The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Are Curved Lames Necessary?

SDbaker's picture
SDbaker

Are Curved Lames Necessary?

Hi everyone - I was curious what what everyone thinks about lame style/shape..  I can see the advantage of a curved blade scoring a rounded slash on a rounded boule or baguette, but some slashes are straight.  Does a straight lame/razor work as well in rounded slashes?  Mine is an all in one curved razor, plastic handle, with cover I bought at my local high-end cooking store (I even think it's from France).  I believe there is some sort of coating on it and it's quite thin but doesnt seem to cut as well as I think it should.

 I think Floyd uses a starbucks coffee stir stick fed through a straight razor to make a curve - at least I think it was your post I read a while back, had a great picture of it. 

 

Thoughts?

 SDbaker

JIP's picture
JIP

Until I bought a Lame (plastic disposable w/curved blade) all I used was a razor blade from a utility knife and it worked finr with all the slashing that I did.

andrew_l's picture
andrew_l

with my all - in - one lame. Plastic handle, little plastic cover and curved blade. I find it drags the dough rather than slashing it - and if I try to slash really quickly - it just drags the dough really quickly! I bought a pack of them and wish I hadn't - my serrated bread knife does a FAR better job. I'm interested in the idea of getting an old fashioned cut - throat barbers razor and seeing if that works better.
Andrew

SDbaker's picture
SDbaker

Is the curve necessary? Must be there for a reason.. or is it only for curves slashes?

SDbaker

JIP's picture
JIP

Well as far as the dragging goes I have found a little water or even cooking spray helps to stop that but I think the curve is to help cut the slash at the proper angle and not a straight up and down cut.