HIC Grignette Dough Refillable Blades, 1 EA

This was my first time buying a dough blade, and some of this product's reviews made me nervous. But having no other better options, I bought this one and I'm very glad I did. It scores perfectly well and its curve allows me to create beautiful patterns in my breads. I love its cover and am very pleased with it overall.

This lame works pretty good in that it does accomplish the purpose of scoring dough. That said, it is very flimsy and the blade is not replaceable or able to be sharpened, so when it is dull, it is trash. Also, it is curved. This is nice if you are making arced scores, but is a bit inconvenient when you want to do a straight score as on a loaf of whole wheat or white bread.

As the author of The Best Bread Ever and owner of a bakery I have used every dough blade know to man or woman. What particularly interested me was that this model came with refillable blades similar to the ones we use in the bakery but far less dangerous. I tested it and it worked as well as any of the dough blades I have ever used so I will definitatly recommend it in the rewrite of my book. To see my baguettes and other breads go to [...] and check out Mark Bittman's recent bread article in the NY Times.

Does what it is supposed to do. Surprisingly expensive for such a tiny, single purpose blade, but it's safer than using an unprotected razor blade.

If you bake French bread (or other kinds as well), this is the tool you need. Quickly and beautifully cuts the top of the loaf so it looks and acts as it should. Better suited than any knife, because of the thinness and sharpness of the blade. Oh--one caveat--don't cut yourself.

I paid $9 for this plastic popsicle stick with a razor blade. Actually, I think a popsicle stick would be sturdier. The blade is angled backward in such a way that it will take very little pressure to snap its neck. The first time I used it, it slashed okay, but the second time was a different consistency of dough, and all it did was pull the dough. After baking you couldn't even see an indentation, let alone cuts, so my loaf didn't open at all. When I went to use it yesterday, the cap stuck a bit, and when the lame released, it jerked and sliced through my thumb. NOT happy. Poorly designed, unsafe, and flimsy. This thing shouldn't even be on the market.

I have had a few other lame prior to this one. While I have never been totally satisfy with any of them, my older ones at least serve its purpose somewhat at the beginning. This particular lame is just not sharp enough. I have trouble scoring even on its first loaf. I have since bought a hand crafted lame which requires insertion of double edge razor blades. It is like night and day.

Perfect for my rustic bread recipe!

Excellent pour le pain

Lo uso x incidere pane e altro comodo

Tiene más calidad que las cuhillas que tenia ahora, que me venian con la panificadora. hace mejor los cortes, las cuchillas son sustituibles,

Bien plus pratique et efficace qu'une lame de couteau qui ne lame pas grand chose hormis tirer la pâte et beaucoup moins dangereux que de manipuler une lame de cutter sans protection qui avec mon expérience ne vaut rien par rapport à CETTE LAME. Ravie de mon achat malgré le fait que mon premier avis en voyant le prix m'a rendu hésitante à le commander mais sans regret. Qui plus est que cet outil est doté de lames supplémentaires.

Da ich fast täglich Baguette backe weiß ich wie eine Bäckerklinge funktionieren sollte. Die herkömmlichen Bäckerklingen mit eingeschweißter Klinge halten natürlich nicht so lange, da nur die 2 vorderen Ecken benutzt werden können. Sind diese stumpf muss das komplette Bäckermesser in den Müll. Nicht gerade sehr nachhaltig. Hier kann man sich die Klingen selber aussuchen und wechseln. Die Erstpackung hat hervorragende Martor-Klingen aus Solingen mit 0,13mm. Schön dünn damit der Teig nicht reißt.Ganz klare Kaufempfehlung!