Tools & Gear
Bread Lame vs Razor vs Knife: What to Score Sourdough With
Your scoring tool affects how cleanly the loaf opens. Here's how a lame, a razor, and a knife compare.
The best tool for scoring sourdough is a bread lame (a handle holding a razor blade) or a bare razor blade — both make the clean, shallow, angled cuts that produce a good ear, while a serrated knife is a workable backup for simple straight scores. Sharpness matters more than the tool itself.
The three options
| Tool | Best for | Downside |
|---|---|---|
| Bread lame | Control, ears, designs | Need replacement blades |
| Razor blade | Sharpest cut, decoration | Awkward/unsafe to hold bare |
| Serrated knife | Simple straight scores | Drags wet dough, less precise |
Bread lame
A lame holds a double-edged razor blade on a handle, giving you control and a comfortable grip. Curved lames create the classic "ear" (a raised flap) by holding the blade at an angle. It's the standard tool for serious sourdough scoring and decorative work.
Bare razor blade
A razor is the sharpest option and great for fine decorative scoring. The drawback is safety and grip — many bakers mount it on a lame or a coffee stirrer for control. Excellent cuts, but handle with care.
Serrated knife
A serrated (bread) knife works for basic straight scores in a pinch. It tends to drag and tear wet, sticky dough rather than slicing cleanly, so the cut is less crisp and the ear less pronounced. Fine for beginners before buying a lame.
Scoring technique (any tool)
- Use the sharpest edge you have — dull blades drag.
- Score cold dough straight from the fridge; it cuts cleaner.
- Hold the blade at about a 30° angle for an ear, or 90° for decorative designs.
- Make one confident motion — hesitation tears the dough.
- For lean loaves, score ~0.5cm deep to direct the oven spring.
Frequently asked questions
Do I really need a lame?
No — a razor or sharp knife works. But a lame gives the best control and is inexpensive.
Why won't my knife make a clean score?
It's likely dull or the dough is warm and sticky. Use a sharper blade and chill the dough.
How do I get an "ear"?
Hold the blade at a low angle (~30°) and make a single shallow-angled cut. The flap lifts into an ear during oven spring.
A clean score is the difference between a controlled bloom and a random blowout. SourdoughAI helps you proof correctly so your scores open the way you intend.