Utensils & kitchen tools · Scoring blade
Bread lame
A handle holding a razor blade for slashing the surface of bread dough just before baking.
Specialist · Manual · 5 recipes
Photo: User:Nleamy, via Wikimedia Commons (CC-BY-SA-3.0)
What it is
A slim handle of wood, metal or plastic that holds a double-edged razor blade, often curved slightly. Scoring cuts the skin of the dough so it expands in a controlled place in the oven, forming an 'ear' and decorative patterns. Pronounced 'lahm', from French.
What it’s for: Controlling how bread opens in the oven and decorating the crust.
How to use it
- Turn the proved dough onto baking paper or a peel and dust lightly with flour.
- Hold the lame at a shallow angle (about 30°) for an ear, or upright for an even split.
- Make quick, confident cuts about 5 mm–1 cm deep.
- Load into the oven at once.
Good to know
- Tasks
- scoring sourdough and baguettes, decorating loaves, slashing rolls
- Cooking methods
- Oven-baked
- Materials
- steel razor blade, wood, stainless steel
- Care and cleaning
- Wipe dry; replace blades when they drag. Keep a cover on it.
- Limitations
- Single job only; blades must be replaced.
Safety
- The blade is razor-sharp; change blades carefully and keep it covered.
If you don’t have one
- Paring knife — A very sharp knife or serrated tip works, with less clean cuts.
- Kitchen scissors — Snip the top of rolls for a spiked crust.
Equipment guide
How it works: A razor blade cuts the dough skin cleanly with almost no drag. The cut gives a planned weak spot so steam and gas expand the loaf there in the oven; holding a curved blade at a shallow angle lifts a flap that bakes into an 'ear'.
| Material | Good | Watch out |
|---|---|---|
| Steel razor blade | Extremely sharp. | Replace blades as they dull. |
| Wood | Does not scratch pans, stays cool to hold, feels warm and quiet in use. | Absorbs water and smells if soaked; cracks if put in the dishwasher; needs occasional oiling. |
| Food-grade plastic (polypropylene, nylon) | Light, cheap, gentle on non-stick surfaces. | Melts or warps on contact with hot pans; scratches harbour residue; can stain and hold smells. |
- Straight lame
- Vertical cuts.
- Curved lame
- Angled cuts that form ears on baguettes.
Buying guidance
Starting out: A lame with replaceable double-edged blades and a protective cover.
- Replaceable blades
- Blade cover
- Straight or curved to suit your loaves
No brands or prices — check current reviews before buying.
Techniques:Baking
Related tools
Recipes that use it
Baguettes with poolish
French · 17 h 15 min · 304 kcal · VeganBolillos (Mexican crusty rolls)
Mexican · 2 h 52 min · 247 kcalPain de campagne
French · 18 h · 141 kcal · VeganPane toscano (unsalted Tuscan bread)
Italian · 12 h 5 min · 151 kcal · Vegan
Sourdough country loaf (pain au levain)
French · 22 h 55 min · 141 kcal · Vegan