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