“Unfortunately not impressed so far! I've used this on baguettes and it pulls the dough rather than cutting it and I don't think it goes deep enough either - so disappointed as I thought this would do the trick with baguettes ( I prove the dough for a couple of days in the fridge then make the baguette in the usual way and let it prove for up to a couple of hours)”
“For years I've been using a kitchen knife on my sour dough loaves, which worked, but sometimes dragged the dough. I decided it was time to get a bit more professional, and after much research chose this. I'd read the other reviews and, on the advice given in some of the responses from Bakery Bits, watched the video on how to use it. The slashes I made in my first loaf were pretty much perfect, on my second loaf one of the slashes dragged a bit, so a bit more practice required!”
“I have found this Lame to be quite useless , there is not enough blade exposed to give a clean cut and the tip of the holder tears to dough! I have had better results holding the blade between my fingers "not recommended". I would suggest the term "PROFESSIONAL" is a code word for "risk assessed health and safety". All the professionals use what is especially blade on a stick! and that is what I will use in future.”
