I've used a utility knife blade without the handle with some success. It seems that they dull pretty quickly even though they're only cutting through dough.

I use a long knife that was too big to fit in my knife rack. It always wears the sheath it came in, unless it's being uses to slash a loaf, and is NEVER, EVER used for anything else. (Just ask my poor husband.) It works pretty well, especially when I remember the advice of Julia Child to "go to it with the courage of my convictions." On the other hand, a friend of my husband's is an avid amateur baker, and also a physician. When asked what he uses to slash his loaves, he replied, "A scalpel." When I heard this, I swooned with envy, and have no longer been completely enamored of my long knife. So, where does a non-medical type get hold of a scalpel? I don't know this person well enough to ask him--and I don't want to look like I expect him to procure one for me. But a scalpel...mmmmm

Anything sharp will do the trick. But that's the key, it needs to be sharp, then you need to be able to manipulate the tool easily. If it falls into the two camps it'll be a good tool. Lame's are cheap and easy to come by that's why so many people use them. As someone said you can just use a coffee stirrer from Starbucks and a razor blade to make your lame. If you can get a piece of something sturdy to thread through the blade that you've got a classic lame. 

Jim

Add electric knife to your list of bread-slashing tools.  I haven't tried it, but read about that on another forum.  I'd think the x-acto knife would be harder to clean than some of the other options.  If you try it, let us know the results.  In fact, what we need is for someone to run a comparison test of all the different methods, and to film it and put it on You Tube.  Are you listening, Floyd?  :D 

This is my first post but I've got to say this is a great site and community.  I'm in the medical field and the I use an 11 gauge scalpel.  Usually dip it in olive oil first.  I really makes a great slash.

I have docked tens of thousands of loaves (I'm not kidding) with single edged razors in a holder from the hardware store, the kind with a wooden handle, and usually used for wall paper hanging. Of course, an olive oil dipped scalpel sounds positively unbeatable.

I've tried a scalpel (I use them in my work) but it didn't work any better than the lame I bought from a bakers supplier - the sort with a plastic handle and plastic removable cover. The lame is curved and I always drag the dough. It works - but takes several attempts, each going a bit deeper. Am I just being too cautious? I worry that if I really go for it viciously and quickly, the dough will collapse.Best ever slash was with a serated bread knife, but I try not to keep using that 'cos I want to do it "properly" ! -  like the big boys do!!!Incidentally, how do you slash the bread at all, when it is in a red hot Le Creuset pot??? All advice welcome - I don't want severley burned wrists!
Andrew

Yes you can do it too hard and deflate your dough. If the dough is very well proofed it is very easy to deflate. Don't worry about it if you dough is well proofed slashing isn't so important. You'll get used to it. Slash deep if it is not so well proofed and so on. 

Jim

I'm horrible at scoring, but occasionally I get a good one in and it seems that if I do it quick and confidently, like pulling off a bandage, it turns out best. That being said, I'm often second-guessing myself and go too slowly and get a jagged cut.

I've been in search of double-edged razors, but the local hardware store didn't have any. Am I just at the wrong hardware store or should I be looking at a different type of store? 

A smaller version of these razors, which I happen to have had on hand and tried were the razors that fit into the tool you woudls use for a pedicure.

These tools are used for removing the rind of hard skin from the heel.

The razors are about half the size of the type that my father used, and easily found.

I oiled the blade and it worked well. I imagine any beauty supply store would carry them. Here in the anchor store in the mall, there is a small "beauty" area with loofahs, etc etc, that is where I found mine.

Excellent tools

Hi all:  I have read the dilema about the slashing tools.  Melody, you can get the scalpel from Drs. Foster and Smith, A Pet Supply Store on the Internet.

A use a wonderful double edge razor blade with a handle from the San Fransisco Baking Institute.   The handle threads through the razor blade.   Look on the Internet and get the phone number.  You have to call on the phone but the website is SFBI.com.  It works really well.