Slashing for a flash gash


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??

261 users have voted.


panfresca 2011 October 19

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.

andrewd 2011 October 20

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.



farinam's picture
farinam 2011 October 27

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.


azélia 2011 October 28

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.

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