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Bordelaise Bread Scoring Lame with Protective Cover, and One Blade Included, by Mure & Peyrot - French Leader for Industrial Knives and Blades
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- Made in France by Mure & Peyrot. Not just a blade on a stick, each Mure & Peyrot model is designed with a secure locking mechanism to prevent accidental discharge of the blade while scoring, and comes with a matching cover for safe storage.
- Made of food safe components, certified in EU for commercial bakery use.
- Comes with a removable, protective cover, one blade and handle.
- Lame holds a replaceable blade; the angle can be adjusted by applying gentle pressure to the handle.
- Established in 1904, Mure & Peyrot is the leader for industrial knives and blades in France.
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This item Bordelaise Bread Scoring Lame with Protective Cover, and One Blade Included, by Mure & Peyrot - French Leader for Industrial Knives and Blades
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Green Magnolia||Nurico Direct||Green Magnolia||Green Magnolia||Green Magnolia||Bread Experience|
|Item Dimensions||1.85 x 8.29 x 0.52 in||0.5 x 7.5 x 0.5 in||1 x 7 x 0.5 in||3 x 6 x 0.5 in||3 x 6 x 0.5 in||3 x 6 x 0.5 in|
|Material Type||Information Not Available||Wooden, Stainless Steel||plastic, steel||Plastic||Plastic||Plastic|
Not just a blade on a stick, each Mure & Peyrot model is designed with a secure locking mechanism to prevent accidental discharge of the blade while scoring, and comes with a matching cover for safe storage. Established in 1904, Mure & Peyrot is the leader for industrial knives and blades in France. Mure & Peyrot bread lames are made of food safe components, certified in EU for commercial bakery use, and trusted by professional bakers around the globe. No gimmick, no hyper marketing, designed and manufactured by professional for professionals.
Top Customer Reviews
Almost surely, ALL of the bad reviews that say this item isn't sharp enough (a double-edged razor blade - which this and practically all lames use - is the sharpest edge most of us will ever encounter anywhere, sharp enough to slice off a fingertip before you even know what happened) are actually complaining because they tried to cut deeper than this is designed to go - so that, although the razor blade did slice the dough neatly, the plastic came along behind it and pulled the sharp slice into a jagged gash. I did the same thing many times before I figured out what the real problem was. Unfortunately, a 1/8" deep cut just isn't deep enough.
After much searching, I did find a lame that is nearly perfect, but it is made by hand by serious amateur bakers in the Netherlands and is available only directly from them. They're known as the Weekend Bakery and they're a MARVELOUS resource for all things related to breadmaking. Just Google the name, or join the two words into one and put a dot com after it, then look in their Webshop for the lame. They're a couple named Marieke and Ed (Ed makes the lames), and they are extremely friendly, knowledgeable, and eager to help, and they read and write English as well as I do. Their fantastic and gorgeous website is in both Dutch and English.
Including shipping to the US, their lame costs less than this one does (9.45 euro total, which is a little over twelve dollars). It is made of wood and is infinitely more versatile than this item is, with a replaceable blade and an infinitely adjustable blade mounting position. You can slice as far as an inch or more into the dough if you want to, and there's nothing to make it seem like the incredibly sharp blade is dull when it's really the plastic holder making the mess.
It's such a simple tool that I'm amazed it's not manufactured somewhere in volume, but if it is, it's a very well kept secret. For now, the wonderful folks at the Weekend Bakery are the only place I know of where you can get anything like it.
I could not decide between this model (aka: Bordelaise), or the Boulange. The Boulange is designed so that blade is always curved. While the Bordelaise is advertised that the blade can be curved by shaping the internal steel insert, the curvature of the blade makes it more into a V shape than a true curve. If you are looking for a true curved Lame, one that can provide a nice undercut (45 degrees to the surface) with little effort, then the Bordelaise is probably not the one to get. Since I am still climbing the learning curve and straight slits are fine for now, but in time I'll probably also purchase the Boulange as well for creating more of a flap than a slit.
I keep my Bordelaise straight (or flat), and for that purpose the design is perfect. The plastic holder serves as an ideal depth gauge for scoring the loaves. Having such a nice sharp blade that is so thin makes scoring a breeze, with no more tearing. It would have been nice to be able to do both straight and curved cuts with one Lame, but I've yet to find one that will do that. I love the Bordelaise and do not regret purchasing it.
This lame works well straight or curved. It took me a while to figure out how to make the blade curved. I thought you could do it by sliding part of the handle, but instead, you just bend the metal piece under the blade that keeps it stiff. The sliding part is just for releasing the blade. The lame doesn't come with instructions so I only figured this out when I found a product video for it online. The metal piece can be bent into a curve or kept straight if you want a straight lame. Either way, it does a great job and makes scoring easy.
This is a wonderful lame. It has the best safety to utility ratio of any I have seen. And it's my go to lame for scoring my boules.
It curves the blade just enough to do both shallow and deep cuts. Some here have said that it won't cut deep enough. It will cut as deep as any lame i have seen that uses replaceable double edged blades. Cuts should range in depth from 1/4" to 1/2". For very deep cuts this lame can go quite deep, but you may get deeper results from a very sharp thin-bladed knife.
(You can get bulk double edged blades online from Israel that are so cheap that you can use a new one every time if you want, but that won't be necessary.)
There are online tutorials for how to score bread. In general keep the blade vertical for deep cuts and more horizontal for shallow cuts when you want ears.
One precaution: if the plastic end piece has a rough edge, trim it down so it won't tear your loaf.