🥖 Mure & Peyrot Bread Lame, French-Made Model Bordelaise, Best Dough Scoring Tool with Secure Locking Mechanism, Includes Protective Cover and Blade, Trusted Brand Est. 1904 Review

I've been baking bread for ten years now. I've been using this product for over a year. Not as good as a regular blade or serrated knife. A little disappointed.

The blade doesn't protrude far enough and the plastic tends to catch on the dough. It's ok, I just have to be very careful when using it at an angle.

The ratings I get with it are much better than with curved panels. I love it. They had to put a guard on one side because I kept cutting myself with a blade on the opposite side.

I stayed with it for three years and finally gave up. Simply put, it doesn't cut easily or deeply. I recently tried using a new (sharp) bread knife instead. So much easier. Maybe chrome works on dry dough, but not on wet sourdough.

it definitely took me a while to figure out how to use it. It really doesn't look like a knife. It has to pierce and then pierce the bread, but it comes out the slices just the way I want it now that I know how, and replacement blades at the local hardware store are very cheap.

Bought this lame despite mixed reviews. Although I'm glad I bought it. This works great for me. Although I use a very moist Artisan Bread for Five Minutes a Day recipe, I have had no problems with loaves scoring and have had no bad experiences with dough creases. Use a light but firm grip, and then don't hesitate. . Also, I've had the best luck holding the handle closer to the surface of the loaf to minimize the cutting angle. When I held the handle higher and used a greater angle, the…

When I first started baking baguette bread at home, I quickly got tired of using a sharp knife or single-edged blade to cut loaves of bread. The advantage of double-blade knives is that they are thinner than their single-blade counterparts, allowing them to cut dough thinner and with less effort. I couldn't decide between this model (aka Bordeaux) or Boulange. Boulange is designed so that the blade is always curved. While Bordelaise advertises that the blade can be bent by forming an internal…

This crap is better than nothing. The loaf will cut easily and cleanly if held at EXACTLY the optimum angle. However, the design limits the depth of the cut to just over an eighth of an inch no matter how you hold it, which is too shallow to create a "grip" (where one side of the cut forms a wing). like a flap deep enough to use as a handle to lift a loaf). If you try to cut deeper, the plastic piece holding the blade pulls toward the dough, leaving ugly jagged torn ridges in the dough. Almost…