I am starting to learn how to basic cuts in my bread. Ive used razors like this to cut the bread. What is the benefit to use a lame to do the cuts over this?
4 corners vs 2 corners. :) Feel cornered?
What do you mean?
skald: A lame is basically a holder or tool that holds a traditional double side shaving-razor blade. Since there are two sides to the blade, that means there are four corners with which to cut into the dough.
The single-sided blade to which you link has only two corners.
Your single-sided blade is safer to use bare-handed (that is, no tool or holder) than a double-side blade would be bare-handed.
Hence, that is one purpose of a lame, so the baker has less risk cutting themself with a lame, compared to holding the double-sided razor blade with bare fingers.
It's also easier to reach inside a hot dutch oven (cast iron pot) to score the dough with a lame, less chance of burning oneself, than handling a double-sided razor blade with bare fingers.
I have not compared prices of your single-sided "utility" style, versus double-sided "shaving" style razor blades. So maybe one has the cost benefit over the other.
I am super cheap. I have been using the same shaving-style "bare" double-sided blade for a while. I sharpen it occassional by swiping it backwards (away from the edge) against a flat piece of newspaper. I do that to both sides of an edge, then repeat for the other edge.
As I see it, getting a nice tight and somewhat dry "skin" on your dough is as important for a clean cut/score as is a sharp razor.