Bread Lame Guide — How to Use and Care for Your Scoring Tool

A bread lame is the small tool with a razor blade used to score (slash) sourdough bread just before baking. It's simple, but using it correctly makes a meaningful difference to how your bread looks and how well it springs in the oven. This guide covers everything from how to hold it to how to store it safely.

What Is a Bread Lame?

A lame (pronounced "lahm," from the French for "blade") is a thin, sharp blade mounted on a handle. The blade is typically a double-edged razor blade — the same type used in safety razors. The handle may be straight or have a curved holder that bends the blade slightly, which helps produce the angled cut needed for a proper ear on the loaf.

We sell two versions: the standard bread scoring lame and our magnetic wooden bread lame, which has a beautiful wooden handle, a magnetic closure for safe storage, and a curved blade that produces excellent results.

How to Hold the Lame

This is where most beginners go wrong. The blade should be held at an angle — 30–45° to the surface of the dough — not straight up and down. The angled blade creates a flap that becomes the ear. A blade held vertically just creates a split without a dramatic opening.

Think of it like slicing with a knife rather than stabbing. The blade should glide through the dough in a single, swift, confident motion from one end of the score to the other. Hesitation or multiple short strokes tears the dough surface and produces ragged results.

Scoring Technique

1. Score cold dough straight from the fridge — it's firmer and easier to cut cleanly
2. Move quickly and decisively — one fluid motion per cut
3. For a single slash: run the blade along the length of the loaf, slightly off-centre, at 30–45°, cutting to about 1–1.5cm depth
4. For decorative scoring: use shallower cuts (5mm) and work quickly before the dough warms and starts to soften

Full scoring guidance, including troubleshooting, is in our How to Score Sourdough Bread guide.

When to Replace the Blade

A dull blade is one of the most frustrating problems in sourdough baking. Instead of slicing cleanly, a dull blade drags through the dough and can deflate it. Replace the blade:

• Every 3–5 bakes for most home bakers
• Any time the blade feels like it's dragging rather than gliding
• If you score and the cut edge looks torn or ragged rather than clean

Blades are inexpensive — don't try to extend the life of a blade past its useful point. Replacement blades are available in our bakeware maintenance range.

How to Change the Blade

Always use care when handling razor blades. Use the paper wrapper from the new blade to grip the old one when removing it, or use a folded piece of cardboard. Never touch the edge of the blade with your fingers. Wrap used blades in paper before disposing in the bin — never in recycling.

Storing the Lame Safely

Our magnetic bread lame stores safely with the blade retracted inside the wooden handle — the magnetic closure keeps it closed between uses. For a standard lame, store it in the original packaging or in a dedicated holder, away from children and away from other items in a drawer where it could cut through bags or fingers.

Cleaning

Wipe the blade with a damp cloth after use to remove any dough residue. Dry immediately and thoroughly — leaving the blade damp will cause rust. The handle can be wiped clean with a damp cloth. Do not submerge a wooden handle in water.

Ready to get started? Browse our sourdough starter kits and all our baking accessories.