Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks to hold a razor blade. I have had no trouble using a good sharp utility knife wiped with olive oil. It works fine, but perhaps I am missing something??
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Whatever works for you, for sure.
In my experience, it's the thinness of a razor blade plus its sharpness (for a fresh blade) which gives it the edge (ahem). Those qualities really only come into their own at the wetter end of dough hydration though.
I have a very sharp Japanese made bread knife which I often use if the dough is slightly lower hydration.
If you don't want to buy a lame, try creating a handle for your razor blade by wrapping half of it in electrical tape. Just make sure you have somewhere safe to store it.
That's the advantage of a lame - it makes the whole thing less likely to get lost.
Or just stick with your knife. Like panfresca said, it's what works for you.
Andrew
Hello Zhiem,
I have used heavy duty cable tie (piece of) in the past. I currently use a bamboo skewer (piece of) with a Wilkinson Sword razor blade (the double edged ones with the fancy holes down the centre. Threading the 'handle' into the slots/holes puts a nice curve on the blade as well that seems to help maintain a suitable angle of attack.
Farinam
Zhiem - I used a small serrated knife for over a year and only in the last few months bought myself a razor. The advantage in a razor is making round or curve slashes.