn't seem to work very well.

LindyD's picture
LindyD

This one is a favorite of many TFL members.  It does a very nice job.

mcs's picture
mcs

FYI if you have a Target store near you, they sell these very nice knives for $12.99.


-Mark

cathylombard's picture
cathylombard

What type of Komachi knife did you buy. I looked them up on the Intranet and there are many variations. Thanks for your help with this. I'm new to TFL.

mcs's picture
mcs

It's the one that LindyD linked above, called their 'tomato cheese' knife.  It's popular because it's serrated, very sharp, and the blade has a nonstick coating which is actually non-stick, believe it or not.


-Mark

firefighter12's picture
firefighter12

Go buy some carpet knife blades at the hardware store. They are bot that flexable but they have two sides and will suffice.

niagaragirl's picture
niagaragirl

I use different inexpensive tools for different doughs depending on the hydration and feel. And proper dough tension becomes a factor too. It also takes some practice.


For wetter doughs, I use a blade. I buy old style double edge shaving razor blades at the drug store. One pack for 5 bucks lasts a long tme. Put some tape on the edge you'll be holding. Wash, dry, and properly store the blade after use. Carpet knife blades will work too, but after getting a crappy batch from a cheapo vendor, I switched to shaving blades.


For heavier doughs, like stone ground types, my favorite tool is one of my Henckels steak knives. When I want to entertain people, I'll use a giant sharp chef's knife just for fun here.


That Komacki knife is great too, but for me the steak knives I have work fine. A friend of mine bought the Komachi. Real nice.

mcs's picture
mcs

I bought the Komachi knife for slicing up our apple strudels and it works really well.  It allows you to cut thin slices without compressing what you're cutting.  Plus it slides through easily and stuff doesn't stick to the blade.  For instance if you need to cut up croissants or something delicate for sampling, it's perfect.  But it's expensive.


-Mark

deblacksmith's picture
deblacksmith

Check out


http://www.pastrychef.com/


look -- under tools -- bread baking


They have good prices, much better than King Arthur.


 


Dave

Larry Clark's picture
Larry Clark

A double edged razor blade on a stick (skewer, coffee stirer) has served me well for a couple of years.


 


lame

rryan's picture
rryan

I use the same thing, made with a stir stick from Starbucks.  It makes a wonderful tool, and you can't beat the price.


---Bob

flourgirl51's picture
flourgirl51

Thanks so much for all of the good ideas!

david.eaton's picture
david.eaton

is my source for all such things: http://www.bakedeco.com/detail.asp?id=14273&manufacid=0&keyword=lame


 


Good price. They have everything.

cathylombard's picture
cathylombard

What type of Komachi knife did you buy. I looked them up on the Intranet and there are many variations. Thanks for your help with this. I'm new to TFL and I might have posted this question twice. I apologize if I did.

summerbaker's picture
summerbaker

I just ordered a lame from King Arthur for around $6 and it was a free shipping item.  Seemed pretty reasonable to me.


Summer

mrjimstearns's picture
mrjimstearns

Sourdough Slashed with Sonic Blade


Am I the only one who uses a cordless electric knife to slash my loaves?  I just really got tired of a dulling blade yanking the surface while trying to elegantly slash.  I found that, like a chain-saw artist, I had a good control of depth and angle with my (As Seen on TV) Sonic Blade cordless electric.


Thought I'd throw that option out there, since I use the same tool to slice loaves for those who like it that way.


 

LindyD's picture
LindyD

Any photos of what the scoring looked like after you baked it?

joem6112's picture
joem6112

Single edge razor blades. Inexpensive and safer than double edge

mrjimstearns's picture
mrjimstearns

Sorry LindyD,


I should have provided the "after" photo.  The Round was beautiful, but the long loaves, being sourdough, typically rise like jiffy-pop.  I had to deliver all of them by early afternoon and did not make more photos.  Next week, I'll post some before and afters.


 


BTW, I like the single-edge razor idea and may try that, but the electric knife does a nice job.