The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scoring

RachelJ's picture
RachelJ

Scoring

What would you say would be the best thing to use for scoring? I'm currently using a serrated knife as its all I've got. :)

what do you use and what's worked best for you?

shalom!

    -Ra'chel

flournwater's picture
flournwater

Lame

LindyD's picture
LindyD

I personally prefer my serrated tomato knife.

Here's an excellent scoring tutorial you may enjoy.

verminiusrex's picture
verminiusrex

I usually use a serrated knife, occasionally a very sharp kitchen knife. I've discovered that it's more about practice than the exact tool you use for slashing, although a sharp blade helps.

I'd recommend finding yourself a brand new serrated table knife and use it for slashing until you are good at it, then you'll find that you can use just about any knife with equal skill.

 

Janice Boger's picture
Janice Boger

I was having too much trouble with a curved lame.  I am now using an electric knife and have great results.  Just be careful it does not get away from you and cut deeper than you want.  This is what I use all the time now.

 

Jan

proth5's picture
proth5

A blade holder (from TMB Baking) and a double edged razor blade.  Blade is mounted on the holder and can be adjusted to create the right curvature for the job.  Many people improvise this with a coffee stirrer.  The blade holder is so inexpensive, I don't know why.

Unlike the Matfer lames (unless you can find one with a replaceable blade) with this you can always replace the blade to keep it wicked sharp - which for me has been the most successful.

I also committed to practicing with a blade until I "got it."  I think that's 90% of the reason for success.

I've also used a serrated blade with success, but because I worked so hard to master it, I like the blade the best.

Hope this helps.

bakerking's picture
bakerking

My wife works in surgery, I use a scalpel.

Steve

Mini Oven's picture
Mini Oven

is actually my favorite.  It's all in the wrists!

rolls's picture
rolls

i improvised with a sharp double edged razor from the barbers and chopstick threaded thru which is all i had on hand at the moment and couldnt wait until i waas able to make a trip to the hardware store and since its been working for me i never did make tht trip to the hardware store...

jpchisari's picture
jpchisari

I actually use single edges blades available at Home depot or Menards in packs of 100.

They work great for me on any kind of dough!

rolls's picture
rolls

village baker, thanks for that, i hav a new cheese knife ive only used once on cheese so mite give it a go nex time

estherc's picture
estherc

I've tried a lame, a sharp knife, a serrated bread knife. What works best for me is a small serrated non-stick knife by Kohn Ricon. Its the only thing I can get to go through the dough smoothly without sticking.

drogon's picture
drogon

is mine. From: http://bakerybits.co.uk/bakery-equipment/lames-and-grignettes/bordelaise-professional-lame-or-grignette.html

It has a steel back which I've bent into a slight curve which seems to make it easier for me to use.

(Razor blades from my local chemist much much cheaper than those sold by bakery bits though!)

The blade gets turned or replaced at the start of the week depending on how I think it feels. It blunts quicker on the breads with seeds, grains, etc.

-Gordon