Description
For a more traditional, professional scoring feel — especially on baguettes — reach for the Matfer Double-Edged Stainless Steel Baker’s Blade Bread Scoring Lame (6"). This model features a double-edged stainless steel blade with a comfortable plastic handle, plus a protective sleeve for safer storage. The longer length gives you extra reach and stability for clean, controlled cuts that help your bread open predictably in the oven.
Best for
- Baguettes and longer loaves (the 6" length makes long slashes easier)
- Bakers who prefer a metal blade feel for crisp scoring
- Frequent baking where consistency and speed matter
Why you’ll like it
- Double-edged stainless steel blade for clean scoring lines
- 6" length gives better reach and control on baguettes and bâtards
- Protective sleeve included to help keep the blade covered in storage
- Helps create intentional expansion for oven spring, bloom, and an “ear” on artisan loaves
How to get cleaner scores (quick tips)
Score at a shallow angle (think “glide,” not “stab”). Use one confident motion — hesitation is what causes dragging. On sticky or high-hydration dough, lightly flour the surface and consider a short chill before scoring. Keep your cuts consistent in depth and spacing to encourage even opening.
Baguettes: 4–5 overlapping cuts at a slight angle
Bâtards: one long slash down the center is a classic
Boules: a cross, square, or single slash works well
Which one should I buy?
Choose 120006 if you want more reach and a stainless steel blade feel — ideal for baguettes and frequent scoring. If you prefer a compact, single-piece tool that’s designed to be safer to handle with bare hands, choose Matfer 120025 (4 3/4").
Specifications
About the Brand