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Clean Safety Razor Blades Pack of 10

Name: Clean Safety Razor Blades Pack of 10
Brand: Flour + Water Baking
SKU: ACC-RB
Price: 4.00 AUD
Availability: InStock

Clean Safety Razor Blades Pack of 10

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Clean Safety Razor Blades — Pack of 10

Replacement stainless steel razor blades for bread scoring lames. Pack of 10.

A sharp blade makes all the difference when scoring sourdough. A dull blade drags through the dough surface rather than cutting cleanly, which can deflate the loaf or produce a ragged score instead of a clean ear. We recommend replacing your blade every 2–3 loaves — at that rate, this pack of 10 will last you through many bakes.

These are thin, flexible stainless steel safety razor blades with no logos or markings — clean on both sides. They fit our bread scoring lame and magnetic wooden lame, as well as most standard bread lames. Thin enough to cut through cold dough in one smooth motion without resistance.

Each pack of 10 comes individually sealed. Store in a dry place and dispose of used blades safely — wrap in tape or place in a small rigid container before discarding.

Main features

Pack of 10 stainless steel safety razor blades
Thin and flexible — cuts through cold dough cleanly without dragging
No logos or markings — clean blade on both sides
Compatible with our bread scoring lame, magnetic wooden lame, and most standard lames
Individually sealed pack
Replace every 2–3 loaves for best scoring results

Size: 5cm length × 2.7cm width
Material: stainless steel

Goes Well With

Bread Scoring Lame – our everyday oak wood lame. These blades are a direct replacement for the ones included.
Magnetic Wooden Lame – our premium walnut lame with retractable blade. These blades fit it perfectly.
Leather Holster – store your lame safely between bakes.

Safety

Razor blades are extremely sharp. Always fit and remove blades using the lame's protective cover or a folded piece of card — never with bare fingers. Keep out of reach of children. To dispose safely, wrap used blades securely in tape before discarding.

Helpful Guides

Classic Sourdough Bread Recipe – step-by-step sourdough bake including when and how to score.
FAQ – answers to common questions about lame care, blade storage, and more.

How to Score Your Bread

Score your dough immediately before placing it in the oven, while it is cold from the fridge — cold dough holds its shape and cuts more cleanly than warm dough.

Hold the lame at a 30–45° angle to the surface of the dough and score in one smooth, confident motion. Hesitation causes tearing. For a classic ear, make one long arc score along the top of the loaf at an angle. For decorative patterns, use the tip of the blade with lighter pressure.

Scoring depth should be approximately 1–2 cm. Too shallow and the loaf may burst at a weak point; too deep and the ear may not lift cleanly.

Scoring controls how the loaf expands during baking and creates the characteristic crust patterns that define artisan sourdough.

Blade Care & Replacement

Replace your blade after every 2–3 loaves, or whenever you notice it dragging rather than gliding through the dough. A dull blade tears the dough surface and can cause the loaf to deflate — fresh blades make a noticeable difference.

After each use, carefully wipe the blade dry with a cloth to prevent rust. Store the lame with its cover on. Never leave a loaded lame loose in a drawer.

Our stainless steel razor blade pack (10 blades) keeps you stocked for months and fits both our standard scoring lame and magnetic wooden lame.

Safety

Razor blades are extremely sharp. Always fit and remove blades using the protective cover or a folded piece of card — never with bare fingers.

Store with the cover on at all times when not in use. Keep out of reach of children.

To dispose of used blades safely: wrap securely in tape or place in a small rigid container (such as an empty tin) before putting in the bin. Never place loose blades in recycling.