The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What's the sharpest blade out there?

dannydannnn's picture

What's the sharpest blade out there?

There's this saying in my language, "if you can't dance, the floor must be crooked".

So I can't score my breads, I always end up sawing them with the blade because it just won't go through in one smooth pass. And even in a non-smooth pass it's quite a struggle. So you know, it has to be the blade right, not me, right? :)

In all seriousness, which blade are you using? Looking for the sharpest one out there :)


idaveindy's picture

The bread?  Why would you slash bread?  Don't you mean slice?

Or did you mean slash (as in "score") the dough?


-Mr. Literal.


dannydannnn's picture

thank you Mr. Literal. I did in fact mean score :)

Felila's picture

I can use double-edge blades if necessary. 

Razor blades can be sharpened on a fine sharpening stone.


JeremyCherfas's picture

I put a new blade in my razor every month (I shave 2-3 times a week) and the old one goes in my lamé, after washing. Try dipping the blade in water just before you use it.

gary.turner's picture

Dip in flour.


gerhard's picture

Is what I use. Cheap and sharp, blade is almost as thin as a razor blade, easy  to hold. My father had a short knife with a serrated blade that worked well for him.

idaveindy's picture

... than the blade.  My understanding, though I am not an expert shaper nor scorer:

1. develop gluten in the dough mass as a whole.

2. develop more gluten in the skin, sometimes called a "gluten cloak" by Hertzberg and François, by means of the final shaping procedure.  

3. develop tension in the skin by means of the final shaping procedure.

2 and 3, I think this is done at least in part by the final folds, shaping, and dragging the dough, seam side down, on the work surface, turn the dough, and do again. 

I had to watch videos and practice a lot.

4. Dry out the skin somewhat by wicking away moisture via a floured and porous banneton, and optionally a floured banneton liner.  On a nicely scored dough, pre-baking, you can usually see how the "skin" is drier than the inside.

User Ciabatta has great scoring examples here:


5. Cool dough skin scores cleaner than at room temp.  ie, proofed in fridge.

6. Brush or wipe off any excess caked-on flour before scoring.

Good luck amigo, and bon appétit.

dannydannnn's picture

Some good tips right there. I noticed that when I take my dough out of the fridge, the bag it's sealed in has quite a bit of moisture. I wonder if that's contributing to it.

Also, would rubbing the dough (gently) with some flour prior to scoring help at all? I'm surprised you said brush off the excess flour, I thought flour would make it easier to score and that in general lower hydration scores more easily.

phaz's picture

Kershaw Bareknuckle, with the 14c28n blade steel. About 75$, but it's an upgraded razor blade steel and will hold a dangerously sharp edge for a while. And ya get a gorgeous pocket knife to boot. Enjoy!