Mure & Peyrot Bread Scoring Lame

This was the first real lame I bought. I used to just use a stiff razor to score my breads but this certainly makes it easier. The blades are stainless steel so they don't corrode, the handle has a nice textured grip, and the cover is very convenient and well-designed.

This lame works well straight or curved. It took me a while to figure out how to make the blade curved. I thought you could do it by sliding part of the handle, but instead, you just bend the metal piece under the blade that keeps it stiff. The sliding part is just for releasing the blade. The lame doesn't come with instructions so I only figured this out when I found a product video for it online. The metal piece can be bent into a curve or kept straight if you want a straight lame. Either way, it does a great job and makes scoring easy.

This lame is better than nothing. It will score a loaf of bread cleanly and easily if held at EXACTLY the optimum angle. However, the design limits the depth of the cut at a little over one-eighth of an inch no matter how you hold it, which is far too shallow to create a "handle" (in which one side of the cut forms a wing-like flap that is deep enough to use like a handle to pick up the loaf). If you try to cut any deeper, the plastic part that holds the blade drags against the dough, and the result is a hideous, jagged, shredded gouge in the dough.

Almost surely, ALL of the bad reviews that say this item isn't sharp enough (a double-edged razor blade which this and practically all lames use is the sharpest edge most of us will ever encounter anywhere, sharp enough to slice off a fingertip before you even know what happened) are actually complaining because they tried to cut deeper than this is designed to go so that, although the razor blade did slice the dough neatly, the plastic came along behind it and pulled the sharp slice into a jagged gash. I did the same thing many times before I figured out what the real problem was. Unfortunately, a 1/8" deep cut just isn't deep enough.

After much searching, I did find a lame that is nearly perfect, but it is made by hand by serious amateur bakers in the Netherlands and is available only directly from them. They're known as the Weekend Bakery and they're a MARVELOUS resource for all things related to breadmaking. Just Google the name, or join the two words into one and put a dot com after it, then look in their Webshop for the lame. They're a couple named Marieke and Ed (Ed makes the lames), and they are extremely friendly, knowledgeable, and eager to help, and they read and write English as well as I do. Their fantastic and gorgeous website is in both Dutch and English.

Including shipping to the US, their lame costs less than this one does (9.45 euro total, which is a little over twelve dollars). It is made of wood and is infinitely more versatile than this item is, with a replaceable blade and an infinitely adjustable blade mounting position. You can slice as far as an inch or more into the dough if you want to, and there's nothing to make it seem like the incredibly sharp blade is dull when it's really the plastic holder making the mess.

It's such a simple tool that I'm amazed it's not manufactured somewhere in volume, but if it is, it's a very well kept secret. For now, the wonderful folks at the Weekend Bakery are the only place I know of where you can get anything like it.

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I purchased this to replace a comparable lame with a fixed blade that my wife bought at a local cooking supply. This lame does the job very well indeed. I would not buy the Mure and Peyrot disposable blades, though. Get 100 stainless razor blades from other vendors on Amazon for the same price as 10 of the "official" blades....

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Simple design, well made. The blade has lasted through more than 10 loaves & 50 rolls. Hoping that it will last even longer. Replaceable blades are more environmentally friendly than the disposable lames.

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Having jumped into baking french bread at home, I quickly became tired of using either a sharp knife, or a single edged razor blade to score my loaves. The nice thing about double edge razor blades is they are thinner than their single edge cousins, so they slice through the dough with a finer cut and with less effort.

I could not decide between this model (aka: Bordelaise), or the Boulange. The Boulange is designed so that blade is always curved. While the Bordelaise is advertised that the blade can be curved by shaping the internal steel insert, the curvature of the blade makes it more into a V shape than a true curve. If you are looking for a true curved Lame, one that can provide a nice undercut (45 degrees to the surface) with little effort, then the Bordelaise is probably not the one to get. Since I am still climbing the learning curve and straight slits are fine for now, but in time I'll probably also purchase the Boulange as well for creating more of a flap than a slit.

I keep my Bordelaise straight (or flat), and for that purpose the design is perfect. The plastic holder serves as an ideal depth gauge for scoring the loaves. Having such a nice sharp blade that is so thin makes scoring a breeze, with no more tearing. It would have been nice to be able to do both straight and curved cuts with one Lame, but I've yet to find one that will do that. I love the Bordelaise and do not regret purchasing it.