The Bordelaise lame is multi-purpose scoring knife: the flexible blade holder can hold the blade in two ways, curved or straight. When scoring baguettes, or curved patterns, a curved blade makes slashing or scoring easier. Whereas for farmhouse loaves or straighter cuts, a straight blade is better.
This professional baker's knife - known in French as a grignette or lame - is made by Mure & Peyrot, the largest supplier of bakeries across Europe. Their Bordelaise knife is specially designed for scoring bread dough, with an ergonomic handle for both left and right handed bakers. The blade is easily changeable when it dulls, so you can use the knife again and again. The included blade protector is specially designed so the knife can be stored safely when set to either curved or straight.
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