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Lames for slashing

2526 Views 9 Replies 5 Participants Last post by  kimmie
I use a Matfer brand lame for loaf slashing. About how long will it last? I don't think that it can be resharpened. I also noticed that the SF Baking Institute offers a lame that takes replacement blades. Any comments?

I only bake about three 1 pound loaves per week at the most.

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I've found that slashing bread dough will dull a blade about as fast as raw chicken (that is, pretty fast.) While working as a pro baker I made my own lames by taking a double edged razor blade and threading a wooden coffee stirrer through the middle. It also gave the blade just the right bit of curve to slash the dough perfectly. I went through 3-4 blades a week, slashing several hundred loaves.
You make out cheaper than buying the fancy lames.
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