Lame doesn't cut very well...

[CRUZMISL]

Hi All,

Usually I just use my razor sharp kitchen knife to make the slashes in my bread dough. I since bought a Matfer lame from bakerscatalog.com and have used it a few times. Trouble is while it makes the slashes, it seems to really pull on the dough so I get ripples where the slashes are (I hope that makes sense) Is this normal? I actually prefer my chef's knife because it makes a cleaner cut.

Any thoughts?

Thanks,

Joe

[Chad]

Yup, I had exactly the same problem. I tossed it and went back to the paring knife I've thinned to a razor's edge. It works much better.

Chad

[MightyD]

i usually put a very thin film of butter on the blade - no problems with dragging.

[lostmyshape]

i just use a utility razor... the kind you get at the hardware store. works great, and is cheaply replaceable!

[CRUZMISL]

Thanks for the thoughts. A picture of the evidence from a sourdough loaf I just removed from the oven.

[racheld]

That's pretty. Charge extra.

[mrbigjas]

That's pretty.    Charge extra.

←

exactly. it's not a bug, it's a feature!

[CRUZMISL]

he he...not sure my wife will pay extra since she doesn't pay anything now

I agree it doesn't look too bad but I wanted to ask what other people have experienced.

[cupcakequeen]

it took some getting used to, but i have no problems now. you have to slash quickly and use light pressure. don't dig in. and change your blades often.

[sparrowgrass]

I think that is an awful looking thing, and you should immediately send it to me for proper disposal.

(Opens fridge, checks to make sure there is plenty of butter.)

[Beanie]

I had the same problem and asked for advice on this thread. Check out Jackal10's response a couple of posts down from mine. I'm gonna try his solution as well as MightyD's. I wish my bread looked like yours.

[Catherine Iino]

Another thing that works well is an Exacto knife, with the basic #11 blade. It's so pointy that there is nothing to catch the dough with.