Bread Lame – Now with 6 Included blades. Change from Straight or Curved Blade Lame in seconds with the Patented Design. Built for professional and serious bakers.

LOVE this Lame! It works exactly like it should, but also has a strong and sturdy feel to it. The blade can be put in straight or curved, and it has a nice solid lock in detents that hold the blade firm.Overall the weigh, shape, and size make it super easy to use and brought my bread making game up a few levels. If you can only have one lame to use, this would be it!

I have gone through several BRead Lames over the years. Most are crap so I came to amazon not expecting to find anything I would like. As I was searching I came across this product that is designed by bakers for bakers. And I thought, "this has got to be a quality product". So I took a chance and ordered it. This is a lovely lame. It does not look cheap and is perfectly weighted. Why do I mention weight? Because it's important. You want a product that has enought weight so that it stays in your hand as you are slicing through the dough. I have had lames fly out of my hand. And this is dangerous as it's a double-edged razor blade.Anyway, to date I have used this product twice. As mentioned, it is designed with bakers in mind so it's a quality product. Second, it slices through dough like buttah. It's effortless to pull the razor across dough. Yes, you have to exert a little pressure but you won't have to worry about this product flying out of your hand. It's metal. I believe SS. And it does the job it was created to do. Thank you for designing a great product. This may be the last product that a new baker thinks of but it's fairly critical because if you don't create slits in the bread, the dough will not bloom properly as it becomes bread. And to me, that makes this device the most important tool in a baker's arsenal.So, what are you waiting for? Buy it. You won't be disappointed.

I've been baking bread for 40+ years. During the last 10 years, I have started baking a variety of French and Italian bread varieties. When I started, I used a single edge razor blade to score the loaves. I then decided that an Exacto knife with a sheath was a safer alternative, and better for in-drawer storage. Ultimately, I decided to buy this lame. It was highly rated, had the option to curve the blade or have it straight, is comfortable to use, and blade replacement is easy. It's a solid product. However, it is not without its deficiencies, and perhaps these deficiencies are amplified by the types of breads that I bake. I push the hydration of my doughs. This lame produces a quite shallow cut, and these tend to close before you can get the loaf into a Dutch oven and into the oven. For the breads that I bake, quite often I get better results using an Exacto knife. I do sharpen the blade on a series of whetstones, and then run it up and down a steel. It keeps the blade extremely sharp, and it gets me a few extra mm in depth of cut. If you are making baguettes and batards, this lame is probably a good choice. For the loaves that I make, and the elaborate scoring that do on some, it's fine, but I prefer an Exacto knife. An Exacto knife will set you back $4-$6. You can decide whether it would work for you. Happy baking!

I bought this as a gift for my bread-obsessed spouse. He loves it and claims it is vastly superior to his old one. I love anything that encourages him to bake bread!

I recently acquired the Baker of Seville Bread Lame, which comes with six included blades and the versatility of both straight and curved options. This bread lame has truly elevated my bread-baking experience.The precision and ease of use with the included blades have made scoring dough a breeze. It provides the fine control needed to achieve beautiful designs on the crust of my bread, ensuring not only a professional appearance but also excellent oven spring.The quality and craftsmanship of this bread lame are evident, making it a valuable addition to my baking tools. It's not just a practical tool; it's a mark of dedication to the art of bread-making.If you're serious about your bread-baking endeavors and aim for consistency and artistry in your loaves, the Baker of Seville Bread Lame is a worthy investment. It has become an essential companion in my kitchen, and I wholeheartedly recommend it to fellow bakers who seek precision and excellence.

Great lame; built from a solid piece of aluminum, feels great, nice weight; pretty much perfect. Replaces another lame which the blade just slides in.. this is so much better with a very tight screw down blade holder.

Just as the title says. Let's cover the good things first. The handle is comfortable to use and really solid feeling. Like, if need be, you could knock someone out with the handle alone, unlike those wussy wooden handled lames. Overall, it feels like it will last a long time.The neutral: unless you position it JUST right, the blade wibbles and shifts when you tighten the nut if you have it set up in a straight blade position. I'm sure this is something I'll get used to in time, but right now it's a little concerning.Now, the negative: there's rust forming pretty much everywhere. The handle had two places of rust on it right outside of the box (one in a circle under the blade, and one around the bolt on the outside of the handle). I washed everything once because who knows what manufacturing residue is on new things, only to find the water running rusty when I washed the nut. I took a Q-tip to the inside of it, and it came out a really dark rusty brown, and a closer inspection showed that there's spots of rust running all up and down the threads inside of it. I took pictures, and I'll upload them if I can.In any case, it's definitely solid metal. Outside of the blade (which is very dull, despite being used once), I don't think it's stainless steel.

Very sturdy and sharp. Makes scoring dough so much easier. A must for Sourdough. Comes in a nice case for storing.