I always seem to have difficulty scoring my baguette dough.  I believe the dough is well hydrated, not over-kneaded, and it is properly proofed. There is no "skin" on the dough.  I use a new, sharp razor blade, but the blade gets "stuck" in the dough when I try to score it at a slight or perpendicular angle - the blade does NOT slice through the dough.  Baked, the baguette is gorgeous and the crumb, wonderful. 

Any suggestions how I can score my dough without a tug of war?

Thanks,

Diane