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Bordelaise Professional Lame or Grignette Reviews

4.3 Rating 330 Reviews
Read BakeryBits Ltd Reviews

About BakeryBits Ltd:

The best Baking Equipment and Ingredients. Where kindness is baked in. Come in, shop slow, ask anything.

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Quick delivery from bakery bits. Razor edge is so much sharper than any of my sharp knives and good to have a cover. Thanks
Helpful Report
Posted 10 years ago
Got this along with other bread making gear. Am a novice. This cuts the dough very well, nice clean cut. Has a safety cover too, which is good. Worthwhile having, very glad I bought this.
Helpful Report
Posted 10 years ago
Got this along with other bread making gear. Am a novice. This cuts the dough very well, nice clean cut. Has a safety cover too, which is good. Worthwhile having, very glad I bought this.
Helpful Report
Posted 10 years ago
Bernadette S.
Unverified Reviewer
I've tried all sort of knives and blades to slash the top of a loaf before baking, without success. In fact, I usually ended up deflating the loaf in the process. This worked perfectly first time - deep, clean cut and the loaf rose up around it in the oven, just as I'd hoped. Easy to use and safe to store - well worth it. Service was excellent too. Thank you.
Helpful Report
Posted 10 years ago
Bernadette S.
Unverified Reviewer
I've tried all sort of knives and blades to slash the top of a loaf before baking, without success. In fact, I usually ended up deflating the loaf in the process. This worked perfectly first time - deep, clean cut and the loaf rose up around it in the oven, just as I'd hoped. Easy to use and safe to store - well worth it. Service was excellent too. Thank you.
Helpful Report
Posted 10 years ago
I have struggled with this for slashing baguettes for a while. The blade is certainly sharp but it is too easy to go slightly deep and then the blue 'knob' catches and drags the dough. Seem to get better results with a sharp serrated knife. Good if you just want shallow slashes - or perhaps it is just my poor technique
Helpful Report
Posted 11 years ago
I have struggled with this for slashing baguettes for a while. The blade is certainly sharp but it is too easy to go slightly deep and then the blue 'knob' catches and drags the dough. Seem to get better results with a sharp serrated knife. Good if you just want shallow slashes - or perhaps it is just my poor technique
Helpful Report
Posted 11 years ago
I have struggled with this for slashing baguettes for a while. The blade is certainly sharp but it is too easy to go slightly deep and then the blue 'knob' catches and drags the dough. Seem to get better results with a sharp serrated knife. Good if you just want shallow slashes - or perhaps it is just my poor technique
Helpful Report
Posted 11 years ago