Bread Lame Razor Cutter with Handle
$9.99
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Bread Lame Razor Cutter with Handle
$9.99
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A loaf decides where to open in the first ninety seconds of baking. Score it well and it opens where you meant it to. Score it badly and it splits down the side, in the place the dough found easiest.
A knife will not do this. A knife drags, and dragging pulls the skin of the dough rather than cutting it. What you need is a blade thin enough to pass through without pressure, which is why a lame is a razor blade and not a knife.
The arm is curved stainless steel. The curve holds the blade at an angle to the surface rather than square to it, which is what gives you an ear: the raised lip along the cut that people recognise as a proper loaf.
The handle is turned beech with a grip ridge, so a floury hand still knows where it is. Five blades come with it, in a leather sleeve, because a blade that has done twenty loaves is not sharp any more and a blunt lame drags exactly like a knife.
Being straight about this one
This is a bare razor blade on a stick. It is not a tool to leave loose in a drawer with children in the house, and the sleeve exists for a reason. Change blades over a bin, and put the old one in the sleeve rather than the rubbish.
The blades are consumable. The handle and arm are covered by the two-year guarantee. The blades are not, any more than we would guarantee a pencil.
What scoring is actually for
Scoring dough is not decoration, although it can be. It is pressure management. A loaf expands hard in the first minutes of baking, and it will open somewhere whether you choose the place or not. Sourdough scoring gives the expansion a route, which is why a scored loaf rises up and an unscored one tends to tear out at the side.
The kit is the arm, a turned beech handle, and a leather pouch holding four spare blades. Blades are consumable and a dull one drags, which is the single most common reason a score goes wrong. Change it far sooner than you think you need to.
If you are baking often enough to need this, how to keep sourdough fresh covers what happens to the loaf after it leaves the oven.
The parts that usually fail, and what we did about them.
- Curved arm
- Holds the blade at an angle to the surface, which is what raises the ear.
- Turned beech handle
- A grip ridge, so a floury hand still knows where it is.
- Five blades
- Past about twenty loaves a blade drags exactly like a knife.
- Leather sleeve
- For the new blades and for the old one. Change them over a bin.
Specification
- Arm
- Curved stainless steel
- Handle
- Turned beech with a grip ridge
- Blades
- Five included, in a leather sleeve
- Why curved
- Angles the blade to raise an ear
- Blades are
- Consumable, not covered
- Guarantee
- Two years on handle and arm
Being straight about this one
A loaf decides where to open in the first ninety seconds. A knife drags and pulls the skin of the dough rather than cutting it, which is why a lame is a razor blade and not a knife. The curve holds the blade at an angle to the surface rather than square to it, and that angle is what raises the ear along the cut.
This is a bare razor blade on a stick. It is not a tool to leave loose in a drawer with children in the house, and the sleeve exists for a reason. Change blades over a bin. A blade that has done twenty loaves is not sharp, and a blunt lame drags exactly like a knife.
Made to be kept.
Two years against manufacturing faults, and thirty days to change your mind for any reason at all.
Read the guaranteeNot yet on the shelf
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