Using a sharp blade to cut through the surface of a loaf just before loading is known as "scoring" - this allows for the bread to tear open during "oven spring" (the sudden increase of volume as a result of steam trying to force it's way out of the loaf) and creates a pattern on the loaf, and sometimes tears open and forms an "ear".
Scoring was a way of marking a loaf as yours, or your family's, when bread was taken to communal ovens to be baked. However, beyond the marking and decorative uses of scoring, it also allows the loaf to achieve maximum volume and lightness. A loaf not scored at all will likely still tear at weak points but it won't reach it's maximum volume as the surface would hold back expansion.
We classify cuts in 3 groups: straight, deep cuts that allows the surface to open up where cut, decorative shallow cuts that you don't particularly want to tear open during baking, and angled cuts that aim to get in just under the surface of the bread to tear open and form an "ear" as with baguettes.
This lame has been developed specifically for the straight and decorative cuts used with larger loaves that are more prevalent in home baking. It comes in a variety of woods to suit every taste. We have a number of other lames available for every application. The 3D-printed lame is our preferred choice for baguettes but this lame will also do a good job.
The blade is held in place with an allen key screw and bolt that's easy to adjust. One blade is included but you may want to purchase some additional blades here...
This has definitely made scoring so much easier well worth it
Tool works well -just find that the price is not worth the product
This Lame is Super Sharp and Excellent to work with!
The only suggestion that I have is that the "slit" in the wooden handle can be a bit deeper as to act as a "hide away" for the blade when it is not in use! And maybe add a small leather pouch that can be placed over the blade that can help protect the blade (and fingers) when not in use!