“I've been cutting dough with scissors since I began baking 18 months ago. If I've survived this long without a professional lame, then you can too. Admittedly, scissors drag and a nervous hand can make messy cuts, but with daily practice, they'll suffice neatly - just make short, sharp snips into the dough quickly and more importantly, like you mean it. However, now that I'm no longer a novice, I've felt an unassailable stir of desire in my belly for a more artisanal 'finish' to my handiwork - call me fickle. Aesthetics aside, slashing dough is imperative for good shape. Scissors can make straight cuts that 'bloom' or open satisfactorily, but for curved cuts that open with the most beautiful expression, that once exposed will caramelise to all the various gradations of shimmering golds, caramels and bronzes, only a razor blade will do. Like many, I'm not comfortable with a razor blade taken from a pack of disposables. For the razor-shy, these lames are the safest choice - it holds the blade in place with a simple but effective catch. It also has a big, protective case. I've seen dough slashed with a pocket utility knife, and though these can cut through drier firm doughs, these are not sharp enough to make quick slits into wetter, softer doughs. I know, I've tried. Despite its merits, it's not without faults. It cuts through firm, tin loaves with superb ease. For slacker, spreading free-form loaves, it cuts less neatly or easily. Sticky exposed dough will cause resistance against the blade (Next time, I'd wet the blade, for wet doughs rarely stick to water). Furthermore, the lame does not curve so easily, it requires some force - with enough, one could snap the handle. (And it comes with no directions. I've flexed it both ways, neither seem less likely to snap)Lastly, it may be singularly my observation, but the blade could be sharper. Who knows how long the included blade lasts, but I've only used it for two weeks and it doesn't seem sharp enough. Anyway, it's easy enough to buy a pack of replacement blades. A tip for holding the lame, for people accustomed to scissors. Don't - as one would scissors - hold it at a 45 deg. angle, but at 180 deg. against the surface. Gently ease it in, and let it pierce the surface. Once inserted, at the same angle, draw it down quickly, but smoothly. You can go back and retrace the cut for a deeper one. Don't be tempted to use a 'sawing' action. I was quite confused reading the difference between these curved (or misnomer 'rotatable') and straight lames since they look the same, curved. But I guess, these roatatable ones are simply flexible blades. Overall, worth the money. It's multi-use so preferable to having two separate lames that will cost about the same.”
“I've been cutting dough with scissors since I began baking 18 months ago. If I've survived this long without a professional lame, then you can too. Admittedly, scissors drag and a nervous hand can make messy cuts, but with daily practice, they'll suffice neatly - just make short, sharp snips into the dough quickly and more importantly, like you mean it. However, now that I'm no longer a novice, I've felt an unassailable stir of desire in my belly for a more artisanal 'finish' to my handiwork - call me fickle. Aesthetics aside, slashing dough is imperative for good shape. Scissors can make straight cuts that 'bloom' or open satisfactorily, but for curved cuts that open with the most beautiful expression, that once exposed will caramelise to all the various gradations of shimmering golds, caramels and bronzes, only a razor blade will do. Like many, I'm not comfortable with a razor blade taken from a pack of disposables. For the razor-shy, these lames are the safest choice - it holds the blade in place with a simple but effective catch. It also has a big, protective case. I've seen dough slashed with a pocket utility knife, and though these can cut through drier firm doughs, these are not sharp enough to make quick slits into wetter, softer doughs. I know, I've tried. Despite its merits, it's not without faults. It cuts through firm, tin loaves with superb ease. For slacker, spreading free-form loaves, it cuts less neatly or easily. Sticky exposed dough will cause resistance against the blade (Next time, I'd wet the blade, for wet doughs rarely stick to water). Furthermore, the lame does not curve so easily, it requires some force - with enough, one could snap the handle. (And it comes with no directions. I've flexed it both ways, neither seem less likely to snap)Lastly, it may be singularly my observation, but the blade could be sharper. Who knows how long the included blade lasts, but I've only used it for two weeks and it doesn't seem sharp enough. Anyway, it's easy enough to buy a pack of replacement blades. A tip for holding the lame, for people accustomed to scissors. Don't - as one would scissors - hold it at a 45 deg. angle, but at 180 deg. against the surface. Gently ease it in, and let it pierce the surface. Once inserted, at the same angle, draw it down quickly, but smoothly. You can go back and retrace the cut for a deeper one. Don't be tempted to use a 'sawing' action. I was quite confused reading the difference between these curved (or misnomer 'rotatable') and straight lames since they look the same, curved. But I guess, these roatatable ones are simply flexible blades. Overall, worth the money. It's multi-use so preferable to having two separate lames that will cost about the same.”
“I saw one of these being used and decided it was a lot safer than having loose razor blades lying around. The fact that you can replace the blades is a plus and as I have this and the panette with the curved blade (also very lovely!) now I think I am completely sorted on the lame front. Thanks for getting these in stock Patrick, there aren't many people who go to all that trouble to make a customer happy! I hope other people will find them useful too.”
