January 13, 2011 - 6:12am
Scoring Loaves
Do the double sided razors with the curve really make a difference when scoring loaves? I have decent luck with serated knives. I can't seem to get a nice cut with utility knive or regular chef's knives. Works better when I use a wet knife but I am wondering if it is worth it to pick up some of the fance lame blades. Anyone have a good cheap source for them?