What Scoring Tool Do You Use?
I have been baking sourdough bread for over 20 years and I have never been able to get a lame or single-edge razor blade, or a small serrated knife, to work decently. They always snag and catch in the dough, and drag the cut edges into unpleasant shapes.
This may be because I don't usually let my loaves dry out on the surface. Typically I proof free-standing and covered with plastic wrap, and I only bake one or two loaves at a time. So the surfaces tend to be wet when it's time to bake. When the hydration is high, of course, they also tend to be softer and stickier. I have started to uncover the loaves 10 or 15 minutes before bake and that helps some but not enough.
Over the years I have tried many tools, and the best one hands down is the Japanese knife in the picture above. I love Japanese kitchen knives anyway, and I have taught myself how to sharpen them. The one in the picture was designed to disjoint poultry. It has a very hard, very smooth, and very sharp blade.
The second best knife I've found is a good, sharp European style chef's knife - but you have to keep it sharp and use very fast slashing motions. It's pretty large for scoring, though, which makes it a bit clumsy.
What tools do you use for scoring? Especially those that are not based on razor blades, like a lame?