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Walnut Swivel Bread Lame - Compact Scoring Tool

Walnut Swivel Bread Lame - Compact Scoring Tool

Regular price $29.00
Regular price Sale price $29.00
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Walnut Swivel Bread Lame – Compact Scoring Tool

A pocket-sized walnut lame with a swivel blade that tucks away safely inside the wood. Presented in an elegant gift box — a beautiful gift for home bakers, or a treat for yourself.

Small enough to sit in the palm of your hand, this lame is made from two pieces of solid walnut joined by a brass pivot. Swing the blade out to score, then swing it back and it sits safely between the wood — ready to drop into a drawer or your baking kit without a separate cover.

The rounded walnut body gives you a secure pinch grip close to the blade, so it is easy to control the angle and depth of every cut — from a single slash for a proud ear to finer decorative patterns. Each piece is slightly unique in grain and tone.

Comes presented in an elegant black gift box with a soft drawstring pouch for storage — ready to give as is, with no extra wrapping needed. Includes 5 replaceable razor blades in their own box. Compatible with standard double-edge safety razor blades. Each piece features a carved Flour & Water logo.

Main features

  • Solid walnut body — each piece unique in grain and tone
  • Swivel blade — swings out for scoring, tucks back inside the wood for safe storage
  • Compact, pocket-sized design with a secure pinch grip for accurate scoring
  • Brass pivot for a smooth swivel action
  • Carved Flour & Water logo
  • Comes with 5 replaceable stainless steel razor blades
  • Compatible with standard double-edge safety razor blades
  • Soft drawstring pouch for storage
  • Presented in an elegant black gift box — no extra wrapping needed

Size: 9cm × 4.5cm open, 6.3cm × 4.5cm closed
Material: walnut wood, brass pivot, stainless steel blade

Goes Well With

Helpful Guides

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.

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