Blades for slashing dough

I can't tell exactly which one you are looking at, but the advantage of the replaceable ones is that you don't need to sharpen it. If you don't mind sharpening the lame (the bread slashing device or blade) then they are all good. In fact, a good number of the blade holders are actually unsharpened lames. The third one from the bottom of this picture is pretty typical of ones used to hold replaceable blades (the one with the rounder top):http://www.bridgekitchenware.com/browse.cfm/boule-(angled-hooked)-bakers-blade/4,269.html

I have purchased quite a few different lames but I never had any luck with anything but the replaceable blade type.  It might be my technique but I can't even reuse a lame on a second baking day.   It just drags,snags and pulls.  

One thing I know now that I didn't before,  is to clean and dry my knives immediately after use.    I have found that is the trick to keeping my knives super sharp.    Honing wasn't cutting it for me- pun intended.  I had my knives professionally sharpened and (per instructions from the knife sharpener) as soon as I am finished cutting, I immediately clean and throughly dry my knife.   It has been months since my knives were sharpened and they slice like the day I bought them -really even better.   I haven't honed them once either.   He told me to hold off on honing because once I hone I will lose the polished edge.  But keeping them dry has them super sharp and they slice so smoothly.  I wish I had done the same with my old lames to see if it would work. 

I don't know why the technique doesn't work with the replaceable blades on the lame.   I think the slightest bit of moisture from the dough degrades the edge on the relatively inexpensive steel.   Maybe if I took the blade off and washed and dried it?  I don't want to do that because I am afraid of cutting myself.   I don't want to wash the blade in the holder because there are too many nooks and crannies to hide moisture and I feel like I would never be able to get it dry without a blow dryer which I don't keep in the kitchen!   So I just replace the blade every time I use it.   

Sorry I can't suggest a lame but I do know that scrupulously keeping it dry will help keep whatever you choose sharp.  :))  If you find a reusable lame that works I will try it.  

http://breadtopia.com/store/bread-lame/  and they also sell stainless razor blades.  It doesn't come with a case but I just slit an ordinary kitchen sponge down the middle so that it opens up.  When I'm through slashing bread, it goes back in for storage with a rubber band to keep it closed.

I use the holder from SFBI:

http://www.sfbi.com/baking-supplies/blades

Personally I use the one without a handle which I know can be sharpened if I wanted to. But either is fine. You can find double edged razor blades for cheap at drug stores, etc.