11/05/2009

Wanetta from Texas

i give 2 stars in lieu of 1 because I read another baker's review that gave clear insturctions on how to use it. I have YET to get it to work on my sourdough loaves. It drags and rarely makes the cut/slash deep enough to do any damage. I will try it again, wet it first then use the one person's recommendation to be quick and deliberate and angled and may get back on here to re-comment at that time. Otherwise, a sheer disappointment for me.
Sorry this is disappointing to you. The lame looks intimidating. When you pick it up and remove the protective sheath, turn the lame 90' - you will see the curve or edge of the blade. Decide where you want to cut, then be quick and decisive with the cut. One tip of the blade is doing the cutting, not both edges at once. Irene @ KAF

10/21/2009

Carol from Milwaukee

I bought this lame and have only used it for about 7 loaves and it's dull already. How could dough make a razor dull so fast? As soon as you drag it across your loaf...snag, rip, pull...Yikes! So I am presently shopping for a better alternative.
We are so sorry to hear you didn't care for this product. Please phone customer service and we will be happy to assist. MJR @ KAF

10/01/2009

Culinary Student from San Diego, CA

I personally do not own one of these yet. I'm going order one now. However, my Chef instructor in the bread class I am taking used this exact tool last night in class and it worked like a charm. The trick is to use it at an angle and slash the dough quickly.

09/29/2009

Ann from Ohio

Works exceptionally well, both right or left handed. I've tried using a serrated knife per Alton Brown, but with the knife, I always made a mess of the loaf. No problems with the lame. Perfect slashes every time.

08/21/2009

Melanie from MN

Can you please post a video of Lame in use? I'd like to see how it's supposed to be done vs. my "LAME" attempts.

07/16/2009

Debra from California

I just received my new lame. I have never used one before until today. Love it; it worked like a charm, no problem. Wish I had one a long time ago so easy to use no fuss no jagged edges. Fantastic it is very sharp.

07/01/2009

Andrea from Illinois

Thanks to Stephanie J., I was successful in slashing bread with the lame. Finally! Your instructions were great!

07/01/2009

Linda Mercer from Horse Heaven Hills, Washington State

I've been making bread for 50 years - used to make all the bread for my family - mainly sourdough varieties and used a sharp kitchen knife to score the loaves. I recently came back into bread making after retiring and just purchase a "Lame" and love it! Sharp and with a thin line - just perfect for scoring loaves before baking. I would be glad to purchase another should this one grow dull. King Arthur is the best - from a Wheat Ranchers daughter.

06/15/2009

stephanie j. from Almost Mexico, AZ

This product DOES take practice (hence 4 stars), but once you get the hang of it, it works like a charm (and then I would give it 5 stars for effectiveness). After watching an online video of a master bread baker in France using a lame, I noticed he was FAST and DELIBERATE in his motion. This made all of the difference. Also, try running it under the faucet for a second to wet it. Finally, make sure you are using the correct cutting side and the correct ANGLE. Hold it curved side towards the counter (picture putting a contact lens in your eye -- curved side down), then tip the right-hand side up to the right a bit, so the contact with the bread is on the left-side of the blade, with the right-side of the blade not touching if you are right-handed. Hope that makes sense! Now I never have a skip, jump or tear...just perfect slashes even in the most-tender dough.

Stephanie - We (and our customers!) really appreciate your detailed description of how to use the lame. Thank you! Elisabeth @ KAF

06/05/2009

Red from Philadelphia

I purchased this several months ago when i began making bread. After so many attempts, I assumed that my proofing and/or shaping (a lack of tautness) was the reason for my slashing difficulties. Last night, after using a paring knife for somthing else I was doing, I decided to try it instead of the lame to slash my two loaves. Guess what? Perfect. The lame is lame in my opinion, and not worth a penny. Not sharp at all; i tried to cut paper with it after that and it struggled mightily. I love KA flour, and will continue to use it and love it, but i write this so others in my same situation won't have the same problem.
Give us a call at 800.827.6836 and we will be glad to give you a credit for that. Sorry it didn't work for you. Mary @ KAF