Knives & Cutting

Lame

Razor blade that scores bread for a controlled rise

A thin razor on a handle for scoring bread dough just before baking, controlling where the loaf bursts and bloom. A confident, shallow slash at an angle gives the prettiest ear. Keep the blade sharp and your cuts decisive.

A lame (pronounced 'lahm') is a thin razor blade mounted on a handle, used for one precise job: scoring the surface of bread dough just before it goes into the oven. That shallow slash isn't decoration — well, not only decoration. As the loaf hits the heat and bursts upward in 'oven spring,' the cut gives the expanding dough a controlled place to open, so it blooms where you chose rather than splitting raggedly along a weak seam. A confident, angled score also lifts a beautiful 'ear,' the crisp raised lip that's the signature of a well-baked artisan loaf.

The razor's edge is what makes it work where a knife fails: a dull or dragging blade tears wet, slack dough instead of slicing it cleanly. The technique is decisiveness — a single swift, shallow stroke held at roughly a 30-degree angle to the surface, not a tentative saw. Many bakers curve the blade slightly on the handle to help cut that angled ear. It's a tiny, inexpensive tool, but for anyone baking sourdough or rustic loaves, it's the difference between a controlled, handsome bloom and a misshapen burst.

Types & varieties

Straight lame

The blade mounts flat for straight, deep scores and patterns. Simple and precise for plain slashes and decorative cuts.

Curved lame

The razor is flexed into an arc on the handle, helping cut the shallow angled flap that becomes a pronounced ear. The classic artisan choice.

Handle styles

Wood, plastic, or metal handles holding a replaceable double-edged razor; some swivel or adjust the blade angle.

Bare razor / knife alternative

A plain razor blade or a very sharp thin knife will score in a pinch, with less control over angle and the ear than a proper lame.

How to use it

Score at the last moment, commit to the cut, and choose your angle for the result you want. Confidence matters more than artistry.

Score right before the loaf goes in the oven, on a well-shaped, properly proofed dough
Hold the blade at about 30° and make one swift, shallow stroke for an ear; hold it vertical and deeper for a plain split
Be decisive — a slow, hesitant cut drags and tears slack dough
Flour the surface or chill the dough briefly if it's sticky, so the razor slices cleanly

Care and safety

It's a razor — treat it like one. A fresh edge cuts clean; a dull one tears and tempts you to press.

Replace the blade as soon as it starts dragging instead of slicing
Keep the edge guarded or the blade retracted in storage so nobody catches a finger
Wipe and dry the blade to prevent rust
Keep fingers well clear of the stroke path; the razor is unforgiving

Common uses

Scoring sourdough boules and batardsSlashing baguettes for an even bloomCutting decorative patterns on artisan loavesCreating an 'ear' on rustic breadVenting enriched and shaped loavesScoring rolls and small breadsControlling the rise direction of a loafMarking dough before baking

Tips & pitfalls

Score in one confident, swift stroke — hesitation drags the razor and tears the dough.
For that prized ear, hold the blade at a shallow angle so it cuts a flap that lifts as the loaf rises.
A fresh razor edge is everything; swap the blade the moment it starts catching.
Score just before baking, not earlier — the cut will close back up if the dough sits.
If the dough drags and sticks, a light flour dusting or a short chill firms the surface for a clean slash.

Good to know

What it is: A razor blade on a handle for scoring bread dough
Purpose: Controls where the loaf expands ('oven spring') and forms the 'ear'
Technique: One swift, shallow stroke at ~30° to the surface
Blade: Replaceable razor; some curve it slightly for the ear
Care: Replace the blade when it drags; store the edge guarded
Best for: Scoring sourdough and rustic bread before baking