July 12, 2009 - 8:04am
Scoring blade
Hi all. I see disposable scalpels for sale on Ebay. They are quite cheap and I would imagine very sharp. Do you think these would work well for scoring dough? Thanks. Dave
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Hi all. I see disposable scalpels for sale on Ebay. They are quite cheap and I would imagine very sharp. Do you think these would work well for scoring dough? Thanks. Dave
Not really so cheap with shipping. I think you'd be better off with double sided razor blades & coffee sticks - more edge & you control the curve. These scalpels have fairly short blades & some brands wouldn't cut butter!
Patsy
I think the curve to the double edged razor blade is what you need. I score with the curved side up. They are easy to attach to a coffee stirer.
--Pamela
the Starbucks wooden stirer and a double edged razor blade works like a charm, I prefer it over anything else.
Carol
Maybe I'm dense or something, but I can't for the life of me figure out what kind of razor blade you are talking about. The only ones I've ever seen (aside from shaving razors like bic's, etc) are either rectangular, or in the shape of a trapezoid, and they both only have one straight cutting edge a piece. I did a search and couldn't find anything that seemed to resemble what you're talking about. Could you possibly show me what you mean? Many thanks in advance.
~fem
*EDIT* Sorry, I am dense. I found it.
They look like this.
--Pamela
I just use a plain razor blade with no handle. I work in an operating room and have access to all the scalpels available. A razor blade is better, cheaper and lasts a lot longer.
Ok. A razor blade it is. Dave
I'm using a single-edged blade, which seems safer (I just grab it). I'm wondering why y'all use a double edged one attached to a coffee stirrer or tongue depressor. Are you bending that blade before attaching it to the stick, similar to some curved lames I've seen pics of? If so, what advantage does that confer over a straight, single-sided blade like I'm using?